Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplificatio...n of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.
TY - JOUR
AU - Nedeljković, Aleksandar
AU - Roesch, Petra
AU - Popp, Jurgen
AU - Miočinović, Jelena
AU - Radovanović, Mira
AU - Pudja, Predrag
PY - 2016
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4188
AB - Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.
PB - Springer, New York
T2 - Food Analytical Methods
T1 - Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine
EP - 1320
IS - 5
SP - 1315
VL - 9
DO - 10.1007/s12161-015-0317-1
ER -
@article{
author = "Nedeljković, Aleksandar and Roesch, Petra and Popp, Jurgen and Miočinović, Jelena and Radovanović, Mira and Pudja, Predrag",
year = "2016",
abstract = "Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine",
pages = "1320-1315",
number = "5",
volume = "9",
doi = "10.1007/s12161-015-0317-1"
}
Nedeljković, A., Roesch, P., Popp, J., Miočinović, J., Radovanović, M.,& Pudja, P.. (2016). Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods
Springer, New York., 9(5), 1315-1320.
https://doi.org/10.1007/s12161-015-0317-1
Nedeljković A, Roesch P, Popp J, Miočinović J, Radovanović M, Pudja P. Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods. 2016;9(5):1315-1320.
doi:10.1007/s12161-015-0317-1 .
Nedeljković, Aleksandar, Roesch, Petra, Popp, Jurgen, Miočinović, Jelena, Radovanović, Mira, Pudja, Predrag, "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine" in Food Analytical Methods, 9, no. 5 (2016):1315-1320,
https://doi.org/10.1007/s12161-015-0317-1 . .
