Portable Infrared Spectrometer to Characterize and Differentiate Between Organic and Conventional Bovine Butter

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dc.authoridRodriguez-Saona, Luis/0000-0002-6615-1296
dc.authoridPlans Pujolras, Marcal/0000-0001-9894-2626
dc.contributor.authorPujolras, Marcal Plans
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorShotts, Mei-Ling
dc.contributor.authorPittman, Richard A., Jr.
dc.contributor.authorHerringshaw, Sarah
dc.contributor.authorRodriguez-Saona, Luis E.
dc.date.accessioned2025-01-27T20:22:38Z
dc.date.available2025-01-27T20:22:38Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe performance of a portable infrared system combined with pattern recognition to discriminate between organically and conventionally produced bovine butter samples as well as to predict the levels of conjugated linoleic acid (CLA) were evaluated. Sixty butter (27 organic and 33 conventional) samples were used in this study. Bovine butter-fat were applied onto an attenuated total reflectance infrared (ATR-IR) accessory equipped with a five-bounce ZnSe crystal set at 65 A degrees C for spectral collection. In addition, ATR-IR spectra of bovine butter were directly collected at room temperature to avoid phase separation. The fatty acid profile and the levels of CLA were determined using reference FAME-GC-FID analysis. SIMCA models showed well separated clusters that discriminated between organic and conventional bovine butters due to C=C trans bending out of the plane vibration modes band at 967 cm(-1). Additionally, strong PLSR models were developed to predict CLA levels using butter-fat and bovine butter spectra with SEP of 0.05 % and RPD of 4.7, indicating that the models are suitable for quality control applications. Portable IR technology offers the ability for in situ analysis of butters that is much less time consuming than current analytical practices for authentication and quality control efforts by the industry.
dc.identifier.doi10.1007/s11746-015-2591-x
dc.identifier.endpage184
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84925498059
dc.identifier.scopusqualityQ2
dc.identifier.startpage175
dc.identifier.urihttps://doi.org/10.1007/s11746-015-2591-x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21977
dc.identifier.volume92
dc.identifier.wosWOS:000349527900003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectBovine butter
dc.subjectCLA
dc.subjectTrans fat
dc.subjectOrganic
dc.subjectPortable spectrometers
dc.subjectFTIR
dc.subjectChemometrics
dc.titlePortable Infrared Spectrometer to Characterize and Differentiate Between Organic and Conventional Bovine Butter
dc.typeArticle

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