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Determination of cholesterol in dairy products by infrared techniques: 2. FT‐NIR method
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.1471-0307.2002.00045.x
Subject(s) - cholesterol , near infrared spectroscopy , fourier transform , fourier transform infrared spectroscopy , chemistry , analytical chemistry (journal) , chromatography , mathematics , optics , biochemistry , physics , mathematical analysis
A Fourier transformed near‐infrared (FT‐NIR) method for rapid determination of cholesterol in dairy products was demonstrated. FT‐NIR spectrum of pure cholesterol was characterized and the region between 3550 and 3650 cm −1 was found to be the most significant in cholesterol content determination. The FT‐NIR method was found to accurately predict the cholesterol content in a variety of dairy products with r 2 value greater than 0.98 and SEP estimates of less than 1.70. The FT‐NIR procedure with suitable multivariate statistical model was further validated by recovery studies and compared with a conventional method. Results indicate that FT‐NIR has the potential for rapid estimation of cholesterol.