Abstract:
Quinoa flour has been receiving an increasing attention as a substitute for wheat flour in bread formulations due to immuno-nutritional features. This growing interest in quinoa has increased the demand and consequently the prices, being a target for possible adulterations with cheaper cereals. Fourier transform Mid-infrared spectroscopy (FT-MIR) was used in the present work as a fingerprinting technique to detect the presence of three adulterants (soybean, maize and wheat flours). Partial least squares discriminant analysis (PLS-DA) and soft independent modelling of class analogy (SIMCA) models were used to classify pure from adulterated samples. 414 samples were measured, including pure quinoa flour, pure adulterant flours and adulterated quinoa flours using three different proportions (10, 5 and 1% w/w). PLS-DA showed better classification results than SIMCA, with error rates from 2 to 8% for the three strategies used to detect the presence of adulterants. © 2018 Elsevier Ltd
Registro:
Documento: |
Artículo
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Título: | Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods |
Autor: | Rodríguez, S.D.; Rolandelli, G.; Buera, M.P. |
Filiación: | Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina CONICET – Universidad de Buenos Aires, Instituto de Biodiversidad y Biología Experimental y Aplicada (IBBEA), Buenos Aires, Argentina
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Palabras clave: | Chemometric methods; FT-IR; PLS-DA; Quinoa flour adulteration; SIMCA; Discriminant analysis; Infrared spectroscopy; Least squares approximations; Water analysis; Chemometric method; Classification results; Fingerprinting techniques; Fourier transform mid infrared spectroscopy; Partial least squares discriminant analyses (PLSDA); PLS-DA; Quinoa flour adulteration; SIMCA; Chromatography; article; chemometric analysis; Chenopodium quinoa; discriminant analysis; Fourier transformation; infrared spectroscopy; maize; major clinical study; nonhuman; partial least squares regression; soybean; wheat flour; analysis; chemistry; Chenopodium quinoa; discriminant analysis; flour; food contamination; food quality; information science; infrared spectroscopy; Chenopodium quinoa; Discriminant Analysis; Flour; Food Contamination; Food Quality; Informatics; Spectroscopy, Fourier Transform Infrared |
Año: | 2019
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Volumen: | 274
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Página de inicio: | 392
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Página de fin: | 401
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DOI: |
http://dx.doi.org/10.1016/j.foodchem.2018.08.140 |
Título revista: | Food Chemistry
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Título revista abreviado: | Food Chem.
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ISSN: | 03088146
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CODEN: | FOCHD
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v274_n_p392_Rodriguez |
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Citas:
---------- APA ----------
Rodríguez, S.D., Rolandelli, G. & Buera, M.P.
(2019)
. Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods. Food Chemistry, 274, 392-401.
http://dx.doi.org/10.1016/j.foodchem.2018.08.140---------- CHICAGO ----------
Rodríguez, S.D., Rolandelli, G., Buera, M.P.
"Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods"
. Food Chemistry 274
(2019) : 392-401.
http://dx.doi.org/10.1016/j.foodchem.2018.08.140---------- MLA ----------
Rodríguez, S.D., Rolandelli, G., Buera, M.P.
"Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods"
. Food Chemistry, vol. 274, 2019, pp. 392-401.
http://dx.doi.org/10.1016/j.foodchem.2018.08.140---------- VANCOUVER ----------
Rodríguez, S.D., Rolandelli, G., Buera, M.P. Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods. Food Chem. 2019;274:392-401.
http://dx.doi.org/10.1016/j.foodchem.2018.08.140