Rapid discrimination between buffalo and cow milk and detection of adulteration of buffalo milk with cow milk using synchronous fluorescence spectroscopy in combination with multivariate methods


DURAKLI VELİOĞLU S., Ercioglu E., BOYACI İ. H.

JOURNAL OF DAIRY RESEARCH, cilt.84, ss.214-219, 2017 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 84 Konu: 2
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1017/s0022029917000073
  • Dergi Adı: JOURNAL OF DAIRY RESEARCH
  • Sayfa Sayıları: ss.214-219

Özet

This research paper describes the potential of synchronous fluorescence (SF) spectroscopy for authentication of buffalo milk, a favourable raw material in the production of some premium dairy products. Buffalo milk is subjected to fraudulent activities like many other high priced foodstuffs. The current methods widely used for the detection of adulteration of buffalo milk have various disadvantages making them unattractive for routine analysis. Thus, the aim of the present study was to assess the potential of SF spectroscopy in combination with multivariate methods for rapid discrimination between buffalo and cow milk and detection of the adulteration of buffalo milk with cow milk. SF spectra of cow and buffalo milk samples were recorded between 400-550 nm excitation range with Delta lambda of 10-100 nm, in steps of 10 nm. The data obtained for Delta lambda = 10 nm were utilised to classify the samples using principal component analysis (PCA), and detect the adulteration level of buffalo milk with cow milk using partial least square (PLS) methods. Successful discrimination of samples and detection of adulteration of buffalo milk with limit of detection value (LOD) of 6% are achieved with the models having root mean square error of calibration (RMSEC) and the root mean square error of cross-validation (RMSECV) and root mean square error of prediction (RMSEP) values of 2, 7, and 4%, respectively. The results reveal the potential of SF spectroscopy for rapid authentication of buffalo milk.