scholarly journals Determination of lactic acid bacteria in Kaşar cheese and identification by Fourier transform infrared (FTIR) spectroscopy

2015 ◽  
Vol 14 (41) ◽  
pp. 2891-2902 ◽  
Author(s):  
Turhan İlkay ◽  
Ouml ner Z uuml beyde
Keyword(s):  
Fourier Transform ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ftir Spectroscopy ◽  
Fourier Transform Infrared

scholarly journals Use of Attenuated Total Reflectance—Fourier Transform Infrared (ATR-FTIR) Spectroscopy in Combination with Multivariate Methods for the Rapid Determination of the Adulteration of Grape, Carob and Mulberry Pekmez

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 231 ◽  
Author(s):  
Nihal Yaman ◽  
Serap Durakli Velioglu
Keyword(s):  
Fourier Transform ◽  
Ftir Spectroscopy ◽  
Rapid Determination ◽  
Fourier Transform Infrared ◽  
Attenuated Total Reflectance ◽  
Chemometric Methods ◽  
Total Reflectance ◽  
Glucose Syrup ◽  
Model Efficiency

Pekmez, a traditional Turkish food generally produced by concentration of fruit juices, is subjected to fraudulent activities like many other foodstuffs. This study reports the use of Fourier transform infrared spectroscopy (FTIR) in combination with chemometric methods for the detection of fraudulent addition of glucose syrup to traditional grape, carob and mulberry pekmez. FTIR spectra of samples were taken in mid-infrared (MIR) range of 400–4000 cm−1 using attenuated total reflectance (ATR) sample accessory. Partial least squares-discriminant analysis (PLS-DA) and PLS chemometric methods were built for qualitative and quantitative analysis of pekmez samples, respectively. PLS-DA models were successfully used for the discrimination of pure pekmez samples and the adulterated pekmez samples with glucose syrup. Sensitivity and specificity of 100%, and model efficiency of 100% were obtained in PLS-DA models for all pekmez groups. Detection of the adulteration ratio of pekmez samples was also accomplished using ATR-FTIR spectroscopy in combination with PLS. As a result, it was shown that ATR-FTIR spectroscopy along with chemometric methods had a great potential for determination of pekmez adulteration with glucose syrup.

Determination of Catechins and Caffeine Content in Tea (Camellia sinensis L.) Leaves at Different Positions by Fourier-Transform Infrared Spectroscopy

2018 ◽  
Vol 61 (4) ◽  
pp. 1221-1230 ◽  
Author(s):  
Rui-Qing Zhou ◽  
Xiao-Li Li ◽  
Yong He ◽  
Juan-Juan Jin
Keyword(s):  
Fourier Transform ◽  
Gaussian Process ◽  
Ftir Spectroscopy ◽  
Gaussian Process Regression ◽  
Fourier Transform Infrared ◽  
Molecular Characteristics ◽  
Tea Leaves ◽  
Successive Projections Algorithm ◽  
Efficient Detection

Abstract. In new shoots, the contents and distribution of catechins and caffeine, two important bioactive chemicals in tea ( L.), strongly reflect the physiology and nutrition of tea. In this study, four primary catechin monomers and caffeine in tea leaves at different positions on three cultivars were determined by Fourier-transform infrared (FTIR) transmission spectroscopy coupled to chemometrics. A combination of interval partial least squares (iPLS), competitive adaptive reweighted sampling (CARS), and successive projections algorithm (SPA) was used to extract characteristic wavenumbers that reflected the molecular characteristics of the constituents. Furthermore, Gaussian process regression (GPR) determination models were developed for all constituents with good predictability and robustness based on the extracted wavenumbers. The coefficients of determination for the prediction sets were all approximately 0.93, which indicated the high feasibility of FTIR spectroscopy for determination of catechins and caffeine in tea leaves. This analytical method could provide quick and efficient detection of catechin monomers and caffeine in fresh tea leaves, which have great impacts on the cultivation of tea trees and the selection of raw materials for tea processing. Keywords: Caffeine, Catechin, FTIR spectroscopy, Gaussian process regression, Quantification, Tea.

Quantitative determination of fatty acid compositions in micro-encapsulated fish-oil supplements using Fourier transform infrared (FTIR) spectroscopy

2012 ◽  
Vol 135 (2) ◽  
pp. 603-609 ◽  
Author(s):  
Jitraporn Vongsvivut ◽  
Philip Heraud ◽  
Wei Zhang ◽  
Jaroslav A. Kralovec ◽  
Don McNaughton ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Fatty Acid ◽  
Quantitative Determination ◽  
Fish Oil ◽  
Ftir Spectroscopy ◽  
Fourier Transform Infrared ◽  
Fatty Acid Compositions
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