Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance–fourier transform infrared spectroscopy

Abstract

Attenuated total reflectance–Fourier transform infrared spectroscopy, along with chemometrics, were used to detect and quantify soya bean oil (SO) and sugar (CS) adulteration in milk. Bovine milk was artificially adulterated with SO (0.2–2.0%; v/v) and CS (1–10%; w/v) separately. Spectra revealed significant differences in specific wavenumber regions (SO: 1450–1250 cm−1; CS: 1200–900 cm−1). Soya bean oil adulteration was best predicted in wavenumber range of 1262–1164 cm−1, using partial least square regression (coefficient of determination (R2: 0.90 and 0.88 for calibration and validation, respectively). Common sugar adulteration was best predicted in wavenumber range of 1010–910 cm−1 (R2: 0.99 for calibration and validation) using partial least square.

How Chemometrics Can Fight Milk Adulteration

“…It was used to analyze coconut milk samples adulterated with water [87]. MIR spectrometers equipped with an ATR cell were employed to detect soya bean oil and common sugar [88], sucrose [89], and formalin [13] in cow's milk. The use of an ATR cell allows for minimizing sample preparation, as the penetration depth in the sample of IR radiation does not depend on sample thickness.…”

“…Even though the sample numerosity was quite high, i.e., 20 samples prepared for ten adulteration levels (from 0 to 100% w/w), it seems that the raw materials used to prepare the standard samples were always the same, thus not covering all the possible sources of variability. The variability of simulated adulterated samples was better covered by de Oliveira Mendes et al [88], who considered six samples of milk from different producers to be adulterated with sweet whey prepared at a laboratory scale at eight adulteration levels.…”

Rapid discrimination of Panax ginseng powder adulterated with various root plants by FT-IR spectroscopy coupled with multivariate analysis

“…Engineers and food scientists around the world have developed efficient expertise and methodologies to investigate authenticity of ginseng products. Among the various analysis methods, spectroscopic (NIR, FT-IR, MIR) approaches attempt to detect the adulteration nondestructively (Jaiswal et al, 2018 ; Upadhyay et al, 2018 ). However, nondestructive, simple, and rapid analyses to identify quality fraud of ginseng-processed products remains a challenge.…”

Control of milk acidity by photoluminescence

“…The use of the modern statistical methods based on the artificial intelligence self‐learning and the mid‐infrared spectroscopy can improve the accuracy of some features predicting (Frizzarin et al ., 2021). In order to detect and quantify the milk adulteration with soybean oil and sugar, the methods were used of the infrared spectroscopy featured with full reflection and Fourier transform (Jaiswal et al ., 2018).…”