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2020-03-18

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cc-by-nc-nd (c) Elsevier B.V., 2020
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/160897

High-performance liquid chromatography with fluorescence detection fingerprinting combined with chemometrics for nut classification and the detection and quantitation of almond-based product adulterations

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https://doi.org/10.1016/j.foodcont.2020.107265

Resum

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.

Matèries

Ametlles, Àcid oleic, Quimiometria, Inspecció dels aliments, Cromatografia de líquids d'alta resolució

Matèries (anglès)

Almond, Oleic acid, Chemometrics, Food inspection, High performance liquid chromatography

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Articles publicats en revistes (Enginyeria Química i Química Analítica)

Citació

CAMPMAJÓ GALVÁN, Guillem, SAEZ-VIGO, Ruben, SAURINA, Javier, NÚÑEZ BURCIO, Oscar. High-performance liquid chromatography with fluorescence detection fingerprinting combined with chemometrics for nut classification and the detection and quantitation of almond-based product adulterations. _Food Control_. 2020. Vol. 114, núm. 107265. [consulta: 24 de gener de 2026]. ISSN: 0956-7135. [Disponible a: https://hdl.handle.net/2445/160897]

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