1
|
Jinzhang J, Lingyi X. Research on CO 2/CH 4/N 2 competitive adsorption characteristics of anthracite coal from Shanxi Sihe coal mine. RSC Adv 2024; 14:3498-3512. [PMID: 38259999 PMCID: PMC10802263 DOI: 10.1039/d3ra08467a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
This study aims to solve the problem of unsatisfactory development and utilization of coalbed methane and CO2 storage efficiency. It is focused on the adsorption behavior of CO2, CH4, and N2 in the macromolecular structure model of Shanxi Sihe coal mine anthracite, as well as the competitive adsorption behavior of CO2/CH4 and CH4/N2 binary gas mixtures with different ratios. Experimental analysis such as elemental analysis, solid 13C nuclear magnetic resonance (13C NMR), Fourier transform infrared (FT-IR) spectroscopy, X-ray photoelectron spectroscopy (XPS) and X-ray diffraction (XRD) analysis were used to construct the Shanxi Sihe coal mine model of the macromolecular structure of anthracite coal. The Grand Canonical Monte Carlo (GCMC) and molecular dynamics (MD) simulation methods were used to study the adsorption capacity and heat characteristics of CO2, CH4, and N2 at different temperatures using a molecular model of anthracite coal from Shanxi Sihe coal mine, as well as the competitive adsorption characteristics of CO2/CH4 and CH4/N2 binary mixtures. The mechanism of the influence of temperature and gas properties on the adsorption capacity and heat of adsorption was revealed from a microscopic perspective. The results indicated that the aromatic carbon content of anthracite in the Sihe coal mine, Shanxi is 81.19%, and the ratio Xbp of aromatic bridgehead carbon to surrounding carbon is 0.489. The aromatic structure is mainly composed of pyrene and anthracene. The molecular formula of the macromolecular structure model of anthracite in Shanxi Sihe coal mine is C233H157O13N2. The adsorption capacity and equivalent adsorption heat of the macromolecular model for adsorbing single-component gas CO2/CH4/N2 decrease with the increase in temperature. The temperature has the greatest impact on CO2 adsorption capacity and adsorption heat, followed by CH4 and N2. Under the competitive adsorption conditions of CO2/CH4 and CH4/N2 binary mixtures, the higher the partial pressure of a single-component gas in the mixture, the greater the adsorption capacity of the gas. The difference in the adsorption heat of CH4 and N2 is smaller than that of CH4 and CO2. The conclusions obtained from the study can provide technical and theoretical support for formulating reasonable drainage methods for coalbed methane wells.
Collapse
Affiliation(s)
- Jia Jinzhang
- College of Safety Science and Engineering, Liaoning Technical University Fuxin Liaoning 123000 China
- Key Laboratory of Mine Thermal Power Disaster and Prevention of Ministry of Education, Liaoning Technical University Huludao Liaoning 125100 China
| | - Xiao Lingyi
- College of Safety Science and Engineering, Liaoning Technical University Fuxin Liaoning 123000 China
- Key Laboratory of Mine Thermal Power Disaster and Prevention of Ministry of Education, Liaoning Technical University Huludao Liaoning 125100 China
| |
Collapse
|
2
|
Jia J, Xiao L, Wang D, Zhao D, Xing Y, Wu Y. Construction and optimization of macromolecular structure model of Tiebei lignite. PLoS One 2023; 18:e0289328. [PMID: 37549159 PMCID: PMC10406228 DOI: 10.1371/journal.pone.0289328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Accepted: 07/17/2023] [Indexed: 08/09/2023] Open
Abstract
Mastering the molecular structure of coal is important for the effective utilization of coal. For a detailed study of the microstructural characteristics of Tiebei lignite, its molecular structure was characterized by elemental analysis, solid 13C nuclear magnetic resonance (13C NMR), Fourier-transform infrared (FT-IR) spectroscopy, X-ray photoelectron spectroscopy (XPS), and X-ray diffraction (XRD). The results showed that the aromatic carbon content of Tiebei lignite was 51.98%, the aromatic carbon structure was mainly composed of benzene and naphthalene, and the ratio of aromatic bridgehead carbon to surrounding carbon Xbp was 0.14. Oxygen existed in phenol, ether, carbonyl, and carboxyl; nitrogen-containing structures mainly existed in the form of pyrrole and pyridine; sulfur mainly existed in thiophene sulfur; and aromatic substitution was mainly in the form of trisubstitution. The molecular formula of the macromolecular structure model of Tiebei lignite was C190H161O57N2, and the 13C NMR spectrum of the model was in good agreement with the experimental results, which fully verified the accuracy of the macromolecular structure model of Tiebei lignite. The construction of a macromolecular structure model of Tiebei lignite is essential to intuitively understand the molecular structure characteristics of Tiebei lignite and to provide theoretical support and guidance for the micromechanism research and prevention of lignite spontaneous combustion and other disasters.
