Simple partial least squares–attenuated total reflectance Fourier transform infrared spectrometric method for the determination of sugars in fruit juices and soft drinks using aqueous standards

The Analyst ◽  
1998 ◽  
Vol 123 (2) ◽  
pp. 277-281 ◽  
Author(s):  
F. J. Rambla ◽  
S. Garrigues ◽  
M. de la Guardia ◽  
F. J. Rambla ◽  
N. Ferrer
Keyword(s):  
Fourier Transform ◽  
Least Squares ◽  
Partial Least Squares ◽  
Fourier Transform Infrared ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Attenuated Total Reflectance ◽  
Spectrometric Method ◽  
Total Reflectance

scholarly journals Rapid determination of fecal fat by Fourier transform infrared analysis (FTIR) with partial least-squares regression and an attenuated total reflectance accessory

1996 ◽  
Vol 42 (12) ◽  
pp. 2015-2020 ◽  
Author(s):  
P Franck ◽  
J L Sallerin ◽  
H Schroeder ◽  
M A Gelot ◽  
P Nabet
Keyword(s):  
Fourier Transform ◽  
Least Squares ◽  
Partial Least Squares ◽  
Rapid Determination ◽  
Fourier Transform Infrared ◽  
Attenuated Total Reflectance ◽  
Infrared Spectrometry ◽  
Infrared Analysis ◽  
Least Squares Regression ◽  
Total Reflectance

Abstract Fecal lipid content is usually determined by titrimetric or gravimetric methods, but these methods are time consuming and involve dangerous solvents. We have developed a new method of measuring fecal lipids by Fourier transform infrared spectrometry (FTIR) with an attenuated total reflectance accessory that is fast and requires no solvents. The spectra of stools from 4000 to 750 cm-1 were analyzed, and the lipid concentrations were measured by using a calibration curve prepared by partial least-squares analysis of data from 34 stools. The linearity of the method was tested by mixing low-lipid stools with lipid-overloaded stools to give a range of 0.5-15% lipid. The prediction residual values were -0.49-0.78% for calibrators, and -2.55-2.34% for unknown samples. There was good agreement between the fecal lipids measured by gravimetric (x) and FTIR(y) methods: y = 0.87x + 5.5. The standard error of prediction was 1.07%.

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.

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