FOURIER TRANSFORM INFRARED SPECTROSCOPY FOR ANALYSIS OF DAIRY GHEE ADULTERATED WITH MINERAL OIL

PDF

Published: 2022-03-27

DOI: 10.56557/upjoz/2022/v43i42932

Page: 59-66


PRIYA SUBRAMANIAN KALAIMANI

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management- Thanjavur (NIFTEM-T) (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Pudukkottai Road, Thanjavur – 613005, Tamil Nadu, India and Affiliated to Bharathidasan University, Tiruchirapalli- 620024, Tamil Nadu, India.

SURESH KUMAR KALAKANDAN *

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management- Thanjavur (NIFTEM-T) (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Pudukkottai Road, Thanjavur – 613005, Tamil Nadu, India.

SUMAN THAMBURAJ

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management- Thanjavur (NIFTEM-T) (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Pudukkottai Road, Thanjavur – 613005, Tamil Nadu, India.

CHAYANIKA SARMA

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management- Thanjavur (NIFTEM-T) (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Pudukkottai Road, Thanjavur – 613005, Tamil Nadu, India and Affiliated to Bharathidasan University, Tiruchirapalli- 620024, Tamil Nadu, India.

RAJENDRAN PALANIVEL

Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management- Thanjavur (NIFTEM-T) (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Pudukkottai Road, Thanjavur – 613005, Tamil Nadu, India.

*Author to whom correspondence should be addressed.


Abstract

Concept of food integrity to health is a hot topic with research ongoing globally to reduce adulteration in food. In an effort to follow up this cause, present research focused on detection of adulterated lower quality fats with genuine milk fats (ghee) is a key concern. Ghee is a pure clarified butter fat, widely used milk product in Indian sub-continent. Because of its satisfactory flavor and appetizing aroma, excessive dietary value, unique nature and its health benefits intend for its adulteration has usually been an extreme concern. The available methods to detect adulteration of mineral oil are time consuming and laborious. In order to get rid of these in discrepancies, the present paper deals with a promising, fast and effective method to detect the adulteration in ghee circulating in the market. Attenuated total reflectance – Fourier transform infrared spectroscopy (ATR- FTIR) method for identifying mineral oil even at 0.1% was established. The results reveal that six peaks are common, especially 721.38cm-1 (C-Cl) and 1137.17cm-1 (C-H stretching) peaks area percentage decreases and intensity increases with the concentration of adulteration. From these results, FTIR techniques play a potential role and serves as a robust method for detection of mineral oil adulteration in dairy ghee.

Keywords: FTIR, ghee, mineral oil, adulterant, functional groups


How to Cite

KALAIMANI, P. S., KALAKANDAN, S. K., THAMBURAJ, S., SARMA, C., & PALANIVEL, R. (2022). FOURIER TRANSFORM INFRARED SPECTROSCOPY FOR ANALYSIS OF DAIRY GHEE ADULTERATED WITH MINERAL OIL. UTTAR PRADESH JOURNAL OF ZOOLOGY, 43(4), 59–66. https://doi.org/10.56557/upjoz/2022/v43i42932

Downloads

Download data is not yet available.

References

Kumar A, Tripathi S, Hans N, Pattnaik F, Naik SN. Ghee : Its Properties, Importance and Health Benefits; 2020.

Global Competitiveness in Dairy Sector. 2012;257–281. Version-XVI (13.09.2021); 2021.

Ganguli NC, Jain MK. Ghee: Its Chemistry, Processing and Technology, J. Dairy Sci. 1972;56:19–25. Available:https://doi.org/10.3168/jds.S0022-0302(73)85109-4.

Girotto F, Alibardi L, Cossu R. Food waste generation and industrial uses : A review, Waste Manag. 2015;45:32–41. Available:https://doi.org/10.1016/j.wasman.2015.06.008.

Jirankalgikar NM, De S. Detection of tallow adulteration in cow ghee by derivative spectrophotometry. 2014;5:2014–2016. Available:https://doi.org/10.4103/0976-9668.136174.

Application of Chromatographic and Infra-Red Spectroscopic Techniques for Detection of Adulteration in Food Lipi; 2016. Available:https://doi.org/10.17756/jfcn.2016-008.

Ahmad N, Saleem M. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy Characterization of desi ghee obtained from different extraction methods using Raman spectroscopy, Spectrochim. Acta Part A Mol. Biomol. Spectrosc. 2019;223: 117311. Available:https://doi.org/10.1016/j.saa.2019.117311.