Collapse
Affiliation(s)
- Jinzhang Jia
- College of Safety Science and Engineering, Liaoning Technical University, Fuxin, Liaoning, China
- Ministry of Education, Key Laboratory of Mine Thermal Power Disaster and Prevention, Fuxin, Liaoning, China
| | - Lingyi Xiao
- College of Safety Science and Engineering, Liaoning Technical University, Fuxin, Liaoning, China
- Ministry of Education, Key Laboratory of Mine Thermal Power Disaster and Prevention, Fuxin, Liaoning, China
| | - Dongming Wang
- College of Safety Science and Engineering, Liaoning Technical University, Fuxin, Liaoning, China
- Ministry of Education, Key Laboratory of Mine Thermal Power Disaster and Prevention, Fuxin, Liaoning, China
| | - Dan Zhao
- Faculty of Civil Engineering and Architecture, Zhanjiang University of Science and Technology, Zhanjiang, Guangdong, China
| | - Yinghuan Xing
- College of Safety Science and Engineering, Liaoning Technical University, Fuxin, Liaoning, China
- Ministry of Education, Key Laboratory of Mine Thermal Power Disaster and Prevention, Fuxin, Liaoning, China
| | - Yumo Wu
- College of Safety Science and Engineering, Liaoning Technical University, Fuxin, Liaoning, China
- Ministry of Education, Key Laboratory of Mine Thermal Power Disaster and Prevention, Fuxin, Liaoning, China
| |
Collapse
|
3
|
Putri LA, Rahman I, Puspita M, Hidayat SN, Dharmawan AB, Rianjanu A, Wibirama S, Roto R, Triyana K, Wasisto HS. Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication. NPJ Sci Food 2023; 7:31. [PMID: 37328497 DOI: 10.1038/s41538-023-00205-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 05/26/2023] [Indexed: 06/18/2023] Open
Abstract
Authentication of meat floss origin has been highly critical for its consumers due to existing potential risks of having allergic diseases or religion perspective related to pork-containing foods. Herein, we developed and assessed a compact portable electronic nose (e-nose) comprising gas sensor array and supervised machine learning with a window time slicing method to sniff and to classify different meat floss products. We evaluated four different supervised learning methods for data classification (i.e., linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), k-nearest neighbors (k-NN), and random forest (RF)). Among them, an LDA model equipped with five-window-extracted feature yielded the highest accuracy values of >99% for both validation and testing data in discriminating beef, chicken, and pork flosses. The obtained e-nose results were correlated and confirmed with the spectral data from Fourier-transform infrared (FTIR) spectroscopy and gas chromatography-mass spectrometry (GC-MS) measurements. We found that beef and chicken had similar compound groups (i.e., hydrocarbons and alcohol). Meanwhile, aldehyde compounds (e.g., dodecanal and 9-octadecanal) were found to be dominant in pork products. Based on its performance evaluation, the developed e-nose system shows promising results in food authenticity testing, which paves the way for ubiquitously detecting deception and food fraud attempts.
Collapse
Affiliation(s)
- Linda Ardita Putri
- PT Nanosense Instrument Indonesia, Yogyakarta, 55167, Indonesia
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia
| | - Iman Rahman
- PT Nanosense Instrument Indonesia, Yogyakarta, 55167, Indonesia
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia
| | - Mayumi Puspita
- PT Nanosense Instrument Indonesia, Yogyakarta, 55167, Indonesia
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia
- Indonesian Oil Palm Research Institute, Jalan Taman Kencana No 1, Bogor, 16128, Indonesia
| | | | - Agus Budi Dharmawan
- PT Nanosense Instrument Indonesia, Yogyakarta, 55167, Indonesia
- Faculty of Information Technology, Universitas Tarumanagara, Jl. Letjen S. Parman No. 1, Jakarta, 11440, Indonesia
| | - Aditya Rianjanu
- Department of Materials Engineering, Institut Teknologi Sumatera, Terusan Ryacudu, Way Hui, Jati Agung, Lampung, 35365, Indonesia
| | - Sunu Wibirama
- Department of Electrical and Information Engineering, Universitas Gadjah Mada, Jl. Grafika 2, Yogyakarta, 55281, Indonesia
| | - Roto Roto
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia
| | - Kuwat Triyana
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia.
