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Detection of Butter Adulteration with Lard by Employing H-1-NMR Spectroscopy and Multivariate Data Analysis

Ahmad Fadzillah, Nurrulhidayah and Che Man, Yaakob and Abd. Rohman, Abd. Rohman and Rosman, Arieff Salleh and Ismail, Amin and Mustafa, Shuhaimi and Khatib, Alfi (2015) Detection of Butter Adulteration with Lard by Employing H-1-NMR Spectroscopy and Multivariate Data Analysis. Journal Of Oleo Science, 64 (7). pp. 697-703. ISSN 1345-8957

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Abstract

The authentication of food products from the presence of non-allowed components for certain religion like lard is very important. In this study, we used proton Nuclear Magnetic Resonance ((1)H-NMR) spectroscopy for the analysis of butter adulterated with lard by simultaneously quantification of all proton bearing compounds, and consequently all relevant sample classes. Since the spectra obtained were too complex to be analyzed visually by the naked eyes, the classification of spectra was carried out.The multivariate calibration of partial least square (PLS) regression was used for modelling the relationship between actual value of lard and predicted value. The model yielded a highest regression coefficient (R(2)) of 0.998 and the lowest root mean square error calibration (RMSEC) of 0.0091% and root mean square error prediction (RMSEP) of 0.0090, respectively. Cross validation testing evaluates the predictive power of the model. PLS model was shown as good models as the intercept of R(2)Y and Q(2)Y were 0.0853 and -0.309, respectively.

Item Type:Article
Uncontrolled Keywords:butter, lard, 1 H-NMR, multivariate data analysis, adulteration, chemometric
Subjects:A General Works
ID Code:58255
Deposited By: Haliza Zainal
Deposited On:04 Dec 2016 12:07
Last Modified:28 Mar 2017 13:15

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