Quantification of Adulterant Residues in UHT Milk Products using ATR-FTIR Spectroscopy Coupled with Multivariate Analysis

Authors

  • Norliza Julmohammad Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
  • Iffah Kamilah Md Suhaini Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
  • Tharshini Govindasamy Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
  • Emeline Tan Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
  • Sabrina Soloi Faculty of Science and Natural Resources, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
  • Norziana Julmohamad Veterinary Public Health Laboratory Kota Kinabalu (MKAVKK), Department of Veterinary Services Sabah (DVS) Sabah, 88200 Kota Kinabalu, Sabah, Malaysia
  • Md Jahurul Haque Akanda Department of Agriculture, School of Agriculture, University of Arkansas, 1200 North University Dr., M/S 4913, Pine Bluff, AR 71601, USA

DOI:

https://doi.org/10.37934/ard.115.1.113

Keywords:

Milk adulterant, multivariate analysis, spectroscopy

Abstract

Milk adulteration is a dishonest act of some milk manufacturer, where they purposely combine or substitute the ingredient of milk with low quality substances which decrease the quality of the milk. The objectives of this study were to investigate the ATR-FTIR spectroscopy technique in detection of adulterant residues in milk products, and to classify and quantify the adulterant detected in milk sample using multivariate analysis. Ultra High-Temperature (UHT) milk sample was used with three common adulterants (melamine, formalin, anionic detergent) in five different concentrations (0.2 %, 0.8 %, 1.2 %, 1.5 % and 2.0 %). The ATR-FTIR spectroscopic analysis was used for the qualification of adulterants in the wavenumber range of 4000 to 500. Then, principal component analysis (PCA), discriminant analysis (DA) and multiple linear regression (MLR) was applied for multivariate analysis. PCA was used to reduce the dimensionality of the data and to explore the similarities and differences among the unadulterated and adulterated milk samples. DA was used to confirm the significant variable obtain from PCA, and MLR was used to quantify the adulterants detected in the samples. The root mean squared error (RMSE), the coefficient of determination () value obtained for melamine data was 0.158% and 0.975 respectively with the mean square error (MSE) was obtained to be 0.025. Then, the RMSE, and MSE value obtained for formalin were 0.308%, 0.904 and 0.095 respectively while the RMSE,  and MSE value obtained for detergent were 0.639%, 0.632 and 0.408. These results show the potential of FTIR spectroscopy coupled with multivariate analysis as a rapid and sensitive technique for the qualification and quantification of adulterant residues in UHT milk products.

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Author Biography

Norliza Julmohammad, Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia

norliza@ums.edu.my

Published

2024-04-17

How to Cite

Julmohammad, N. ., Md Suhaini, I. K. ., Govindasamy, T. ., Tan, E. ., Soloi, S. ., Julmohamad, N. ., & Akanda, M. J. H. . (2024). Quantification of Adulterant Residues in UHT Milk Products using ATR-FTIR Spectroscopy Coupled with Multivariate Analysis. Journal of Advanced Research Design, 115(1), 1–13. https://doi.org/10.37934/ard.115.1.113
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