Garlic adulteration detection using NIR and FTIR spectroscopy and chemometrics

Galvin-King, Pamela; Haughey, Simon A.; Elliott, Christopher T.

doi:10.1016/j.jfca.2020.103757

Cited by 31 publications

(15 citation statements)

References 22 publications

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“…In addition, they compared results from the FT-MIR and NIR models. Other authors implemented multivariate analysis models based on FT-MIR and NIR spectra to assess adulteration in black pepper, garlic, onion, and star anise [ 30 , 33 , 154 , 155 ].…”

Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

“…Mid-infrared (MIR) and near-infrared (NIR) spectroscopy are widely used in food quality control because spectra analysis in the fingerprint region provides unique information to differentiate compounds, even if two molecules have the same functional groups [ 26 , 27 , 28 , 29 ]. There is a greater amount of research on the application of NIR spectroscopy to different spices compared to MIR spectroscopy [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ]. Nonetheless, studies on MIR spectroscopy have increased over the years since this method can identify trace elements.…”

Section: Introductionmentioning

confidence: 99%

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Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Castillejos-Mijangos

Acosta-Caudillo

Gallardo-Velázquez

et al. 2022

Foods

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Nowadays, coffee, cocoa, and spices have broad applications in the food and pharmaceutical industries due to their organoleptic and nutraceutical properties, which have turned them into products of great commercial demand. Consequently, these products are susceptible to fraud and adulteration, especially those sold at high prices, such as saffron, vanilla, and turmeric. This situation represents a major problem for industries and consumers’ health. Implementing analytical techniques, i.e., Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis, can ensure the authenticity and quality of these products since these provide unique information on food matrices. The present review addresses FT-MIR spectroscopy and multivariate analysis application on coffee, cocoa, and spices authentication and quality control, revealing their potential use and elucidating areas of opportunity for future research.

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Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Castillejos-Mijangos

Acosta-Caudillo

Gallardo-Velázquez

et al. 2022

Foods

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show abstract

“…AUC is an indicator that measures the ability of a classifier to distinguish between classes, and was used to judge whether the model is sufficient to distinguish different samples. 32 The Youden index presents the total ability of a model to detect true positive or true negative samples, and is a summary index for evaluating the accuracy. 33 The classification performance of the model is significantly affected by P, including correct classification and misclassification.…”

Section: Chemometricsmentioning

confidence: 99%

Network pharmacology and fingerprint for the integrated analysis of mechanism, identification and prediction in Panax notoginseng

Liu

Zuo

et al. 2022

Phytochemical Analysis

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IntroductionPanax notoginseng (Burkill) F. H. Chen ex C. H. Chow, is a well‐known herb with multitudinous efficacy. In this study, a series of overall analyses on the action mechanism, component content, origin identification, and content prediction of P. notoginseng are conducted.ObjectivesThe purpose was to analyse the mechanism of pharmacological efficacy, differences between contents and groups of P. notoginseng from different origins, and to identify the origin and predict the content.Materials and methodsThe P. notoginseng samples from four different origins were used for analysis by the database, network pharmacology (Q‐marker) and fingerprint analysis [high‐performance liquid chromatography (HPLC), attenuated total reflectance Fourier‐transform infrared (ATR‐FTIR) and near‐infrared (NIR)] combined with data fusion strategy (low‐ and feature‐level).ResultsFour saponins were identified as Q‐markers, and exerted pharmacological effects on signalling pathways through 24 core targets. The qualitative and quantitative analysis of HPLC showed that there were differences among groups and different origins. Therefore, considering the need to treat diseases, combined with network database and network pharmacology, the suitable producing areas were determined through the mechanism of action and the required saponin content. The low‐level data fusion successfully identified the origin and predicted the content of P. notoginseng from different origins. The accuracy rate of each evaluation index of the partial least squares discriminant analysis (PLS‐DA) model was 1, and the t‐SNE (t‐distributed stochastic neighbor embedding) visualisation results were good. The coefficient of determination (R2) of the partial least squares regression (PLSR) model ranged from 0.9235–0.9996, and the root mean square error of cross‐validation (RMSECV) and root mean square error of prediction (RMSEP) range is 0.301–1.519.ConclusionThis study was designed to provide a sufficient theoretical basis for the quality control of P. notoginseng.

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“…Similar to NMR spectroscopy, FT-IR spectroscopy can also be performed in a rapid and non-destructive manner without sample extraction and derivation on either liquid or solid samples [58]. It is often applied for rapid detection of adulteration and evaluation of the maturity of foods (e.g., sesame oil, mango) [59][60][61]. However, its major disadvantage is the inability to distinguish the chemical constituents of a mixture [62].…”

Section: Ft-ir-based Metabolomicsmentioning

confidence: 99%

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Gao

Hou

Gao

et al. 2021

Foods

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Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.

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Garlic adulteration detection using NIR and FTIR spectroscopy and chemometrics

Cited by 31 publications

References 22 publications

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Network pharmacology and fingerprint for the integrated analysis of mechanism, identification and prediction in Panax notoginseng

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

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