Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis

Santos, Poliana M.; Pereira-Filho, Edenir Rodrigues; Rodríguez-Saona, Luis E.

doi:10.1016/j.foodchem.2012.10.024

Cited by 190 publications

(89 citation statements)

References 27 publications

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“…It was used for evaluating the dependence of the antioxidant potential on the conventional or torrefacto process of roasting coffee beans [19,20]. PCA is also very useful method applied during screening of adulteration of honey [21], milk [22] and olive oil [23]. PCA has been also used to find correlation between species formed during refining steps of olive oil and its thermal properties [24].…”

Section: Introductionmentioning

confidence: 99%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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50 % (on average over 36 and 45 % in green and roasted coffee extracts, respectively). Significant differences between the AC values determined for CB and PA samples were noticed only for the MCA and DPPH methods which reflect the different molecular mechanisms underlying each of the assays. Additionally, the statistical methods, including principal component analysis, applied to results of antioxidant capacity obtained with different analytical techniques confirmed their feasibility to distinguish between coffee brews with different degrees of roasting, regardless of coffee origin. Abstract The antioxidant capacity (AC) of boiled-type coffee brews (CB) and phenolic acids (PA) isolated from them, obtained from the caffeinated and decaffeinated beans of different geographical origins and species and with different roasting degrees, was examined. The AC of PA and CB samples was tested in five antioxidant assays: a total antioxidants reducing capacity assay using a Folin-Ciocalteu reagent (FCR), a ferric ion reducing antioxidant power (FRAP) assay, a DPPH · radical-scavenging activity (DPPH) assay, a metal chelating activity (MCA) assay and a total radical trapping antioxidant parameter (TRAP) assay. In most samples, the total amount of phenolic acids, determined by HPLC, decreased with the increasing degree of roasting the coffee beans, leading to reduced AC. All used methods showed that CB exhibits higher AC compared with the PA samples. Phenolic acids isolated from CB samples have the main contribution (on average over 95 and 84 % in green and roasted coffee extracts, respectively) in AC of the CB samples in FCR, FRAP and TRAP assays, whereas in DPPH and MCA tests, the phenolic acid contribution in AC of CB samples was below Keywords

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Section: Introductionmentioning

confidence: 99%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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“…Using a constant phase angle based impedance sensor, Das et al (2011) were able to detect adulteration of milk with lower limits of 10 % water as well as 0.6 g L −1 urea. Similarly, adulteration of milk with a lower limit of 0.8 g L −1 of urea could be detected by infrared microspectroscopy followed by chemometric analysis (Santos et al 2013). Colorimetric methods, based on reactions of an indicator reagent with ammonia liberated from urea by urease, have also been developed (Kumar et al 2000).…”

Section: Discussionmentioning

confidence: 99%

Application of osmometry in quality analysis of milk

Musara

Pote

2013

J Food Sci Technol

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The aim of this study was to evaluate osmometry as a tool in quality analysis of milk. The osmolality of raw milk, sterilized milk, skimmed UHT (ultra-high temperaturetreated) milk, pasteurized milk, standardized UHT milk and fermented milk (Lactococcus lactis culture) was determined by freezing point osmometry. The relationship between osmolality and pH of fermented milk was further investigated during spontaneous fermentation of UHT milk at 37°C for 48 h. Average osmolality values (mean ± SD) were raw milk-290.2 ± 7.98, sterilized milk-290.2 ± 5.84, skimmed UHT milk-290.8±3.31, pasteurized milk-283.6±2.28, standardized UHT milk-281 ± 4.59 and fermented milk-466.0 ± 17.30 mOsmoles kg −1. For fresh milk samples, 88 % showed normal osmolality, 8 % were hypo-osmotic and 4 % hyper-osmotic. Fermentation studies revealed a high negative correlation between osmolality and pH, with a correlation coefficient of −97.49 %. Hypo-osmotic milk shows mixing of milk with water along the production chain. Hyper-osmotic milk indicates fermentation of milk at high ambient temperatures or with prolonged storage. It may also reveal adulteration of fresh milk with a soluble substance. Osmolality was highest for fermented milk owing to production of lactic acid during fermentation. This was confirmed by the high negative correlation between osmolality and pH of milk in fermentation studies. Hence the osmolality of fermented milks may be used as an index of the extent of fermentation.

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“…Addition of water decrease the milk solids-not-fat contents specially proteins which is very vital for normal growth. So, calculation of added water percentage relies on determination of milk solids-not-fat (Moore et al, 2012 andSantos et al, 2013). Again, milk can be adulterated to increase their profit margin using urea, starch, flour, vegetable oils, detergents etc.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical analysis and detection of adulteration in raw milk collected from Goalas of different places of sadar upazila in Mymensingh district

Rahman

Habib

Ali

et al. 2017

Res. Agric. Livest. Fish.

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This research work was carried out to assess the physical, chemical quality and detection of adulteration in raw milk collected from goals of five different places of Mymensingh sadar upazila (BAU Sheshmore, BAU KR market, train going vendor, sweetmeat shop and Dhudmohol) in Bangladesh. Results shows that milk from sweet meat shop had 100% yellowish white colour, normal (milky) flavor and free flowing liquid whereas other sources milk varies with their percentage in terms of physical parameters. Specific gravity of milk from various sources differed significantly (p<0.01) and all the chemical parameters of milk sample collected from different sources differed significantly (p<0.01). Significantly higher percentage of total solids (12.67±0.10) and fat content (4.36±0.07) was found in milk from goala of sweet meat shop than others. All of the adulteration tests showed negative result that means no adulterant materials was found in the collected milk samples. Considering the results, it could be inferred that there was an ample fluctuation present on qualities of milk samples collected from the goalas of different places of Mymensingh sadar regarding the standard of the parameters and the raw milk samples from sweetmeat shop were of good quality. The results suggested that milk purchase from reliable sources is very much important for consumers due to its quality. Rahman et al. Evaluation of raw milk from Goalas of Mymensingh sadarRes.

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Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis

Cited by 190 publications

References 27 publications

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Application of osmometry in quality analysis of milk

Physico-chemical analysis and detection of adulteration in raw milk collected from Goalas of different places of sadar upazila in Mymensingh district

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