nan Sudjadi

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.

Analysis of Porcine Gelatin DNA in a Commercial Capsule Shell Using Real-Time Polymerase Chain Reaction for Halal Authentication

The presence of pig derivatives, such as porcine gelatin, in any products is prohibited to be consumed by Muslim community. This study is intended to develop a specific primer from mytochondrial D-loop capable of amplifying DNA from porcine gelatin in commercial capsule shells. Two pairs of primers designed from mitochondrial D-loop region were tested in order to confirm the primer specificity in gelatin sources (pork, beef, and catfish) and fresh tissue (pig, cows, goat, chickens, and rat). Primers were then used to perform sensitivity test of six dilution series (1000, 200, 100, 10, 5, and 1 pg/µL) of porcine gelatin and porcine capsule shell. The amplification was also performed on capsule shell from porcine-bovine mixture gelatin at 0, 10, 20, 30, 40, 50, and 100% concentration. The repeatability test was performed by measuring amplification capsule shells from porcine–bovine gelatin mixture. Real time polymerase chain reaction method using primers designed was further applied to analyze capsule shells purchased from markets. From two primers have been designed specifically, only primer D-Loop 108 (forward: 5’-CGT ATG CAA AAA ACC ACG CCA-3’; reverse: 5’-CTT ACT ATA GGG AGC TGC ATG-3’) had the capability to identify the presence of porcine DNA in fresh tissue and gelatin sources at optimum annealing temperature of 58.4ºC. Sensitivity of the developed method expressed as limit of detection of DNA in gelatin and capsule shells is 5 pg.

Fourier transform infrared spectroscopy combined with multivariate calibrations for the authentication of avocado oil.

Avocado oil is one of the functional oils having high quality and high price in the market. This oil shows many benefits for the human health and is applied in many cosmetic products. The authentication of avocado oil becomes very important due to the possible adulteration of avocado oil with other lower priced oils, such as palm oil and canola oil. In this study, Fourier transform infrared spectroscopy using attenuated total reflectance in combination with chemometrics techniques of partial least squares and principal component regression is implemented to construct the quantification and classification models of palm oil and canola oil in avocado oil. Partial least squares at the wavenumbers region of 1260–900 cm–1 revealed the best calibration models, having the highest coefficient of determination (R2 = 0.999) and the lowest root mean square error of calibration, 0.80%, and comparatively low root mean square error of prediction, 0.79%, for analysis of avocado oil in the mixture with palm oil. Meanwhile, the highest R2, root mean square error of calibration, and root mean square error of prediction values obtained for avocado oil in the mixture with canola oil at frequency region of 3025–2850 and 1260–900 cm–1 were 0.9995, 0.83, and 0.64%, respectively.

Use of Fourier Transform Infrared Spectroscopy in Combination with Partial Least Square for Authentication of Black Seed Oil

Fourier transform infrared spectroscopy in combination with multivariate calibration of partial least square is intended for quantitative analysis of black seed oil in binary mixture with sunflower oil and walnut oil, as well as in ternary mixture with sunflower oil and walnut oil. The spectra of black seed oil, sunflower oil, walnut oil, and their mixture with certain concentration were scanned using attenuated total reflectance at mid infrared region of 4000–650 cm−1. For quantitatve analysis, Fourier transform infrared spectral treatment (normal or derivatives) with the highest values of coefficient of determination (R2) and the lowest values of root mean square error of calibration was selected as optimal calibration model. Partial least square at whole mid infrared region of 4000–650 cm−1 is well suited for quantitative analysis of black seed oil either in binary mixture or ternary mixture with walnut oil and sunflower oil. Furthermore, using absorbancies at frequency region of 3009–721 cm−1, principal component analysis is succesfully used for classification of black seed oil and that mixed with sunflower oil and walnut oil. The developed method is rapid, no sample preparation needed, and is not involving the use of chemical reagents and solvents. Color versions of one or more of the figures in the article can be found online at www.tandfonline.com/ljfp.

Determination of Porcine Contamination in Laboratory Prepared dendeng Using Mitochondrial D-Loop686 and cyt b Gene Primers by Real Time Polymerase Chain Reaction

The identifications of species in meat products have created interests since these foods became the target of forgery and fraud in the market. The presence of pork in food products is not allowed for the Muslim community. Hence, an analysis is necessary to detect the presence of pork in processed meat products, such as in dendeng (dried meat) product. Real time polymerase chain reaction using mitochondrial displacement loop686 and cytochrome b (cytb) gene primers was used to identify specific pork DNA among other four types of DNA species; namely beef, chicken, goat, and horse. This method was also used to identify pork DNA in the laboratory processed pork-beef dendeng as well as commercial dendeng from market. The results showed that real time polymerase chain reaction using displacement loop686 and cytb gene primers were able specifically to distinguish between pork DNA and the other species. The lowest concentration of 0.5% of pork DNA in a mixture of pork-beef processed products of dendeng was able to be detected by both primers with the product amplification of 114 and 134 bp (base pair) for the displacement loop686 and 149 bp for cytb gene, respectively. High sensitivity was also obtained when both primers were applied with the lowest detection limit of 5 pg/µL pork DNA. The results of the six commercial dendeng amplification using both primers showed no amplified products present, meaning that these products do not contain porcine DNA.

Development of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in beef sausage employing three lipid extraction systems

ABSTRACT The substitution of rat meat (non-halal meat) in beef-based sausage products is illegal practice. This study was aimed to develop Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics for analysis of rat meat in sausage employing three different lipid extraction techniques. Lipid was extracted from the sausages using Bligh and Dyer, Folch, and Soxhlet methods. The lipid extracted was then analyzed using FTIR spectroscopy combined with chemometrics of principal component analysis (PCA) and partial least square (PLS) calibration. The absorbance values at wavenumbers region of 750–1800 cm−1 were selected in PCA for classification and PLS modeling for quantification. PCA was successfully used to classify rat meat and beef lipids extracted by the three lipid extraction methods. The coefficient of determination (R2) and root mean square error of calibration (RMSEC) during PLS calibration modeling on lipid extracted from beef–rat meat sausages using Bligh and Dyer, Folch, and Soxhlet method were 0.945 and 2.73%; 0.991 and 1.73%; 0.992 and 1.69%, respectively. The validation study showed that R2 and root mean square error of prediction values for the correlation between actual value of rat meat and FTIR predicted value using lipids extracted by Folch and Soxhlet method were 0.458 and 18.90%, and 0.983 and 4.21%, respectively. Statistical analysis using independent t-test (p = 0.95) showed that there were significant differences on the content of some fatty acids of beef lipid and rat lipid as determined using gas chromatography. The contents of fatty acids of C12:0, C16:0, C16:1 cis 9, and C18:0 in rat lipid were higher than those in beef lipid, and the otherwise was observed for fatty acids of C14:1 cis 9, C15:0, C17:0, C17:1 cis 10, unsaturated C18, and C21:0. The difference in lipid composition, as indicated in FTIR spectra profiles and fatty acid composition, can be used as fingerprint technique for analysis of rat meat in beef sausage for halal authentication purpose.