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First Break Forward Interval PLS (FB-FiPLS) Procedure as Potential Tool in Analysis of FTIR Data for Fast and Robust Quantitative Determination of Food Adulteration
- Jović, Ozren
- Food analytical methods 2016 v.9 no.2 pp. 281-291
- Fourier transform infrared spectroscopy, adulterated products, brown sugar, least squares, maple syrup, models, prediction, quantitative analysis, reflectance, sugars, white sugar
- Ternary mixtures of sugar solutions containing maple syrup were studied quantitatively using Fourier transform infrared (FTIR) attenuated total reflectance (ATR) technique coupled with partial least squares regression (PLS) and selection of spectral variables. Two ternary mixtures were analyzed; first ternary mixture contained maple syrup, white sugar solution, and fully inverted sugar solution; second ternary mixture comprised maple syrup, white, and brown sugar solutions. In this paper, a procedure for selection of spectral variables with PLS, called first break forward interval PLS (FB-FiPLS), is tested on maple syrup adulteration. The method achieved almost exactly the same performance as synergy interval PLS (SiPLS) but with much shorter computational time. The upper limit of number of latent variables (LVs), which is the critical factor for both interval PLS methods, was determined using repeated double cross-validation on whole spectral region of calibration set for each analyzed component in each analyzed ternary mixture set. FB-FiPLS procedure for selection of spectral variables, using only root mean square error of cross validation (RMSECV) values for whole optimization of spectral variables, is fast and robust. After spectral variables and LVs for each particular model had been selected with minimum RMSECV of FB-FiPLS procedure, final results in terms of RMSECV and RMSEP for FB-FiPLS were in most cases statistically significantly better than PLS on whole spectral region and on selected spectral regions. Predictions of each component in analyzed ternary mixture set is promising (R ²(training set) > 0.98, R ²(test set) > 0.97), especially for fully inverted sugar solution (RMSEP = 0.142 % w/w).