Qualitative and quantitative determination of coumarin using surface-enhanced Raman spectroscopy coupled with intelligent multivariate analysis

Huang, Jingtao; Liang, Pei; Xu, Jian; Wu, Yuqi; Shen, Wei; Xu, Bi-Jie; De, Zhang; Ji, Xia; Zhuang, Song Lin

doi:10.1039/c7ra09059e

Cited by 19 publications

(15 citation statements)

References 38 publications

(49 reference statements)

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“…fluorescence spectrometry, ultraviolet spectrometry, Raman spectrometry) are a rapid, easy-touse and inexpensive compared with HPLC but also require the pretreatment of the sample, because the spectra of coumarins and unknown fluorophores/chromophores in samples often overlap. Application of a chemometric approaches and spectral data is useful tool for simultaneous determination of compounds (Yang et al 2011;Huang et al 2017). By using more selective methods such as synchronous fluorescence spectrometry (SFS) and excitation-emission matrix fluorescence (EEM) spectrometry combined with mathematical separation of the analyte signal in the presence of interferences, coumarin, 4-hydroxycoumarin and dicoumarol were quantified in tea (Pola ´c ˇek et al 2015), phenolic acids and scopoletin in brandies (Z ˇiak et al 2014), and umbelliferone and scopoletin in medical plant materials (Wang et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Coumarins content in wine: application of HPLC, fluorescence spectrometry, and chemometric approach

Hroboňová

Sádecká

2019

J Food Sci Technol

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In this work, high performance liquid chromatography (HPLC) and fluorescence spectrometry methods for determination of natural coumarins in Tokaj wine were developed and compared. Molecularly imprinted solid phase extraction procedure was applied for sample preparation. The separation of esculin, coumarin, herniarin, 4-methylumbelliferone, scoparone, scopoletin was performed on core-shell C18 type of stationary phase (100 9 4.6 mm, 5 lm) with a gradient elution of mobile phase containing 1% aqueous solution of acetic acid and methanol, UV-VIS (280 nm for coumarin) and fluorescence detection (Ex 320 nm, Em 450 nm for other coumarins). The HPLC method was validated in term of linearity, limit of detection, limit of quantification, precision and accuracy. Fluorescence detection offers high sensitivity with limit of detection in the ng mL -1 range. Scopoletine and 4-methylumbelliferone were identified and quantified in tested wines. Emission spectral data, synchronous fluorescence spectra of coumarins from fluorescence spectrometry and total concentrations of coumarins quantified by the HPLC method were used in the partial least squares regression. The linear regression between the concentrations predicted by the partial least squares model versus true values obtained by HPLC method confirmed good agreement between the two methods.

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Section: Introductionmentioning

confidence: 99%

Coumarins content in wine: application of HPLC, fluorescence spectrometry, and chemometric approach

Hroboňová

Sádecká

2019

J Food Sci Technol

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“…Peak positions and peak assignments are shown in Tables I to III and are based on evaluating vibrational modes from theoretical calculations and comparison to literature. 39 Literature has shown that compared to normal Raman bands, SERS bands can shift up to 25 cm –1 . 48 The calculated vibrational bands and experimental SERS spectra agree relatively well with some discrepancies, as has been seen previously in the literature for other molecules.…”

Section: Resultsmentioning

confidence: 99%

“…36 SERS has been used to detect food additives, antibiotics, reference solutions of coumarin, pathogens, and proteins. 36,39–41…”

Section: Introductionmentioning

confidence: 99%

Surface-Enhanced Raman Spectroscopy for Rapid Screening of Cinnamon Essential Oils

et al. 2020

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“…Coumarin is a natural ingredient that smells like fresh hay and vanilla and thus was originally used as a flavoring agent in food and tobacco. Today, coumarin is banned as a food additive in most countries because it was found to have hepatotoxic effects on rats and might be linked to cancer [73]. Another study detected the oxidizing agent potassium bromate in unbleached all-purpose wheat flour using a line-scan hyperspectral Raman imaging system.…”

Section: Detection Of Additives and Adulterationmentioning

confidence: 99%

Application of Raman Spectroscopic Methods in Food Safety: A Review

Petersen

2021

Biosensors

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Food detection technologies play a vital role in ensuring food safety in the supply chains. Conventional food detection methods for biological, chemical, and physical contaminants are labor-intensive, expensive, time-consuming, and often alter the food samples. These limitations drive the need of the food industry for developing more practical food detection tools that can detect contaminants of all three classes. Raman spectroscopy can offer widespread food safety assessment in a non-destructive, ease-to-operate, sensitive, and rapid manner. Recent advances of Raman spectroscopic methods further improve the detection capabilities of food contaminants, which largely boosts its applications in food safety. In this review, we introduce the basic principles of Raman spectroscopy, surface-enhanced Raman spectroscopy (SERS), and micro-Raman spectroscopy and imaging; summarize the recent progress to detect biological, chemical, and physical hazards in foods; and discuss the limitations and future perspectives of Raman spectroscopic methods for food safety surveillance. This review is aimed to emphasize potential opportunities for applying Raman spectroscopic methods as a promising technique for food safety detection.

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Qualitative and quantitative determination of coumarin using surface-enhanced Raman spectroscopy coupled with intelligent multivariate analysis

Abstract: Coumarin is harmful to health but still used in cosmetics, tobacco, or illegally added into food as a spice in trace amounts so that it is exceedingly difficult to be determined accurately.

Cited by 19 publications

References 38 publications

Coumarins content in wine: application of HPLC, fluorescence spectrometry, and chemometric approach

Coumarins content in wine: application of HPLC, fluorescence spectrometry, and chemometric approach

Surface-Enhanced Raman Spectroscopy for Rapid Screening of Cinnamon Essential Oils

Application of Raman Spectroscopic Methods in Food Safety: A Review

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