Chemometric model for rapid detection of urea and hydrogen peroxide in milk

Abstract

A simple and cost effective method has been developed for determination of adulteration in milk with urea and hydrogen peroxide by using chemometric modeling with Fourier Transform Infrared (FTIR) spectroscopic data. Milk samples were purchased from a dairy farm (South Banasree, Dhaka, Bangladesh) and spiked at different concentrations of urea and hydrogen peroxide. Spectral data of all samples were collected using ATR-FTIR spectrophotometer. After acquisition of spectral data, they were preprocessed with transformation techniques such as multiplicative scatter correction (MSC) and savitzky-golay derivative. The predictive performance of principal component regression (PCR) and partial least-square regression (PLSR) methods were assessed by relative prediction errors and recoveries (%) were compared . PLSR shows better prediction efficiencies over PCR with R2 value 99% for urea and 95% for hydrogen peroxide.Six brands of commercial milk samples have been evaluated by this method and the samples contain 21.66-44.73 mg urea and 1.62-2.86 mg hydrogen peroxide in 100 ml milk. This method can be easily used in the quality assessment of milk.
 Bangladesh J. Sci. Ind. Res.56(1), 1-8, 2021

Application of ATR-FTIR Incorporated with Multivariate Data Analysis for Discrimination and Quantification of Urea as an Adulterant in UHT Milk

“…The MLR scatterplot depicting all spectral ranges (Figure 4) indicates a good concordance between the reference values and the predicted FTIR values for urea bias, as evidenced by the R 2 , RMSEC, and MSE metrics. Our study's results compare favourably to those reported by Basak et al [52], who employed PLSR with a pre-processing technique known as multiplicative scatter correction (MSC) to quantify urea in milk, which achieved R 2 = 0.99, with an RMSE value of 3.35, which is higher than our study, which achieved below 1. They also found the presence of urea in six brands of commercial samples, as urea is naturally present in milk, but none of the samples contained higher than the permissible limit.…”

“…Plus, the amide is a crucial protein group marker, and several types of amides with different protein samples may result in overlapping or weakening the transmittance values [25,51]. Therefore, it is necessary to use mathematical spectral transformations to extract meaningful information for qualitative and quantitative analyses [52]. The classification of the pure and adulterated UHT milk was further analysed by PCA and DA, and the quantification through the MLR model.…”

A Comprehensive Analysis and Detection Methodology Using Near-Infrared (NIR) Spectroscopy to Unveil the Deceptive Practice of Milk Adulteration

“…Urea is not a natural component of milk, and it can cause digestive problems, kidney failure, and even death in many cases. Additionally, urea can react with other compounds in milk to form harmful chemicals such as formaldehyde, which is a known carcinogen [6]. Infrared spectroscopy (IR) and nuclear magnetic resonance (NMR) spectroscopy are powerful analytical techniques that can detect urea in milk based on its unique molecular properties.…”

“…The purity of milk can be tested using various methods, such as the lactometer test, which measures the specific gravity of the milk, or the adulteration test, which detects the presence of common milk adulterants, like hydrogen peroxide. It is important and required to be aware of the potential health risks associated with consuming adulterated milk and to take appropriate measures to ensure that the milk you consume is safe and pure [6].…”

“…According to FSSAI 2014, the addition of foreign substances has increased and the quality of food deteriorates due to the changes made. The food products no longer have the recommended parameters and come with a low-quality baseline [6]. There are various contents in milk, and the quality of the product is measured through the various components that are present, like protein, fat, lactose, etc., where protein is the significant indicator which helps to indicate the quality of milk [7].…”