- Institute of Halal Industry and System (IHIS), Universitas Gadjah Mada, Sekip Utara, Yogyakarta, 55281, Indonesia.
| | | |
Collapse
|
4
|
Amalia L, Yuliana ND, Sugita P, Arofah D, Syafitri UD, Windarsih A, Rohman A, Dachriyanus, Abu Bakar NK, Kusnandar F. Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures. Heliyon 2022; 8:e10882. [PMID: 36247117 PMCID: PMC9558031 DOI: 10.1016/j.heliyon.2022.e10882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/07/2022] [Accepted: 09/28/2022] [Indexed: 10/26/2022] Open
Abstract
The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural features such as hardness, gumminess, chewiness, cohesiveness, and colour (L, a∗, b∗, C, and h) were also analyzed. The findings revealed that texture and color characteristics can only be used to differentiate meatballs based on their raw meat materials when meat adulterants are used in high concentrations (≥50%). PLS-DA analysis of volatile data revealed distinct groupings among various types of meatballs, including meatballs adulterated with rat or wild boar meat at the lowest percentage used in this study (20%). By using VIP and correlation coefficient, the strongest markers in beef, rat, and wild boar meatballs were identified as (Z)-2-amino-5-methyl-benzoic acid, 2-heptenal, and cyclobutanol, respectively. Nonanal was consistently found as a significant marker in the meatballs made from a mixture of beef-rat and beef-wild boar at different ratios. This study demonstrated that the volatile profile of meat is more reliable than physicochemical profiles for developing an analytical tool for quickly identifying undesired meat in meat-derived products.
Collapse
Affiliation(s)
- Lia Amalia
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Djuanda University, Faculty of Halal Food Science, Department of Food Technology and Nutrition, Bogor 16720, Indonesia,The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
| | - Nancy Dewi Yuliana
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia,Corresponding author.
| | - Purwantiningsih Sugita
- Department of Chemistry, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia,The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
| | - Desi Arofah
- Indonesian Center for Rice Research, Sukamandi, Subang 41256, Indonesia
| | | | - Anjar Windarsih
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia,Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia
| | - Abdul Rohman
- Center of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia,Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Dachriyanus
- Faculty of Pharmacy, Andalas University, Padang 25175, Indonesia
| | - Nor Kartini Abu Bakar
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Feri Kusnandar
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia
| |
Collapse
|
5
|
Dashti A, Weesepoel Y, Müller-Maatsch J, Parastar H, Kobarfard F, Daraei B, Yazdanpanah H. Assessment of meat authenticity using portable Fourier transform infrared spectroscopy combined with multivariate classification techniques. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
6
|
Lestari D, Rohman A, Syofyan S, Yuliana ND, Abu Bakar NKB, Hamidi D. Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2083637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Dwi Lestari
- Faculty of Pharmacy, Universitas Andalas, Padang, Indonesia
- Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda, Indonesia
| | - Abdul Rohman
- Center of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | | | - Nancy Dewi Yuliana
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
| | | | | |
Collapse
|
7
|
Rapid detection of adulteration of glutinous rice as raw material of Shaoxing Huangjiu (Chinese Rice Wine) by near infrared spectroscopy combined with chemometrics. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
8
|
Rapid identification and quantification of intramuscular fat adulteration in lamb meat with VIS–NIR spectroscopy and chemometrics methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01352-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
9
|
Siddiqui MA, Khir MHM, Witjaksono G, Ghumman ASM, Junaid M, Magsi SA, Saboor A. Multivariate Analysis Coupled with M-SVM Classification for Lard Adulteration Detection in Meat Mixtures of Beef, Lamb, and Chicken Using FTIR Spectroscopy. Foods 2021; 10:foods10102405. [PMID: 34681455 PMCID: PMC8535455 DOI: 10.3390/foods10102405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/20/2021] [Accepted: 09/21/2021] [Indexed: 11/16/2022] Open
Abstract
Adulteration of meat products is a delicate issue for people around the globe. The mixing of lard in meat causes a significant problem for end users who are sensitive to halal meat consumption. Due to the highly similar lipid profiles of meat species, the identification of adulteration becomes more difficult. Therefore, a comprehensive spectral detailing of meat species is required, which can boost the adulteration detection process. The experiment was conducted by distributing samples labeled as "Pure (80 samples)" and "Adulterated (90 samples)". Lard was mixed with the ratio of 10-50% v/v with beef, lamb, and chicken samples to obtain adulterated samples. Functional groups were discovered for pure pork, and two regions of difference (RoD) at wavenumbers 1700-1800 cm-1 and 2800-3000 cm-1 were identified using absorbance values from the FTIR spectrum for all samples. The principal component analysis (PCA) described the studied adulteration using three principal components with an explained variance of 97.31%. The multiclass support vector machine (M-SVM) was trained to identify the sample class values as pure and adulterated clusters. The acquired overall classification accuracy for a cluster of pure samples was 81.25%, whereas when the adulteration ratio was above 10%, 71.21% overall accuracy was achieved for a group of adulterated samples. Beef and lamb samples for both adulterated and pure classes had the highest classification accuracy value of 85%, whereas chicken had the lowest value of 78% for each category. This paper introduces a comprehensive spectrum analysis for pure and adulterated samples of beef, chicken, lamb, and lard. Moreover, we present a rapid M-SVM model for an accurate classification of lard adulteration in different samples despite its low-level presence.
