Attenuated Total Reflectance–Fourier Transform Infrared Spectroscopy Coupled with Multivariate Analysis for Measurement of Acesulfame‐K in Diet Foods

Abstract

Fourier transform infrared (FTIR) spectroscopy was investigated as a method for analysis of acesulfame-K content after a simple extraction procedure for certain commercial diet food samples. Partial least squares (PLS) models were developed for prediction of acesulfame-K using select spectral ranges on the basis of relevant IR absorption bands associated with acesulfame-K. The acesulfame-K content of test food samples was predicted accurately in the fingerprint region between 1100 and 1300 cm(-1) with a maximum prediction error of 9.82% when compared with conventional HPLC method. The PLS was found to be a consistently better predictor when both PLS and principal component regression (PCR) analyses were used for quantification of acesulfame-K. The developed procedure was further validated by comparing with HPLC results as well as recovery studies. As a quick tool, the method developed is expected to be used for routine estimation of acesulfame-K in commercial products.

Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

“…The use of Fourier transform infrared (FTIR) spectroscopy and multivariate analysis has advantages over other techniques and provides a rapid, robust, inexpensive qualitative analytical method to assess the qualities of various food samples. For examples, some researchers have applied FTIR spectroscopy to detect inverted sugar adulteration in honey (Sivakesava and Irudayaraj 2000; Sivakesava and Irudayaraj 2001b; Lichtenberg‐Kraag and others 2002; Daniel‐Kelly and others 2004; Ruoff and others 2006), sugars, and artificial sweeteners in dairy products (Shim and others 2008; Khurana and others 2008a, 2008b); others used the same technique to determine adulteration of fruit purees, milk, and oils (Tay and others 2002; Irudayaraj and others 2003; Ozen and others 2003; Khurana and others 2008a, 2008b; Vardin and others 2008). Tewari and Irudayaraj (2004) and Bertelli and others (2007) have applied FTIR to quantify sugar in honeys and to classify various honey regions; however, their honey collection was geographically limited and little detailed implementation for spectral data has been addressed.…”

Determination of Sodium Fatty Acid in Soap Formulation Using Fourier Transform Infrared (FTIR) Spectroscopy and Multivariate Calibrations

“…In soap formulation, FTIR spectroscopy has also been used to determine the water content [1]. Recent studies have shown that FTIR spectroscopyattenuated total reflectance (ATR) combined with chemometrics is a simple, non-invasive, and reliable method necessitating minimum labor and chemicals for quantitative analysis [5]. One of the chemometric techniques frequently used for analysis of fats and oils and their products such as soap is multivariate calibration, as it facilitates the rapid and concurrent determination of each component in the complex mixtures [6].…”

Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective

“…Additionally, Carrez I and II solutions (reagents used to precipitate proteins and fats) were prea a pared and added to the foods under slightly heated conditions for sample clarifi cation [7,26]. Th fi is is followed by centrifugation to separate proteins Th and fatty material from the water-soluble supernatant in complex matrices such as ice-cream, chocolate syrup and coffee creamers [27]. Th ff ff e superTh natant can then be filtered and diluted in preparation for instrumental fi analysis.…”