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Home > Journals > SCIREA Journal of Chemical Engineering > Archive > Paper Information

Use of Infrared Spectroscopy and chemometrics for rapid authentication and detection of Moroccan traditional butter adulteration

Volume 3, Issue 1, February 2019    |    PP. 1-19    |PDF (2036 K)|    Pub. Date: March 23, 2019
121 Downloads     1443 Views  

Author(s)
W. Terouzi, Team of Applied Spectro- Chemometrics and environment, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco; Laboratory of Engineering and Applied Technologies, Hight School of Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco.
F. Kzaiber, Team of Applied Spectro- Chemometrics and environment, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco; Laboratory of Engineering and Applied Technologies, Hight School of Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco.
A. Oussama, Team of Applied Spectro- Chemometrics and environment, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco.

Abstract
Authenticity is the most important criterion for food quality. In fact, food industries, consumers and regulatory agencies are increasingly demanding fast and effective methods to confirm authenticity or detect adulterations. The goal of present study is to use Attenuated total reflectance-Fourier transform mid-infrared (ATR-FTMIR) spectroscopy coupled with chemometrics, as rapid and green analytical method for the detection of the traditional butter adulteration. In this case, pure traditional butter and blends of traditional cow’s butter with different percentages of vegetable butter (3.8–40%) and of mashed potatoes (13–36%) were measured using ATR-FTMIR spectroscopy. The spectral data were subjected to a preliminary derivative elaboration based on the Gap algorithm to reduce the noise and extract a largest number of analytical information from spectra. Firstly, cluster analysis (CA) and principal component analysis (PCA) were applied, and three distinctive clusters were recognized. Then, Linear discriminant analysis (LDA) and support vector machines (SVM), were elaborated as classification methods. The obtained classification results showed that this approach could identify and detect, easily, traditional butter adulteration with an accuracy value of 97,22 and 100%.

Keywords
Adulteration ; ATR-FTIR spectroscopy ; Authentication ; Chemometrics tools ; mashed potatoes ; traditional cow’s butter ; vegetable butter

Cite this paper
W. Terouzi, F. Kzaiber, A. Oussama, Use of Infrared Spectroscopy and chemometrics for rapid authentication and detection of Moroccan traditional butter adulteration, SCIREA Journal of Chemical Engineering. Vol. 3 , No. 1 , 2019 , pp. 1 - 19 .

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