Collapse
Affiliation(s)
- Muhammad Aadil Siddiqui
- Department of Electrical and Electronic Engineering, Universiti Teknologi Petronas, Seri Iskandar 32610, Malaysia; (M.H.M.K.); (S.A.M.)
- Correspondence:
| | - Mohd Haris Md Khir
- Department of Electrical and Electronic Engineering, Universiti Teknologi Petronas, Seri Iskandar 32610, Malaysia; (M.H.M.K.); (S.A.M.)
| | - Gunawan Witjaksono
- BRI Research Institute, Jl. Harsono RM No. 2, Ragunan, Passsar Minggu, Jakarta 12550, Indonesia;
| | | | - Muhammad Junaid
- Department of Electronics Engineering, FICT, BUITEMS, Quetta 87300, Pakistan;
| | - Saeed Ahmed Magsi
- Department of Electrical and Electronic Engineering, Universiti Teknologi Petronas, Seri Iskandar 32610, Malaysia; (M.H.M.K.); (S.A.M.)
| | - Abdul Saboor
- High Performance Cloud Computing Centre (HPC), Universiti Teknologi Petronas, Seri Iskandar 32610, Malaysia;
| |
Collapse
|
10
|
Pranata AW, Yuliana ND, Amalia L, Darmawan N. Volatilomics for halal and non-halal meatball authentication using solid-phase microextraction–gas chromatography–mass spectrometry. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103146] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
|
11
|
Cebi N, Arici M, Sagdic O. The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC-MS techniques combined with chemometrics. Food Chem 2021; 354:129495. [PMID: 33743448 DOI: 10.1016/j.foodchem.2021.129495] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 02/05/2021] [Accepted: 02/25/2021] [Indexed: 12/27/2022]
Abstract
There is a necessity for rapid, robust, easy, accurate and cost-effective methodologies for the quality control of essential oils from medicinal and aromatic plants. Rosa damascena essential oil is a high-value natural product with its unique quality properties and economic importance. This research evaluated the capability of Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy and gas chromatography-mass spectrometry (GC-MS) techniques combined with chemometrics for determination of the authenticity of R. damascena essential oil. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were successfully employed with 100% accuracy for discrimination of authentic R. damascena essential oil samples from fraudulent commercial samples. Consistent results were obtained by FTIR, Raman and GC-MS techniques. Two of twenty commercial samples were determined as authentic R. damascena essential oil samples using the three analytical techniques. Findings showed that FTIR and Raman spectroscopy combined with chemometrics could be used as reliable, robust, rapid, accurate and low-cost analytical techniques for quality evaluation of R. damascena essential oil.
Collapse
Affiliation(s)
- Nur Cebi
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, 34210 Istanbul, Turkey.
| | - Muhammet Arici
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, 34210 Istanbul, Turkey
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, 34210 Istanbul, Turkey
| |
Collapse
|
12
|
Guntarti A, Ahda M, Kusbandari A, Natalie F. Analysis of pork adulteration in the corned products using FTIR associated with chemometrics analysis. POTRAVINARSTVO 2020. [DOI: 10.5219/1412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Meat-based foods such as beef corned became one of the targets of counterfeiting with pork because relatively cheaper. This becomes a serious problem for Muslims, especially in Indonesia. One method that can be used to detect fat was Fourier transform infrared (FTIR) spectrophotometry. The purpose of this study was to quantitatively analyze and a group of corned beef and corned pork using FTIR spectrophotometry combined with chemometrics. Reference samples corned pork-beef made of 7 various concentration (0%, 25%, 35%, 50%, 65%, 75%, 100%) and 6 product samples purchased in the Umbulharjo, Yogyakarta. Extraction was carried out by the soxhlet apparatus using n-hexane technical solvent for 4 – 5 hours at 69 – 70 °C. Fat analyzed using FTIR spectrophotometry for generating infrared spectral data then processed with Partial least square (PLS) chemometrics for quantitative analysis and Principal component analysis (PCA) for grouping. Results of quantitative analysis chemometrics PLS, selected areas fingerprints for analysis corned pork-beef was 1180 – 730 cm-1 with R2 0.9833; RMSEC 2.06%; RMSEP 1.65% and RMSECV 2.22%. The results of PCA showed groupings in different quadrants between corned pork 100% and corned beef 100%. Results showed that FTIR spectrophotometry combined with chemometrics can be used for quantitative analysis and grouping of pork corned and beef corned on the market but it can not identify pork in corned after choking process.
