Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method

Abstract Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints. Numerous studies for identifi...

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Autores principales:	Nurfarhana Hassan, Tahir Ahmad, Norhidayu M. Zain, Siti Rahmah Awang
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/5c43761f7ec84888a1354369c79b3e14
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spelling	oai:doaj.org-article:5c43761f7ec84888a1354369c79b3e142021-12-02T15:38:23ZIdentification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method10.1038/s41598-021-89358-22045-2322https://doaj.org/article/5c43761f7ec84888a1354369c79b3e142021-05-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-89358-2https://doaj.org/toc/2045-2322Abstract Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints. Numerous studies for identification of gelatin sources have been reported. In this study, Fourier transform infrared (FTIR) spectroscopy was used in combination with chemometrics fuzzy autocatalytic set (c-FACS) to distinguish between bovine, porcine and fish gelatins. The gelatin spectra at Amide and 1600–1000 cm−1 regions were analyzed using c-FACS and the results were compared to principal component analysis (PCA) and linear discriminant analysis (LDA). The results obtained from c-FACS method showed that each bovine, porcine and fish gelatin possessed dominant wavenumbers at 1470–1475 cm−1, 1444–1450 cm−1 and 1496–1500 cm−1 respectively, which represent their unique signatures. Furthermore, a clear distinction for porcine gelatin was observed in coordinated FACS. The c-FACS method is rigor and faster than PCA and LDA in differentiating the gelatin sources. The novel method promises at least another chemometrics method for FTIR related analysis and the possibilities for other applications are endless.Nurfarhana HassanTahir AhmadNorhidayu M. ZainSiti Rahmah AwangNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Nurfarhana Hassan Tahir Ahmad Norhidayu M. Zain Siti Rahmah Awang Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
description	Abstract Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints. Numerous studies for identification of gelatin sources have been reported. In this study, Fourier transform infrared (FTIR) spectroscopy was used in combination with chemometrics fuzzy autocatalytic set (c-FACS) to distinguish between bovine, porcine and fish gelatins. The gelatin spectra at Amide and 1600–1000 cm−1 regions were analyzed using c-FACS and the results were compared to principal component analysis (PCA) and linear discriminant analysis (LDA). The results obtained from c-FACS method showed that each bovine, porcine and fish gelatin possessed dominant wavenumbers at 1470–1475 cm−1, 1444–1450 cm−1 and 1496–1500 cm−1 respectively, which represent their unique signatures. Furthermore, a clear distinction for porcine gelatin was observed in coordinated FACS. The c-FACS method is rigor and faster than PCA and LDA in differentiating the gelatin sources. The novel method promises at least another chemometrics method for FTIR related analysis and the possibilities for other applications are endless.
format	article
author	Nurfarhana Hassan Tahir Ahmad Norhidayu M. Zain Siti Rahmah Awang
author_facet	Nurfarhana Hassan Tahir Ahmad Norhidayu M. Zain Siti Rahmah Awang
author_sort	Nurfarhana Hassan
title	Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
title_short	Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
title_full	Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
title_fullStr	Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
title_full_unstemmed	Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
title_sort	identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/5c43761f7ec84888a1354369c79b3e14
work_keys_str_mv	AT nurfarhanahassan identificationofbovineporcineandfishgelatinsignaturesusingchemometricsfuzzygraphmethod AT tahirahmad identificationofbovineporcineandfishgelatinsignaturesusingchemometricsfuzzygraphmethod AT norhidayumzain identificationofbovineporcineandfishgelatinsignaturesusingchemometricsfuzzygraphmethod AT sitirahmahawang identificationofbovineporcineandfishgelatinsignaturesusingchemometricsfuzzygraphmethod
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Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method

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