Determination of pungency in spicy food by means of excitation-emission fluorescence coupled with second-order chemometric calibration

Monago Maraña, Olga, Guzmán Becerra, María, Muñoz de la Peña, Arsenio y Galeano Díaz, Teresa . (2018) Determination of pungency in spicy food by means of excitation-emission fluorescence coupled with second-order chemometric calibration. Food Analytical Methods

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Título Determination of pungency in spicy food by means of excitation-emission fluorescence coupled with second-order chemometric calibration
Autor(es) Monago Maraña, Olga
Guzmán Becerra, María
Muñoz de la Peña, Arsenio
Galeano Díaz, Teresa
Materia(s) Ciencias
Abstract Capsaicinoids are a family of compounds responsible for the pungency of spicy foods. In this work, the combination of fluorescence and chemometrics was investigated as a novel quantification method of capsaicinoids in spicy food samples. The excitation–emission matrices (EEMs) of the two major capsaicinoids (capsaicin and dihydrocapsaicin) were identical. Hence, the results were presented as the total content of capsaicinoids. The EEMs of a group of paprika, cayenne and chilli peppers, and of another group of spicy sauces were registered. The decomposition of the EEMs of each group was performed by parallel factor analysis (PARAFAC), obtaining three principal components in each case. After the decomposition, the component corresponding to capsaicinoids was identified by comparison with the profile of a standard mixture of capsaicin and dihydrocapsaicin. In addition, the score values of this component were correlated with the Scoville heat units (SHU) calculated by means of an HPLC–FLD method. Good correlations were obtained in both groups (0.998 and 0.992), confirming the assignation of the component to capsaicinoids. Subsequently, a calibration set was built to carry out the calibration in the spectrofluorimeter, using PARAFAC and U-PLS/RBL as second-order calibration algorithms. Good results for SHU determination were obtained in both groups with both algorithms and when the fluorimetric method was validated by means of liquid chromatographic analysis the relative error of prediction was less than 11.3%.
Palabras clave Capsaicinoids
Pungency
Spicy foods
Fluorescence
PARAFAC
U-PLS/RBL
Food analysis
Food composition
Editor(es) Elsevier
Fecha 2018-04
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Omonago-0014
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Omonago-0010
DOI - identifier https://doi.org/10.1016/j.jfca.2017.12.031
ISSN - identifier 0889-1575; eISSN 1096-0481
Nombre de la revista Journal of Food Composition and Analysis
Número de Volumen 67
Número de Issue 12
Página inicial 10
Página final 18
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 Journal of Food Composition and Analysis 67 (p.10-18) 2018, está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.jfca.2017.12.031
Notas adicionales The registered version of this article, first published in Journal of Food Composition and Analysis 67 (p.10-18) 2018, is available online at the publisher's website: Elsevier, https://doi.org/10.1016/j.jfca.2017.12.031

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Creado: Tue, 20 Feb 2024, 21:36:01 CET