scholarly journals Mid-infrared spectroscopy for the estimation of some soil properties

2015 ◽  
Vol 33 (1) ◽  
pp. 99-106 ◽  
Author(s):  
Johana P. Bonett ◽  
Jesús H. Camacho-Tamayo ◽  
Leonardo Ramírez-López

Techniques such as mid-infrared (MIR) spectroscopy can be used to identify the classes and properties of soils with high preci-sion. In the present study, 312 soil samples of different orders, representative of Colombian agricultural zones, were studied, among which are found Inceptisols and Verisols of the Sinú valley (Córdoba), Andisols of the Eastern Andes Mountain range (Cundinamarca), and Oxisols of the Eastern plains of Colombian (Meta), with the aim of evaluating the ability of mid-infrared spectroscopy to estimate soil properties such as organic carbon, Ca, Mg, Na, K, P, Al, and pH. The results obtained through the analysis of the curves allowed observing that the greatest number of properties are reflected in the spectral region be-tween 400 and 850 cm<sup>-1</sup>. The Inceptisols and Vertisols gave the best results in the calibration of the models for the majority of the properties, followed by the Andisols and finally the Oxisols, which did not show good results. In the descriptive analysis, the observed values showed a behavior similar to the values predicted from the models, for those properties with representa-tive spectral models. The majority of the properties did not show a normal distribution, and the coefficients of variation were very high.

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 477
Author(s):  
Eduarda Mendes ◽  
Noélia Duarte

Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix. In the first part of this review the basic concepts of infrared spectroscopy, sampling techniques, as well as an overview of chemometric tools are summarized. In the second part, recent applications of MIR spectroscopy to the analysis of foods such as coffee, dairy products, honey, olive oil and wine are discussed, covering a timespan from 2010 to mid-2020. The literature gathered in this article clearly reveals that the MIR spectroscopy associated with attenuated total reflection acquisition mode and different chemometric tools have been broadly applied to address quality, authenticity and adulteration issues. This technique has the advantages of being simple, fast and easy to use, non-destructive, environmentally friendly and, in the future, it can be applied in routine analyses and official food control.


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