FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken
Fourier transform infrared (FTIR) spectroscopy combined with chemometrics of partial least square (PLS) and discriminant analysis (DA) has been developed for simple analysis of lard in the mixtures with body fats of lamb (LBF), cow (Cow-BF), and chicken (Ch-BF). The spectral bands correlated with...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14821/ http://psasir.upm.edu.my/id/eprint/14821/1/14821.pdf |
| _version_ | 1848842503069892608 |
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| author | Rohman, Abdul Che Man, Yaakob |
| author_facet | Rohman, Abdul Che Man, Yaakob |
| author_sort | Rohman, Abdul |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fourier transform infrared (FTIR) spectroscopy combined with chemometrics of partial least square
(PLS) and discriminant analysis (DA) has been developed for simple analysis of lard in the mixtures with body
fats of lamb (LBF), cow (Cow-BF), and chicken (Ch-BF). The spectral bands correlated with lard, LBF, Cow-
BF and Ch-BF as well as their lard blends were scanned, interpreted, and identified. Qualitative differences
among FTIR spectra are proposed as a basis for differentiating between the lard and its blends. DA with
Mahalanobis distance principle in entire range of mid infrared (3300 – 650 cm-1) was successfully provide an alternate method to differentiate lard and that in the mixtures with LBF, Cow-BF, and Ch-BF. Quantitative analysis using PLS calibration model is proposed to measure the percentages of lard in LBF, Cow-BF, and C-BF at selected fingerprint region (1500 – 900 cm-1). The equation obtained between actual lard concentration in the mixture with LBF and FTIR predicted concentration in calibration model is y = 0.995 x + 0.098 with coefficient of determination (R2) was 0.995 and root mean standard error of calibration (RMSEC) of 0.98. The actual percentages of lard mixed with Cow-BF and Ch-BF were also correlated to FTIR predicted percentages at 1500 – 900 cm-1 using equations of y = 0.999x + 0.016 (R2 = 0.999, RMSEC = 0.61); and y = 1.002x + 0.034 (R2 = 0.998, RMSEC = 0.73), respectively. |
| first_indexed | 2025-11-15T08:00:10Z |
| format | Article |
| id | upm-14821 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:00:10Z |
| publishDate | 2010 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-148212015-09-25T04:18:44Z http://psasir.upm.edu.my/id/eprint/14821/ FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken Rohman, Abdul Che Man, Yaakob Fourier transform infrared (FTIR) spectroscopy combined with chemometrics of partial least square (PLS) and discriminant analysis (DA) has been developed for simple analysis of lard in the mixtures with body fats of lamb (LBF), cow (Cow-BF), and chicken (Ch-BF). The spectral bands correlated with lard, LBF, Cow- BF and Ch-BF as well as their lard blends were scanned, interpreted, and identified. Qualitative differences among FTIR spectra are proposed as a basis for differentiating between the lard and its blends. DA with Mahalanobis distance principle in entire range of mid infrared (3300 – 650 cm-1) was successfully provide an alternate method to differentiate lard and that in the mixtures with LBF, Cow-BF, and Ch-BF. Quantitative analysis using PLS calibration model is proposed to measure the percentages of lard in LBF, Cow-BF, and C-BF at selected fingerprint region (1500 – 900 cm-1). The equation obtained between actual lard concentration in the mixture with LBF and FTIR predicted concentration in calibration model is y = 0.995 x + 0.098 with coefficient of determination (R2) was 0.995 and root mean standard error of calibration (RMSEC) of 0.98. The actual percentages of lard mixed with Cow-BF and Ch-BF were also correlated to FTIR predicted percentages at 1500 – 900 cm-1 using equations of y = 0.999x + 0.016 (R2 = 0.999, RMSEC = 0.61); and y = 1.002x + 0.034 (R2 = 0.998, RMSEC = 0.73), respectively. Faculty of Food Science and Technology, Universiti Putra Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14821/1/14821.pdf Rohman, Abdul and Che Man, Yaakob (2010) FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken. International Food Research Journal, 17 (3). pp. 519-526. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/17%20%2803%29%202010/IFRJ-2010-519-526%20Che%20Man%20Malaysia%20ok.pdf |
| spellingShingle | Rohman, Abdul Che Man, Yaakob FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken |
| title | FTIR spectroscopy combined with chemometrics for analysis of
lard in the mixtures with body fats of lamb, cow, and chicken |
| title_full | FTIR spectroscopy combined with chemometrics for analysis of
lard in the mixtures with body fats of lamb, cow, and chicken |
| title_fullStr | FTIR spectroscopy combined with chemometrics for analysis of
lard in the mixtures with body fats of lamb, cow, and chicken |
| title_full_unstemmed | FTIR spectroscopy combined with chemometrics for analysis of
lard in the mixtures with body fats of lamb, cow, and chicken |
| title_short | FTIR spectroscopy combined with chemometrics for analysis of
lard in the mixtures with body fats of lamb, cow, and chicken |
| title_sort | ftir spectroscopy combined with chemometrics for analysis of
lard in the mixtures with body fats of lamb, cow, and chicken |
| url | http://psasir.upm.edu.my/id/eprint/14821/ http://psasir.upm.edu.my/id/eprint/14821/ http://psasir.upm.edu.my/id/eprint/14821/1/14821.pdf |