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Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis

Honey is a natural sweetener, which is consumed in a variety of sweet products. It is considered as healthy food because it contains nutrients such as carbohydrate, protein, vitamins and mineral. The presence of adulterated honey in the market is worrying the consumers since it is difficult to disti...

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Main Authors: Jamaludin, Rosmahaida, Ridzuan, Mohd. Afiq, Maarof, Hasmerya
Format: Article
Language:English
Published: Penerbit Akademia Baru 2017
Subjects:
QD Chemistry
Online Access:http://eprints.utm.my/id/eprint/80415/1/HasmeryaMaarof2017_ClassificationofMalaysianHoneyusingFourier.pdf
http://eprints.utm.my/id/eprint/80415/
http://www.akademiabaru.com/doc/ARDV32_N1_P13_18.pdf
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spelling my.utm.804152019-05-22T06:42:51Z http://eprints.utm.my/id/eprint/80415/ Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis Jamaludin, Rosmahaida Ridzuan, Mohd. Afiq Maarof, Hasmerya QD Chemistry Honey is a natural sweetener, which is consumed in a variety of sweet products. It is considered as healthy food because it contains nutrients such as carbohydrate, protein, vitamins and mineral. The presence of adulterated honey in the market is worrying the consumers since it is difficult to distinguish between pure and adulterated honey due to similar appearance and texture of both type honeys. Chemometric analysis combined with spectroscopic data is a powerful technique that has been used to discriminate different type of honey. Samples of pure honey are collected from beekeepers at Ayer Keroh, Melaka and Cameron Highland, Pahang. The adulterants used to prepare adulterated honey are sugar and corn syrup with the concentration of the adulterants added to the pure honey ranging from 10% to 90% by weight of adulterant. All the samples are treated with heat at 40oC to ensure the adulterant and pure honey are mixed well. Fourier transforms infrared spectroscopy (FTIR) is used to generate the spectra of the honey and subsequently subjected to chemometric analysis. The spectra data is then analysed by using Principal Component Analysis (PCA) technique using SOLO+Mia software. In this study, all honeys have been successfully discriminated according to their origins and purity as well as types of adulterants used. Consequently, the developed model can potentially be used as a screening tool to determine the purity of honey in the market. Penerbit Akademia Baru 2017 Article PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/80415/1/HasmeryaMaarof2017_ClassificationofMalaysianHoneyusingFourier.pdf Jamaludin, Rosmahaida and Ridzuan, Mohd. Afiq and Maarof, Hasmerya (2017) Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis. Journal of Advanced Research Design, 32 (1). pp. 13-18. ISSN 2289-7984 http://www.akademiabaru.com/doc/ARDV32_N1_P13_18.pdf
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic QD Chemistry
spellingShingle QD Chemistry
Jamaludin, Rosmahaida
Ridzuan, Mohd. Afiq
Maarof, Hasmerya
Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis
description Honey is a natural sweetener, which is consumed in a variety of sweet products. It is considered as healthy food because it contains nutrients such as carbohydrate, protein, vitamins and mineral. The presence of adulterated honey in the market is worrying the consumers since it is difficult to distinguish between pure and adulterated honey due to similar appearance and texture of both type honeys. Chemometric analysis combined with spectroscopic data is a powerful technique that has been used to discriminate different type of honey. Samples of pure honey are collected from beekeepers at Ayer Keroh, Melaka and Cameron Highland, Pahang. The adulterants used to prepare adulterated honey are sugar and corn syrup with the concentration of the adulterants added to the pure honey ranging from 10% to 90% by weight of adulterant. All the samples are treated with heat at 40oC to ensure the adulterant and pure honey are mixed well. Fourier transforms infrared spectroscopy (FTIR) is used to generate the spectra of the honey and subsequently subjected to chemometric analysis. The spectra data is then analysed by using Principal Component Analysis (PCA) technique using SOLO+Mia software. In this study, all honeys have been successfully discriminated according to their origins and purity as well as types of adulterants used. Consequently, the developed model can potentially be used as a screening tool to determine the purity of honey in the market.
format Article
author Jamaludin, Rosmahaida
Ridzuan, Mohd. Afiq
Maarof, Hasmerya
author_facet Jamaludin, Rosmahaida
Ridzuan, Mohd. Afiq
Maarof, Hasmerya
author_sort Jamaludin, Rosmahaida
title Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis
title_short Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis
title_full Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis
title_fullStr Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis
title_full_unstemmed Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis
title_sort classification of malaysian honey using fourier transform infrared spectrroscopy and principal component analysis
publisher Penerbit Akademia Baru
publishDate 2017
url http://eprints.utm.my/id/eprint/80415/1/HasmeryaMaarof2017_ClassificationofMalaysianHoneyusingFourier.pdf
http://eprints.utm.my/id/eprint/80415/
http://www.akademiabaru.com/doc/ARDV32_N1_P13_18.pdf
_version_ 1643658405986959360
score 13.211869

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