Handbook of Near-Infrared Analysis

Burns, Donald A.; Ciurczak, Emil W.

doi:10.1201/9781003042204

Cited by 520 publications

(371 citation statements)

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“…A total of four major absorption bands at 1160 nm (C=O stretch, fourth overtone), 1360 nm (C–H combination), 1415 nm (C–H combination), and 1540 nm (O–H stretch, first overtone) were confirmed by the first derivative pretreatment, and the absorption bands at 1415 nm and 1540 nm alone appeared prominently in the first derivative spectrum (Figure 1E and 1F). Five major absorption bands at 1160 nm (C=O stretch, fourth overtone), 1195 nm (C–H, second overtone), 1360 nm (C–H combination), 1440 nm (C–H combination), and 1570 nm (N–H stretch, first overtone) were confirmed by the second derivative pretreatment, and the absorption bands 1440 nm and 1570 nm alone, appeared in the second derivative spectrum (Figure 1G and 1H) (Burns & Ciurczak, 2007). There has not been any change identified in the major NIR absorption band due to spectra pretreatment method.…”

Section: Resultsmentioning

confidence: 82%

Feasibility of rapid piperine quantification in whole and black pepper using near infrared spectroscopy and chemometrics

Park

Kang

Cho³

et al. 2020

Journal of Food Science

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Piperine is a bioactive alkaloid that possesses various health benefits and is responsible for the pungent aroma of pepper. Piperine content in whole and ground black pepper (n = 132) was analyzed by near-infrared spectroscopy (NIRS) in the 950 to 1650 nm wavelength window. Chemometric modeling using partial least square regression was performed, and outliers were checked and removed during the preparation of the calibration curve by considering sample residual variance and sample leverage. Model accuracy was evaluated with a low root-mean-square error of cross-validation (RMSECV) and a high ratio performance to deviation (RPD). The optimal model had a coefficient of determination (R 2) of 0.726, RMSECV of 0.289 g/100 g, and RPD of 1.744 for the whole black pepper. The results of R 2 , RMSECV, and RPD for the ground black pepper were 0.850, 0.231 g/100 g, and 2.424, respectively. Therefore, based on the perspective of onsite process, the proposed NIRS method can be employed for selecting abnormal samples during the inspection of black pepper raw material and for quantifying piperine contents of final black pepper product.

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Section: Resultsmentioning

confidence: 82%

Feasibility of rapid piperine quantification in whole and black pepper using near infrared spectroscopy and chemometrics

Park

Kang

Cho³

et al. 2020

Journal of Food Science

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“…These yielded results for predicting the content of the studied ingredients within a few minutes which are viewed as being of acceptable accuracy (Table 2). 4,5 This NIR approach benefits clearly from its speed, the lack of any sample preparation step, the ability for simultaneous quantitative measurement of several parameters and the precision achieved for each. Therefore, this technique should be of interest to the washing powder production industry.…”

Section: Resultsmentioning

confidence: 99%

Near Infrared Diffuse Refection Spectroscopy and Multivariate Calibration for Quality Control and Simultaneous Quantification of Multiple Compounds in Washing Powders

2009

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“…Several NIR wavelength attribution tables were used. [4][5][6][7] The main wavelengths and their interpretations for our samples are summarised in Table 1 On the one hand, some wavelengths can be attributed to the active ingredient: 865 and 1310 nm corresponding to the group ≡CH, 1054 and 1556 nm corresponding to the -CH aromatic.…”

Section: Resultsmentioning

confidence: 99%