The Linnaean systematic classification of plants has been used for many years but eventually it caused great discord among taxonomists, since it is still based on visual inspection, without the necessary accuracy. Chemical classification methods are also applied, but are destructive and time and reagent consuming, which makes them expensive, and requiring also treatment of the liquid and solid residues. The latter are based on the determination of the proteins in a species that is not encountered in others. In the present work, a new, reliable method for the classification of vegetables without destroying samples is proposed using x-ray spectrometry combined with chemometrics, using both the PCA and HCA tools. Conventional EDXRF equipment is used to obtain the spectra and classification is achieved by processing them using multivariate analysis. Seeds of species and varieties of carnations and species of bananas were used to demonstrate the applicability of the method.
The present work proposes a new method to evaluate parameters of quality control for beverages using X-ray spectrometry (XRS) allied to the chemometric tools such as principal component analysis (PCA) and partial least square regression for one variable (PLS 1). The chosen beverages were cachaça and cashew juice owing to their economic importance in Brazil. The first study, which was carried out with craft cachaça samples acquired in Amparo (São Paulo State), established a relationship between color and sucrose content of the product and also calibrated their fixed acidities and alcoholic contents. The second study constructed multivariate models for sucrose content in commercial cachaça and cashew juice and also determined the predictive power of the method. The maximum relative errors for the predicted values of 2.9 and 2.3% for cachaça and cashew juice, respectively, demonstrate that the methods are quite promising for the quality control of these beverages.
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