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Profiling Lipids for Authentication of High Value Ingredients by Mid-Infrared Spectroscopy Combined with Multivariate Analysis

Maurer, Natalie
http://rave.ohiolink.edu/etdc/view?acc_num=osu1329855553

Abstract Details

2012, Master of Science, Ohio State University, Food Science and Technology.
Over the past decade, there has been an increase in demand for rapid techniques for authentication and detection of adulterants in food ingredients. Economic adulteration and counterfeiting of global food and consumer products is expected to cost the industry $10 to $15 billion per year. Verifying authenticity and detection of adulterants is something that can happen anywhere in the food supply chain, from the farmers to consumers and the industry to the manufacturer. The development of sensitive and robust screening tool(s) for assuring the quality of incoming raw materials would supplement the assurances provided by food manufacturer vendor auditing programs. The objective of this study was to develop a rapid and accurate method for the characterization and authentication of high valued ingredients. A temperature-controlled ZnSe ATR mid-infrared benchtop and diamond ATR mid-infrared portable handheld spectrometers were used to characterize sacha inchi oil and evaluate its oxidative stability compared to commercial oils. Soft independent model of class analogy (SIMCA) and partial least squares regression (PLSR) analyzed the spectral data. Fatty acid profiles showed that sacha inchi oil (44% linolenic acid) had similar levels of PUFA as flax oils. PLSR showed good correlation coefficients (R2>0.9) between reference tests and spectra from infrared devices, allowing for rapid determination of fatty acid composition and predicting oxidative stability. Oils formed distinct clusters allowing the evaluation of commercial sacha inchi oils from Peruvian markets and showed some prevalence of adulteration. Determining oil adulteration and quality parameters using the ATR-MIR portable handheld spectrometer allowed for portability and ease-of-use, making it a great alternative to traditional testing methods. Forty different cocoa butter samples encompassing an acceptable range of compositional variability for the chocolate industry were included. Cocoa butters were characterized for their melt characteristics (DSC Hardness), triacylglycerol content and fatty acid composition (GC-FAME). SIMCA and PLSR were used for classification and quantification analysis of cocoa butters. SIMCA classified all cocoa butters in distinct clusters in a 3-dimensional space but no sample clustering patterns were associated with melt characteristics. Spectral differences responsible for the separation of classes were attributed to stretching vibrations of the ester (–C=O) linkage (1660-1720 cm-1). PLSR models showed correlation coefficients > 0.93 and prediction errors (SECV) of 1.5 units for melt characteristics, 0.2-0.3% and 0.4-0.8% for major fatty acids and triacylglycerols, respectively. ATR-IR spectroscopy combined with pattern recognition analysis provides robust models for characterization and determination of cocoa butter composition. Overall, FT-IR has proven to be a fast, reliable and highly reproducible method for the characterization and authentication of high valued ingredients.
Luis Rodriguez-Saona (Committee Chair)
John H. Litchfield (Committee Member)
Sheryl A. Barringer (Committee Member)
100 p.
Chemistry; Food Science

Recommended Citations

Citations

  • Maurer, N. (2012). Profiling Lipids for Authentication of High Value Ingredients by Mid-Infrared Spectroscopy Combined with Multivariate Analysis [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1329855553

    APA Style (7th edition)

  • Maurer, Natalie. Profiling Lipids for Authentication of High Value Ingredients by Mid-Infrared Spectroscopy Combined with Multivariate Analysis. 2012. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1329855553.

    MLA Style (8th edition)

  • Maurer, Natalie. "Profiling Lipids for Authentication of High Value Ingredients by Mid-Infrared Spectroscopy Combined with Multivariate Analysis." Master's thesis, Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1329855553

    Chicago Manual of Style (17th edition)

osu1329855553
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© 2012, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.