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IR Frequency Region: Fingerprint Region01:03

IR Frequency Region: Fingerprint Region

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IR spectra are divided into two main regions: the diagnostic region and the fingerprint region. The diagnostic region of the spectrum lies above 1500 cm−1. The absorptions resulting from single-bond vibrations of the N–H, C–H, and O–H stretch at higher wavenumbers and appear on the left side of the spectrum. The stretching absorptions of the C≡C and C≡N occur between 2100–2300 cm−1. In contrast, those arising from stretching absorptions of the...
931
Attenuated Total Reflectance (ATR) Infrared Spectroscopy: Overview01:13

Attenuated Total Reflectance (ATR) Infrared Spectroscopy: Overview

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Attenuated total reflectance (ATR) infrared spectroscopy is a powerful analytical technique used to study the composition of materials. It is widely employed in chemistry, materials science, forensic science, and other fields where sample characterization is required. ATR has several advantages over traditional transmission IR spectroscopy, including the requirement of little to no sample preparation and the ability to analyze a wide range of samples.
The ATR process begins by directing a beam...
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IR Spectrometers01:25

IR Spectrometers

1.2K
There are two main infrared (IR) spectrophotometers: dispersive IR spectrometers and Fourier transform infrared (FTIR) spectrometers. In a dispersive IR spectrometer, a beam of infrared radiation produced by a hot wire is divided into two parallel equal-intensity beams using mirrors. One beam passes through the sample, while another is a reference beam. The beams then move through the monochromator, which separates the radiations into a continuous spectrum of different frequencies. The...
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IR and UV–Vis Spectroscopy of Aldehydes and Ketones01:29

IR and UV–Vis Spectroscopy of Aldehydes and Ketones

5.8K
Infrared spectroscopy, also known as vibrational spectroscopy, is mainly used to determine the types of bonds and functional groups in molecules. In aldehydes and ketones, the carbonyl (C=O) bond shows an absorption around 1710 cm-1. The C=O bond vibration of an aldehyde occurs at lower frequencies than that of a ketone. In addition to the C=O absorption in an aldehyde, the aldehydic C–H bond also gives two peaks in the 2700–2800 cm-1 range. This absorption, coupled with the...
5.8K
Applications of IR Spectroscopy: Overview01:11

Applications of IR Spectroscopy: Overview

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The non-destructive nature and ability to provide valuable chemical information make IR spectroscopy a versatile technique with broad applications in various scientific and industrial fields. IR spectroscopy is commonly used to identify and characterize organic and inorganic compounds. It provides information about the functional groups present in a molecule and the bonding between atoms. This helps in the structural elucidation of compounds during organic synthesis, pharmaceutical research,...
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IR and UV–Vis Spectroscopy of Carboxylic Acids01:28

IR and UV–Vis Spectroscopy of Carboxylic Acids

4.2K
In IR spectroscopy of carboxylic acids, the C=O bond shows a characteristic band between 1710 and 1760 cm⁻¹, and the O–H bond exhibits a broad band between 2500 and 3300 cm⁻¹.
However, the stretching absorptions for the C=O bond vary depending on the structure of carboxylic acids. The C=O bond of the free carboxylic acids shows a higher stretching frequency, 1760 cm−1, while H-bonded carboxylic acids (dimers) exhibit stretching absorptions at a lower frequency,...
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Related Experiment Video

Updated: Jul 15, 2025

O-cresol Concentration Online Measurement Based On Near Infrared Spectroscopy Via Partial Least Square Regression
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Quantification and Detection of Ground Garlic Adulteration Using Fourier-Transform Near-Infrared Reflectance Spectra.

Michal Daszykowski1, Michal Kula1, Ivana Stanimirova1

  • 1Institute of Chemistry, University of Silesia in Katowice, 9 Szkolna Street, 40-006 Katowice, Poland.

Foods (Basel, Switzerland)
|September 28, 2023
PubMed
Summary

This study shows Fourier-transform near-infrared reflectance (FT-NIR) spectroscopy can rapidly and affordably detect corn flour or starch adulteration in dried garlic. Partial least squares regression (PLSR) models accurately quantified adulterant levels, achieving high classification accuracy.

Keywords:
FT-NIRMonte Carlo validationchemometricsclassificationcounterfeitingdiscriminationfingerprinting

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Area of Science:

  • Analytical Chemistry
  • Food Science
  • Spectroscopy

Background:

  • Garlic is a valuable agricultural commodity susceptible to adulteration.
  • Detecting adulterants like corn flour or starch is crucial for quality control and consumer safety.
  • Traditional methods for adulterant detection can be time-consuming and costly.

Purpose of the Study:

  • To develop a rapid and cost-effective method for quantifying corn flour and corn starch in ground dried garlic.
  • To evaluate the performance of Fourier-transform near-infrared reflectance (FT-NIR) spectroscopy combined with chemometric models for adulterant detection.
  • To assess the ability of FT-NIR to discriminate between different types of adulterants.

Main Methods:

  • Fourier-transform near-infrared reflectance (FT-NIR) spectra were acquired from ground dried garlic samples adulterated with varying concentrations of corn flour or corn starch.
  • Multivariate calibration models, including Principal Component Regression (PCR) and Partial Least Squares Regression (PLSR), were developed using preprocessed FT-NIR spectra.
  • Partial Least Squares Discriminant Analysis (PLS-DA) and one-class classification PLS models were employed for sample discrimination and adulterant type detection.

Main Results:

  • PLSR models demonstrated high accuracy in quantifying corn flour and corn starch, with low root mean squared errors and high coefficients of determination.
  • PLS-DA achieved excellent classification rates (99.66%) for discriminating between adulterated samples.
  • One-class classification models showed high sensitivity but lower specificity in identifying the specific type of adulterant.

Conclusions:

  • FT-NIR spectroscopy is a sensitive and effective technique for the rapid quantification of corn flour and corn starch adulteration in dried ground garlic.
  • Chemometric modeling, particularly PLSR and PLS-DA, significantly enhances the analytical capabilities of FT-NIR for food quality assessment.
  • The developed FT-NIR method offers a promising solution for routine quality control in the food industry to ensure garlic product authenticity.