Premium
Application of synchronous fluorescence spectroscopy with multivariate data analysis for determination of butter adulteration
Author(s) -
Dankowska Anna,
Małecka Maria,
Kowalewski Wojciech
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12594
Subject(s) - analytical chemistry (journal) , calibration , fluorescence spectroscopy , detection limit , fluorescence , wavelength , spectroscopy , multivariate statistics , root mean square , mathematics , mean squared error , chromatography , materials science , chemistry , optics , statistics , physics , optoelectronics , quantum mechanics
Summary The potential of fluorescence spectroscopy for detection of butter adulteration with palm and coconut oils was investigated. Synchronous fluorescence spectra were collected in the range of 240–700 nm with wavelength intervals (∆λ) of 10, 30, 60 and 80 nm. The applied technique was used to detect the addition of palm and coconut oils to butter, and the lowest limit of detection for adulteration ( LOD – 5.5%) was observed after applying the wavelength interval of 60 nm. The multiple linear regression ( MLR ) models were used to calculate the level of adulteration with the lowest root mean square error of calibration ( RMSEC ) and root mean square error of validation ( RMSEV ) of 3.8 and 3.9%, respectively, for the measurements acquired at the wavelength interval of 60 nm.