Detection of formaldehyde in cheese using FTIR spectroscopy

Alkhalf M. I., . and Mirghani M. E. S., . Detection of formaldehyde in cheese using FTIR spectroscopy. S496-S500. ISSN 2231-7546

A new analytical method was developed for determining formaldehyde (CHO) in cheese by FTIR spectroscopy. Formaldehyde (CHO) was also spiked at 0 to 100 mg/100g in freshly prepared cheese. Two sets each of twenty-one (21) samples were prepared using the same type of soft white cheese. FTIR spectra were recorded using Attenuated Total Reflectance accessory at room temperature and the Partial Least Squares (PLS) regression statistical method was used to derive calibration models for the set of samples in triplicates. The spectral region used for correlation and cross validation were set include the data from 1650 “ 800 cm-. As suggested by the correlation and variance spectra. The coefficient of determination (R‚‚) of correlation was found to be 0.986 with average standard error of calibration (SEC) of 2.24 mg/100g with. The calibration model was validated by using the leave-one-out� cross-validation method and the R‚‚ of validation the standard errors of prediction (Yang and Irudayaraj) and standard deviation (Angulo et al.) of the differences for repeatability and accuracy were computed and found to be 0.9662 4.07 mg/100g and 4.61 respectively. The results support the premise that FTIR spectroscopy is an efficient precise and rapid analytical technique for the determination of minor components such as formaldehyde / formalin in cheese samples.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(07)%202017%20supp...

Abstract

A new analytical method was developed for determining formaldehyde (CHO) in cheese by FTIR spectroscopy. Formaldehyde (CHO) was also spiked at 0 to 100 mg/100g in freshly prepared cheese. Two sets each of twenty-one (21) samples were prepared using the same type of soft white cheese. FTIR spectra were recorded using Attenuated Total Reflectance accessory at room temperature and the Partial Least Squares (PLS) regression statistical method was used to derive calibration models for the set of samples in triplicates. The spectral region used for correlation and cross validation were set include the data from 1650 “ 800 cm-. As suggested by the correlation and variance spectra. The coefficient of determination (R‚‚) of correlation was found to be 0.986 with average standard error of calibration (SEC) of 2.24 mg/100g with. The calibration model was validated by using the leave-one-out� cross-validation method and the R‚‚ of validation the standard errors of prediction (Yang and Irudayaraj) and standard deviation (Angulo et al.) of the differences for repeatability and accuracy were computed and found to be 0.9662 4.07 mg/100g and 4.61 respectively. The results support the premise that FTIR spectroscopy is an efficient precise and rapid analytical technique for the determination of minor components such as formaldehyde / formalin in cheese samples.

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Item Type:	Article
AGROVOC Term:	Cheese
AGROVOC Term:	Formaldehyde
AGROVOC Term:	Spectroscopy
AGROVOC Term:	Near infrared spectrophotometry
AGROVOC Term:	Calibration
AGROVOC Term:	Analytical techniques
AGROVOC Term:	Dairy products
AGROVOC Term:	Food quality
AGROVOC Term:	Public health
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 05:35
URI:	http://webagris.upm.edu.my/id/eprint/23974

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