Determination of Fatty-Acid Composition in Oils of Animal Origin by Near-Infrared Spectroscopy

Diyas  Myrzakozha; Darkhan  Turgaliev; Hide  Sato

doi:10.4236/fns.2014.514153

Journals by Subject

Journals by Title

FNS Vol.5 No.14 , August 2014

Determination of Fatty-Acid Composition in Oils of Animal Origin by Near-Infrared Spectroscopy

Diyas Myrzakozha^*, Darkhan Turgaliev, Hide Sato

Abstract: The authentication of milk requires the use of sophisticated and expensive analytical techniques. There is a huge need for reliable and cheap analytical technologies for use as fast and effective screening methods. This paper proposes the use of myristic acid in the authentication of cow, mare, camel and goat milk, using near infrared spectrometry. Comparison has been made with traditional gas chromatography methods, so that both methods can be used in the authentication of different types of dairy products.

Keywords: Authentication, Near Infrared Spectrometry, Cow, Camel, Mare, Goat Milk

Cite this paper: Myrzakozha, D. , Turgaliev, D. and Sato, H. (2014) Determination of Fatty-Acid Composition in Oils of Animal Origin by Near-Infrared Spectroscopy. Food and Nutrition Sciences, 5, 1408-1414. doi: 10.4236/fns.2014.514153.

References

[1] Nabi, S.A., et al. (1980) Differentiation between Saturated and Unsaturated Long-Chain Fatty Acids. Analytical and Bioanalytical Chemistry, 304, 142.
http://dx.doi.org/10.1007/BF00474373

[2] Galli, G., et al. (1987) Fat Production and Consumption. Plenum Press, New York, 336.
http://dx.doi.org/10.1007/978-1-4615-9495-6

[3] Shagiyeva, M.Kh. and Ospanova, M.Sh. (1983) Microflora of the National Milk Beverages. Science Publishing, Alma-Ata, 10. (in Russian)

[4] Tulemisova, L.S., Dudikova, T.N. and Tulemisova, Zh.K. (2002) Microbiological Aspects of Quality and Safety of Food Products and Raw Materials. Storage and Processing of Agricultural Raw, 7, 18-19.

[5] Dudikova, G.N. (2001) Culture Collection of Microorganisms for the Food Processing Industry. Biotechnology: Theory and Practice, 3-4, 79-82.

[6] Sharmanov, T.Sh. and Zhangabylov, A.K. (1991) Medicinal Properties of Kumys and Shubat. Gylym Publishing, Alma-Ata, 173-174. (in Russian)

[7] Nazarbayev, N.A. (2014) Addresses of the President of Kazakhstan. (in Russian)
http://www.akorda.kz/ru/page/page_215750_poslanie-prezidenta-respubliki-kazakhstan-n-nazarbaeva
-narodu-kazakhstana-17-yanvarya-2014-g%20

[8] Kudayarova, R.R., et al. (2010) Historical Aspects of the Use in Medicine Kumis. Bulletin of Siberian Medicine, 5, 186-190.

[9] Akhmadullin, R.V., et al. (2004) Kumiss Therapy of Patients with Respiratory Diseases in Sanatorium Conditions. Ufa, 125. (in Russian)

[10] Kryschenko, V.P. (1997) Near-Infrared Spectroscopy. Crown-Press, 638. (in Russian)

[11] Fox, P.F. and McSweeney, P.L.H. (2006) Advanced Dairy Chemistry Volume 2: Lipids. 3rd Edition, Springer, Berlin, 801.

[12] Williams, V.Z. (1948) Infra-Red Instrumentation and Techniques. The Review of Scientific Instruments, 19, 135.
http://dx.doi.org/10.1063/1.1741226

[13] Burns, D.A. and Ciurczak, E.W. (2001) Handbook of Near-Infrared Analysis. 2nd Edition, Marcel Dekker, Inc., New York, 884.

[14] Siesler, H.W., Ozaki, W., Kawata, S. and Heise, H.M. (2002) Near-Infrared Spectroscopy. Wiley-VCH, Weinheim, 339.

[15] Ozaki, Y., McClure, W.F. and Christy, A.A. (2007) Near-Infrared Spectroscopy in Food Science and Technology. John Wiley & Sons, Inc., Hoboken, 420.