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http://hdl.handle.net/2445/139181
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DC Field | Value | Language |
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dc.contributor.author | Campmajó Galván, Guillem | - |
dc.contributor.author | Cayero, Laura | - |
dc.contributor.author | Saurina, Javier | - |
dc.contributor.author | Núñez Burcio, Oscar | - |
dc.date.accessioned | 2019-09-03T13:09:25Z | - |
dc.date.available | 2019-09-03T13:09:25Z | - |
dc.date.issued | 2019-07-29 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | http://hdl.handle.net/2445/139181 | - |
dc.description.abstract | Hen eggs are classified into 4 groups according to their production method: organic, free-range, barn or caged. It is known that a fraudulent practice is the misrepresentation of a high quality egg with a lower one. In this work, high performance liquid chromatography with ultraviolet detection (HPLC-UV) fingerprints were proposed as a source of potential chemical descriptors to achieve the classification of hen eggs according to their labelled type. A reversed-phase separation was optimized to obtain discriminant enough chromatographic fingerprints, which were subsequently processed by means of principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). Particular trends were observed for organic and caged hen eggs by PCA and, as expected, these groupings were improved by PLS-DA. The applicability of the method to distinguish egg manufacturer and size was also studied by PLS-DA, observing variations in the HPLC-UV fingerprints in both cases. Moreover, the classification of higher class eggs, in front of any other with one lower, and hence cheaper, was studied by building paired PLS-DA models, reaching a classification rate of at least 82.6% (100% for organic vs non-organic hen eggs) and demonstrating the suitability of the proposed method. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | MDPI | - |
dc.relation.isformatof | Reproducció del document publicat a: https://doi.org/10.3390/foods8080310 | - |
dc.relation.ispartof | Foods, 2019, vol. 8, num. 8, p. 310 | - |
dc.relation.uri | https://doi.org/10.3390/foods8080310 | - |
dc.rights | cc-by (c) Campmajó, Guillem et al., 2019 | - |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es | - |
dc.source | Articles publicats en revistes (Enginyeria Química i Química Analítica) | - |
dc.subject.classification | Dactiloscòpia | - |
dc.subject.classification | Quimiometria | - |
dc.subject.classification | Cuina (Ous) | - |
dc.subject.other | Fingerprints | - |
dc.subject.other | Chemometrics | - |
dc.subject.other | Cooking (Eggs) | - |
dc.title | Classification of Hen Eggs by HPLC-UV Fingerprinting and Chemometric Methods | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/publishedVersion | - |
dc.identifier.idgrec | 691127 | - |
dc.date.updated | 2019-09-03T13:09:25Z | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | - |
dc.identifier.pmid | 31374995 | - |
Appears in Collections: | Articles publicats en revistes (Enginyeria Química i Química Analítica) |
Files in This Item:
File | Description | Size | Format | |
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691127.pdf | 2.39 MB | Adobe PDF | View/Open |
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