A rapid method for detection adulteration in goat milk by using vibrational spectroscopy in combination with chemometric methods

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dc.authorid0000-0003-0450-8058en_US
dc.contributor.authorYaman, Hülya
dc.date.accessioned2021-06-23T19:54:26Z
dc.date.available2021-06-23T19:54:26Z
dc.date.issued2020
dc.departmentBAİBÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractBecause of the second place of milk adulteration in the food fraud lists, the study focused on the investigation of the cow milk as an adulterant in goat milk based on beta-carotene presence in cow milk as s rapid method by Raman and Infrared spectroscopy with chemometric techniques.t Partial least squares regression (PLSR) and the soft independent modelling of class Analogy (SIMCA) models have developed to for the prediction of adulteration ratio and beta-carotene content of mixtures on the spectral band at around 1373, 1454, and 956 cm(-1) for infrared and 1005, 1154, and 1551 cm(-1) for Raman spectroscopy respectively. The correlation coefficient for calibration (R(2)cal), standard error of calibration, standard error of performance, and correlation coefficient for validation (R(2)val) have calculated for mid-infrared and Raman techniques. The PLSR models showed excellent fit (R-2 value > 96) and could accurately determine beta-carotene content and percentage of spiked milk in a short time. SIMCA results showed that 20% intervals of the mixture could be differentiated barely from other mixtures by mid-infrared spectroscopy; however, there could not found significant discrimination by Raman spectroscopy. beta-carotene could be considered as a biomarker of determination of adulteration concerning beta-carotene content and mixture percentage, and discrimination of spiked mixture for the differentiation of goat and cow milk.en_US
dc.identifier.doi10.1007/s13197-020-04342-4
dc.identifier.endpage3098en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue8en_US
dc.identifier.pmid32624611en_US
dc.identifier.scopus2-s2.0-85082800591en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3091en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04342-4
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10541
dc.identifier.volume57en_US
dc.identifier.wosWOS:000520646300005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorYaman, Hülya
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRaman Spectroscopyen_US
dc.subjectInfrared Spectroscopyen_US
dc.subjectAdulterationen_US
dc.subjectBeta-caroteneen_US
dc.titleA rapid method for detection adulteration in goat milk by using vibrational spectroscopy in combination with chemometric methodsen_US
dc.typeArticleen_US

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