A rapid and non-destructive method for quantifying biomolecules in Spirulina platensis via Fourier transform infrared – Attenuated total reflectance spectroscopy

2018 ◽  
Vol 32 ◽  
pp. 341-352 ◽  
Author(s):  
Butch G. Bataller ◽  
Sergio C. Capareda
Keyword(s):  
Fourier Transform ◽  
Spirulina Platensis ◽  
Fourier Transform Infrared ◽  
Reflectance Spectroscopy ◽  
Attenuated Total Reflectance ◽  
Total Reflectance ◽  
Non Destructive ◽  
Attenuated Total Reflectance Spectroscopy

scholarly journals Concomitant Use of Fourier Transform Infrared Attenuated Total Reflectance Spectroscopy and Chemometrics for Quantification of Multiple Adulterants in Roasted and Ground Coffee

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Nádia Reis ◽  
Adriana S. Franca ◽  
Leandro S. Oliveira
Keyword(s):  
Fourier Transform ◽  
Correlation Coefficients ◽  
Fourier Transform Infrared ◽  
Reflectance Spectroscopy ◽  
Partial Least Square ◽  
Least Square ◽  
Attenuated Total Reflectance ◽  
Total Reflectance ◽  
Ground Coffee ◽  
Attenuated Total Reflectance Spectroscopy

This paper proposed the joint use of Fourier Transform Infrared Attenuated Total Reflectance Spectroscopy (FTIR-ATR) and Partial Least Square (PLS) regression for the simultaneous quantification of four adulterants (coffee husks, spent coffee grounds, barley, and corn) in roasted and ground coffee. Roasted coffee samples were intentionally blended with the adulterants, at adulteration levels ranging from 0.5 to 66% w/w. A robust methodology was implemented in which the identification of outliers was carried out. High correlation coefficients (0.99 for both calibration and validation) coupled with low degrees of error (0.69% for calibration; 2.00% for validation) confirmed that FTIR-ATR can be a valuable analytical tool for quantification of adulteration in roasted and ground coffee. This method is simple, fast, and reliable for the proposed purpose.

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