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Title: | High-performance liquid chromatography with fluorescence detection fingerprinting combined with chemometrics for nut classification and the detection and quantitation of almond-based product adulterations |
Author: | Campmajó Galván, Guillem Saez-Vigo, Ruben Saurina, Javier Núñez Burcio, Oscar |
Keywords: | Ametlles Àcid oleic Quimiometria Inspecció dels aliments Cromatografia de líquids d'alta resolució Almond Oleic acid Chemometrics Food inspection High performance liquid chromatography |
Issue Date: | 18-Mar-2020 |
Publisher: | Elsevier B.V. |
Abstract: | Economically motivated food fraud has increased in recent years, with adulterations and substitutions of high-quality products being common practice. Moreover, this issue can affect food safety and pose a risk to human health by causing allergies through nut product adulterations. Therefore, in this study, high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprints were used for classification of ten types of nuts, using partial least squares regression-discriminant analysis (PLS-DA), as well as for the detection and quantitation of almond-based product (almond flour and almond custard cream) adulterations with hazelnut and peanut, using partial least squares regression (PLS). A satisfactory global nut classification was achieved with PLS-DA. Paired PLS-DA models of almonds in front of their adulterants were also evaluated, producing a classification rate of 100%. Moreover, PLS regression produced low prediction errors (below 6.1%) for the studied adulterant levels, with no significant matrix effect observed. |
Note: | Versió postprint del document publicat a: https://doi.org/10.1016/j.foodcont.2020.107265 |
It is part of: | Food Control, 2020, vol. 114, p. 107265 |
URI: | http://hdl.handle.net/2445/160897 |
Related resource: | https://doi.org/10.1016/j.foodcont.2020.107265 |
ISSN: | 0956-7135 |
Appears in Collections: | Articles publicats en revistes (Enginyeria Química i Química Analítica) |
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