The Influence of UV Radiation on the Degradation of Pharmaceutical Formulations Containing Quercetin

The aim of this study was to assess the photostability of quercetin in the presence of anionic and nonionic polymeric gels with varied compositions of an added component—glycerol. The samples were irradiated continuously at constant temperature. The stability of quercetin in solution and incorporated into the gels was evaluated by an UV-Vis spectrophotometer. FTIR spectroscopy (Fourier-transform infrared spectroscopy) was used to detect the changes in the structure of quercetin depending on the polymer used in the gel, and on the exposure time. Photostabilization is an important aspect of quality assurance in photosensitive compounds. The decomposition rate of quercetin in the ionic preparation of polyacrylic acid (PAA) with glycerol was 1.952·10−3 min−1, whereas the absence of glycerol resulted in a decay rate of 5.032·10−4 min−1. The formulation containing non-ionic methylcellulose resulted in a decomposition rate of quercetin in the range of 1.679·10−3 min−1. The decay rate of quercetin under light influence depended on the composition of the gel. It was found that the cross-linked PAA stabilized quercetin and the addition of glycerol accelerated the photodegradation.

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Characterisation Of Polysacharides And Lipids From Selected Green Algae Species By FTIR-ATR Spectroscopy

Research Papers Faculty of Materials Science and Technology Slovak University of Technology ◽

10.1515/rput-2015-0011 ◽

2015 ◽

Vol 23 (36) ◽

pp. 97-102 ◽

Cited By ~ 2

Author(s):

Alica Bartošová ◽

Lenka Blinová ◽

Kristína Gerulová

Keyword(s):

Fourier Transform ◽

Infrared Spectroscopy ◽

Ftir Spectroscopy ◽

Green Algae ◽

Spectral Range ◽

Chlorella Sorokiniana ◽

Spectral Features ◽

Fourier Transformed Infrared Spectroscopy ◽

Atr Spectroscopy ◽

Chromochloris Zofingiensis

Abstract Fourier transform infrared (FTIR) spectroscopy was used in this study to identify and determine spectral features of Chromochloris zofingiensis (Dönz) Fucíková et L.A. Lewis (SAG 211-14, Gottingen, Germany), Acutodesmus obliguus (Turpin) Hegewald (SAG 276-1, Gottingen, Germany) and Chlorella sorokiniana (K. Brandt) Pröschold et Darienko (SAG 211-40c, Gottingen, Germany). Polysaccharides and lipids from these three algae species were determined using Fourier Transformed Infrared Spectroscopy (FTIR) with ATR accessory with diamante crystal in spectral range from 400 – 4000 cm−1 and resolution 4.

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Integrated Band Intensities of Ethylene (C212H4) by Fourier Transform Infrared Spectroscopy

International Journal of Spectroscopy ◽

10.1155/2012/474639 ◽

2012 ◽

Vol 2012 ◽

pp. 1-5 ◽

Cited By ~ 9

Author(s):

G. B. Lebron ◽

T. L. Tan

Keyword(s):

Fourier Transform ◽

Infrared Spectroscopy ◽

Ambient Temperature ◽

Ftir Spectroscopy ◽

Fourier Transform Infrared ◽

Vapor Pressures ◽

Infrared Band ◽

Combination Bands ◽

First Time ◽

Absorbance Spectra

The integrated band intensities of ethylene (12C2H4) in the 640–3260 cm−1 region were determined by Fourier transform infrared (FTIR) spectroscopy. The infrared absorbance spectra of the ν7 and ν10, ν12, ν7+ν8, ν6+ν10, v11, and ν9 and ν2+ν12 bands of ethylene recorded at a resolution of 0.5 cm−1 were measured at an ambient temperature of 296 K at various vapor pressures ranging from 3×10−5 to 1×10−3 atm to obtain respective Beer-Lambert's law plots. The measured integrated band intensities in cm−1/cm atm were S(ν9andν2+ν12)=112.20±0.24, S(ν11)=55.35±0.14, S(ν12)=41.22±0.30, and S(ν7andν10)=328.66±16.55. In addition, the measured infrared band intensities of the ν7+ν8 and ν6+ν10 combination bands of ethylene are reported for the first time: S(ν7+ν8)=21.701±0.028 cm−1/cm atm and S(ν6+ν10)=2.568±0.025 cm−1/cm atm.

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Quantitative Fourier transform near-infrared spectroscopy in the quality control of solid pharmaceutical formulations

The Analyst ◽

10.1039/an9952002361 ◽

1995 ◽

Vol 120 (9) ◽

pp. 2361 ◽

Cited By ~ 23

Author(s):

Elena Dreassi ◽

Giuseppe Ceramelli ◽

Piero Corti ◽

Maurizio Massacesi ◽

Piero Luigi Perruccio

Keyword(s):

Quality Control ◽

Fourier Transform ◽

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Pharmaceutical Formulations

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Detection of Lard in Ink Extracted from Printed Food Packaging Using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

Journal of Spectroscopy ◽

10.1155/2015/502340 ◽

2015 ◽

Vol 2015 ◽

pp. 1-6 ◽

Cited By ~ 3

Author(s):

Syazwani Ramli ◽

Rosnita A. Talib ◽

Russly A. Rahman ◽

Norhazlin Zainuddin ◽

Siti Hajar Othman ◽

...

