Abdul Rohman

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy

Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. For quantitative analysis, PLS regression was used to develop a calibration model at the selected fingerprint regions of 1200-1000 cm(-1). The equation obtained for the relationship between actual PF value and FTIR predicted values in PLS calibration model was y = 0.999x + 0.004, with coefficient of determination (R(2)) and root mean square error of calibration are 0.999 and 0.442, respectively. The PLS calibration model was subsequently used for the prediction of independent samples using laboratory made meatball samples containing the mixtures of BF and PF. Using 4 principal components, root mean square error of prediction is 0.742. The results showed that FTIR spectroscopy can be used for the detection and quantification of pork in beef meatball formulation for Halal verification purposes.

The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil

Currently, the authentication of virgin coconut oil (VCO) has become very important due to the possible adulteration of VCO with cheaper plant oils such as corn (CO) and sunflower (SFO) oils. Methods involving Fourier transform mid infrared (FT-MIR) spectroscopy combined with chemometrics techniques (partial least square (PLS) and discriminant analysis (DA)) were developed for quantification and classification of CO and SFO in VCO. MIR spectra of oil samples were recorded at frequency regions of 4000-650cm-1 on horizontal attenuated total reflectance (HATR) attachment of FTIR. DA can successfully classify VCO and that adulterated with CO and SFO using 10 principal components. Furthermore, PLS model correlates the actual and FTIR estimated values of oil adulterants (CO and SFO) with coefficient of determination (R2) of 0.999.

Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics

Meatball is one of the favorite foods in Indonesia. For the economic reason (due to the price difference), the substitution of beef meat with pork can occur. In this study, FTIR spectroscopy in combination with chemometrics of partial least square (PLS) and principal component analysis (PCA) was used for analysis of pork fat (lard) in meatball broth. Lard in meatball broth was quantitatively determined at wavenumber region of 1018-1284 cm(-1). The coefficient of determination (R(2)) and root mean square error of calibration (RMSEC) values obtained were 0.9975 and 1.34% (v/v), respectively. Furthermore, the classification of lard and beef fat in meatball broth as well as in commercial samples was performed at wavenumber region of 1200-1000 cm(-1). The results showed that FTIR spectroscopy coupled with chemometrics can be used for quantitative analysis and classification of lard in meatball broth for Halal verification studies. The developed method is simple in operation, rapid and not involving extensive sample preparation.

Application of Fourier Transform Infrared Spectroscopy for Authentication of Functional Food Oils

Abstract In recent years, the authentication of edible fats and oils has become an important issue for food producers, consumers, and regulatory authorities due to religious and economic reasons. Some high-priced edible oils such as extra virgin olive oil (EVOO), virgin coconut oil (VCO), and cod liver oil (CLO) are adulterated with lower price oils to improve profits. These oils can be considered functional food oils due to their beneficial effects on human health. Fourier transform infrared (FTIR) spectroscopy combined with suitable chemometrics techniques has emerged as a potential tool that allows analysts to authenticate high-value edible oils. This review describes the potential use of FTIR spectroscopy for authentication of three functional food oils, namely, EVOO, VCO, and CLO.

FTIR spectroscopy combined with chemometrics for analysis of lard adulteration in some vegetable oils

This study was aimed to develop a fast technique of Fourier transform infrared (FTIR) spectroscopy for detection and quantification of lard adulteration in some vegetable oils, namely canola oil (Ca‒O), corn oil (CO), extra virgin olive oil (EVOO), soybean oil (SO), and sunflower oil (SFO). The FTIR spectra associated with Ca‒O, CO, EVOO, SO, and SFO as well as their blends with lard were scanned, interpreted, and identified. The chemometrics of partial least square (PLS) and discriminant analysis (DA) at fingerprint regions of 1500–1000 cm−1 was used for quantifying and classifying of lard in the mixture with vegetable oils, respectively. PLS calibration can be successfully used for quantification of lard in the mixture with vegetable oils, either using normal spectra or its first derivatives. Furthermore, DA based on Mahalanobis distance can classify lard in vegetable oils. El objetivo de este estudio fue desarrollar una técnica rápida de espectroscopia de infrarrojos por transformada Fourier (FTIR) para la detección y cuantificación de adulteración con grasa de cerdo de algunos aceites vegetales, principalmente aceite de colza (Ca‒o), aceite de maíz (CO), aceite de oliva virgen extra (EVOO), aceite de soja (SO) y aceite de girasol (SFO). El espectrograma FTIR asociado con Ca‒O, CO, EVOO, SO y SFO, así como sus mezclas con grasa de cerdo, fueron escaneadas, interpretadas e identificadas. El análisis quimiométrico de mínimos cuadrados parciales (PLS) y análisis discriminantes (DA) en la región de 1500–1000 cm−1 se usaron para cuantificar y clasificar la grasa de cerdo en la mezcla con aceites vegetales, respectivamente. La calibración PLS puede ser usada satisfactoriamente para la cuantificación de grasa de cerdo en la mezcla con aceites vegetales, bien usando un espectro normal o sus primeras derivadas. Además, DA basados en la distancia Mahalanobis pueden clasificar la grasa de cerdo en aceites vegetales.

