ArticleSpectrochimica acta. Part A, Molecular and biomolecular spectroscopy2021
Qualitative and quantitative vibrational spectroscopic analysis of macronutrients in breast milk.
Article in Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Holder Pasteurization Affects the VOCs and Lipid Profile of Human Milk.Foods (Basel, Switzerland) · 2026Article
- Spectroscopic Techniques in Bacterial Analysis: Applications of FTIR and Raman-Review.Foods (Basel, Switzerland) · 2026Review
- Laser-based mid-IR spectroscopy as a rapid analytical technique for the quantification of human milk proteins.Current research in food science · 2026Article
- Technology for the Quantitative Identification of Dairy Products Based on Raman Spectroscopy, Chemometrics, and Machine Learning.Molecules (Basel, Switzerland) · 2025Review
- Comparison of human breast milk vs commercial formula-induced early trophic enteral nutrition during postoperative prolonged starvation in an animal model.Scientific reports · 2024Article
- Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches.Foods (Basel, Switzerland) · 2023Review
- Rapid Quantitation of Adulterants in Premium Marine Oils by Raman and IR Spectroscopy: A Data Fusion Approach.Molecules (Basel, Switzerland) · 2022Article
- Evaluation of the changes in human milk lipid composition and conformational state with Raman spectroscopy during a breastfeed.Biomedical optics express · 2021Article
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9 authors.
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Abstract
Raman and attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy were used to analyze 208 breast milk samples as part of a larger research study. Comprehensive qualitative and quantitative analysis was carried out using chemometric methods: principal component analysis (PCA) and partial least squares (PLS) regression. The obtained information on the main macronutrients (protein, fat and carbohydrate) were primarily evaluated in relation to the available metadata of the samples, where study location and respective primary food sources revealed a stronger differentiation in fat composition than its absolute content. The limitations and challenges of using both spectroscopic techniques for the type of analysis are also highlighted.
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