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Determination of cholesterol in dairy products using infrared techniques: 1. FTIR spectroscopy
Author(s) -
Paradkar Manish M,
Irudayaraj Joseph
Publication year - 2002
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2002.00044.x
Subject(s) - fourier transform infrared spectroscopy , chemometrics , principal component analysis , analytical chemistry (journal) , principal component regression , chemistry , spectroscopy , fourier transform , partial least squares regression , fourier transform spectroscopy , infrared spectroscopy , extraction (chemistry) , chromatography , mathematics , statistics , organic chemistry , optics , physics , mathematical analysis , quantum mechanics
A Fourier transformed infrared (FTIR) spectroscopic method is described to estimate cholesterol after a single step extraction instead of the conventional colorimetric method. FTIR spectrum of pure cholesterol was characterized and the region between 2800 and 3200 cm −1 was used for quantitative estimation. Partial least square (PLS) and principal component regression (PCR) analysis were used for quantitative analysis. FTIR spectroscopy with chemometrics could predict the cholesterol content accurate to an r 2 greater than 0.99 and a standard error of prediction (SEP) of less than 0.98. The developed model was successfully applied to predict cholesterol in commercial dairy products and validated with standard method and recovery studies. Results indicate that FTIR spectroscopy can determine the cholesterol content in dairy products in approximately 5 min.