Discriminant analysis of terrestrial animal fat and oil adulteration in fish oil by infrared spectroscopy

Xu Lingzhi, Gao Fei, Yang Zengling, Han Lujia, Liu Xian

Abstract


In order to improve the effective utilization of animal fats and oils, and then ensure the feeding quality and safety in the field of animal husbandry engineering, the discriminant analysis of different species of terrestrial animal fats and oils in fish oil based on Fourier transform infrared spectroscopy was explored in this study. Twenty-seven different species of animal fat and oil materials including fish oil, lard, chicken oil, tallow and suet were studied. The experimental calibration and validation samples were prepared by adulterating different proportions of terrestrial fat and oil in fish oil. Results show that, it is easy to discriminate different species of raw material of fish oil, lard, chicken oil and ruminant fats based on the infrared spectral characteristics, while the distinction of tallow from suet samples is difficult. For the adulterated samples with percentage range of 1%-60% (w/w), ideal results were obtained to discriminate the terrestrial fat and oil ingredients (lard, chicken oil, tallow and suet) in fish oil, the correct discriminant rates for the independent validation set were all higher than 95%. It was proved by further study that the detection limits for the discriminant analysis of lard, chicken oil, tallow and suet in fish oil were 0.8%, 0.6%, 2% and 3%, respectively.
Keywords: infrared spectroscopy, fish oil, animal fat and oil, discriminant analysis, detection limit
DOI: 10.3965/j.ijabe.20160903.2239

Citation: Xu L Z, Gao F, Yang Z L, Han L J, Liu X. Discriminant analysis of terrestrial animal fat and oil adulteration in fish oil by infrared spectroscopy. Int J Agric & Biol Eng, 2016; 9(3): 179－185.

Keywords


infrared spectroscopy, fish oil, animal fat and oil, discriminant analysis, detection limit

Full Text:

PDF

References


Yadav A K, Srivastava P P, Shrivastava P, Chowdhary S, Dayal R, Jena, J K. Growth responses of animal and plant origin dietary lipids on the survival, growth and feed efficiency of Asian catfish, clarias batrachus (Linnaeus, 1758) grow-out. Journal of Aquaculture & Research Development, 2012; 3(5): 138–142.

Konieczka P, Czauderna M, Rozbicka-Wieczorek A, Smulikowska S. The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat. Journal of Animal & Feed Sciences, 2015; 24(3): 244–251.

Rico D E, Harvatine K J. Induction of and recovery from milk fat depression occurs progressively in dairy cows switched between diets that differ in fiber and oil concentration. Journal of Dairy Science, 2013; 96(10): 6621–6630.

Bernard L, Leroux C, Chilliard Y. Expression and nutritional regulation of lipogenic genes in the ruminant lactating mammary gland. Advances in Experimental Medicine and Biology, 2008; 606(1): 67–108.

Liu P, Kerr B J, Chen C, Weber T E, Johnston L J, Shurson G C. Influence of thermally oxidized vegetable oils and animal fats on energy and nutrient digestibility in young pigs. Journal of Animal Science, 2014; 92(7): 2980–2986.

Liu P, Kerr B J, Weber T E, Chen C, Johnston L J, Shurson G C. Influence of thermally oxidized vegetable oils and animal fats on intestinal barrier function and immune variables in young pigs. Journal of Animal Science, 2014; 92(7): 2971–2979.

Gonzalez L, Moreno T, Bispo E, Dugan M E R, Franco D. Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves. Meat Science, 2014; 96(2): 829–836.

Ruth S M V, Rozijn M, Koot A, Garcia R P, Kamp H V D, Codony R. Authentication of feeding fats: classification of animal fats, fish oils and recycled cooking oils. Animal Feed Science & Technology, 2010; 155(1): 65–73.

Eskildsen C E, Rasmussen M A, Engelsen S B, Larsen L B, Poulsen N A, Skov T. Quantification of individual fatty acids in bovine milk by infrared spectroscopy and chemometrics: understanding predictions of highly collinear reference variables. Journal of Dairy Science, 2014; 97(12):

–7951.

Yang H, Irudayaraj J, Paradkar M M. Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy. Food Chemistry, 2005; 93(1): 25–32.

Hirri A, Bassbasi M, Platikanov S, Tauler R, Oussama A. FTIR spectroscopy and PLS-DA classification and prediction of four commercial grade virgin olive oils from morocco. Food Analytical Methods, 2016; 9(4): 974–981.

Bellorini S, Strathmann S, Baeten V, Fumière O, Berben G, Tirendi S, et al. Discriminating animal fats and their origins: assessing the potentials of Fourier transform infrared spectroscopy, gas chromatography, immunoassay and polymerase chain reaction techniques. Analytical and Bioanalytical Chemistry, 2005; 382(4): 1073–1083.

Rohmana A, Che Man Y B. Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) Spectroscopy. Journal of the American Oil Chemists Society, 2009; 86(12): 1149–1153.

Rohmana A, Che Man Y B. Authentication analysis of cod liver oil from beef fat using fatty acid composition and FTIR spectra. Food Additives and Contaminants, 2011; 28(11): 1469–1474.

Rohmana A, Che Man Y B, Sunarminingsih R. The employment of FTIR spectroscopy and chemometrics for classification and quantification of mutton fat in cod liver oil. American Journal of Food Technology, 2012; 7(3): 151–159.

Pu Q K, Han L J, Liu X. Discrimination of different processed animal proteins (PAPs) by FT-IR spectroscopy based on their fat characteristics. Biotechnologie Agronomie Sociétéet Environnement, 2014; 18(3): 321–328.

Pu Q K, Han L J, Liu X. A new approach for species discrimination of different processed animal proteins based on fat characteristics. European Journal of Lipid Science and Technology, 2016; 118: 576–583.

Abbas O, Fernández Pierna J A, Codony R, Von Holst C, Baeten V. Assessment of the discrimination of animal fat by FT-Raman spectroscopy. Journal of Molecular Structure, 2009; 924: 294–300.

Guillen M D, Nerea C. Infrared spectroscopy in the study of edible oils and fats. Journal of Science Food and Agriculture, 1997; 75(1): 1–11.

Wójcicki K, Khmelinskii I, Sikorski M, Sikorska E. Near and mid infrared spectroscopy and multivariate data analysis in studies of oxidation of edible oils. Food Chemistry, 2015; 187: 416–423.




Copyright (c)



2023-2026 Copyright IJABE Editing and Publishing Office