Fourier self deconvolution and principle components analysis of spirulina based food products in quality assessment

Abstract

Biochemical constituent’s change in the spirulina based substance items have been studied utilizing Fourier transform infrared spectroscopy (FTIR). The FTIR spectra demonstrate the changes in band area, and intensity which have been used to find both qualitative and quantitative changes in carbohydrate, lipid and protein in the given sample. The quantitative changes in biochemical composition have been studied by measuring the intensity ratio of the chosen band I₂₉₂₄/I₂₈₅₃, I₂₉₂₅/I₁₆₁₅, I₁₅₄₅/I₁₆₅₇ and I₂₉₆₀/I₂₈₇₃. The lipid/protein ratio (I₂₉₂₅/I₁₆₁₅) increments from the chosen commercial samples examined recommending spirulina have regular antioxidative agents. The band area ratio of the methyl, methylene group (υsCH₃/υasCH₂+υsCH₂) has been computed for a change in fatty acids compositions. Fourier self deconvolution has been utilized to study the biochemical composition changes in commercial samples. The increases in the secondary structure of proteins such as α helix, β turn and β sheet have been seen among the sample. Further the changes in the band area of glycogen, lactic acid have been seen in the spectra after deconvolution. The utilization of principle components analysis (PCA) helps us to find a distinct variation in the sample. PCA demonstrates the prominent band appeared to be highly influenced is amide I and glucose. It has been found that FTIR with PCA can be utilized as a part of subjective and quantitative examination of spirulina based food products.