Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL

Monago Maraña, Olga, Galeano-Díaz, Teresa y Muñoz de la Peña, Arsenio . (2016) Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL. Food Analytical Methods

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Título Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL
Autor(es) Monago Maraña, Olga
Galeano-Díaz, Teresa
Muñoz de la Peña, Arsenio
Materia(s) Ciencias
Abstract This study presents a strategy for differentiating paprika obtained by means of different drying systems. The differentiation is performed using spectroscopic fluorescence in combination with multivariate analysis. The two groups of samples (smoked or non-smoked paprika) are classified according to the content of some of their fluorescent compounds presented in each group, among which several polycyclic aromatic hydrocarbons (PAHs) are included. These compounds are characteristic in smoked food. The full information of excitation–emission matrices (EEMs) is processed with the aid of unsupervised parallel factor analysis (PARAFAC), PARAFAC supervised by linear discriminant analysis (LDA) and discriminant unfolded partial least squares (DU-PLS). The last algorithm allows an adequate classification of unknown paprika samples. Besides, the quantification of several PAHs in paprika was performed by means of unfolded partial least squares with residual bilinearization (U-PLS/RBL). On this way, three (fluorene, phenantrene, and anthracene) out of the five (fluorene, phenantrene, anthracene, pyrene and chrysene) selected analytes were quantified.
Palabras clave Paprika
Classification
(PARAFAC) -LDA
DU-PLS
U-PLS/RBL
Fluorescence
Editor(es) Springer Nature
Fecha 2016-10-10
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Omonago-0013
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Omonago-0010
DOI - identifier https://doi.org/10.1007/s12161-016-0676-2
ISSN - identifier 1936-9751; eISSN 1936-976X
Nombre de la revista Food Analytical Methods
Número de Volumen 10
Número de Issue 12
Página inicial 1128
Página final 1137
Publicado en la Revista Food Analytical Methods
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 Analytical Methods, está disponible en línea en el sitio web del editor: Springer Nature, https://doi.org/10.1007/s12161-016-0676-2

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Creado: Tue, 20 Feb 2024, 21:05:12 CET