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

Thiago de Oliveira Mendes; Brenda Lee Simas Porto; Maria José Valenzuela Bell; Ítalo Tuler Perrone; Marcone Augusto Leal de Oliveira

doi:10.1016/j.foodchem.2016.07.035

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

Food Chem. 2016 Dec 15:213:647-653. doi: 10.1016/j.foodchem.2016.07.035. Epub 2016 Jul 6.

Authors

Thiago de Oliveira Mendes¹, Brenda Lee Simas Porto², Maria José Valenzuela Bell³, Ítalo Tuler Perrone⁴, Marcone Augusto Leal de Oliveira⁵

Affiliations

¹ Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil; Departamento de Física, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil. Electronic address: [email protected].
² Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil.
³ Departamento de Física, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil.
⁴ Departamento de Tecnologia de Alimentos, Centro de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa, 36570-900 Viçosa, Minas Gerais, Brazil.
⁵ Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil. Electronic address: [email protected].

PMID: 27451230
DOI: 10.1016/j.foodchem.2016.07.035

Abstract

Adulteration 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.

Keywords: Capillary electrophoresis; Fatty acids; Fraud; Milk; Whey.

MeSH terms

Animals
Chromatography, Gas / methods
Electrophoresis, Capillary / methods
Fatty Acids / analysis*
Food Contamination / analysis*
Milk / chemistry*
Whey / chemistry*
Whey Proteins / analysis

Substances

Fatty Acids
Whey Proteins