Jamwal R, Amit S, Kumari B, Balan AS, Dhaulaniya S, Kelly A, Cannavan DK. Singh, Attenuated total Reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy coupled with chemometrics for rapid detection of argemone oil adulteration in mustard oil, Lwt. 2020;120:108945. Available:https://doi.org/10.1016/j.lwt.2019.108945.

Galvin-King P, Haughey SA, Montgomery H, Elliott CT. The rapid detection of sage adulteration using Fourier transform infra-red (FTIR) spectroscopy and chemometrics, J. AOAC Int. 2019;102:354–362. Available:https://doi.org/10.5740/jaoacint.18-0341.

Cebi N, Yilmaz MT, Sagdic O. A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses, Food Chem. 2017;229: 517–526. Available:https://doi.org/10.1016/j.foodchem.2017.02.072.

Miaw CSW, Assis C, Silva ARCS, Cunha ML, Sena MM, de Souza SVC. Determination of main fruits in adulterated nectars by ATR-FTIR spectroscopy combined with multivariate calibration and variable selection methods, Food Chem. 2018;254:272–280. Available:https://doi.org/10.1016/j.foodchem.2018.02.015.

Arcella D, Baert K, Binaglia M. Rapid risk assessment on the possible risk for public health due to the contamination of infant formula and follow-on formula by mineral oil aromatic hydrocarbons (MOAH); 2019. Available:https://doi.org/10.2903/sp.efsa.2019.EN-1741.

Aging T, Munajad A. Fourier Transform Infrared ( FTIR ) Spectroscopy Analysis of Transformer Paper in Mineral Oil-Paper Composite Insulation under Accelerated; 2018. Available: https://doi.org/10.3390/en11020364.

Hard GC. Human & Experimental Toxicology Short-term adverse effects in humans of ingested mineral oils , their additives and possible contaminants ± A review; 2000. Available:https://doi.org/10.1191/096032700678827726.

Kou Y, Li Q, Liu X, Zhang R, Yu X. Efficient detection of edible oils adulterated with used frying oils through PE-film-based FTIR spectroscopy combined with DA and PLS, J. Oleo Sci. 2018;67:1083–1089. Available:https://doi.org/10.5650/jos.ess18029.

Caja M, Herraiz M, Blanch GP. Rapid Recognition of Olive Oil Adulterated with Hazelnut Oil by Direct Analysis of the Enantiomeric Composition of Filbertone. 1998;5128–5131.

Hasanah U, Warnasih S. Isolation and characterization of methyl caprylate from virgin coconut oil (VCO), IOP Conf. Ser. Earth Environ. Sci. 2019;299. Available:https://doi.org/10.1088/1755-1315/299/1/012002.

Ozulku G, Yildirim RM, Toker OS, Karasu S, Durak MZ. Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric, Food Control. 2017;82: 212–216. Available:https://doi.org/10.1016/j.foodcont.2017.06.034.

Aparnathi KD, Sharma S, Antony B, Mehta BM. Development of method for detection and quantification of foreign oils and fats in ghee (heat clarified milk fat) using FT NIR spectroscopy coupled with chemometric Development of method for detection and quantification of foreign oils and fats in ghee (heat clarified milk fat) using FT NIR spectroscopy coupled with chemometric; 2019. Available:https://doi.org/10.33785/IJDS.2019.v72i01.002.

Safety F, Authority S, Health MOF, Welfare F, Delhi NEW. Manual of Methods of Analysis of Foods Oils and Fats Food Safety and Standards Authority Of India; 2016.

Deosarkar SS, Khedkar CD, Technology D, Technology D, Ghee C.,Technology of Ghee Manufacture; 2016. Available: https://doi.org/10.1016/B978-0-12-384947-2.00349-4.

Upadhyay N, Jaiswal P, Jha SN. Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy, J. Food Sci. Technol. 2016;53:3752–3760. Available:https://doi.org/10.1007/s13197-016-2353-2.

Naquiah N, Nizar A, Mohamed J, Marikkar N, Hashim DM. Differentiation of Lard , Chicken Fat , Beef Fat and Mutton Fat by GCMS and EA-IRMS Techniques. 2013;464: 459–464.

Philosophy DOF, Dairying IN, Upadhyay N, Division DC. Detection of Vegetable Oil and Animal Body Fat Adulteration in Ghee Using Solvent Fractionation Technique. 2014;132001.

Rahayu WS, Martono S, Sudjadi A. Rohman, The potential use of infrared spectroscopy and multivariate analysis for differentiation of beef meatball from dog meat for Halal authentication analysis, J. Adv. Vet. Anim. Res. 2018;5:307–314. Available:https://doi.org/10.5455/javar.2018.e281.