Durum wheat adulteration detection by NIR spectroscopy multivariate calibration

A novel, time-and money-sparing method has been developed and validated for the quantitative determination of coenzyme Q10 (CoQ10) from several dietary supplements. FT-NIR spectroscopy was applied for the examination, and a calibration model was built by partial leastsquare regression (PLS-R) using fifty dietary supplements. The combination of FT-NIRS and multivariate calibration methods is a very fast and simple way to replace the commonly used HPLC-UV method; because in contrast with the traditional techniques sample pretreatment and reagents are not required and no wastes are produced.The calibration models could be improved by different variable selection techniques (for instance interval PLS, interval selectivity ratio, genetic algorithm), which are very fast and userfriendly. The R 2 (goodness of calibration) and Q 2 (goodness of validation) of the variable selected models are highly increased, the R 2 values being over 0.90 and the Q 2 values being over 0.86 in every case. Five-fold cross-validation and external validation were applied. The developed method(s) could be used by quality assurance laboratories for routine measurement of coenzyme Q10 products.

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“…al. gave a good example for the application of NIRS with calibration methods to adulteration problems [22].…”

Section: Tablementioning

confidence: 99%

Quantitative determination of coenzyme Q10 from dietary supplements by FT-NIR spectroscopy and statistical analysis

et al. 2015

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“…In recent years, Fourier-transform infrared spectroscopy (FTIR) coupled with different chemometric tools has been used as an alternative method in the assessment of food authenticity (74,75). The potential of this rapid, low cost, and reliable technique, which requires little or no sample preparation, was also studied in determination of the botanical origin of honey (76)(77)(78).…”

Section: Authenticity Of Serbian Honeymentioning

confidence: 99%

Modern analytical techniques in the assessment of the authenticity of Serbian honey / Moderne analitičke tehnike u procjeni izvornosti meda iz Srbije

Opsenica

Lušić

Tešić

2015

Archives of Industrial Hygiene and Toxicology

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Food authenticity in a broader sense means fulfilling chemical and physical criteria prescribed by the proposed legislation. In the case of honey authenticity, two aspects are of major concern: the manufacturing process and the labelling of final products in terms of their geographical and botanical origin. A reliable assessment of honey authenticity has been a longterm preoccupation of chemists-analysts and it usually involves the use of several criteria and chemical markers, as well as a combination of analytical and statistical (chemometric) methods. This paper provides an overview of different criteria and modern methods for the assessment of honey authenticity in the case of a statistically significant number of authentic honey samples of several botanical types from various regions of Serbia.

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“…Edible wheat is classified into two categories: durum wheat and bread wheat (Cocchi et al, 2006;Zapotoczny, 2011). These two varieties have different physical, chemical, and nutritional properties, and their commercial values are consequently distinct.…”

Section: Natural Adulterantsmentioning

confidence: 99%

A Review of Technologies for Detection and Measurement of Adulterants in Cereals and Cereal Products

Ambrose¹,

Cho²

2014

Journal of Biosystems Engineering

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Purpose:The continued increase in the world population has triggered an increased demand for food. Cereal grains, flour, and their products constitute the staple diet for most of the world's population. This high demand for food, particularly for cereal-based products, has been exploited for commercial gain through adulteration of food materials. We provide a thorough review of the current developments and limitations of modern, nondestructive analytical techniques used for detection of adulterants in cereals and their products and compare them with conventional methods. Results: Adulterated food poses a serious health risks to humans, animals, and the ecosystem in general. Over the last few decades, the adulteration industry has developed fraudulent practices that often outsmart conventional methods of detection and quality control. Therefore, technological advancements to aid in detection and measurement of adulterants in food products and to ensure food quality and safety are critically important to consumers worldwide. Conclusion: There is a continuous demand for development of nondestructive technology to improve the accuracy and efficiency of detection, measurement, and qualification of adulterants in cereals and other food materials.

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Durum wheat adulteration detection by NIR spectroscopy multivariate calibration

Cited by 80 publications

References 20 publications

Quantitative determination of coenzyme Q10 from dietary supplements by FT-NIR spectroscopy and statistical analysis

Quantitative determination of coenzyme Q10 from dietary supplements by FT-NIR spectroscopy and statistical analysis

Modern analytical techniques in the assessment of the authenticity of Serbian honey / Moderne analitičke tehnike u procjeni izvornosti meda iz Srbije

A Review of Technologies for Detection and Measurement of Adulterants in Cereals and Cereal Products

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