Evaluation of FT-NIR and ATR-FTIR spectroscopy techniques for determination of minor odd- and branched-chain saturated and trans unsaturated milk fatty acids

J Agric Food Chem. 2013 Apr 10;61(14):3403-13. doi: 10.1021/jf304515v. Epub 2013 Mar 25.

Abstract

Determination of nutritionally important trans MUFA, CLA, and OBCFA milk fatty acids (often present in amounts lower than 1.0 g/100 g of total fat) using fast and nondestructive analytical methods would enhance their use as diagnostic tools in dairy herd and human health management. Here, PLS regression using ATR/FTIR spectra indicated potential for determination of trans-11 C18:1 and trans-12 C18:1 (Rcv² ≥ 0.80), and trans-9 C18:1 in very minor concentration (Rcv² > 0.82), as well as anteiso C15:0 (Rcv² = 0.57) and iso C17:0 (Rcv² = 0.61). Furthermore, the main cis-9,trans-11 CLA isomer was predicted well despite the high trans MUFA concentration. Differentiation between the CLA and the trans MUFA signals was evident (based on specific cis/trans bands), and branched-chain saturated fatty acid methyl esters revealed specific iso and anteiso ATR/FTIR absorbance bands. None of the minor FA PLS results with FT-NIR showed interesting potential, except satisfactory predictions for trans-9 C18:1 and cis-9,trans-11 CLA. Overall, ATR/FTIR resulted in better calibrations and provided more specific information for determination of minor milk fatty acids.

Publication types

  • Comparative Study
  • Evaluation Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Fatty Acids / analysis*
  • Fatty Acids / chemistry
  • Fatty Acids, Monounsaturated / analysis*
  • Fatty Acids, Monounsaturated / chemistry
  • Food Inspection / methods*
  • Fourier Analysis
  • Isomerism
  • Linoleic Acids, Conjugated / analysis
  • Linoleic Acids, Conjugated / chemistry
  • Milk / chemistry*
  • Spectroscopy, Fourier Transform Infrared
  • Spectroscopy, Near-Infrared
  • Trans Fatty Acids / analysis*
  • Trans Fatty Acids / chemistry

Substances

  • Fatty Acids
  • Fatty Acids, Monounsaturated
  • Linoleic Acids, Conjugated
  • Trans Fatty Acids