Evaluation of the quality of local butters: A new approach based on Raman spectroscopy and supported by the classical pycnometer method

In this study, the quality of the local Romanian butters was investigated using the classical pycnometer and optic microscopy methods, combined with Raman spectroscopy. We used a pool of 10 samples with different characteristics, and analyzed them by the three aforementioned methods. Pycnometric measurements showed a direct correlation between the fat content and the density values of the samples. Raman spectroscopy validated the results from the pycnometric measurements and the optical microscopy and indicated several other properties, such as protein content, hydration, saturation level of the polycarbonate chains, as well as the total cis isomer content and the type of arrangement preferred by the aliphatic chains (polymorphic transition). The methods employed in the present study have a strong potential to become analytical tools for the food industry and food safety agencies in order to assess the quality of butters and margarines, in a fast and cost-effective manner.

• Publication year

  2020

• Venue

  Food science and technology international = Ciencia y tecnologia de los alimentos internacional

• Publication date

  2020-03-01

• Fields of study

  Medicine, Materials Science, Chemistry

• Identifiers
  DOI 10.1177/1082013219871188PMID 31461367
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Determining the Fat Concentration of Fresh Raw Cow Milk Using Dielectric Spectroscopy Combined with Chemometrics

  2018cited by this paper
• Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics

  2018cited by this paper
• Temperature dependent Raman and X-ray diffraction studies of anhydrous milk fat.

  2017cited by this paper
• Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling

  2017influential reference
• Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis.

  2017influential reference
• Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine

  2016cited by this paper
• Dental Enamel Quality and Black Tooth Stain: A New Approach and Explanation by using Raman and AFM Techniques

  2015cited by this paper
• Discrimination of vegetable oils using NMR spectroscopy and chemometrics

  2015cited by this paper
• Prediction of naturally-occurring, industrially-induced and total trans fatty acids in butter, dairy spreads and Cheddar cheese using vibrational spectroscopy and multivariate data analysis

  2015influential reference
• Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC.

  2015cited by this paper
• Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats

  2014cited by this paper
• Emulsion and it ’ s Applications in Food Processing – A Review

  2014influential reference
• Estimation of Protein in Anhydrous Milk Fat

  2013cited by this paper
• Determination of butter adulteration with margarine using Raman spectroscopy.

  2013cited by this paper
• Comparative spectroscopic studies on liposomes containing chlorophyll a and chlorophyllide a.

  2013cited by this paper
• The Effective Factors on the Structure of Butter and Other Milk Fat-Based Products.

  2013cited by this paper
• Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010.

  2012cited by this paper
• Fast determination of milk fat content using Raman spectroscopy

  2011influential reference
• Composition of bovine milk fat globules by confocal Raman microscopy

  2011cited by this paper
• Spectral Characterization of Model Systems Containing Lipids and Chlorophyll

  2010cited by this paper
• Traceability of food products: General framework and experimental evidence

  2007cited by this paper
• MODIFICATION PROCESSES AND FOOD USES

  2007cited by this paper
• Authenticity Assessment of Dairy Products

  2005influential reference
• Multivariate prediction of clarified butter composition using raman spectroscopy

  2004cited by this paper
• The applications of Raman spectroscopy in food science

  1996cited by this paper
• Fourier Transform Raman studies of materials and compounds of biological importance

  1990cited by this paper
• Detection of changes in the environment of hydrocarbon chains by Raman spectroscopy and its application to lipid-protein systems.

  1973cited by this paper
• Milk Proteins

  1972cited by this paper
• The reaction of oleic acid with copper surfaces

  1967cited by this paper
• Study on the fatty acid composition of butter fat from Kankrej cows and Surti buffaloes

  1963cited by this paper
• Microscopic Examination of Butter and Its Adulterations

  year unknowncited by this paper

• Quantitative analysis of Raman spectra for glucose concentration in human blood using Gramian angular field and convolutional neural network.

  2022cites this paper
• A shallow convolutional neural network with elastic nets for blood glucose quantitative analysis using Raman spectroscopy.

  2021cites this paper