Determination of total trans fat content in Pakistani cereal-based foods by SB-HATR FT-IR spectroscopy coupled with partial least square regression

• Published in: Food chemistry Vol. 123; no. 4; pp. 1289 - 1293
• Main Authors: Mahesar, S.A., Kandhro, Aftab A., Cerretani, L., Bendini, A., Sherazi, S.T.H., Bhanger, M.I.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-12-2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: analytical methods; Biological and medical sciences; Cereal and baking product industries; Cereal foods; chemical analysis; food analysis; food composition; Food industries; Fourier transform infrared spectroscopy; FT-IR spectroscopy; Fundamental and applied biological sciences. Psychology; grain foods; least squares; lipid content; Partial least squares; single-bounce horizontal attenuated total reflectance; spectral analysis; trans; trans fatty acids; Pakistan; Cereal foods; FT-IR spectroscopy; Partial least squares; trans; Infrared spectrometry; PLS regression; Fourier transformation; Cereal; Fat content; Food
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.05.101

The purpose of this study was to determine the total
trans fat content from the Fourier transform infrared (FT-IR) spectra of neat fats extracted from cereal-based foods using a single-bounce horizontal attenuated total reflectance (SB-HATR) sampling accessory. Partial least squares (PLS) regression was employed for the development of calibration models. A
trans fat calibration curve was prepared by adding trielaidine gravimetrically to
trans free canola oil. Regression of the FT-IR/PLS-predicted
trans contents was 0.999 with a root-mean-square error of calibration (RMSEC) and root-mean-square error of prediction (RMSEP) 0.07% and 0.07%, respectively. Amongst the samples examined, the fat content was in the range of 8.2–27.2%, whilst most samples contained more than 10%
trans fat; the highest
trans fat content was 16.3%. The FT-IR results were comparable with gas chromatography (GC).