| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1218123 | Journal of Food Composition and Analysis | 2016 | 7 Pages |
•There are no articles of method validation for the analysis of fat in dulce de leche.•An automated method based on acid hydrolysis and gravimetric analysis was validated.•Analysis of 22 real samples revealed fat contents ranging from 1.10 to 10.12 g/100 g.
This work aimed to validate an automated method for acid hydrolysis and extraction of fat content of dulce de leche, a typical Latin American dairy product. Validation parameters were analyzed according to Commission Decision 657/2002/EC. The measurement uncertainty and the limits of detection (LoD) and quantification (LoQ) were also determined. Precision, recovery and decision limit were evaluated in two regulatory levels (6.0 and 9.0 g/100 g), with recoveries of 89% and 95%. The method was linear in the concentration range of 0.53–12.00 g/100 g and the LoD and the LoQ were set to 0.16 and 0.53 g/100 g, respectively. The validated method was compared to a Röse-Gottlieb reference method, presenting better precision in terms of repeatability and better recovery. Then, commercial samples, processed by inspected establishments in Argentina (n = 3), Uruguay (n = 2) and Brazil (n = 17) were analyzed and fat contents were among 1.10 and 10.12 g/100 g. Thus, this method is suitable for accurate routine analysis of the fat content of dulce de leche.
