Título:	FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.
Autor:	LEITE, A. I. N PEREIRA, C. G. ANDRADE, J. VICENTINI, N. M. BELL, M. J. V. ANJOS, V.
Afiliación:	Antonio Iranaldo Nunes Leite; Cristina Guimarães Pereira; Jonathan Andrade; NIVEA MARIA VICENTINI, CNPGL; Maria José Valenzuela Bell; Virgílio Anjos.
Año:	2019
Referencia:	LWT. Food Science and Technology, v. 109, p. 63-69, 2019.
Descripción:	This study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect adulterations inbutter cheeses (BC) with soybean oil (SO). In general, as the adulterations were performed, there is a decrease inband intensities related to proteins, while for most bands related to lipid, the substitution of butter oil (BO) bySO led to increases in their intensities up to 70% of fraud. The band near 3007 cm−1was evinced only inadulterated cheeses. Principal component analysis differentiated the samples validating the spectral observa-tions. A partial least squares model allowed the prediction of the percentage of SO added into the samples withlow residuals. FTIR-ATR spectroscopy associated with chemometrics showed good performance in the detection of butter cheeses?adulterations.
NAL Thesaurus:	Chemometrics Vegetable oil
Palabras clave:	Butter cheese Adulteration Authentication
DOI:	https://doi.org/10.1016/j.lwt.2019.04.017
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPGL)