title: Capillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey addition.
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.
authors.affiliation: 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: eadthiago@gmail.com.
authors.forename: Thiago
authors.initials: T
authors.lastname: de Oliveira Mendes
authors.affiliation: Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil.
authors.forename: Brenda Lee Simas
authors.initials: BLS
authors.lastname: Porto
authors.affiliation: Departamento de Física, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil.
authors.forename: Maria José Valenzuela
authors.initials: MJV
authors.lastname: Bell
authors.affiliation: Departamento de Tecnologia de Alimentos, Centro de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa, 36570-900 Viçosa, Minas Gerais, Brazil.
authors.forename: Ítalo Tuler
authors.initials: ÍT
authors.lastname: Perrone
authors.affiliation: Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil. Electronic address: marcone.oliveira@ufjf.edu.br.
authors.forename: Marcone Augusto Leal
authors.initials: MAL
authors.lastname: de Oliveira
mesh_terms: D000818:Animals; D002849:Chromatography, Gas / Q000379:methods; D019075:Electrophoresis, Capillary / Q000379:methods; D005227:Fatty Acids / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D000067796:Whey / Q000737:chemistry*; D000067816:Whey Proteins / Q000032:analysis
chemical_list: D005227:Fatty Acids; D000067816:Whey Proteins
keywords: Capillary electrophoresis; Fatty acids; Fraud; Milk; Whey