Raman spectroscopy based characterization of cow, goat and buffalo fats.

In this study, Raman spectroscopy has been utilized to characterize buffalo, cow and goat fat samples by using laser wavelengths at 532 and 785 nm as excitation sources. It has been observed that Raman spectra of cow fats contain beta-carotene at 1006, 1156 and 1520 cm-1, which are absent in buffalo and goat fats. The Raman bands at 1060, 1080, 1127 and 1440 cm-1 represent the saturated fatty acids, and their concentration is found relatively higher in buffalo fats than cow and goat. Similarly, the Raman band at 1650 cm-1 represent conjugated linoleic acid (CLA) which shows its relatively higher concentration in goat fats than cow and buffalo. The Raman band at 1267 cm-1 represent unsaturated fatty acids, which shows its relatively higher concentration in goat fats than cow and buffalo. The Raman bands at 838, 870 and 1060 cm-1 depict relatively higher concentration of vitamin D in buffalo fats than cow and goat. Principal component analysis has been applied to highlight the differences among three fat types which based upon the concentration of fatty acids, CLA and vitamin D. © Association of Food Scientists & Technologists (India) 2020.