Collapse
|
13
|
Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products. Molecules 2020; 25:molecules25225485. [PMID: 33238638 PMCID: PMC7700317 DOI: 10.3390/molecules25225485] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 11/18/2020] [Accepted: 11/20/2020] [Indexed: 11/16/2022] Open
Abstract
Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.
Collapse
|
14
|
Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09251-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
15
|
Hassoun A, Måge I, Schmidt WF, Temiz HT, Li L, Kim HY, Nilsen H, Biancolillo A, Aït-Kaddour A, Sikorski M, Sikorska E, Grassi S, Cozzolino D. Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years. Foods 2020; 9:E1069. [PMID: 32781687 PMCID: PMC7466239 DOI: 10.3390/foods9081069] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/29/2020] [Accepted: 08/01/2020] [Indexed: 12/27/2022] Open
Abstract
Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.
Collapse
Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (I.M.); (H.N.)
| | - Ingrid Måge
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (I.M.); (H.N.)
| | - Walter F. Schmidt
- United States Department of Agriculture, Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705-2325, USA;
| | - Havva Tümay Temiz
- Department of Food Engineering, Bingol University, 12000 Bingol, Turkey;
| | - Li Li
- Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao 266003, China;
| | - Hae-Yeong Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea;
| | - Heidi Nilsen
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (I.M.); (H.N.)
| | - Alessandra Biancolillo
- Department of Physical and Chemical Sciences, University of L’Aquila, 67100 Via Vetoio, Coppito, L’Aquila, Italy;
| | | | - Marek Sikorski
- Faculty of Chemistry, Adam Mickiewicz University in Poznan, Uniwersytetu Poznanskiego 8, 61-614 Poznan, Poland;
| | - Ewa Sikorska
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria, 2, 20133 Milano, Italy;
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Rd, Coopers Plains, QLD 4108, Australia;
| |
Collapse
|
16
|
Huang Y, Chapman J, Deng Y, Cozzolino D. Rapid measurement of microplastic contamination in chicken meat by mid infrared spectroscopy and chemometrics: A feasibility study. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107187] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
17
|
Li YC, Liu SY, Meng FB, Liu DY, Zhang Y, Wang W, Zhang JM. Comparative review and the recent progress in detection technologies of meat product adulteration. Compr Rev Food Sci Food Saf 2020; 19:2256-2296. [PMID: 33337107 DOI: 10.1111/1541-4337.12579] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 12/11/2022]
Abstract
Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat adulteration. Considering the importance and rapid advances in meat adulteration detection technologies, a comprehensive review to summarize the recent progress in this area and to suggest directions for future progress is beneficial. In this review, destructive meat adulteration technologies based on DNA, protein, and metabolite analyses and nondestructive technologies based on spectroscopy were comparatively analyzed. The advantages and disadvantages, application situations of these technologies were discussed. In the future, determining suitable indicators or markers is particularly important for destructive methods. To improve sensitivity and save time, new interdisciplinary technologies, such as biochips and biosensors, are promising for application in the future. For nondestructive techniques, convenient and effective chemometric models are crucial, and the development of portable devices based on these technologies for onsite monitoring is a future trend. Moreover, omics technologies, especially proteomics, are important methods in laboratory detection because they enable multispecies detection and unknown target screening by using mass spectrometry databases.
Collapse
Affiliation(s)
- Yun-Cheng Li
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Shu-Yan Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Fan-Bing Meng
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Da-Yu Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Yin Zhang
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Jia-Min Zhang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| |
Collapse
|
18
|
Zhao L, Hu Y, Liu W, Wu H, Xiao J, Zhang C, Zhang H, Zhang X, Liu J, Lu X, Zheng W. Identification of camel species in food products by a polymerase chain reaction-lateral flow immunoassay. Food Chem 2020; 319:126538. [PMID: 32146291 DOI: 10.1016/j.foodchem.2020.126538] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 10/25/2019] [Accepted: 03/01/2020] [Indexed: 01/08/2023]
Abstract
With an increased demand for camel meat, camel meat-related food products are susceptible to food fraud. To effectively authenticate camel-containing foods, a novel analytical technique based on polymerase chain reaction (PCR)-lateral flow immunoassay (LFI) was developed. The camel-specific PCR primers were designed to target at the mitochondrial COI gene. Both of the in silico and in vitro tests confirmed that the PCR-LFI was specific. A limit of detection of 0.1% w/w of camel meat in beef was achieved for both the raw and cooked (i.e. boiling and deep frying) meat samples. This novel method was used to authenticate 20 processed camel-meat products purchased from local grocery stores in China and online. Two products purchased online were identified as containing no camel meat. Overall, this novel PCR-LFI method is ideal for governmental laboratories to rapidly authenticate camel-meat containing food products.
