Fourier Transform Infrared (FTIR) Spectroscopy and Utilization in Food (Turkish with English Abstract)

Öz

Infrared (IR) absorption spectroscopy is a kind of vibrational spektroscopy, IR radiation is absorbed by the molecule’s vibrational motion. Each wavelength is obtained fast and high resolution spectra without requiring individually scanning. Even a small amounts of sample are given result in a short time. As in many branches of science are used in food engineering for such purposes as identification of microbial cells, the structural analysis of macromolecules, qualitative and quantitative analysis of organic materials, structural identifications, determination of stereochemistry structures and purity control.

Anahtar Kelimeler

• FTIR, spectroscopy, qualitative and quantitative analysis.

Fourier Dönüşümlü Kizilötesi (FTIR) Spektroskopisi ve Gıda Analizlerinde Kullanımı

Öz

Kızılötesi (IR) absorbsiyon spektroskopisi bir tür titreşim spektroskopisidir; IR ışınları molekülün titreşim hareketleri tarafından soğurulmaktadır. Her dalga boyunu ayrı ayrı tarama gerekmeksizin hızlı ve yüksek çözünürlükte spektrumlar elde edilir. Az miktarda örnekle bile kısa sürede sonuç vermektedir. Bilimin bir çok dalında olduğu gibi gıda mühendisliğinde de mikrobiyal hücrelerin tanımlanması, makromoleküllerin yapısal analizi, organik maddelerin kalitatif ve kantitatif analizi, yapılarının aydınlatılması, stereokimyasal özelliklerinin bulunması ve saflık kontrolü gibi amaçlarla kullanılmaktadır.

Anahtar Kelimeler

• FTIR, spektroskopi, kalitatif ve kantitatif analiz.

Kaynakça

1. Erdik E. 1993. Organik Kimyada Spektroskopik Yöntemler. Gazi Kitabevi, ISBN: 975-7373-04-1, 531s., Ankara.
2. Do¤an A, Siyakus G, Severcan F. 2007. FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.). Food Chem, 100 (2007) 1106-1114.
3. Bhat R. 2011. Potential use of fourier transform infrared spectroscopy for identification of molds capable of producing mycotoxins. Int J Food Prop, vol:14, is:6.
4. Ergin Ç, ‹lkit M, Gök Y, Özel MZ, Çon AH, Kabay N, Söyleyici S, Dö¤en A. 2013. Fourier transform infrared spectral evaluation for the differentiation of clinically relevant Trichophyton species. J Microbiol Methods, 93 (2013) 218-223.
5. Ono D, Bamba T, Oku Y, Yonetani T, Fukusaki E. 2011. Application of Fourier transform near-infrared spectroscopy to optimization of gren tea steaming process conditions. J Biosci Bioeng, vol:112 No. 3, 247-251.
6. Lin SY, Wang SL. 2011. Advances in simultaneous DSC–FTIR microspectroscopy for rapid solid-state chemical stability studies: Some dipeptide drugs as examples. Adv Drug Delivery Rev, 64 (2012) 461-478.
7. Gündüz T. 2001. ‹nstrümental Analiz. Gazi Kitabevi, ISBN: 978-975-7313-43-4, 1357 s., Ekim 2007, Ankara.
8. Essendoubi M, Toubas D, Lepouse C, Leon A, Bourgeade F, Pinon JM, Manfait M, Sockalingum GD. 2007. Epidemiological investigation and typing of Candida glabrata clinical isolates by FTIR spectroscopy. J Microbiol Methods, 71 (2007) 325-331.

9. Kane SR, Ashby PD, Pruitt LA. 2008. ATR-FTIR as a Thickness Measurement Technique for Hydrated Polymer-on-Polymer Coatings. Wiley InterSci, DOI: 10.1002/jbm.b.31436.
10. Anon 2012. NOACK Group of Companies. LactoScope FTIR Advanced Infra-red high precision analyser for milk & dairy products.
11. Gómez-Ordó ez E, Rupérez P. 2010. FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds. Food Hydrocoll, 25 (2011) 1514-1520.
12. Zhang Q, Liu C, Sun Z, Hu X, Shen Q, Wu J. 2012. Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy. Food Chem, 132 (2012) 1607-1613.
13. Mak YW, Chuah LO, Ahmad R, Bhat R. 2013. Antioxidant and antibacterial activities of Hibiscus (Hibiscus rosa-sinensis L.) and Cassia (Senna bicapsularis L.) flower extracts. J King Saud Univ Sci.
14. Anon 2010. JASCO FTIR Seminar. http://www.jasco.hu/konyvtar/FT-IR-Grundl.- Seminar.pdf.
15. Erkahveci A, Karaali A. 1996. Fourier Transform Infrared (FTIR) Spektroskopinin Gıda Analizlerine Uygulanması. GIDA (1996) 21 (5): 337-345.
16. Konwar M, Baruah GD. 2011. On the nature of vibrational bands in the FTIR spectra of medicinal plant leaves. Scholars Research Library, Archives of Applied Science Research, 2011, 3 (1): 214- 221.
17. Davis R, Mauer LJ. 2011. Subtyping of Listeria monocytogenes at the haplotype level by Fourier transform infrared (FT-IR) spectroscopy and multivariate statistical analysis. Int J Food Microbiol, 150 (2011) 140-149.
18. Öner Z. 2009. Süt ve Süt Ürünlerinin Kimyasal Analizinde Infrared Yöntemlerin Kullanımı. Süt Dünyası, Süt Ürünleri ve Teknolojileri Dergisi, ocak-flubat 2009, yıl:3 sayı:18.
19. Delaunay D, Rabiller-Baudry M, Goz´alvez- Zafrilla JM, Balannec B, Frappart M, Paugam L. 2006. Mapping of protein fouling by FTIR-ATR as experimental tool to study membrane fouling and fluid velocity profile in various geometries and validation by CFD simulation. Chem Eng Process, 47 (2008) 1106-1117.
20. Mata P, Dominguez-Vidal A, Bosque-Sendra JM, Ruiz-Medina A, Cuadros-Rodr guez L, Ayora- Ca ada MJ. 2011. Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics. Food Control, 23 (2012) 449-455.
21. Yang H, Irudayaraj J, Paradkar MM. 2004. Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy. Food Chem, 93 (2005) 25-32.
22. Gürdeniz G, Tokatlı F, Özen B. 2008. Zeytinya¤ında Ta¤sis Tespiti için Fourier Dönüflümlü Kızıl Ötesi (FTIR) Spektroskopi Kullanımı. Türkiye 10. Gıda Kongresi; 21-23 Mayıs 2008, Erzurum.
23. Rohman A, Che Man YB. 2009. Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil. Food Res Int, 43 (2010) 886-892.
24. Papadopoulou O, Panagou EZ, Tassou CC, Nychas GJE. 2011. Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage. Food Res Int, 44 (2011) 3264–3271.
25. Reis N, Franca AS, Oliveira LS. 2013. Performance of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for detection of multiple adulterants in roasted and ground coffee. LWT - Food Sci Technol, 53 (2013) 395-401.
26. Mecozzi M, Pietroletti M, Tornambe A. 2011. Molecular and structural characteristics in toxic algae cultures of Ostreopsis ovata and Ostreopsis spp. evidenced by FTIR and FTNIR spectroscopy. Spectrochim Acta Part A Mol Biomol Spectrosc, 78 (2011) 1572–1580.
27. Iwaki M, Cotton PJ, Quirk PG, Rich PR, Jackson JB. 2005. Molecular Recognition between Protein and Nicotinamide Dinucleotide in Intact, Proton- Translocating Transhydrogenase Studied by ATR-FTIR Spectroscopy. JACS Articles, Published on Web 02/04/2006.
28. Adiana MA, Mazura MP. 2011. Study on Senna alata and its different extracts by Fourier transform infrared spectroscopy and two- dimensional correlation infrared spectroscopy. J Mol Struct, 991 (2011) 84-91.
29. Dole MN, Patel PA, Sawant SD, Shedpure PS. 2011. Advance Applications Of Fourier Transform Infrared Spectroscopy. Int J Pharm Sci Rev Res, Volume 7, Issue 2, March – April 2011; Article-029.
30. Dziuba B, Babuchowski A, Nalecz D, Niklewicz M. 2005. Identification of lactic acid bacteria using FTIR spectroscopy and cluster analysis. Int Dairy J, 17 (2007) 183-189.
31. Mukherjee G, Singh SK. 2011. Purification and characterization of a new red pigment from Monascus purpureusin submerged fermentation. Process Biochem, 46 (2011) 188-192.
32. Deveo¤lu O, Çakmakçı E, Taflköprü T, Torgan E, Karada¤ R. 2012. Identification by RP-HPLC- DAD, FTIR, TGA and FESEM-EDAX of natural pigments prepared from Datisca cannabina L.. Dyes and Pigments, 94 (2012) 437-442.
33. Büyüksırıt T, Kuleaflan H. 2013. Farklı kaynaklardan do¤al renk maddesi üreten mikroorganizmaların izolasyonu, tanısı ve elde edilen pigmentlerin karakterizasyonu. GIDA (2013) 38 (4): 199-206.
34. Tan M, Gan D, Wei L, Pan Y, Tang S, Wang H. 2011. Isolation and characterization of pigment from Cinnamomum burmannii peel. Food Res Int, 44 (2011) 2289-2294.
35. Pappas CS, Takidelli C, Tsantili E, Tarantilis PA, Polissiou MG. 2011. Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy. J Food Compos Anal, 24 (2011) 17-21.
36. Abu-Teir V, Abu-Taha M, Al-Jamal A, Eideh H. 2008. DNA Infrared Absorbency Detection using Photopyroelectric Technique and FTIR Spectroscopy. J Appl Biol Sci, 2 (3): 113-119, 2008 ISSN: 1307-1130.
37. Büschel M, Stadler C, Lambert C, Beck M, Daub J. 1999. Heterocyclic quinones as core units for redox switches: UV-vis/NIR, FTIR spectroelectrochemistry and DFT calculations on the vibrational and electronic structure of the radical anions. J Electroanal Chem, 484 (2000) 24-32.
38. Meenakshi S, Umayaparvathi S, Arumugam M, Balasubramanian T. 2011. In vitro antioxidant properties and FTIR analysis of two seaweeds of Gulf of Mannar. Asian Pac J Tropical Biomed, (2012)S66-S70.
39. Chen X, Ru Y, Chen F, Wang X, Zhao X, Ao Q. 2013. FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles. Food Hydrocoll, 31 (2013) 435-437.
40. Saguer E, Alvarez PA, Sedman J, Ramaswamy HS, Ismail AA. 2009. Heat-induced gel formation of plasma proteins: New insights by FTIR 2D correlation spectroscopy. Food Hydrocoll, 23 (2009) 874-879.
41. Li Y, Kong D, Wu H. 2013. Analysis and evaluation of essential oil components of cinnamon barks using GC–MS and FTIR spectroscopy. Ind Crops Prod, 41 (2013) 269-278.
42. Versari A, Parpinello GP, Scazzina F, Del Rio D. 2010. Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy. Food Control, 21 (2010) 786-789.
43. fiansal Ü, Somer G. 1999. Detection of H2O2 in food samples by FTIR. Food Chem, 65(1999) 259-261.
44. Duygu Yalçın D, Baykal T, Açıkgöz ‹, Yıldız K. 2009. Fourier Transform Infrared (FT-IR) Spectroscopy for Biological Studies. G.U. J Sci, 22(3): 117-121.
45. Santos C, Fraga ME, Kozakiewicz Z, Lima N. 2010. Fourier transform infrared as a powerful technique for the identification and characterization of filamentous fungi and yeasts. Res Microbiol, 161, 168-175.
46. Baflyi¤it Kılıç G, Karahan AG. 2010. Fourier Dönüflümlü Kızılötesi (FTIR) Spektroskopisi ve Laktik Asit Bakterilerinin Tanısında Kullanılması. GIDA, (2010) 35 (6): 445-452.
47. Preisner OE, Menezes JC, Guiomar R, Machado J, Lopes JA. 2012. Discrimination of Salmonella enterica serotypes by Fourier transform infrared spectroscopy. Food Res Int, 45 (2012) 1058-1064. 48. Helm D, Labischinski H, Schallehn G, Naumann D. 1991. Classification and identification of bacteria by Fourier-transform infrared spectroscopy. J Gen Microiol, (137)1: 69-79.
48. Samelis J, Bleicher A, Delbès-Paus C, Kakouri A, Neuhaus K, Montel MC. 2011. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese. Food Microbiol, 28 (2011) 76-83.
49. Oust A, M retr T, Kirschner C, Narvhus JA, Kohler A. 2004. FT-IR spectroscopy for identification of closely related lactobacilli. J Microbiol Meth, 59, 149-162.
50. Udelhoven T, Naumann D, Schmitt J. 2000. Develop-ment of a hierarchical classification system with artificial neural networks and FT-IR spectra for the identification of bacteria. Appl. Spectrosc, 54, 1471-1479.
51. Rellini P, Roscini L, Fatichenti F, Morini P, Cardinali G. 2009. Direct spectroscopic (FTIR) detection of intraspecific binary contaminations in yeast cultures. FEMS Yeast Res, 9 (2009) 460- 467.
52. Winder CL, Gordon SV, Dale J, Hewinson RG, Goo-dacre R. 2006. Metabolic fingerprints of Mycobacterium bovis cluster with molecular type:implications for genotype–phenotypelinks. Microbiol, 152, 2757–2765.