Analysis of Pig Derivatives for Halal Authentication Studies

Pig derivatives such as lard and pork in any food system are prohibited for consumption by Muslims and Jews. For this reason, analytical methods offering accurate and reproducible results are needed to assure the halalness, kosherness, and wholesomeness of food. This article describes some analytical techniques, namely Fourier transform infrared (FTIR) spectroscopy, chromatography-based techniques, differential scanning calorimetric (DSC), and electronic noses for detection and quantification of pig derivatives (lard, pork, gelatin) in food products.

Application of Vibrational Spectroscopy in Combination with Chemometrics Techniques for Authentication of Herbal Medicine

Abstract: One of the emerging issues in herbal medicine is its authenticity. The substitution of highly valuable materials in herbal medicine with lower ones is common practice in the herbal medicine industry. This practice can cause serious effects or be harmful to human health; therefore, the authentication of herbal medicine using analytical techniques is necessary. Due to its capability as fingerprint technique, vibrational spectroscopy (infrared and Raman), especially in combination with several chemometrics techniques, is the method of choice for authentication purposes. This review highlights the use of mid-infrared, near-infrared, and Raman spectroscopy for authentication of herbal medicine, either in raw materials or in final products.

Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra

Commercially, extra virgin olive oil (EVOO) is subjected to be adulterated with low-price oils having similar color to EVOO. Fourier transform infrared (FTIR) spectroscopy combined with chemometrics has been successfully used for classification and quantification of corn (CO) and sunflower oils (SFOs) in EVOO sets. The combined frequency regions of 3027–3000, 1076–860, and 790–698 cm−1 were used for classification and quantification of CO in EVOO; meanwhile, SFO was analyzed using frequency regions of 3025–3000 and 1400–985 cm−1. Discriminant analysis can make classification of pure EVOO and EVOO adulterated with CO and SFO with no misclassification reported. The presence of CO in EVOO was determined with the aid of partial least square calibration using FTIR normal spectra. The calibration and validation errors obtained in COs quantification are 0.404 and 1.13%, respectively. Meanwhile, the first derivative FTIR spectra and PLS calibration model were preferred for quantification of SFO in EVOO with high coefficient of determination (R 2) and low errors, either in calibration or in validation sample sets.

Authentication analysis of red fruit (Pandanus Conoideus Lam) oil using FTIR spectroscopy in combination with chemometrics.

INTRODUCTION Red fruit (Pandanus conoideus Lam) is endemic plant of Papua, Indonesia and Papua New Guinea. The price of its oil (red fruit oil, RFO) is 10-15 times higher than that of common vegetable oils; consequently, RFO is subjected to adulteration with lower price oils. Among common vegetable oils, canola oil (CaO) and rice bran oil (RBO) have similar fatty acid profiles to RFO as indicated by the score plot of principal component analysis; therefore, CaO and RBO are potential adulterants in RFO. OBJECTIVE To develop FTIR spectroscopy in combination with chemometrics of partial least square regression (PLSR) and discriminant analysis (DA) for authentication of RFO from CaO and RBO. RESULTS The presence of CaO in RFO was better determined at frequency regions of 1200-1050 cm⁻¹; meanwhile, the combined frequency ranges of 1207-1078 and 1747-1600 cm⁻¹ were exploited for quantitative analysis of RBO with acceptable values of coefficient of determination (R²) and errors in calibration, prediction and during cross validation. DA based on Mahalanobis distance was able to discriminate between RFO and RFO adulterated with CaO and RBO. CONCLUSION FTIR spectroscopy combined with PLSR and DA can be successfully used for quantification and classification of oil adulterants in RFO. The developed method is rapid and environmentally friendly and sample preparation is easy.

Authentication of Extra Virgin Olive Oil from Sesame Oil Using FTIR Spectroscopy and Gas Chromatography

The presence of sesame oil in extra virgin olive oil has been investigated using Fourier transform infrared spectroscopy and gas chromatography. Frequencies of 1207–1018, 1517–1222, and 3050–2927 cm−1 were chosen for quantification of sesame oil in extra virgin olive oil. Using Fourier transform infrared normal spectra coupled with a partial least square model, the root mean standard error of calibration and root mean standard error of prediction obtained were relatively low, i.e., 0.331 and 1.01% (vol/vol), respectively. Using fatty acid profiles as determined by gas chromatography, the levels of palmitic and oleic acids were decreased linearly with R2 of 0.969 and 0.934, meanwhile the levels of stearic and linoleic acids were increased with R2 of 0.930 and 0.959, respectively, with the increasing levels of sesame oil. From level 10% sesame oil (vol/vol), all these fatty acids are significantly different (p < 0.05).