Ayşe Demet KARAMAN, Didem Peren AYKAŞ, Luis Rodriguez SAONA, Valente ALVAREZ

Organik ve Geleneksel Yöntemle Üretilen İçme Sütlerindeki Bileşim Farklılıklarının FTIR Spektroskopisi ile Belirlenmesi

Son yirmi yılda en çok ilgi çeken gıda üretim yöntemlerinden birisi organik gıda üretimidir. Sütün organik ya da geleneksel yöntemlerle üretilip üretilmediğinin belirlenmesi, Fourier dönüşümlü kızılötesi (FTIR) spektroskopisinden daha uzun zaman alan kromatografik ve titrimetrik yöntemler ile yapılmaktadır. Bununla birlikte, literatürde organik ve geleneksel yöntemlerle üretilen gıdalar arasındaki kalite farklarıyla ilgili çelişkili sonuçlar bildirilmiştir. Bu çalışmanın amacı, organik ve geleneksel yöntemle üretilen içme sütlerinin bileşimlerindeki farklılığın tespiti için FTIR spektroskopisinin kullanılabilirliğinin değerlendirilmesidir. Araştırmada materyal olarak 185 adet (98 organik, 87 organik olmayan) pastörize tam yağlı (%3) süt numunesi, Columbus’daki (Ohio, ABD) çeşitli marketlerden tedarik edilmiştir. Kızılötesi spektrumlar, Agilent Cary 630 FTIR spektrometresi ile 4 cm-1 çözünürlükte 4.000-700 cm-1 arasında kaydedilmiş olup spektrum analizi için Yumuşak Bağımsız Sınıf Analojileri Modellemesi (SIMCA) yapılmıştır. Görsel inceleme sonucunda 25±1°C’de 185 adet süt numunesinin spektrumlarının oldukça homojen olduğu tespit edilmiştir. FTIR teknolojisi ile elde edilen spektral veriler, organik ve geleneksel yöntemle üretilen içme sütlerinin bileşim özelliklerine bağlı olarak ayırt edilebileceğini göstermiştir. FTIR spektrometresi, kromatografi gibi diğer tekniklerle karşılaştırıldığında, organik pastörize inek sütündeki tağşişin ekonomik olarak belirlenmesi için basit, hızlı ve güvenli sonuçlar veren bir tekniktir.

Determination of the Compositional Differences in Organic and Conventional Milk using FTIR Spectroscopy

The organic food production has become one of the most attention receiving methods over the past two decades. Previous investigations on the differentiation of milk from conventional and organic production regarding its content ingredients have been done by chromatographic and titrimetric methods that are more time-consuming than Fourier-transform infrared (FTIR) spectroscopy. However, contradictory results are reported in the literature about quality differences between organic and conventional foods. The aim of our research was to evaluate FTIR spectroscopy as a rapid method for the detection of organic milk adulteration. Hundred and eighty-five (98 organic, 87 conventional) pasteurized whole fat (3% fatty) milk samples were supplied by different pasteurized milk markets in Columbus, Ohio, USA. The spectra of 185 milk samples at 25±1°C appeared quite homogeneous upon visual inspection. Infrared spectra were recorded between 4,000 and 700 cm-1 at a resolution of 4 cm-1 on the Agilent Cary 630 FTIR spectrometer with Soft Independent Modeling of Class Analogies (SIMCA) to analyze the spectra. Results showed well-separated clusters allowing discrimination of conventional samples from organic milk according to fatty acid differentiation. FTIR spectrometer, when compared to other techniques, has the main advantage in allowing very rapid measurements and findings characterized by quick results and analyses in the dairy industry for economic adulteration of cow’s milk.

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