Concordance analysis between estimation methods of milk fatty acid content
| Autor: | Luciana Regina Mangeti Barreto Mourão, Evandro Maia Ferreira, Mayara Salvian, Paulo Fernando Machado, Alexandre Vaz Pires, Gerson Barreto Mourão, Laerte Dagher Cassoli, Juliana Petrini, Mary Ana Petersen Rodriguez |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Chromatography
Gas Conjugated linoleic acid Analytical Chemistry Palmitic acid Linoleic Acid chemistry.chemical_compound Linear regression Spectroscopy Fourier Transform Infrared Animals Humans TRANSFORMADA DE FOURIER chemistry.chemical_classification Gas chromatography Chromatography Concordance analysis Fatty Acids Fourier transform infrared spectroscopy Fatty acid General Medicine Oleic acid Milk chemistry Milk quality Stearic acid Food Science Polyunsaturated fatty acid |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | Considering the milk fatty acid influence on human health, the aim of this study was to compare gas chromatography (GC) and Fourier transform infrared (FTIR) spectroscopy for the determination of these compounds. Fatty acid content (g/100 g of fat) were obtained by both methods and compared through Pearson’s correlation, linear Bayesian regression, and the Bland–Altman method. Despite the high correlations between the measurements ( r = 0.60–0.92), the regression coefficient values indicated higher measures for palmitic acid, oleic acid, unsaturated and monounsaturated fatty acids and lower values for stearic acid, saturated and polyunsaturated fatty acids estimated by GC in comparison to FTIR results. This inequality was confirmed in the Bland–Altman test, with an average bias varying from −8.65 to 6.91 g/100 g of fat. However, the inclusion of 94% of the samples into the concordance limits suggested that the variability of the differences between the methods was constant throughout the range of measurement. Therefore, despite the inequality between the estimates, the methods displayed the same pattern of milk fat composition, allowing similar conclusions about the milk samples under evaluation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|