Analysis of ATR-FTIR Absorption-Reflection Data from 13 Polymeric Fabric Materials Using Chemometrics

Pumure, Innocent; Ford, Shannon; Shannon, J. C.; Kohen, Christopher; Mulcahy, Amanda; Frank, Kelvin; Sisco, Sheri; Chaukura, Nhamo

doi:10.4236/ajac.2015.64029

Cited by 17 publications

(12 citation statements)

References 17 publications

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“…The CA, PCA, discriminant analysis, partial least squares, partial least squares discriminant analysis, or least‐squares support vector machine have been used as multivariate analysis techniques in species identification for a number of meat products such as meatball, sausage, minced meat, and beef, for classification and quantification purposes (Alamprese et al, ; Rahmania & Rohman, ; Rohman et al, ; Xu, Cai, Cui, Ye, & Yu, ; Zhao et al, ). PCA and HCA, the most common methods in exploring similarities and relationships between samples and measured data (Granato, Santos, Escher, Ferreira, & Maggio, ; Pumure et al, ), were used in the present study because the purpose was spectral characterization and differentiation of adulterated meat mixtures via multivariate analysis techniques rather than quantification. After assessing zoomed view spectra via the naked eye as well as using intensity values, chemometric analyses were also conducted by HCA and PCA.…”

Section: Resultsmentioning

confidence: 99%

“…PCA and HCA, the most common methods in exploring similarities and relationships between samples and measured data (Granato, Santos, Escher, Ferreira, & Maggio, 2018;Pumure et al, 2015), were used in the present study because the purpose was spectral characterization and differentiation of adulterated meat mixtures via multivariate analysis techniques rather than quantification. After assessing zoomed view spectra via the naked eye as well as using intensity values, chemometric analyses were also conducted by HCA and PCA.…”

Section: Classification Of Mixtures By Chemometric Methodsmentioning

confidence: 99%

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Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy

Deniz

Altuntas

Ayhan

et al. 2018

J Food Process Preserv

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Fourier transform infrared (FTIR) spectroscopy was used as a tool to identify adulterated beef in raw meat mixtures, incorporating chicken or turkey meat in different proportions, 0%, 5%, 10%, 20%, 40%, and 100%. Six regions with characteristic bands were determined where significant differences were observed depending on the proportion of the substitution. In hierarchical cluster analysis (HCA), dendrograms for wavenumbers between 2,980–2,800 cm−1 and 1,140–1,020 cm−1 provided effective differentiation for chicken meat adulteration, while for 1,290–1,210 cm−1 and 2,880–2,800 cm−1 were distinctive for turkey meat. In principal component analysis (PCA), whole spectrum, fingerprint (1,500–900 cm−1), 1,290–1,210 cm−1, and 1,480–1,425 cm−1 were used in the discrimination of turkey and chicken meats. Furthermore, the 1,760–1,710 cm−1 was significantly robust in chicken meat identification. PCA provided better classification than HCA in both adulterated mixtures. Our results showed that FTIR spectroscopy is a valuable tool to detect chicken or turkey meat adulteration in beef mixtures. Practical applications Fraudulent substitution in meat products is a growing concern that affects consumers, international and regional trade, and the meat industry at large. This exploratory study demonstrates that FTIR spectroscopy coupled with chemometric methods that facilitate the analysis of chemical data could become a robust, reliable technique to help in the detection of food fraud in the meat sector and beyond. This method is sensitive to meat composition variations, accurately reproduces results; and it is easy to use and low cost in comparison to traditional methods. The results demonstrated that FTIR spectroscopy brings specificity at the time of analyzing the kind of substitution that takes place because of the characteristics bands that help identify the added foreign meat material.

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Section: Resultsmentioning

confidence: 99%

Section: Classification Of Mixtures By Chemometric Methodsmentioning

confidence: 99%

Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy

Deniz

Altuntas

Ayhan

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…In this regard, it demands for an optical technique to discriminate such materials. Fourier transform infrared spectroscopy 45 and ultraviolet visible spectroscopy 46 have been used for this purpose but each technique has its own merits and demerits. Because THz-TDS accounts for the phase information, it is therefore capable of detecting small changes in the refractive index and such changes cannot be studied using the other discussed optical techniques.…”

Section: Experimental Measurements and Calculationsmentioning

confidence: 99%

Investigation of Dielectric Properties of Polymers and their Discrimination Using Terahertz Time-Domain Spectroscopy with Principal Component Analysis

et al. 2016

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Polymers are among the most commonly used materials in our everyday life. They are generally transparent to terahertz (THz) radiation, but are quite difficult to differentiate using optical techniques as few or no characteristic features exist in the spectral range of <2.0 THz for small and portable radiation systems. In this work, we report experimental measurement of refractive indices and absorption coefficients of styrene acrylonitrile (SAN) and Bakelite in the spectral range of 0.2-2.0 THz for the first time. Additionally, we demonstrate that by combining principle component analysis (PCA) with THz time-domain spectroscopy one can differentiate such polymers. In this analysis, the first three principle components PC1, PC2, and PC3 depict >94% variance with a distribution of 72.45%, 11.52%, and 9.38%, respectively.

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“…Attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy is particularly appropriate for this application as it is simple, robust and readily portable. Multiple studies have demonstrated the use of ATR-FTIR spectroscopy to characterise polymer-based products such as automotive paint [11,12], food packaging films [13][14][15], and textile fibres [16,17]. However, to the best of our knowledge, the use of ATR-FTIR spectroscopy for polymer card examination has not previously been reported in the open literature.…”

Section: Introductionmentioning

confidence: 99%

Investigating diversity in polymer-based identity cards using ATR-FTIR spectroscopy and chemometrics

McGann¹,

Willans²,

Sauzier³

et al. 2020

Preprint

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<div> <div> <div> <p>Counterfeit production of polymer identity cards poses a significant economic cost to society and a threat to national security. Identifying these counterfeits is a challenge for ‘frontline’ personnel who lack training in specialised document examination. This study investigates the use of attenuated total reflectance Fourier Transform infrared (ATR-FTIR) spectroscopy with chemometrics as a potential approach to assessing polymer card authenticity. In situ analysis of several cards found that differentiation could be achieved based on the core polymer composition. A chemometric model was thus built for three driver’s licence series produced in Western Australia and tested using a separate set of seven licences. The majority of test samples were correctly matched to the series of issue, with atypical samples recognisable based on their discriminant values. Synchrotron FTIR imaging revealed that differentiation between each series was possibly related to the adhesive used between the core layers. The approach presented in this work has the potential to be developed as a rapid screening method to identify suspect polymer cards warranting further examination. </p> </div> </div> </div>

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Analysis of ATR-FTIR Absorption-Reflection Data from 13 Polymeric Fabric Materials Using Chemometrics

Cited by 17 publications

References 17 publications

Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy

Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy

Investigation of Dielectric Properties of Polymers and their Discrimination Using Terahertz Time-Domain Spectroscopy with Principal Component Analysis

Investigating diversity in polymer-based identity cards using ATR-FTIR spectroscopy and chemometrics

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