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http://hdl.handle.net/2445/172184
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DC Field | Value | Language |
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dc.contributor.author | Galindo-Luján, Rocío | - |
dc.contributor.author | Pont Villanueva, Laura | - |
dc.contributor.author | Sanz Nebot, María Victoria | - |
dc.contributor.author | Benavente Moreno, Fernando J. (Julián) | - |
dc.date.accessioned | 2020-11-20T09:14:39Z | - |
dc.date.available | 2021-09-28T05:10:18Z | - |
dc.date.issued | 2020-09-28 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/2445/172184 | - |
dc.description.abstract | Quinoa (Chenopodium quinoa Willd.) is an andean grain with exceptional nutritional properties that has been progressively introduced in western countries as a protein-rich super food with a broad amino acid spectrum. Quinoa is consumed as whole grain, but it is also milled to produce high-value flour, which is susceptible to adulteration. Therefore, there is a growing interest in developing novel analytical methods to get further information about quinoa at the chemical level. In this study, we developed a rapid and simple capillary electrophoresis-ultraviolet absorption diode array detection (CE-UV-DAD) method to obtain characteristic multiwavelength electrophoretic profiles of soluble protein extracts from different quinoa grain varieties. Then, advanced chemometric methods (i.e. multivariate curve resolution alternating least squares, MCR-ALS, followed by principal component analysis, PCA, and partial least squares discriminant analysis, PLS-DA) were applied to deconvolute the components present in the electropherograms and classify the quinoa varieties according to their differential protein composition. | - |
dc.format.extent | 9 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Elsevier B.V. | - |
dc.relation.isformatof | Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2020.128207 | - |
dc.relation.ispartof | Food Chemistry, 2020, vol. 341, p. 128207 | - |
dc.relation.uri | https://doi.org/10.1016/j.foodchem.2020.128207 | - |
dc.rights | cc-by-nc-nd (c) Elsevier B.V., 2020 | - |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es | - |
dc.source | Articles publicats en revistes (Enginyeria Química i Química Analítica) | - |
dc.subject.classification | Proteïnes | - |
dc.subject.classification | Cereals (Aliment) | - |
dc.subject.classification | Química dels aliments | - |
dc.subject.other | Proteins | - |
dc.subject.other | Grain (feed) | - |
dc.subject.other | Food composition | - |
dc.title | Classification of quinoa varieties based on protein fingerprinting by capillary electrophoresis with ultraviolet absorption diode array detection and advanced chemometrics | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/acceptedVersion | - |
dc.identifier.idgrec | 704535 | - |
dc.date.updated | 2020-11-20T09:14:39Z | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | - |
Appears in Collections: | Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB)) Articles publicats en revistes (Enginyeria Química i Química Analítica) |
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File | Description | Size | Format | |
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704535.pdf | 699.94 kB | Adobe PDF | View/Open |
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