Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples

A critical evaluation of the application of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and partial least squares (PLS) to the determination of several nutritional parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in comme...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Moros, J., Iñón, F.A., Khanmohammadi, M., Garrigues, S., De La Guardia, M.
Formato:	JOUR
Materias:	Attenuated total reflectance Calories Carbohydrates Fat Hierarchical cluster analysis Infrared PLS Protein Yogurt Partial least squares (PLS) Calcium compounds Fourier transform infrared spectroscopy Mathematical models Nutrition Proteins Food products calcium carbohydrate fat protein yoghurt article calibration chemistry classification infrared spectroscopy methodology Calcium Calibration Fats Spectroscopy, Fourier Transform Infrared
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_16182642_v385_n4_p708_Moros
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_16182642_v385_n4_p708_Moros
record_format	dspace
spelling	todo:paper_16182642_v385_n4_p708_Moros2023-10-03T16:28:30Z Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples Moros, J. Iñón, F.A. Khanmohammadi, M. Garrigues, S. De La Guardia, M. Attenuated total reflectance Calories Carbohydrates Fat Hierarchical cluster analysis Infrared PLS Protein Yogurt Attenuated total reflectance Calories Fat Hierarchical cluster analysis Partial least squares (PLS) Yogurt Calcium compounds Carbohydrates Fourier transform infrared spectroscopy Mathematical models Nutrition Proteins Food products calcium carbohydrate fat protein yoghurt article calibration chemistry classification infrared spectroscopy methodology Calcium Calibration Carbohydrates Fats Proteins Spectroscopy, Fourier Transform Infrared Yogurt A critical evaluation of the application of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and partial least squares (PLS) to the determination of several nutritional parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all nutritional parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_16182642_v385_n4_p708_Moros
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Attenuated total reflectance Calories Carbohydrates Fat Hierarchical cluster analysis Infrared PLS Protein Yogurt Attenuated total reflectance Calories Fat Hierarchical cluster analysis Partial least squares (PLS) Yogurt Calcium compounds Carbohydrates Fourier transform infrared spectroscopy Mathematical models Nutrition Proteins Food products calcium carbohydrate fat protein yoghurt article calibration chemistry classification infrared spectroscopy methodology Calcium Calibration Carbohydrates Fats Proteins Spectroscopy, Fourier Transform Infrared Yogurt
spellingShingle	Attenuated total reflectance Calories Carbohydrates Fat Hierarchical cluster analysis Infrared PLS Protein Yogurt Attenuated total reflectance Calories Fat Hierarchical cluster analysis Partial least squares (PLS) Yogurt Calcium compounds Carbohydrates Fourier transform infrared spectroscopy Mathematical models Nutrition Proteins Food products calcium carbohydrate fat protein yoghurt article calibration chemistry classification infrared spectroscopy methodology Calcium Calibration Carbohydrates Fats Proteins Spectroscopy, Fourier Transform Infrared Yogurt Moros, J. Iñón, F.A. Khanmohammadi, M. Garrigues, S. De La Guardia, M. Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
topic_facet	Attenuated total reflectance Calories Carbohydrates Fat Hierarchical cluster analysis Infrared PLS Protein Yogurt Attenuated total reflectance Calories Fat Hierarchical cluster analysis Partial least squares (PLS) Yogurt Calcium compounds Carbohydrates Fourier transform infrared spectroscopy Mathematical models Nutrition Proteins Food products calcium carbohydrate fat protein yoghurt article calibration chemistry classification infrared spectroscopy methodology Calcium Calibration Carbohydrates Fats Proteins Spectroscopy, Fourier Transform Infrared Yogurt
description	A critical evaluation of the application of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and partial least squares (PLS) to the determination of several nutritional parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all nutritional parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
format	JOUR
author	Moros, J. Iñón, F.A. Khanmohammadi, M. Garrigues, S. De La Guardia, M.
author_facet	Moros, J. Iñón, F.A. Khanmohammadi, M. Garrigues, S. De La Guardia, M.
author_sort	Moros, J.
title	Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_short	Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_full	Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_fullStr	Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_full_unstemmed	Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_sort	evaluation of the application of attenuated total reflectance-fourier transform infrared spectrometry (atr-ftir) and chemometrics to the determination of nutritional parameters of yogurt samples
url	http://hdl.handle.net/20.500.12110/paper_16182642_v385_n4_p708_Moros
work_keys_str_mv	AT morosj evaluationoftheapplicationofattenuatedtotalreflectancefouriertransforminfraredspectrometryatrftirandchemometricstothedeterminationofnutritionalparametersofyogurtsamples AT inonfa evaluationoftheapplicationofattenuatedtotalreflectancefouriertransforminfraredspectrometryatrftirandchemometricstothedeterminationofnutritionalparametersofyogurtsamples AT khanmohammadim evaluationoftheapplicationofattenuatedtotalreflectancefouriertransforminfraredspectrometryatrftirandchemometricstothedeterminationofnutritionalparametersofyogurtsamples AT garriguess evaluationoftheapplicationofattenuatedtotalreflectancefouriertransforminfraredspectrometryatrftirandchemometricstothedeterminationofnutritionalparametersofyogurtsamples AT delaguardiam evaluationoftheapplicationofattenuatedtotalreflectancefouriertransforminfraredspectrometryatrftirandchemometricstothedeterminationofnutritionalparametersofyogurtsamples
_version_	1782023987866370048

Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples

Ejemplares similares