Comparison and application of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for determination of quality parameters in soybean samples

Food Control

Volumn 35, Issue 1, 2014, Pages 227-232

  Ferreira, D S ^a   Galao O F ^b   Pallone, J A L ^a   Poppi, R J ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Food quality; Infrared spectroscopy; Partial least square; Soybean

Indexed keywords

EID: 84880985998     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.07.010     Document Type: Article

References (35)

1. Van De Voort F.R., Sedman J., Russin T. Lipid analysis by vibrational spectroscopy. European Journal of Lipid Science and Technology 2001, 103(12):815-826.
2. AOAC Official methods of analysis of AOAC International 2006, AOAC International, Gaithersbrug, Maryland. 18th ed. W. Horwitz, G.W. Latimer (Eds.).
3. Balabin R.M., Safieva R.Z., Lomakina E.I. Comparison of linear and nonlinear calibration models based on near infrared (NIR) spectroscopy data for gasoline properties prediction. Chemometrics and Intelligent Laboratory Systems 2007, 88(2):183-188.
4. Balabin R.M., Smirnov S.V. Melamine detection by mid- and near-infrared (MIR/NIR) spectroscopy: a quick and sensitive method for dairy products analysis including liquid milk, infant formula, and milk powder. Talanta 2011, 85(1):562-568.
5. Beebe R.K., Kowalski B.R. An introduction to multivariate calibration and analysis. Analytical Chemistry 1987, 59(17):1007-1017.
6. Borin A., Ferrão M.F., Mello C., Maretto D.A., Poppi R.J. Least-squares support vector machines and near infrared spectroscopy for quantification of common adulterants in powdered milk. Analytica Chimica Acta 2006, 579(1):25-32.
7. Cozzolino D., McCarthy J., Bartowsky E. Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus oeni strains after malolactic fermentation: a feasibility study. Food Control 2012, 26(1):81-87.
8. Delwiche S.R., Pordesimo L.O., Panthee D.R., Pantalone V.R. Assessing glycinin (11S) and β-conglycinin (7S) fractions of soybean storage protein by near-infrared spectroscopy. Journal of the American Oil Chemists' Society 2007, 84(12):1107-1115.
9. Downey G. Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics. TrAC Trends in Analytical Chemistry 1998, 17(7):418-424.
10. Engel R., Long D., Carlson G., Reed J.F. On-the-go grain protein sensing is near. Does it have a future in precision nitrogen. Management for wheat?. Better Crops With Plant Food 1997, 81(4):20-24.
11. Espinoza L.H., Lucas D., Littlejohn D. Total organic carbon content in aqueous samples determined by near-IR spectroscopy. Applied Spectroscopy 1999, 53(1):103-107.
12. Ferreira D.S., Pallone J.A.L., Poppi R.J. Fourier transform near-infrared spectroscopy (FT-NIRS) application to estimate Brazilian soybean [Glycine max (L.) Merril] composition. Food Research International 2012, 51:53-58.
13. Geladi P., Kowalski B.R. Partial least-squares regression: a tutorial. Analytica Chimica Acta 1986, 185(1):1-17.
14. Guo J., You T., Prisecaru V., Costescu D., Nelson R.L. NIR calibrations for soybean seeds and soy food composition analysis: total carbohydrates, oil, proteins and water contents. Proteins 2000, (AACC 1995).
15. Haaland D.M., Thomas E.V. Partial least-squares methods for spectral analyses. 1. Relation to other quantitative calibration methods and the extraction of qualitative information. Analytical Chemistry 1988, 60(11):1193-1202.
16. Hart J.R., Norris K.H., Golumbic C. Determination of the moisture content of seeds by near-infrared spectrophotometry of the methanol extracts. Cereal Chemistry 1962, 39:94-99.
