Comparison and application of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for determination of quality parameters in soybean samples

Ferreira, Daniela Souza; Galão, Olívio Fernandes; Pallone, Juliana Azevedo Lima; Poppi, Ronei J.

doi:10.1016/j.foodcont.2013.07.010

Cited by 112 publications

(66 citation statements)

References 28 publications

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“…The main difference between mid-IR (400 to 4000 cm − 1 or 2500 to 25 000 m) and NIRS (4000 to 14 000 cm − 1 or 750 to 2500 nm) ranges is that absorption in mid-IR corresponds to fundamental bands of molecular vibrations, whereas absorptions in NIR correspond to overtones and combinations of these fundamental bands (Williams and Norris, 1987). Ferreira et al (2014) determined quality parameters of soybean samples with both technologies (NIR and FTIR) and reported similar results for the two methods, even though the R 2 of NIRS was greater than FTIR. Current results suggest that NIRS technology can be used to predict effective and potential degradabilities either utilizing universal equations or by separating feeds into groups.…”

Section: Discussionmentioning

confidence: 81%

Prediction of rumen degradability parameters of a wide range of forages and non-forages by NIRS

Foskolos

Calsamiglia

Chrenková

et al. 2015

Animal

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Kinetics of nutrient degradation in the rumen is an important component of feed evaluation systems for ruminants. The in situ technique is commonly used to obtain such dynamic parameters, but it requires cannulated animals and incubations last several days limiting its application in practice. On the other hand, feed industry relies strongly on NIRS to predict chemical composition of feeds and it has been used to predict nutrient degradability parameters. However, most of these studies were feedstuff specific, predicting degradability parameters of a particular feedstuff or category of feedstuffs, mainly forages or compound feeds and not grains and byproducts. Our objective was to evaluate the potential of NIRS to predict degradability parameters and effective degradation utilizing a wide range of feedstuffs commonly used in ruminant nutrition. A database of 809 feedstuffs was created. Feedstuffs were grouped as forages (FF; n = 256), non-forages (NF; n = 539) and of animal origin (n = 14). In situ degradability data for dry matter (DM; n = 665), CP (n = 682) and NDF (n = 100) were collected. Degradability was described in terms of washable fraction (a), slowly degradable fraction ( b) and its rate of degradation (c). All samples were scanned from 1100 to 2500 nm using an NIRSystems 5000 scanning in reflectance mode. Calibrations were developed for all samples (ALL), FF and NF. Equations were validated with an external validation set of 20% of total samples. NIRS equations to predict the effective degradability and fractions a and b of DM, CP and NDF could be evaluated from being adequate for screening (r 2 > 0.77; ratio of performance to deviation (RPD) = 2.0 to 2.9) to suitable for quantitative purposes (r 2 > 0.84; RPD = 3.1 to 4.7), and some predictions were improved by group separation reducing the standard error of prediction. Similarly, the rate of degradation of CP (CP c ) and DM (DM c ) was predicted for screening purposes (RPD ⩾2 and 2.5 for CP c and DM c , respectively). However, the rate of degradation of NDF was not predicted accurately (NDF c : r 2 < 0.75; RDP < 2).

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Section: Discussionmentioning

confidence: 81%

Prediction of rumen degradability parameters of a wide range of forages and non-forages by NIRS

Foskolos

Calsamiglia

Chrenková

et al. 2015

Animal

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“…Specifically, the bands in the region of 1500-1000 cm -1 arise mainly from the deformation of -CH 2 and angular deformation of C-C-H and H-C-O (Shiroma & Rodriguez-Saona 2009). Those in the region of 1200-950 cm -1 can be explained by stretching modes of C-C and C-O (Ferreira et al 2014). …”

Section: Resultsmentioning

confidence: 93%

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Shen¹,

Wu²,

Su³

et al. 2016

Czech J. Food Sci.

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Abstract:Shen F., Wu Q., Su A., Tang P., Shao X., Liu B. (2016): Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy. Czech J. Food Sci., 34: 224-232.The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration.

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“…Fourier transform infrared spectroscopy (FTIRS) is recognized as a very good analytical tool when it combined with various statistical methods (Fagan et al, 2007;Karoui et al, 2010;Khanmohammadi and Garmarudi, 2011;Ferreira et al, 2014). In recent years more publications are referenced in the statistical analysis of infrared Fourier transform (FT-IR) spectroscopic data for the study of herbs (Fu et al, 2013;Lee et al, 2014;Mncwangi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Estimation of Antioxidant Activity of Different Mixed Herbal Infusions using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics

Venetsanou¹,

Anastasaki²,

Gardeli³

et al. 2017

Emir. J. Food Agric

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Comparison and application of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for determination of quality parameters in soybean samples

Cited by 112 publications

References 28 publications

Prediction of rumen degradability parameters of a wide range of forages and non-forages by NIRS

Prediction of rumen degradability parameters of a wide range of forages and non-forages by NIRS

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Estimation of Antioxidant Activity of Different Mixed Herbal Infusions using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics

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