Hashim, DMDMHashimMan, YBCYBCManNorakasha, RRNorakashaShuhaimi, MMShuhaimiSalmah, YYSalmahSyahariza, ZAZASyahariza2024-05-292024-05-2920100308-814610.1016/j.foodchem.2009.05.049WOS:000270492800057https://oarep.usim.edu.my/handle/123456789/11096In 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. (C) 2009 Elsevier Ltd. All rights reserved.en-USAttenuated total reflectance (ATR)Discriminant analysisFourier transform infrared (FTIR) spectroscopyGelatinCooman's plotArticle8568601183