NIR Calibrations for Soybean Seeds and Soy Food Composition Analysis: Total Carbohydrates, Oil, Proteins and Water Contents [v.2]

Conventional chemical analysis techniques are expensive, time consuming, and often destructive. The non-invasive Near Infrared (NIR) technology was introduced over the last decades for wide-scale, inexpensive chemical analysis of food and crop seed composition (see Williams and Norris, 1987; Wilcox and Cavins, 1995; Buning and Diller, 2000 for reviews of the NIR technique development stage prior to 1998, when Diode Arrays were introduced to NIR). NIR spectroscopic measurements obey Lambert and Beer’s law, and quantitative measurements can be successfully made with high speed and ease of operation. NIR has been used in a great variety of food applications. General applications of products analyzed come from all sectors of the food industry including meats, grains, and dairy products (Shadow, 1998).
Novel NIR calibrations for rapid, reliable and accurate composition analysis of a variety of several soy based foods and bulk soybean seeds were developed and validated in a six-year collaborative project with a large number of different samples (N >~12, 000). The availability of such calibrations is important for establishing NIR as a secondary method for composition analysis of foods and soybeans both in applications and fundamental research

NIR Calibrations for Soybean Seeds and Soy Food Composition Analysis: Total Carbohydrates, Oil, Proteins and Water Contents

Conventional chemical analysis techniques are expensive, time consuming, and often destructive. The non-invasive Near Infrared (NIR) technology was introduced over the last decades for wide-scale, inexpensive chemical analysis of food and crop seed composition (see Williams and Norris, 1987; Wilcox and Cavins, 1995; Buning and Diller, 2000 for reviews of the NIR technique development stage prior to 1998, when Diode Arrays were introduced to NIR). NIR spectroscopic measurements obey Lambert and Beer’s law, and quantitative measurements can be successfully made with high speed and ease of operation. NIR has been used in a great variety of food applications. General applications of products analyzed come from all sectors of the food industry including meats, grains, and dairy products (Shadow, 1998)

Rapid Determination of Milk Components and Detection of Adulteration Using Fourier Transform Infrared Technology

Absorption bands responding to changes in fat, protein, and lactose concentrations in milk were determined. The effects of milk fat variation and lipolysis on the infrared spectrum were studied. Absorbances from 1283 to 1100 cm-1 correlated with fat, protein, and lactose concentration and showed a low response to milk fat variation and lipolysis. A Fourier transform infrared spectrometer equipped with an attenuated total internal reflectance cell was calibrated using these absorption band s, partial least squares statistics, and milk samples from herds in Minnesota. When the fat, protein, and lactose concentrations in these samples were predicted, the standard deviations of difference (reference - infrared) were .22, .06, and .02% . When the fat, protein, and lactose concentrations in a separate set of samples from herds in California were predicted, the standard deviations of difference were 1.23, .10, and .07%. Substitution of a 15 μm pathlength transmission cell for the attenuated total internal reflectance cell changed the standard deviations of difference to .07, .11, and .06% in the calibration (Minnesota) samples and .09, .10, and .16% in the validation (California) samples. Infrared spectroscopy was used to measure whey powder in an adulterated sample of nonfat dry milk. Mixtures of nonfat dry milk containing whey powder at various concentrations were analyzed using absorption bands between 1400 and 1200 cm-1 in the infrared spectrum. There was a strong correlation (r \u3e .99) between predicted and measured concentrations of whey powder in adulterated samples. Accuracy was not affected by processing conditions , source of nonfat dry milk, and origin of whey powder. A rapid method for detecting soybean oil in process cheese was developed. The infrared spectrum of each sample was collected using an accessory designed for analysis of solid samples. A linear relationship fit (= .98) when the ratio of absorbance at 2957 and 2852 cm-1 was plotted versus percent adulteration