Collapse
Affiliation(s)
- Liangjuan Zhao
- Tianjin Key Laboratory of Animal and Plant Resistance, Tianjin Normal University, Tianjin 300387, China; Tianjin Customs District, Tianjin 300387, China
| | - Yaxi Hu
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T1Z4, Canada
| | - Wei Liu
- Tianjin Customs District, Tianjin 300387, China
| | - Hong Wu
- Tianjin Key Laboratory of Animal and Plant Resistance, Tianjin Normal University, Tianjin 300387, China
| | - Jing Xiao
- China National Center for Food Safety Risk Assessment, Beijing 100022, China
| | - Can Zhang
- Center for Disease Prevention and Control of Chinese PLA, Beijing 100071, China
| | | | - Xia Zhang
- Tianjin Customs District, Tianjin 300387, China
| | - Jinyu Liu
- Tianjin Key Laboratory of Animal and Plant Resistance, Tianjin Normal University, Tianjin 300387, China
| | - Xiaonan Lu
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T1Z4, Canada.
| | - Wenjie Zheng
- Tianjin Key Laboratory of Animal and Plant Resistance, Tianjin Normal University, Tianjin 300387, China.
| |
Collapse
|
19
|
Xin M, Zeng L, Ran D, Chen X, Xu Y, Shi D, He Y, Zhong S. Label-free rapid identification of cooked meat using MIP-quantum weak measurement. FOOD AGR IMMUNOL 2020. [DOI: 10.1080/09540105.2020.1726879] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Affiliation(s)
- Meiguo Xin
- Department of Food Science and Technology, Foshan University, Guangdong, People’s Republic of China
| | - Lin Zeng
- Department of Food Science and Technology, Foshan University, Guangdong, People’s Republic of China
| | - Di Ran
- Department of Food Science and Technology, Foshan University, Guangdong, People’s Republic of China
| | - Xiangmei Chen
- Department of Food Science and Technology, Foshan University, Guangdong, People’s Republic of China
| | - Yang Xu
- Institute of Optical Imaging and Sensing, Graduate School at Shenzhen, Tsinghua University, Shenzhen, People’s Republic of China
| | - Daoxuan Shi
- Institute of Optical Imaging and Sensing, Graduate School at Shenzhen, Tsinghua University, Shenzhen, People’s Republic of China
| | - Yonghong He
- Institute of Optical Imaging and Sensing, Graduate School at Shenzhen, Tsinghua University, Shenzhen, People’s Republic of China
| | - Suyi Zhong
- Institute of Optical Imaging and Sensing, Graduate School at Shenzhen, Tsinghua University, Shenzhen, People’s Republic of China
| |
Collapse
|
20
|
Guntarti A, Ahda M, Kusbandari A, Prihandoko SW. Analysis of Lard in Sausage Using Fourier Transform Infrared Spectrophotometer Combined with Chemometrics. J Pharm Bioallied Sci 2019; 11:S594-S600. [PMID: 32148369 PMCID: PMC7020832 DOI: 10.4103/jpbs.jpbs_209_19] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Accepted: 11/01/2019] [Indexed: 11/04/2022] Open
Abstract
Sausage is one of foods which must be confirmed halal to consumers. Meat is commonly used in producing sausages, especially beef. However, due to high cost of meat producer usually mixes the ingredients with other cheaper meats, such as pork. This study aimed to analyze the differences in the spectral profile of lard and beef in the sausages using Fourier transform infrared (FTIR). Lard and beef tallow was extracted using Soxhlet apparatus at ±70°C for 6 h with n-hexane. After extraction, lard and beef tallow was evaporated. Then obtained fats were stored in eppendorf and analyzed using FTIR spectrophotometer. The results were then combined with chemometrics such as Partial least squares (PLS) for the quantitative analysis and principal component analysis (PCA) for classification. PLS and PCA analysis was performed on 1200-1000 cm-1. The results of the analyzed PLS provided the linear regression equation y = 0.921x + 4.623 with R 2 = 0.985 and root-mean-square error of calibration (RMSEC) = 2.094%. External validation root-mean-square error of prediction (RMSEP) was 4.77% and internal validation root-mean-square-error cross-validation (RMSECV) was 5.12%. The results of the PCA analysis showed the classification of different quadrants between 100% pork sausage and 100% beef sausage. Thus, it can be concluded that FTIR spectroscopy method combined with chemometrics can be applied to identify the presence of pork in the sausage.
