Capillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey addition

Página do item simplificado
dc.creatorThiago de Oliveira Mendes
dc.creatorBrenda Lee Simas Porto
dc.creatorMaria Jose Valenzuela Bell
dc.creatorÍtalo Tuler Perrone
dc.creatorMarcone Augusto Leal de Oliveira
dc.date.accessioned2024-11-29T18:12:46Z
dc.date.accessioned2025-09-08T22:50:52Z
dc.date.available2024-11-29T18:12:46Z
dc.date.issued2016-12-15
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2016.07.035
dc.identifier.issn1873-7072
dc.identifier.urihttps://hdl.handle.net/1843/78381
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Aberto
dc.subjectFraude
dc.subjectSoro do leite
dc.subjectLeite
dc.subjectÁcidos gordurosos não-saturados na nutrição humana
dc.subjectEletroforese capilar
dc.subjectAlimentos - Adulteração e inspeção
dc.subjectControle de qualidade
dc.subject.otherFraud
dc.subject.otherWhey
dc.subject.otherMilk
dc.subject.otherFatty acids
dc.subject.otherCapillary electrophoresis
dc.titleCapillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey addition
dc.typeArtigo de periódico
local.citation.epage653
local.citation.spage647
local.citation.volume213
local.description.resumoAdulteration of milk with whey is difficult to detect because these two have similar physical and chemical characteristics. The traditional methodologies to monitor this fraud are based on the analysis of caseinomacropeptide. The present study proposes a new approach to detect and quantify this fraud using the fatty acid profiles of milk and whey. Fatty acids C14:0, C16:0, C18:0, C18:1, C18:2 and C18:3 were selected by gas chromatography associated with discriminant analysis to differentiate milk and whey, as they are present in quite different amounts. These six fatty acids were quantified within a short time by capillary zone electrophoresis in a set of adulterated milk samples. The correlation coefficient between the true values of whey addition and the experimental values obtained by this technique was 0.973. The technique is thus useful for the evaluation of milk adulteration with whey, contributing to the quality control of milk in the dairy industry.
local.identifier.orcidhttps://orcid.org/0000-0002-8346-1552
local.identifier.orcidhttps://orcid.org/0000-0003-3469-0284
local.identifier.orcidhttps://orcid.org/0000-0001-7038-4570
local.identifier.orcidhttps://orcid.org/0000-0002-3393-4876
local.identifier.orcidhttps://orcid.org/0000-0001-6026-9608
local.publisher.countryBrasil
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814616310573?via%3Dihub

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
Capillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey addition.pdf
Tamanho:
776.04 KB
Formato:
Adobe Portable Document Format
Baixar

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG