Detection of formaldehyde in cheese using FTIR spectroscopy

A new analytical method was developed for determining formaldehyde (CH2O) in cheese by FTIR spectroscopy. Formaldehyde (CH2O) was also spiked at 0 to 100 mg/100g in freshly prepared cheese. Two sets, each of twenty one (21) samples, were prepared using the same type of soft white cheese. FTIR spectr...

Full description

Bibliographic Details
Main Authors:	Alkhalf, Maha Ibrahim, Mirghani, Mohamed Elwathig Saeed
Format:	Article
Language:	English English
Published:	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)""" 2017
Subjects:	Q Science (General) T Technology (General) TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/62110/ http://irep.iium.edu.my/62110/ http://irep.iium.edu.my/62110/1/62110_Detection%20of%20formaldehyde%20in%20cheese.pdf http://irep.iium.edu.my/62110/7/62110_Detection%20of%20formaldehyde%20in%20cheese_scopus.pdf

id	iium-62110
recordtype	eprints
spelling	iium-621102018-04-18T00:42:10Z http://irep.iium.edu.my/62110/ Detection of formaldehyde in cheese using FTIR spectroscopy Alkhalf, Maha Ibrahim Mirghani, Mohamed Elwathig Saeed Q Science (General) T Technology (General) TP368 Food processing and manufacture A new analytical method was developed for determining formaldehyde (CH2O) in cheese by FTIR spectroscopy. Formaldehyde (CH2O) was also spiked at 0 to 100 mg/100g in freshly prepared cheese. Two sets, each of twenty one (21) samples, were prepared using the same type of soft white cheese. FTIR spectra were recorded using Attenuated Total Reflectance accessory at room temperature, and the Partial Least Squares (PLS) regression statistical method was used to derive calibration models for the set of samples in triplicates. The spectral region used for correlation and cross validation were set include the data from 1650 – 800 cm–1. As suggested by the correlation and variance spectra. The coefficient of determination (R2) of correlation was found to be 0.986 with average standard error of calibration (SEC) of 2.24 mg/100g, with. The calibration model was validated by using the “leave-one-out” cross-validation method, and the R2 of validation, the standard errors of prediction (Yang & Irudayaraj), and standard deviation (Angulo et al.) of the differences for repeatability and accuracy were computed and found to be 0.9662, 4.07mg/100g and 4.61, respectively. The results support the premise that FTIR spectroscopy is an efficient, precise and rapid analytical technique for the determination of minor components such as formaldehyde / formalin in cheese samples. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)""" 2017-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/62110/1/62110_Detection%20of%20formaldehyde%20in%20cheese.pdf application/pdf en http://irep.iium.edu.my/62110/7/62110_Detection%20of%20formaldehyde%20in%20cheese_scopus.pdf Alkhalf, Maha Ibrahim and Mirghani, Mohamed Elwathig Saeed (2017) Detection of formaldehyde in cheese using FTIR spectroscopy. International Food Research Journal (IFRJ), 24 (Suppl.). S496-S500. ISSN 1985-4668 E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(38)%20R1.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General) T Technology (General) TP368 Food processing and manufacture
spellingShingle	Q Science (General) T Technology (General) TP368 Food processing and manufacture Alkhalf, Maha Ibrahim Mirghani, Mohamed Elwathig Saeed Detection of formaldehyde in cheese using FTIR spectroscopy
description	A new analytical method was developed for determining formaldehyde (CH2O) in cheese by FTIR spectroscopy. Formaldehyde (CH2O) was also spiked at 0 to 100 mg/100g in freshly prepared cheese. Two sets, each of twenty one (21) samples, were prepared using the same type of soft white cheese. FTIR spectra were recorded using Attenuated Total Reflectance accessory at room temperature, and the Partial Least Squares (PLS) regression statistical method was used to derive calibration models for the set of samples in triplicates. The spectral region used for correlation and cross validation were set include the data from 1650 – 800 cm–1. As suggested by the correlation and variance spectra. The coefficient of determination (R2) of correlation was found to be 0.986 with average standard error of calibration (SEC) of 2.24 mg/100g, with. The calibration model was validated by using the “leave-one-out” cross-validation method, and the R2 of validation, the standard errors of prediction (Yang & Irudayaraj), and standard deviation (Angulo et al.) of the differences for repeatability and accuracy were computed and found to be 0.9662, 4.07mg/100g and 4.61, respectively. The results support the premise that FTIR spectroscopy is an efficient, precise and rapid analytical technique for the determination of minor components such as formaldehyde / formalin in cheese samples.
format	Article
author	Alkhalf, Maha Ibrahim Mirghani, Mohamed Elwathig Saeed
author_facet	Alkhalf, Maha Ibrahim Mirghani, Mohamed Elwathig Saeed
author_sort	Alkhalf, Maha Ibrahim
title	Detection of formaldehyde in cheese using FTIR spectroscopy
title_short	Detection of formaldehyde in cheese using FTIR spectroscopy
title_full	Detection of formaldehyde in cheese using FTIR spectroscopy
title_fullStr	Detection of formaldehyde in cheese using FTIR spectroscopy
title_full_unstemmed	Detection of formaldehyde in cheese using FTIR spectroscopy
title_sort	detection of formaldehyde in cheese using ftir spectroscopy
publisher	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)"""
publishDate	2017
url	http://irep.iium.edu.my/62110/ http://irep.iium.edu.my/62110/ http://irep.iium.edu.my/62110/1/62110_Detection%20of%20formaldehyde%20in%20cheese.pdf http://irep.iium.edu.my/62110/7/62110_Detection%20of%20formaldehyde%20in%20cheese_scopus.pdf
first_indexed	2023-09-18T21:28:03Z
last_indexed	2023-09-18T21:28:03Z
_version_	1777412324690231296

Detection of formaldehyde in cheese using FTIR spectroscopy

Similar Items