Artículo

Rodríguez, S.D.; Rolandelli, G.; Buera, M.P."Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods" (2019) Food Chemistry. 274:392-401
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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
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
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
Volumen:274
Página de inicio:392
Página de fin:401
DOI: http://dx.doi.org/10.1016/j.foodchem.2018.08.140
Handle:http://hdl.handle.net/20.500.12110/paper_03088146_v274_n_p392_Rodriguez
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
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