Fluorescence properties of flavonoid compounds. Quantification in paprika samples using spectrofluorimetry coupled to second order chemometric tools

Monago Maraña, Olga, Durán Merás, Isabel, Galeano Díaz, Teresa y Muñoz de la Peña, Arsenio . (2016) Fluorescence properties of flavonoid compounds. Quantification in paprika samples using spectrofluorimetry coupled to second order chemometric tools. Food Chemistry

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Título Fluorescence properties of flavonoid compounds. Quantification in paprika samples using spectrofluorimetry coupled to second order chemometric tools
Autor(es) Monago Maraña, Olga
Durán Merás, Isabel
Galeano Díaz, Teresa
Muñoz de la Peña, Arsenio
Materia(s) Ciencias
Abstract The influence of pH on the fluorescence of flavonoid compounds was investigated and the highest fluorescence emission was obtained in basic medium. Selected conditions to improve this signal were: pH 9.5, 0.14 M Britton Robinson buffer and methanol between 5% and 10%. The excitation–emission fluorescence matrices of a set of 36 samples of Spanish paprika were analyzed by means of parallel factor analysis (PARAFAC). Thus, the profiles of possible fluorescence components (PARAFAC loadings) were obtained. One of these profiles was identified by matching PARAFAC scores with LC analysis on the same samples. Two clusters of samples were obtained when score values were plotted against each other. Spectrofluorimetry coupled to second order multivariate calibration methods, as unfolded-partial least squares with residual bilinearization (U-PLS/RBL) and multidimensional-partial least-squares with residual bilinearization (N-PLS/RBL), was investigated to quantify quercetin and kaempferol in those samples. Good results were obtained for quercetin by this approach.
Palabras clave Flavonoids
Paprika
Fluorescence
Parallel factor analysis
Unfolded-partial least-squares with residual bilinearization
Multidimensional-partial least-squares with residual bilinearization
Editor(es) Elsevier
Fecha 2016-04-01
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Omonago-0009
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Omonago-0009
DOI - identifier https://doi.org/10.1016/j.foodchem.2015.10.041
ISSN - identifier 0308-8146
Nombre de la revista Food Chemistry
Número de Volumen 196
Número de Issue 8
Página inicial 1058
Página final 1065
Publicado en la Revista Food Chemistry
Idioma eng
Versión de la publicación acceptedVersion
Tipo de recurso Article
Derechos de acceso y licencia http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
Tipo de acceso Acceso abierto
Notas adicionales La versión registrada de este artículo, publicado por primera vez en Food Chemistry, está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.foodchem.2015.10.041
Notas adicionales The registered version of this article, first published in Food Chemistry, is available online at the publisher's website: Elsevier, https://doi.org/10.1016/j.foodchem.2015.10.041

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Creado: Tue, 20 Feb 2024, 19:13:12 CET