Use of Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics for Analysis of Lard Adulteration in “Rambak” Crackers

Erwanto, Y.; Muttaqien, Afif Turindra; Sugiyono, .; Sismindari,; Rohman, Abdul

doi:10.1080/10942912.2016.1143839

Cited by 28 publications

(25 citation statements)

References 22 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In PAT, the combination of appropriate measurement devices with multivariate statistical analysis (chemometrics) creates tools which can rapidly, accurately and usually non-destructively assess the quality, quantity and certain functional properties of various organic compounds [21]. Fourier transform infrared (FTIR) spectroscopy has been an ideal PAT tool for the food industry [22][23][24][25] since it can provide detailed information about the molecular structure of specific compounds of interest. Moreover, when combined with advanced chemometrics, it leads to the prediction of their content in the final product, thus allowing its implementation in the form of an on-line/at-line process analyzer [26].…”

Section: Introductionmentioning

confidence: 99%

Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis

Bekiaris

Tagkouli

Koutrotsios

et al. 2020

Foods

View full text Add to dashboard Cite

Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy was used to monitor the infrared absorption spectra of 79 mushroom samples from 29 Pleurotus ostreatus, P. eryngii and P. nebrodensis strains cultivated on wheat straw, grape marc and/or by-products of the olive industry. The spectroscopic analysis provided a chemical insight into the mushrooms examined, while qualitative and quantitative differences in regions related to proteins, phenolic compounds and polysaccharides were revealed among the species and substrates studied. Moreover, by using advanced chemometrics, correlations of the recorded mushrooms’ spectra versus their content in glucans and ergosterol, commonly determined through traditional analytical techniques, allowed the development of models predicting such contents with a good predictive power (R2: 0.80–0.84) and accuracy (low root mean square error, low relative error and representative to the predicted compounds spectral regions used for the calibrations). Findings indicate that FTIR spectroscopy could be exploited as a potential process analytical technology tool in the mushroom industry to characterize mushrooms and to assess their content in bioactive compounds.

show abstract

Section: Introductionmentioning

confidence: 99%

Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis

Bekiaris

Tagkouli

Koutrotsios

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…(), and Erwanto et al. () were able to detect minor differences on the FTIR spectra of products that contain lard and other pig derivatives. The differences were observed mainly at the fingerprint region based on the peak heights and intensities.…”

Section: Chemical Methodsmentioning

confidence: 98%

“…Another analytical method that has been employed by several researchers in identification of the sources of gelatin and other nonhalal substances is Fourier transform infrared (FTIR) spectroscopy. The FTIR spectroscopy is proven to be a useful technique in dealing with numerous adulteration problems in food products including lard or pig fat content in chocolate (Che Man, Syahariza, Mirghani, Jinap, & Bakar, ; Suparman, Sri Rahayu, Sundhaniv, & Dwi Saputri, ), lard in mixture of lamb, cow, and chicken fats (Rohman & Che Man, ), lard content in meatball (Kurniawati, Rohman, & Triyana, ; Rohman, Sismindari, Erwanto, & Che Man, ), and lard content in “rambak” crackers (Erwanto, Muttaqien, Sismindari, & Rohman, ). Lard is also one of the nonhalal ingredients that is commonly used in food products.…”

Section: Chemical Methodsmentioning

confidence: 99%

“…() applied FTIR with PCA method to analyze lard content in several food products for halal verification studies. The lard samples obtained from rendering process of pig tissue were analyzed using FTIR and compared with the spectra of commercial meatball (Kurniawati et al., ), chocolate (Suparman et al., ), and crackers containing cow skin (Erwanto et al., ). The FTIR results were further analyzed using PCA method and clear separation between the lard and food samples was observed on the PCA score plot.…”

Section: Chemometric Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

Hassan

Ahmad

Zain

2018

Journal of Food Science

View full text Add to dashboard Cite

The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes.

show abstract

“…[19] Among them, Fourier transform mid-infrared (FT-MIR) spectroscopy is an effective tool which can scan the overall chemical composition of a sample in the mid-infrared region (4000-400 cm −1 ) and thus the metabolic fingerprint created by this technique can represent sample's authentic quality. [20][21][22] However, these spectral fingerprints cannot be identified directly only by visual inspection due to a large amount of variables. The chemometrics including supervised and non-supervised methods which have been subjected to an increased application in recent years can be used for the interpretation and evaluation of such amounts of data.…”

Section: Introductionmentioning

confidence: 99%

Fourier transform mid-infrared spectroscopy and chemometrics to identify and discriminate Boletus edulis and Boletus tomentipes mushrooms

Zhang

Liu

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

Boletus edulis and Boletus tomentipes are two well-known mushroom species which are widely consumed in Yunnan province due to their high nutritional and medicinal values. Fourier transform mid-infrared spectroscopy can determine exclusive spectra fingerprint of a sample and further analyse its quality when combined with appropriate chemometrics. In this study, identification and discrimination of B. edulis and B. tomentipes mushrooms from different geographical locations were performed based on Fourier transform midinfrared spectroscopy and chemometrics. Principal component analysis, hierarchical cluster analysis, and partial least squares discriminant analysis allowed us to identify and discriminate mushroom samples depending on their unique metabolic spectral fingerprints. The range of 1800-400 cm −1 , which exhibited major characteristics of mushroom samples was selected for next analysis. The unsupervised principal component analysis and hierarchical cluster analysis showed that mushroom samples from different geographical locations could be effectively identified. Furthermore, the supervised partial least squares discriminant analysis method was used to predict unknown mushroom samples successfully based on developed calibration model. In conclusion, these results indicated that Fourier transform midinfrared technique combined with appropriate chemometrics can be used as an effective and rapid strategy for quality control of B. edulis and B. tomentipes mushrooms with respect to their geographical locations. In addition, this technique also can be applied in other mushroom species for this purpose when coupled with reasonable chemometrics.

show abstract

Use of Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics for Analysis of Lard Adulteration in “Rambak” Crackers

Cited by 28 publications

References 22 publications

Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis

Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis

Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

Fourier transform mid-infrared spectroscopy and chemometrics to identify and discriminate Boletus edulis and Boletus tomentipes mushrooms

Contact Info

Product

Resources

About