17. Haughey S.a., Graham S.F., Cancouët E., Elliott C.T. The application of near-infrared reflectance spectroscopy (NIRS) to detect melamine adulteration of soya bean meal. Food Chemistry 2013, 136:1557-1561.
18. Hourant P., Baeten V., Orales M.T.M., Meurens M.A.R.C. Oil and fat classi cation by selected bands of near-infrared spectroscopy. Applied Spectroscopy 2000, 54(8).
19. Innawong B., Mallikarjunan P., Irudayaraj J., Marcy J.E. The determination of frying oil quality using Fourier transform infrared attenuated total reflectance. LWT - Food Science and Technology 2004, 37(1):23-28.
20. Kays S.E., Windham W.R., Barton F.E. Prediction of total dietary fiber by near-infrared reflectance spectroscopy in high-fat- and high-sugar-containing cereal products. Methods 1998, 8561(1997):854-861.
21. Kennard R.W., Stone L.A. Computer aided design of experiments. Technometrics 1969, 11(1):137-148.
22. Liu Y., Cho R., Sakuri K., Miura T., Ozaki Y. Studies on Spectra/Structure correlations in near-infrared spectra of proteins and polypeptides. Part I: a marker band for hydrogen bonds. Applied Spectroscopy 1994, 48(10):1249-1254.
23. Maertens K., Reyns P., De Baerdemaeker J. On-line measurement of grain quality with NIR technology. American Society of Agricultural Engineers 2004, 47(4):1135-1140.
24. Montes J.M., Utz H.F., Schipprack W., Kusterer B., Muminovic J., Paul C., et al. Near-infrared spectroscopy on combine harvesters to measure maize grain dry matter content and quality parameters. Plant Breeding 2006, 125(6):591-595.
25. Naes T., Isaksson T., Fearn T., Davies T. Outlier detection. A user-friendly guide to multivariate calibration and classification 2002, 177-189. NIR Publications, Chichester, UK.
26. Osborne B. Near-infrared spectroscopy in food analysis. Encyclopedia of analytical chemistry 2000, 1-14. John Wiley & Sons Ltd, Chichester. R.A. Meyers (Ed.).
27. Reid L.M., Woodcock T., O'Donnell C.P., Kelly J.D., Downey G. Differentiation of apple juice samples on the basis of heat treatment and variety using chemometric analysis of MIR and NIR data. Food Research International 2005, 38(10):1109-1115.
28. Rodriguez-Saona L.E., Fry F.S., Calvey E.M. Use of fourier transform near-infrared reflectance spectroscopy for rapid quantification of castor bean meal in a selection of flour-based products. Journal of Agricultural and Food Chemistry 2000, 48(11):5169-5177.
29. Schulz H., Schrader B., Quilitzsch R., Pfeffer S., Krüger H. Rapid classification of basil chemotypes by various vibrational spectroscopy methods. Journal of Agricultural and Food Chemistry 2003, 51(9):2475-2481.
30. Shenk J.S., Workman J.J., Westerhaus M.O. Application of NIR spectroscopy to agricultural product. Handbook of near-infrared analysis 2007, 347-386. CRC Press. 3rd ed. E.W. Ciurczak, D.A. Burns (Eds.).
31. Tarr A., Diepeveen D., Appels R. Spectroscopic and chemical fingerprints in malted barley. Journal of Cereal Science 2012, 56(2):268-275.
32. Vlachos N., Skopelitis Y., Psaroudaki M., Konstantinidou V., Chatzilazarou A., Tegou E. Applications of Fourier transform-infrared spectroscopy to edible oils. Analytica Chimica Acta 2006, 573-574:459-465.
33. Williams P.C. Application of near infrared reflectance spectroscopy to analysis of cereal grains and oilseeds. Cereal Chemistry 1975, 52(4):561-576.
34. Williams P., Norris K.H. Near-infrared technology in the agricultural and food industries 2001, 296. University of Wisconsin-Madison/American Association of Cereal Chemists. 2nd ed.
35. Yang H., Irudayaraj J., Paradkar M. Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy. Food Chemistry 2005, 93(1):25-32.