ASTFS-based multivariate analysis for discrimination and simultaneous quantification of multiple adulterants in cow...

Area of Science:

• Food Science
• Analytical Chemistry
• Spectroscopy

Background:

• Ghee, a valuable dairy product, is susceptible to economically motivated adulteration.
• Current authentication methods for ghee adulteration are limited.
• Intrinsic fluorescence of ghee offers potential for developing novel detection techniques.

Purpose of the Study:

• To develop and validate a fluorescence-based method for detecting and quantifying adulterants in cow ghee.
• To assess the efficacy of angular sweep total fluorescence spectroscopy (ASTFS) combined with multivariate analysis for ghee authentication.
• To investigate the capability of the method in handling matrix variability from different ghee sources.

Main Methods:

• Utilized angular sweep total fluorescence spectroscopy (ASTFS) for spectral data acquisition.
• Applied orthogonal signal correction and Pareto scaling for data preprocessing.
• Employed Partial Least Squares-Discriminant Analysis (PLS-DA) for classification and Partial Least Squares (PLS) regression for quantification.
• Validated models using home-made and commercial ghee samples, including single and dual adulterant mixtures.

Main Results:

• PLS-DA achieved 100% accuracy, sensitivity, and specificity in discriminating pure from adulterated ghee samples.
• PLS regression models demonstrated high predictive performance (R² > 0.95) for quantifying dual-adulterant systems (vanaspati-beef tallow, vanaspati-pork lard).
• Low root mean square errors of calibration (RMSEC ≤1.37% v/v) and prediction (RMSEP ≤1.49% v/v) were observed, with external validation showing strong generalizability (RMSEP <1.6% v/v).

Conclusions:

• ASTFS coupled with PLS-based multivariate modeling is a powerful and accurate tool for ghee authentication.
• The developed method effectively addresses matrix variability and can quantify multiple adulterants in ghee.
• This approach offers a promising solution for ensuring the quality and integrity of ghee in the food industry.