Keyword(s):

Principal Component Analysis ◽

Multivariate Analysis ◽

Fourier Transform ◽

Infrared Spectroscopy ◽

Ftir Spectroscopy ◽

Food Packaging ◽

Principal Component ◽

Fourier Transform Infrared ◽

Calibration Standards ◽

Number Of Factors

Fourier transform infrared (FTIR) spectroscopy combined with chemometrics was utilised to discriminate the presence of lard in extracted ink of printed food packaging. Two spectral regions (full spectra, 3999–649 cm−1, and combination of two regions, 3110–2630 cm−1and 1940–649 cm−1) of lard, commercial gravure ink, and the blends of both were selected and used to develop a Soft Independent Modelling of Class Analogy (SIMCA) model. The score plots obtained from the Principal Component Analysis (PCA) revealed that the maximum number of factors (7 factors) was needed to explain 84% of the total variance. SIMCA was employed as the method to classify the samples into their specific groups.SiversusHiplots showed that the calibration standards can be classified as lard-containing standards. Sample 2 was deduced to have the highest possibility of containing lard, while only samples 5 and 7 cannot be classified as lard-containing samples. These results demonstrated that FTIR spectroscopy, when combined with multivariate analysis, can provide a rapid method with no excessive sample preparation to detect the presence of lard in ink of foodstuff packaging.

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Fourier Transform Infrared Spectroscopy as A Technique for Multivariate Analysis of Lard Adulteration in Food Products: A Review

Journal of Fatwa Management and Research ◽

10.33102/jfatwa.vol17no1.1 ◽

2019 ◽

Vol 17 (july 2019) ◽

pp. 1-13

Author(s):

Farah Wahida Harun

Keyword(s):

Multivariate Analysis ◽

Fourier Transform ◽

Infrared Spectroscopy ◽

Chemical Analysis ◽

Ftir Spectroscopy ◽

Fourier Transform Infrared Spectroscopy ◽

Food Products ◽

Complex Composition ◽

Quality Of Food

The presence of lard in food products is prohibited (haram) for Muslim and a few other religions i.e. Judaism and Hinduism. Due to the advantages of lard such as easily available, cheap and able to produce better quality of food products, the adulteration of food products with lard has become a serious issue. The complex composition of food products and similar properties of lard as an adulterant make identification of food adulterations a big challenge. Chemical analysis is one way to authenticate the halal status of the food products which is based on the specific markers present or absent in the products they contain. This article highlights on the use ofFourier transform infrared (FTIR) spectroscopy to determine the presence of lard combined with multivariate analysis. This technique also able to quantify the amount of lard in the food products that are claimed to be halal.

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Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

Grasas y Aceites ◽

10.3989/gya.0334201 ◽

2021 ◽

Vol 72 (3) ◽

pp. e424

Author(s):

K.S.M. Hammad ◽

N.F.S. Morsy ◽

E.A. Abd El-Salam

Keyword(s):

Fourier Transform ◽

Infrared Spectroscopy ◽

Fatty Acid ◽

Oxidative Stability ◽

Ginkgo Biloba ◽

Room Temperature ◽

Natural Antioxidants ◽

Butylated Hydroxytoluene ◽

Ginseng Extract ◽

The Stability

Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.

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Forensic Discrimination Potential of Blue, Black, Green, and Red Colored Fountain Pen Inks Commercially Used in Pakistan, by UV/Visible Spectroscopy, Thin Layer Chromatography, and Fourier Transform Infrared Spectroscopy

International Journal of Analytical Chemistry ◽

10.1155/2019/5980967 ◽

2019 ◽

Vol 2019 ◽

pp. 1-10 ◽

Cited By ~ 4

Author(s):

Mehwish Sharif ◽

Madeeha Batool ◽

Sohail Chand ◽

Zahoor Hussain Farooqi ◽

Syed Azhar Ali Shah Tirmazi ◽

...

Keyword(s):

Developing Countries ◽

Fourier Transform ◽

Infrared Spectroscopy ◽

Thin Layer ◽

Ftir Spectroscopy ◽

Visible Spectroscopy ◽

Discriminating Power ◽

Vis Spectroscopy ◽

Uv Visible ◽

Layer Chromatography

Examination and comparison of fountain pen inks are very important in forensic questioned documents examination in developing countries where the chances of fraud are greater in cases of cheques, marriage papers, entry of birth and death, etc. In this study, fountain pen inks of blue, black, green, and red colours that are commercially used in Pakistan have been discriminated by UV-Vis spectroscopy, TLC, and FTIR spectroscopy. We have calculated and compared the results in terms of discriminating power. UV/Visible Spectroscopy of fountain pen inks of different brands showed different composition despite their similar colours. TLC was effectively used to differentiate between the colored components of inks. FTIR results showed that each brand could be distinguished by studying the pattern of their absorption spectra that appeared due to the presence of different functional groups. On the basis of combined results of UV-VIS, TLC, and FTIR, the DP was found from 0.73-0.8 for blue, 0.80-1.0 for black, 0.5-1.0 for green, and 1.0 for red colored fountain pen inks. Overall, this study demonstrated the elevated worth of analysis of fountain pen inks commercially used in Pakistan as the study for fountain pen inks, while not very common, remains an interesting target study.

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