Determination of cholesterol in dairy products using infrared techniques: 1. FTIR spectroscopy

Manish M. Paradkar; Joseph Irudayaraj

doi:10.1046/j.1471-0307.2002.00044.x

Determination of cholesterol in dairy products using infrared techniques: 1. FTIR spectroscopy

Research output: Contribution to journal › Article › peer-review

Abstract

A Fourier transformed infrared (FTIR) spectroscopic method is described to estimate cholesterol after a single step extraction instead of the conventional colorimetric method. FTIR spectrum of pure cholesterol was characterized and the region between 2800 and 3200 cm^-1 was used for quantitative estimation. Partial least square (PLS) and principal component regression (PCR) analysis were used for quantitative analysis. FTIR spectroscopy with chemometrics could predict the cholesterol content accurate to an r² greater than 0.99 and a standard error of prediction (SEP) of less than 0.98. The developed model was successfully applied to predict cholesterol in commercial dairy products and validated with standard method and recovery studies. Results indicate that FTIR spectroscopy can determine the cholesterol content in dairy products in approximately 5 min.

Original language	English (US)
Pages (from-to)	127-132
Number of pages	6
Journal	International Journal of Dairy Technology
Volume	55
Issue number	3
DOIs	https://doi.org/10.1046/j.1471-0307.2002.00044.x
State	Published - Aug 2002
Externally published	Yes

Keywords

Chemometrics
Cholesterol
FTIR spectroscopy

ASJC Scopus subject areas

Food Science
Bioengineering
Process Chemistry and Technology

Online availability

10.1046/j.1471-0307.2002.00044.x

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title = "Determination of cholesterol in dairy products using infrared techniques: 1. FTIR spectroscopy",

abstract = "A Fourier transformed infrared (FTIR) spectroscopic method is described to estimate cholesterol after a single step extraction instead of the conventional colorimetric method. FTIR spectrum of pure cholesterol was characterized and the region between 2800 and 3200 cm-1 was used for quantitative estimation. Partial least square (PLS) and principal component regression (PCR) analysis were used for quantitative analysis. FTIR spectroscopy with chemometrics could predict the cholesterol content accurate to an r2 greater than 0.99 and a standard error of prediction (SEP) of less than 0.98. The developed model was successfully applied to predict cholesterol in commercial dairy products and validated with standard method and recovery studies. Results indicate that FTIR spectroscopy can determine the cholesterol content in dairy products in approximately 5 min.",

keywords = "Chemometrics, Cholesterol, FTIR spectroscopy",

author = "Paradkar, {Manish M.} and Joseph Irudayaraj",

year = "2002",

month = aug,

doi = "10.1046/j.1471-0307.2002.00044.x",

language = "English (US)",

volume = "55",

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journal = "International Journal of Dairy Technology",

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TY - JOUR

T1 - Determination of cholesterol in dairy products using infrared techniques

T2 - 1. FTIR spectroscopy

AU - Paradkar, Manish M.

AU - Irudayaraj, Joseph

PY - 2002/8

Y1 - 2002/8

N2 - A Fourier transformed infrared (FTIR) spectroscopic method is described to estimate cholesterol after a single step extraction instead of the conventional colorimetric method. FTIR spectrum of pure cholesterol was characterized and the region between 2800 and 3200 cm-1 was used for quantitative estimation. Partial least square (PLS) and principal component regression (PCR) analysis were used for quantitative analysis. FTIR spectroscopy with chemometrics could predict the cholesterol content accurate to an r2 greater than 0.99 and a standard error of prediction (SEP) of less than 0.98. The developed model was successfully applied to predict cholesterol in commercial dairy products and validated with standard method and recovery studies. Results indicate that FTIR spectroscopy can determine the cholesterol content in dairy products in approximately 5 min.

AB - A Fourier transformed infrared (FTIR) spectroscopic method is described to estimate cholesterol after a single step extraction instead of the conventional colorimetric method. FTIR spectrum of pure cholesterol was characterized and the region between 2800 and 3200 cm-1 was used for quantitative estimation. Partial least square (PLS) and principal component regression (PCR) analysis were used for quantitative analysis. FTIR spectroscopy with chemometrics could predict the cholesterol content accurate to an r2 greater than 0.99 and a standard error of prediction (SEP) of less than 0.98. The developed model was successfully applied to predict cholesterol in commercial dairy products and validated with standard method and recovery studies. Results indicate that FTIR spectroscopy can determine the cholesterol content in dairy products in approximately 5 min.

KW - Chemometrics

KW - Cholesterol

KW - FTIR spectroscopy

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DO - 10.1046/j.1471-0307.2002.00044.x

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Determination of cholesterol in dairy products using infrared techniques: 1. FTIR spectroscopy

Abstract

Keywords

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