Study of Flavonoids and Oils from Some Medicinal Plants

هدفت الدراسة الى استخلاص زيت بذور بعض النباتات الطبية و دراسة الخواص الفيزوكيميائية للزيت المستخلص، بالاضافة الي التحقق من نوع الفلفونيد الموجود في نبات الشمار. اوضحت الخواص الفيزوكيميائية للزيت المستخلص من نبات ابو ليلى ان اللزوجة 56 سنتي بويز، و الكثافة 0.915 جم/مل، و معامل الانكسار 1.470،,ورقم اليود150.74مل/جم، اللون اصفر / احمر 2.30/0.105و رقم البيروكسيد 63.87 مل/مج، و قيمة الحموضة 3.88 مل/جم، و رقم التصبن 160.58مل/جم. بالاضافة نتائج تحليل كروماتوغرافيا الغاز – مطياف الكتلة اوضحت ان الزيت يحتوي علي 17 مكونا كيميائيا و السائد منها (9, 12-Octadecadienoic acid (Z, Z)-, methyl ester (29.23%), 9-octadecenoic acid (Z)-, methyl ester (21.69%), hexadecanoic acid, methyl ester (17.85%), methyl stearate (14.80%)). اظهرت الخواص الفيزوكيميائية لنبات العرد ان اللزوجة 53 سنتيبويز، و الكثافة 0.917 جم/مل، و معامل الانكسار 1.473،رقم اليود 176.74مل/جم، اللون اصفر /احمر 33.35/0.00و رقم البيروكسيد 123.7مل/مج، و قيمة الحموضة 1.63مل/جم، و رقم التصبن 94.421 مل/جم. كما اظهرت نتائج تحليل كروماتوغرافيا الغاز- مطياف الكتلة ان الزيت يحتوي علي 24 مكونا و السائدة منها (9, 12 octadecadienoic acid (Z, Z)-, methyl ester (29.23%),9-octadecenoic acid (Z)-, methyl ester (21.69%), hexadecanoic acid, methyl ester (17.85%)). كما اظهرت الخواص الفيزوكيميائية لنبات الكول ان اللزوجة 58 سنتيبويز، و الكثافة 0.915 جم/مل، و معامل الانكسار 1.472 ورقم اليود 167.41مل/جم، اللون اصفر/ احمر 10.105/0.00 رقم البيروكسيد 81 جم/مج، و قيمة الحموضة 6.41 مل/جم، و رقم التصبن 152.05مل/جم. كما اظهرت نتائج تحليل كروماتوغرافيا الغاز- مطياف الكتلة ان الزيت يحتوي علي 16 مكونا و السائدة منها (9,12-octadecadienoic acid (Z, Z)-, methyl ester (38.75%), hexadecanoic acid, methyl ester (18.50%);methyl stearate (10.98%), 9-octadecenoic acid (Z)-, methyl ester (10.67%)). و كذلك اظهرت الخواص الفيزوكيميائية لنبات الزان ان اللزوجة 52 سنتيبويز، و الكثافة 0.917 جم/مل، و معامل الانكسار 1.471،ورقم اليود 159.21مل/جم واللون اصفر/ احمر10.10/1.40 رقم البيروكسيد 37.698مل/مج، و قيمة الحموضة 2.511مل/جم، و رقم التصبن176.361مل/جم. كما اظهرت نتائج تحليل كروماتوغرافيا الغاز- مطياف الكتلة ان الزيت يحتوي علي 16 مكونا و السائدة منها (9, 12-octadecadienoic acid (Z, Z)-, methyl ester (35.74%), hexadecanoic acid, methyl ester (24.22%), methyl stearate (15.27%), 9-octadecenoic acid (Z)-, methyl ester (12.14%).). اضافتا اظهرت الخواص الفيزوكيميائية لزيت بذور نبات الجرجير ان اللزوجة 58سنتيبويز، و الكثافة 0.916جم/مل، و معامل الانكسار 1.473 ورقم اليود 176.41مل/جم واللون اصفر / احمر 43.2/0.00 ورقم البيروكسيد 1.984مل/مج، و قيمة الحموض

A review of optical nondestructive visual and near-infrared methods for food quality and safety

This paper is a review of optical methods for online nondestructive food quality monitoring. The key spectral areas are the visual and near-infrared wavelengths. We have collected the information of over 260 papers published mainly during the last 20 years. Many of them use an analysis method called chemometrics which is shortly described in the paper. The main goal of this paper is to provide a general view of work done according to different FAO food classes. Hopefully using optical VIS/NIR spectroscopy gives an idea of how to better meet market and consumer needs for high-quality food stuff.©2013 the Authors. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.fi=vertaisarvioitu|en=peerReviewed

Study of Ripening Characteristics of Full-Fat and Low-Fat Cheddar Cheese Using Fourier Transform Infrared Spectroscopy and Texture Analyzer

A suitable microtome sampling technique was used to sample cheese for analysis using FTIR spectroscopy. Well-separated fat- and protein-related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples using this method. The absorbance intensity of the spectra was proportional to the thickness of the sample. The intensity of absorbance and fat- and protein-related bands increased with an increase in the fat and protein content in the sample. Strong and well-separated bands at 1744, 1450, 1240, 1170, and 1115 cm-1 arising mainly from fat content were observed using this method. Bands observed at 1650 and 1540 cm-1 were attributed to the protein present in the cheese. Bands at 1615-1639, 1640-1648, 1650-1658, and 1660-1688 cm-1 corresponding to β-sheet, random coil, helix, and the turns/sheet portion of the secondary structure were observed int he range of the amide I band. Characteristics of spectra for full-fat (FFCC) and reduced-fat Cheddar cheese (RFCC) during ripening were investigated. The absorbance of bands at 1116-1240 from C-C, C-O, C-N stretch, 1461 cm-1 from C-N bend (scissoring), 1744 cm-1 from ester carbonyl groups (fat A), 2850-2930 cm-1 from C-H stretch (fat B), 1650 and 1540 cm-1 from protein amide I and II varied druing cheese aging. Bands at 1116 and1240 cm-1 arising from C-O, C-N, and C-C stretch changed slightly during cheese aging. A correlation coefficient of 0.97 for bands between 1744 and 1167 cm-1 arising from fat, and that of 0.93 at 1650 and 1540 cm-1 arising from protein, respectively, showed that one of these fat or protein groups was highly related to the other. A correlation coefficient of greater than 0.80 among the bands of fat and protein groups indicated a strong interaction in those bands. Correlation of ripening time and absorbance at bands corresponding to each function group was analyzed. A ripening index model was obtained by correlating ripening time with predominant reactive group absorbance peaks. An R2 of 0.83 and 0.59 was obtained for full-fat and reduced fat Cheddar cheese, respectively. Texture development and its correlation with FTIR spectra data for FFCC and RFCC during aging were also studied. RFCC had a higher value of hardness, gumminess, and chewiness than its full-fat counterpart. The values decreased during the early stages of ripening and then increased with time. The change in hardness, adhesiveness, and springiness was expressed as a function of the change in absorbance of the FTIR spectra using multiple regression analysis. An R2 value of 0.67, 0.54, and 0.75 was obtained for full-fat Cheddar cheese, and a value of 0.51, 0.59, and 0.54 was obtained for reduced-fat Cheddar cheese for the respective texture parameters