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Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

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dc.Chemicals/CASgelatin, 9000-70-8
dc.FundingDetailsMinistry of Science, Technology and Space Kementerian Sains, Teknologi dan Inovasi: 05-01-04-SF0625,�Man
dc.FundingDetailsWe would like to thank the Ministry of Science, Technology and Innovation Malaysia (MOSTI) for funding this study (Science Fund No. 05-01-04-SF0625 awarded to Prof. Dr. Yaakob B. Che Man).
dc.citedby123
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorHashim D.M.en_US
dc.contributor.authorMan Y.B.C.en_US
dc.contributor.authorNorakasha R.en_US
dc.contributor.authorShuhaimi M.en_US
dc.contributor.authorSalmah Y.en_US
dc.contributor.authorSyahariza Z.A.en_US
dc.date.accessioned2024-05-28T08:27:56Z
dc.date.available2024-05-28T08:27:56Z
dc.date.issued2010
dc.description.abstractIn order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290-3280 cm-1 and 1660-1200 cm-1 as calibration models. Results from PCA, which were subsequently represented by the Cooman's plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries. � 2009 Elsevier Ltd. All rights reserved.en_US
dc.description.natureFinalen_US
dc.identifier.CODENFOCHD
dc.identifier.doi10.1016/j.foodchem.2009.05.049
dc.identifier.epage860
dc.identifier.issn3088146
dc.identifier.issue3
dc.identifier.scopus2-s2.0-69349085061
dc.identifier.spage856
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-69349085061&doi=10.1016%2fj.foodchem.2009.05.049&partnerID=40&md5=6ba4db0532592247fedd4f214ac0914f
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8827
dc.identifier.volume118
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofFood Chemistry
dc.sourceScopus
dc.subjectAttenuated total reflectance (ATR)en_US
dc.subjectCooman's ploten_US
dc.subjectDiscriminant analysisen_US
dc.subjectFourier transform infrared (FTIR) spectroscopyen_US
dc.subjectGelatinen_US
dc.titlePotential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatinsen_US
dc.title.alternativeFood Chem.en_US
dc.typeArticleen_US
dspace.entity.typePublication

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