Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins
In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a che...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16268/1/Potential%20use%20of%20fourier%20transform%20infrared%20spectroscopy%20for%20differentiation%20of%20bovine%20and%20porcine%20gelatins.pdf |
| _version_ | 1825945783090806784 |
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| author | Mat Hashim, Dzulkifly Che Man, Yaakob Rusli, Norakasha Mustafa, Shuhaimi Y., Salmah Zainul Abidin, Syahariza |
| author_facet | Mat Hashim, Dzulkifly Che Man, Yaakob Rusli, Norakasha Mustafa, Shuhaimi Y., Salmah Zainul Abidin, Syahariza |
| author_sort | Mat Hashim, Dzulkifly |
| collection | UPM |
| description | In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290–3280 cm−1 and 1660–1200 cm−1 as calibration models. Results from PCA, which were subsequently represented by the Cooman’s plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries. |
| first_indexed | 2024-03-06T07:36:55Z |
| format | Article |
| id | upm.eprints-16268 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:36:55Z |
| publishDate | 2010 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-162682018-10-12T07:55:57Z http://psasir.upm.edu.my/id/eprint/16268/ Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins Mat Hashim, Dzulkifly Che Man, Yaakob Rusli, Norakasha Mustafa, Shuhaimi Y., Salmah Zainul Abidin, Syahariza In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290–3280 cm−1 and 1660–1200 cm−1 as calibration models. Results from PCA, which were subsequently represented by the Cooman’s plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries. Elsevier 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16268/1/Potential%20use%20of%20fourier%20transform%20infrared%20spectroscopy%20for%20differentiation%20of%20bovine%20and%20porcine%20gelatins.pdf Mat Hashim, Dzulkifly and Che Man, Yaakob and Rusli, Norakasha and Mustafa, Shuhaimi and Y., Salmah and Zainul Abidin, Syahariza (2010) Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins. Food Chemistry, 118 (3). pp. 856-860. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814609007043?via%3Dihub#! doi:10.1016/j.foodchem.2009.05.049 |
| spellingShingle | Mat Hashim, Dzulkifly Che Man, Yaakob Rusli, Norakasha Mustafa, Shuhaimi Y., Salmah Zainul Abidin, Syahariza Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins |
| title | Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins |
| title_full | Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins |
| title_fullStr | Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins |
| title_full_unstemmed | Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins |
| title_short | Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins |
| title_sort | potential use of fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins |
| url | http://psasir.upm.edu.my/id/eprint/16268/1/Potential%20use%20of%20fourier%20transform%20infrared%20spectroscopy%20for%20differentiation%20of%20bovine%20and%20porcine%20gelatins.pdf |
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