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FTIR

FTIR (Fourier Transform Infrared Spectroscopy) is a non-destructive analytical technique used to identify and characterize various compounds by measuring their absorption of infrared radiation. It has numerous applications in food research, including the analysis of protein structures, starch modifications, and fat compositions. Proper data analysis and baseline correction are crucial for accurate interpretation of FTIR spectra.

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25 views23 pages

FTIR

FTIR (Fourier Transform Infrared Spectroscopy) is a non-destructive analytical technique used to identify and characterize various compounds by measuring their absorption of infrared radiation. It has numerous applications in food research, including the analysis of protein structures, starch modifications, and fat compositions. Proper data analysis and baseline correction are crucial for accurate interpretation of FTIR spectra.

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ermias
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Scope of

FTIR analysis in food research


Fourier Transform Infar-Red spectroscopy
FTIR Spectroscopy
• FTIR stands for Fourier Transform Infrared Spectroscopy.
• It is a technique used to identify the functional groups present in a molecule.
• The sample is exposed to infrared radiation, and the absorption of this radiation is
measured.
• The absorption spectrum is a plot of absorbance versus wavenumber.
• The wavenumber is a measure of the energy of the infrared radiation.
• The absorption spectrum is characteristic of the functional groups present in the molecule.
• FTIR spectroscopy can be used to identify a wide variety of compounds, including organic
compounds, inorganic compounds, and polymers.

• In FTIR spectroscopy, infrared light is passed through a sample, and the absorption of different
frequencies of infrared light is measured.
• These absorption frequencies provide information about the molecular structure of the sample.
• The Fourier Transform is applied to the raw data obtained from the detector to convert it from
the time domain (the raw signal as a function of time) into the frequency domain (the signal as a
function of frequency).
Cont.
• FTIR spectroscopy is a non-destructive analytical method that quantifies the
absorption of photons of a specific wavelength falling in the infrared region.

• Possible stretching and bending of covalent bonds in a molecule are the cause of
absorption of photons of specific wavelength.

• Units in infrared spectroscopy are wavenumbers (ν): the reciprocal of the


wavelength (in centimeters).

• Typical infrared spectrum covers between 2.5 μm to 25 μm (2500 nm to 25000


nm) or 4000 cm-1 to 400 cm-1, respectively.

• It can be used for qualitative as well as quantitative analysis of the sample at


molecular level.
FTIR
It is a
FTIR spectroscopy is a powerful technique non-
destructi
that can be used to identify and characterize ve
techniqu
a wide variety of compounds. It is a versatile e.

technique that has a number of applications Advantages


It is a
in different fields. It is a
versatile
of FTIR over very
The Fourier Transform (mathematical model) sensitive
technique. other technique.
part of FTIR refers to the mathematical techniques
technique known as the Fourier Transform,
It is a
which is utilized to convert signals from the relatively
fast
time or spatial domain into the frequency technique.

domain.
Applications
Identificat
ion of
unknown
• IR absorption occurs from the compound
stretching and bending of the s
covalent bonds in molecules.
Investigatin
• To be accompanie d by I R g the Quality
absorption a stretch or bend interactions control of
must change the dipole between products
moment of the molecule. molecules Applications
• Molecules with symmetric of FTIR
bonds such as N2, O2, or F2 do
not absorb infrared, since bond
stretching does not change the
dipole moment of the Studying Determinati
the on of the
molecule.
structure of purity of a
molecules compound
Two types of vibrations on energy absorbance
Vibration of water

Vibration of carbon dioxide


FTIR spectrophotometer
Sample Preparation

A B Pellet
FTIR in food sample analysis
Oil quality
Protein structure analysis
Starch quality
Other applications on Food Processing
• Protein Characterization
• Secondary Structure Analysis: FTIR helps determine protein conformations (α-helix, β-sheet,
random coil) in food matrices like dairy, meat, and plant-based proteins.
• Protein-Protein & Protein-Polysaccharide Interactions: Useful in studying gluten network
formation in dough, protein stabilization in emulsions, and hydrocolloid interactions in beverages.
• Starch Structure & Modification
• Gelatinization & Retrogradation: Changes in starch crystallinity and amylose-lipid complex
formation are analyzed using FTIR.
• Degree of Hydrolysis: Used to monitor enzymatic breakdown of starch (e.g., maltodextrins, glucose
syrup).
• Chemical Modifications: FTIR identifies modified starches (acetylation, oxidation, cross-linking)
used in processed foods.
• Fat & Lipid Characterization
• Fat Composition & Adulteration: FTIR identifies different fatty acid types (saturated, unsaturated)
and detects adulteration in edible oils and dairy fats.
• Lipid Oxidation: Oxidation markers like hydroperoxides and aldehydes are analyzed to assess
rancidity in fats and oils.
• Fat Crystallization & Polymorphism: FTIR is used to study fat melting behavior in chocolates,
margarine, and processed foods.
How to proceed?
1. Obtain the FTIR spectrum data.
2. For quantitative analysis amount of sample as well as pallet is
important. These should be same. ( around 0.01 g sample and 0.5 g
pallet)
3. Get the software OMNIC or ORIGIN Pro versions.
4. Some supporting and reference literature.
5. Important steps are: Baseline correction, peak finding, height/area
of peaks, hidden peaks findings, deconvolution, curve fitting, area
calculations
Data loading and plotting
Baseline correction
Baseline correction at 1600 nm because I am trying to find out the hidden peaks in amide II band of spectrum.
Peak finding
• The IR spectrum is divided into three wavenumber regions:
• far-IR spectrum (<400 cm-1),
• mid-IR spectrum (400-4000 cm-1),
• near-IR spectrum (4000-13000 cm-1).
• The mid-IR spectrum is divided into four regions:
• single bond region (2500-4000 cm-1),
• triple bond region (2000-2500 cm-1),
• double bond region (1500-2000 cm-1), and
• fingerprint region (600-1500 cm-1).
1 Aromatic ring (aryl)
C=C-C Aromatic ring stretch 1615–1580 , 2 Saturated Aliphatic (alkene/alkyl)
1510–1450 a) Methyl (−CH3)
Aromatic C-H stretch 3130–3070 Methyl C-H asym./sym. Stretch 2970–2950 / 2880–
2860
Aromatic C-H in-plane bend 1225–950 Methyl C-H asym./sym. Bend 1470–1430/1380–
(several) 1370
Aromatic C-H out-of-plane bend 900–670 gem-Dimethyl or ‘‘iso’’- (doublet) 1385–1380/1370–
(several) 1365
Trimethyl or ‘‘tert-butyl’’ (multiplet) 1395–1385/1365
Hidden peaks fitted curves
Data interpretation
Conclusion
• FTIR analysis is extensively used as non-destructive qualitative as
well as quantitative analysis for various types o samples.
• FTIR analysis can be used for oils, starch, protein, or any specific
functional component present in the sample.
• Care should be taken while removing background or doing baseline
correction.
• Proper literature should be there for assignment of spectral peaks.
• Chances of interpretational error can be very high if not properly
analyzed.
Thanks for your attention 

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