Collapse
Affiliation(s)
- Any Guntarti
- Faculty of Pharmacy, Universitas Ahmad Dahlan, Jakarta, Indonesia
| | - Mustafa Ahda
- Faculty of Pharmacy, Universitas Ahmad Dahlan, Jakarta, Indonesia
| | | | | |
Collapse
|
21
|
Comparison of transmission FTIR and ATR spectra for discrimination between beef and chicken meat and quantification of chicken in beef meat mixture using ATR-FTIR combined with chemometrics. Journal of Food Science and Technology 2019; 57:1430-1438. [PMID: 32180639 DOI: 10.1007/s13197-019-04178-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2019] [Indexed: 12/23/2022]
Abstract
Detecting meat adulteration for quality control and accurate labeling is important and needs convenient analytical methods. This study aimed to investigate and compare the application of the transmission and ATR approaches of FTIR followed by principal component analysis (PCA) to not only discriminate between chicken and beef meat but also quantizing chicken portion of mixtures. Two different approaches are presented; spectra preprocessing with focus on wavenumber region of 1700-1071 cm-1, and no preprocessed where PCA was applied on the whole spectra range of mid-FTIR. The results suggest that applying PCA on specified preprocessed spectra could detect hidden relationships between variables in chicken and beef in both approaches. PCA successfully clustered these kinds of meats when applied on transmission mode spectra without any preprocessing treatment, while applying it on ATR mode's raw spectra failed to cluster them. Additionally, the preprocessed ATR-FTIR spectrum was used to prepare regression models by Partial Least Square Regression (PLS-R) and artificial neural networks (ANN) for predicting presence and percentage of chicken meat in the beef meat mixture. The results demonstrated the superiority of ANN over PLS-R in this assessment with an R2 of 0.999.
Collapse
|
22
|
Guntarti A, Ahda M, Sunengsih N. Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination. POTRAVINARSTVO 2019. [DOI: 10.5219/1162] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry combined with chemometrics. This research aims to develop an analysis method using FTIR spectrophotometry combined with chemometrics to analyze lard content in grilled and steamed beef sausage. Reference sausage made from a mixture of pork and beef. This research was designed by making each 7 concentrations variants of pork and steamed sausage samples (100%, 75%, 65%, 50%, 35%, 25% and 0%). Five samples from market were taken from various beef sausage traders. The fat extraction used n-hexane solvent at the temperature of 70 °C for 5 hours. The extracted fat was analyzed by FTIR spectrophotometry combined with chemometrics. The results of spectrum were analyzed using Horizon MBTM to obtain optimum wave number of steamed sausages in the range of 1000 – 791 cm-1 and grilled sausages in the range of1070 – 796 cm-1. The analysis of steamed sausage with Partial Least Square (PLS) is obtained the equation y = 0.9977x + 0.1166; and the value of R2 0.9977; RMSEC 1.22%; RMSEP 0.22%; and RMSECV 1.26%. The PLS analysis of grilled sausage is obtained the equation y = 0.9972x + 0.1379; and the value of R2 0.9972; RMSEC 1.27%; RMSEP 0.42%; and RMSECV 0.18%. The conclusion of this research is that the FTIR method combined with chemometrics is the proper method for analyzing fat in sausages. The analysis result using Principle Component Analysis (PCA) was obtained from 3 of 5 samples in the market which had the similar physicochemical properties of lard sausage.
Collapse
|
23
|
Tetraplex real-time PCR with TaqMan probes for discriminatory detection of cat, rabbit, rat and squirrel DNA in food products. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03326-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
24
|
Rohman A. The employment of Fourier transform infrared spectroscopy coupled with chemometrics techniques for traceability and authentication of meat and meat products. J Adv Vet Anim Res 2018; 6:9-17. [PMID: 31453165 PMCID: PMC6702933 DOI: 10.5455/javar.2019.f306] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 09/29/2018] [Accepted: 09/29/2018] [Indexed: 12/17/2022] Open
Abstract
Meat-based food such as meatball and sausages are important sources of protein needed for the human body. Due to different prices, some unethical producers try to adulterate high-price meat such as beef with lower priced meat like pork and rat meat to gain economical profits, therefore, reliable and fast analytical techniques should be developed, validated, and applied for meat traceability and authenticity. Some instrumental techniques have been applied for the detection of meat adulteration, mainly relied on DNA and protein using polymerase chain reaction and chromatographic methods, respectively. But, this method is time-consuming, needs a sophisticated instrument, involves complex sample preparation which make the method is not suitable for routine analysis. As a consequence, a simpler method based on spectroscopic principles should be continuously developed. Food samples are sometimes complex which resulted in complex chemical responses. Fortunately, a statistical method called with chemometrics could solve the problems related to complex chemical data. This mini-review highlights the application of Fourier-transform infrared spectroscopy coupled with numerous chemometrics techniques for authenticity and traceability of meat and meat-based products.
