ftir (5)

6343007889?profile=RESIZE_400xThe illegal practice of adding sucrose to milk has increased in recent years. Sucrose is used as an adulterant of reconstituted milk to increase the total solids content. This research developed the use of  FTIR spectroscopy in combination with multivariate chemometric modelling for the differentiation and quantification of sucrose in cow milk. Trial samples of sucrose adulterated milk from 0.5 - 7.5% were prepared and analysed by FTIR. Chemometric analysis was performed on the spectra, and partial least squares regression (PLS-R) showed the best prediction of adulteration with a detection level of 0.5% w/v sucrose adulteration. The method is simple, non-destructive, quick and needs minimal samples preparation. 

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Polish researchers have published a paper on the development of rapid, simple, and non-destructive analytical procedure for discrimination and authentication of whiskies originating from Scotland, Ireland and USA  as well as time of maturation (two, three, six and twelve years). Combination of data from Fourier Transform Infrared Spectroscopy (FTIR) with statistical analysis was used to construct eight discriminant models. The models obtained permitted whiskies from Scotland, Ireland, and USA to be distinguished from each other, and 2 and 3 years old beverages from 6 and 12 years old whiskies. Results show that 100% of samples were correctly classified in models discriminating American and Scottish whiskies or 2-year-old and 6-year-old American whiskies. American whiskies were classified correctly in all models, which may suggest its considerable chemical difference compared to whisky produced in Scotland or Ireland. 

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Researchers at Rutgers University, NJ, have developed a rapid method using a portable FTIR (Fourier Transform Infrared) Spectrometer to distinguish between synthesised Omega-3 ethyl esters and natural unprocessed fish oil. Using a commercial liquid transmission accessory, small samples of fish oil at three thicknesses (25,50 and 100 microns) permit the differentiation by focussing on different vibrational bands. A survey of fish oil capsules sold on the US market found about 80% of the products tested that are marketed as fish oil, contain oil that has been chemically altered from natural fish oil.

Read the full article at: fish oil authenticity

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The Danish Consumer Organisation, Forbrugerrådet Tænk, collected 10 samples of oregano from supermarkets and stores around Copenhagen during the summer. The samples were sent for analysis by FTIR and chemometric modelling followed by mass spectrometry for confirmation. Three of the samples had only 50% oregano, and a fourth 70% oregano, the remainder was dried plant material from olive leaves and myrtle. 

Read the article at: Danish oregano tests

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Researchers applying a multi-step approach using HPLC, UV–Vis, FT-IR and NMR analyses, uncovered a new type of adulteration of a commercial product labelled as “saffron”, and sold packed in powder form in a major consuming country.  Applying the four methods and NMR data from in-house databases, they uncovered a  “tailor-made” case of 100% substitution of saffron by a mixture of exogenous chemical compounds in such a way that the commercial product would approximately mimic not only the appearance of saffron but also its UV–Vis spectrum and specific absorbance values. The findings indicated a sophisticated practice, including total substitution of saffron constituents by tartrazine and sunset yellow along with propane-1,2-diol, propan-2-ol and acylglycerols, probably as emulsifier agents. 

Read the abstract at: Multi-step approach uncovers saffron fraud

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