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dc.contributor.author Ntakatsane, M. P.
dc.contributor.author Zhou, P.
dc.contributor.author Mothibe, K. J.
dc.contributor.author Adegoke, G. O.
dc.contributor.author Odenya, W. O.
dc.contributor.author Liu, X. M.
dc.date.accessioned 2017-02-09T09:55:37Z
dc.date.available 2017-02-09T09:55:37Z
dc.date.issued 2014-01-25
dc.identifier.uri http://dx.doi.org/10.1007/s11694-013-9158-z
dc.identifier.uri http://repository.tml.nul.ls/xmlui/handle/123456789/1152
dc.description.abstract The purpose of the study was to assess potential application of front face fluorescence spectroscopy as a rapid and non-destructive technique to discriminate between fats of animal and plant origin based on their fatty acid profiles, and to predict concentration of fatty acids from fluorescence spectra. Vitamin E emission spectra (300–500 nm) of butterfat and vegetable oil samples were recorded with excitation wavelength set at 295 nm. Fatty acid composition of the samples was determined by gas chromatography. Principal component analysis and partial least squares regression analysis were applied to the gas chromatography and fluorescence spectroscopy data. The butter-fats and vegetable oils were discriminated based on the total saturated and unsaturated fatty acids respectively. Tocopherols and tocotrienols accounted for the variability among various oils. A good prediction model was established with R2 = 0.745–0.992 for saturated fatty acids. The unsaturated fatty acids were characterized by low coefficients of determination (R2\0.339). The fatty acid profiles predicted from fluorescence spectra did not show significant difference to those determined by gas chromatography used as references. A good association was established between the two data tables. The study demonstrated great potential of front face fluorescence spectroscopy to rapidly discriminate between fats of animal and plant origin, and predict their saturated fatty acids composition, which could in turn be used for detection of milk fat adulteration with vegetable oil. en_ZA
dc.language.iso en en_ZA
dc.publisher Springer Science+Business Media en_ZA
dc.rights Copyright Springer, Part of Springer Science+Business Media Privacy Policy, General Terms & Conditions, 2014 en_ZA
dc.source Journal of Food Measurement and Characterization en_ZA
dc.subject Characterization en_ZA
dc.subject Prediction en_ZA
dc.subject Butterfat en_ZA
dc.subject Vegetable oil en_ZA
dc.subject Fatty acid profile en_ZA
dc.subject Fluorescence spectroscopy en_ZA
dc.title Characterization of fatty acid profile by FFFS en_ZA
dc.type Article en_ZA


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