Abstract

Journal of Near Infrared Spectroscopy
Volume 16 Issue 3, Pages 281–283 (2008)
doi: 10.1255/jnirs.788

Near infrared spectroscopy for quantification of animal-origin fats in fat blends

Ana Garrido-Varo, Dolores Pérez-Marín, Jara Bautista-Cruz and José Emilio Guerrero
Department of Animal Production, Faculty of Agriculture and Forestry Engineering, University of Córdoba, Campus Rabanales, Edif. Producción Animal, 14014 Córdoba, Spain. E-mail: pa1gavaa@uco.es/pa2pemad@uco.es

Animal fats are among the most highly-prized animal by-products in feed manufacture, for both nutritional and commercial reasons. To meet market requirements and legislative demands regarding the use and marketing of animal fats in an efficient, rapid, innovative and low-cost manner requires a major advance in the analytical control of fats and oils. Near infrared (NIR) spectroscopy has proved to be an ideal candidate for this purpose. This paper reports on the development and evaluation of quantitative NIR chemometric models for predicting the percentage of different animal-origin fats in fat blends. Fat samples (88 for the calibration set and 20 for the validation set) were analysed in a Foss NIRSystems 6500 I spectrophotometer, using folded- transmission gold reflector cups with a pathlength of 0.1 mm. Calibrations were developed using modified partial least squares (MPLS) regression to predict percentages of vegetable oil and animal fat in a fat sample; for both parameters, values for the coefficient of determination (R2 ) were over 0.99. Excellent results were obtained for the external validation of prediction equations, with R2v values of 0.99 and standard error of prediction (SEP) values of 1.3%, in both cases. The high degree of precision and accuracy afforded by the NIR equations, which enabled detection of amounts as low as 0.5% animal fat in soy oil, confirm that NIR technology could be used to ensure compliance with current legislation prohibiting the use of animal origin fats.

Keywords: NIR, animal- origin fats detection, fat blends

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