Collapse
Affiliation(s)
- Abdul Rohman
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia.,Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, Indonesia
| |
Collapse
|
25
|
Deniz E, Güneş Altuntaş E, Ayhan B, İğci N, Özel Demiralp D, Candoğan K. Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13767] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Ebru Deniz
- Faculty of Engineering, Department of Food Engineering Ankara University Ankara Turkey
| | | | - Beycan Ayhan
- Central Laboratory, Biotechnology Institute Ankara University Ankara Turkey
| | - Naşit İğci
- Faculty of Arts and Sciences, Department of Molecular Biology and Genetics Nevşehir Hacı Bektaş Veli University Nevşehir Turkey
| | - Duygu Özel Demiralp
- Faculty of Engineering, Department of Biomedical Engineering Ankara University Ankara Turkey
| | - Kezban Candoğan
- Faculty of Engineering, Department of Food Engineering Ankara University Ankara Turkey
| |
Collapse
|
26
|
What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed? – Spectroscopy case study. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.04.001] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
27
|
Abbas O, Zadravec M, Baeten V, Mikuš T, Lešić T, Vulić A, Prpić J, Jemeršić L, Pleadin J. Analytical methods used for the authentication of food of animal origin. Food Chem 2018; 246:6-17. [DOI: 10.1016/j.foodchem.2017.11.007] [Citation(s) in RCA: 128] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Revised: 10/16/2017] [Accepted: 11/02/2017] [Indexed: 11/26/2022]
|
28
|
Ali ME, Ahamad MNU, Asing, Hossain MM, Sultana S. Multiplex polymerase chain reaction-restriction fragment length polymorphism assay discriminates of rabbit, rat and squirrel meat in frankfurter products. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.030] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
29
|
Pebriana RB, Rohman A, Lukitaningsih E, Sudjadi. Development of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in beef sausage employing three lipid extraction systems. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1361969] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Abdul Rohman
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | | | - Sudjadi
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
| |
Collapse
|
30
|
A novel FT-IR spectroscopic method based on lipid characteristics for qualitative and quantitative analysis of animal-derived feedstuff adulterated with ruminant ingredients. Food Chem 2017; 237:342-349. [DOI: 10.1016/j.foodchem.2017.05.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 04/12/2017] [Accepted: 05/02/2017] [Indexed: 11/24/2022]
|
31
|
Ahamad MNU, Ali ME, Hossain MAM, Asing A, Sultana S, Jahurul MHA. Multiplex PCR assay discriminates rabbit, rat and squirrel meat in food chain. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:2043-2057. [DOI: 10.1080/19440049.2017.1359752] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mohammad Nasir Uddin Ahamad
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
| | - Md. Eaqub Ali
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
- Institute of Halal Research University of Malaya, University of Malaya, Kuala Lumpur, Malaysia
- Centre for Research in Biotechnology for Agriculture, University of Malaya, Kuala Lumpur, Malaysia
| | - M. A. Motalib Hossain
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
| | - Asing Asing
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
| | - Sharmin Sultana
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
| | - M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| |
Collapse
|
32
|
|
33
|
Witjaksono G, Saputra I, Latief M, Jaswir I, Akmeliawati R, Abdelkreem Saeed Rabih A. Non-Halal biomarkers identification based on Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Time of Flight Mass Spectroscopy (GC-TOF MS) techniques. EPJ WEB OF CONFERENCES 2017. [DOI: 10.1051/epjconf/201716201007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
34
|
Rohman A, Himawati A, Triyana K, Sismindari, Fatimah S. Identification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1174940] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Abdul Rohman
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Arini Himawati
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Regional Agency of Drugs and Food Controller in Semarang, Central Java, Indonesia
| | - Kuwat Triyana
- Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Sismindari
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Siti Fatimah
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
| |
Collapse
|
35
|
Erwanto Y, Muttaqien AT, Sugiyono, Sismindari, Rohman A. Use of Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics for Analysis of Lard Adulteration in “Rambak” Crackers. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1143839] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Yuny Erwanto
- Faculty of Animal Sciences, Gadjah Mada University, Yogyakarta, Indonesia
- Research Center of Halal Products, Gadjah Mada University, Yogyakarta, Indonesia
| | | | - Sugiyono
- Faculty of Veterinary Medicine, Gadjah Mada University, Bulaksumur, Yogyakarta, Indonesia
| | - Sismindari
- Research Center of Halal Products, Gadjah Mada University, Yogyakarta, Indonesia
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia
| | - Abdul Rohman
- Research Center of Halal Products, Gadjah Mada University, Yogyakarta, Indonesia
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia
| |
Collapse
|
36
|
Razzak MA, Hamid SBA, Ali ME. A lab-on-a-chip-based multiplex platform to detect potential fraud of introducing pig, dog, cat, rat and monkey meat into the food chain. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1902-13. [DOI: 10.1080/19440049.2015.1087060] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
37
|
Guntarti A, Martono S, Yuswanto A, Rohman A. FTIR Spectroscopy in Combination with Chemometrics for Analysis of Wild Boar Meat in Meatball Formulation. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ajb.2015.165.172] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|