Análisis de la grasa de pollo como adulterante de la mantequilla usando espectroscopia infrarroja con transformada de Fourier y quimiometría
DOI:
https://doi.org/10.3989/gya.072812Palabras clave:
Calibración multivariante, Espectroscopia FTIR, Grasa animal, Mantequilla, QuimiometríaResumen
La mantequilla puede ser adulterada con grasas animales más baratas, como la grasa de pollo (GP). Así, la detección y cuantificación de la adulteración de mantequilla con GP se controló usando transformada de Fourier infrarroja (FTIR), combinada con técnicas quimiométricas de mínimos cuadrados parciales (PLS) en las regiones de frecuencia de 1200-1000cm–1. Las medidas FTIR se realizaron sobre la mantequilla pura y adulterada con diferentes concentraciones de GP (0-100% w/w en la mantequilla). La calibración de PLS presenta una buena relación entre los valores reales y los valores pronosticados de FTIR de la GP con un coeficiente de determinación (R2) de 0.981. La raíz del error estándar de calibración (RMSEC) durante la validación cruzada (RMSECV) obtenido utilizando seis componentes principales (PC) fueron 2,08 y 4,33% v/v, respectivamente.
Descargas
Citas
AOAC (Association of Official Analytical Chemists) (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersbug, MD: AOAC International (Official Method 920.118).
Arvaniyoyannis IO, Tzouros NE. 2005. Implementation of quality control methods in conjunction with chemometrics toward authentication of dairy products. Crit. Rev. Food Sci. Nutr. 45, 231-249. http://dx.doi.org/10.1080/10408690490478073 PMid:16047492
Baeten V and Dardenne P. 2002. Spectroscopy: Developments in instrumentation and analysis. Grasas Aceites 53, 45-63. http://dx.doi.org/10.3989/gya.2002.v53.i1.289
Barron LJR, Hierro MTG, Santa-María G. 1990. HPLC and GLC analysis of the triglyceride composition of bovine, ovine and caprine milk fat. J. Dairy Res. 57, 517-526. http://dx.doi.org/10.1017/S0022029900029563 PMid:2266204
Carisano A, Riva M. 1976. Method chromatograficoper reveal sotisticazioni butter. Riv. Ita L Sost. Grasse 52, 297-300.
Che Man YB, Mirghani MES. 2001. Detection of lard mixed with body fats of chicken, lamb, and cow by Fourier transform infrared spectroscopy. J. Am. Oil Chem. Soc. 78, 753–761. http://dx.doi.org/10.1007/s11746-001-0338-4
Che Man YB, Syahariza ZA, Rohman A. 2011. Discrimination analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy. Food Anal. Method 4, 404-409. http://dx.doi.org/10.1007/s12161-010-9184-y
Chin ST, Che Man YB, Tan CP, Hashim DM. 2009. Rapid profiling of animal derived fatty acids using fast GCxGC coupled to time of flight mass spectrometry. J. Am. Oil Chem. Soc. 86, 949-958. http://dx.doi.org/10.1007/s11746-009-1427-y
Coleman MH. 1961. Further studies on the pancreatic hydrolysis of some natural fats. J. Am. Oil Chem. Soc. 38, 685-688. http://dx.doi.org/10.1007/BF02633055
De Peters EJ, Proceedings Cornell Nutrition Conference for Feed Manufacturers, (1993) p. 199.
Dobson G. 2001. Spectroscopy and spectrometry of lipids- Part 1. Eur. J. Lipid Sci. Technol. 103, 815-840. http://dx.doi.org/10.1002/1438-9312(200112)103:12<815::AID-EJLT815>3.0.CO;2-X
Dobson G. 2001. Spectroscopy and spectrometry of lipids- Part 2. Eur. J. Lipid Sci. Technol. 104, 36-68. http://dx.doi.org/10.1002/1438-9312(200201)104:1<36::AID-EJLT36>3.0.CO;2-3
Eliasi JR and Dwyer JT. 2002. Kosher and Halal: Religious observances affecting dietary intake. J. Am. Dietetic. Assoc. 102, 911-913. http://dx.doi.org/10.1016/S0002-8223(02)90203-8
Guillén MD, Cabo. 2000. Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions. J. Sci. Food Agric. 80, 2028-2036. http://dx.doi.org/10.1002/1097-0010(200011)80:14<2028::AID-JSFA713>3.0.CO;2-4
Heussen PCM, Janssen HG, Samwel IBM, van Duynhoven JPM.2007. The use of multivariate modelling of near infrared spectra to predict the butterfat content of spreads. Anal. Chim. Acta 595, 176-181. http://dx.doi.org/10.1016/j.aca.2007.01.048 PMid:17605998
Jensen RG, Sampugna J, Pereira RL, Chandan RC, Shahani KM. 1964. Specificity of milk lipase for a butryl glyceride. J. Dairy Sci. 47, 1012-1013. http://dx.doi.org/10.3168/jds.S0022-0302(64)88831-7
Karoui R, De Baerdemaeker J. 2007. A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products. Food Chem. 102, 621-640. http://dx.doi.org/10.1016/j.foodchem.2006.05.042
Koca N, Kocaoglu-Vurma NA, Harper WJ, Rodriguez-Saona LE. 2010. Application of temperature controlled attenuated total reflectance mid infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration. Food Chem. 121, 778-782. http://dx.doi.org/10.1016/j.foodchem.2009.12.083
Lanzón A, Cert A, Albi T. 1989. Detection of refined olive oil in virgin olive oil. Grasas Aceites 40,385-388.
Leardi R. 2002. Chemometrics: From Classical to Genetic Algorithms. Grasas y Aceites. 53, 115-127. http://dx.doi.org/10.3989/gya.2002.v53.i1.294
Lerma-García MJ, Gori A, Cerretani L, Simó-Alfonso EF, Caboni MF. 2010. Classification of Pecorino Cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy. J. Dairy Sc. 93, 4490-4496. http://dx.doi.org/10.3168/jds.2010-3199 PMid:20854982
Mariani C, Contarini G, Zucchetti S, Toppino PM. 1990. Significance of minor components of milk fat. J. High Resol. Chromatogr. 13, 356-360.
Marikkar JMN, Ghazali HM, Che Man YB, Peiris TSG, Lai OM. 2005. Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis Food Chem. 91, 5-14. http://dx.doi.org/10.1016/j.foodchem.2004.01.080
Mattson FH. 1963. The specific distribution of unsaturated fatty acids in the triglycerides of plants. J. Lipid Res. 4, 392-396. PMid:14170113
Mattson J, Luton ES. 1958. The specific distribution of fatty acids in the glycerides of animal and vegetable fats. J. Biol. Chem. 233-868.
Precht D. 1991. Detection of adulterated milk fat by fatty acid and triglyceride analysis. Fett Wiss.Technol. 93, 538-544. http://dx.doi.org/10.1002/lipi.19910931314
Rodríguez-Saona LE, Koca N, Harper WJ, Álvarez VB. 2006. Rapid determination of Swiss cheese composition by fourier transform infrared/attenuated total reflectance spectroscopy. J. Dairy Sci. 89, 1407-1412. http://dx.doi.org/10.3168/jds.S0022-0302(06)72209-3
Rohman A, Che Man YB. 2009a. Analysis of cod-liver oil adulteration using Fourier transform infrared (FTIR) spectroscopy. J. Am. Oil Chem. Soc. 86, 1149-1153. http://dx.doi.org/10.1007/s11746-009-1453-9
Rohman A, Che Man YB. 2009b. Monitoring of virgin coconut oil (VCO) adulteration with palm oil using Fourier transform infrared (FTIR) spectroscopy, J. Food Lipids 16, 618-628. http://dx.doi.org/10.1111/j.1745-4522.2009.01170.x
Sato T, Kawano S, Iwamoto M. 1990. Detection of oreign fat adulteration of milk fat by near infrared spectroscopic method. J. Dairy Sc. 73, 3408-3413. http://dx.doi.org/10.3168/jds.S0022-0302(90)79037-6
Sherazi, STH, Mahesar SA, Bhanger MI, van de Voort FR, Sedman J. 2007. Rapid determination of free fatty acids in poultry feed lipid extracts by SB-ATRFTIR spectroscopy. J. Agric. Food Chem. 55, -.
Smith BC. 2002. Quantitative spectroscopy: Theory and practice, Amsterdam: Academic Press.
Solimen MA, Yoones NA. 1986. Adulterated butter fat: fatty acid composition of triglycerides and 2-monoglycerides J. Am. Oil Chem. Soc. 63, 248-250. http://dx.doi.org/10.1007/BF02546149
Subramanian A, Rodriguez-Saona L. 2010. Chemical and instrumental approaches to cheese analysis. Adv. Food Nutr. Res. 59, 167-213. http://dx.doi.org/10.1016/S1043-4526(10)59005-3
Syahariza ZA, Che Man YB, Selamat J, Bakar J. 2005. Detection of lard adulteration in cake formulation by Fourier transform infrared (FTIR) spectroscopy. Food Chem. 92, 365-371. http://dx.doi.org/10.1016/j.foodchem.2004.10.039
U.S. Department of Agriculture, (2005) Agricultural Statistics, Washington, DC, www.usda.gov/nass/pubs/agr05/05_ch8.PDFm Table 8-33 (retrieved May 26, 2009).
Wang L, Lee FSC, Wang X, He Y. 2006. Feasibility study of quantifying and discriminationg soybean oil adulteration in camellia oils by attenuated total reflectance MIR and fiber optic diffuse reflectance NIR. Food Chem. 95, 529-536. http://dx.doi.org/10.1016/j.foodchem.2005.04.015
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2013 Consejo Superior de Investigaciones Científicas (CSIC)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
© CSIC. Los originales publicados en las ediciones impresa y electrónica de esta Revista son propiedad del Consejo Superior de Investigaciones Científicas, siendo necesario citar la procedencia en cualquier reproducción parcial o total.
Salvo indicación contraria, todos los contenidos de la edición electrónica se distribuyen bajo una licencia de uso y distribución “Creative Commons Reconocimiento 4.0 Internacional ” (CC BY 4.0). Consulte la versión informativa y el texto legal de la licencia. Esta circunstancia ha de hacerse constar expresamente de esta forma cuando sea necesario.
No se autoriza el depósito en repositorios, páginas web personales o similares de cualquier otra versión distinta a la publicada por el editor.
