Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

Monago Maraña,Olga, Eskildsen, Carl Emil, Afseth, Nils Kristian, Galeano Díaz, Teresa, Muñoz de la Peña, Arsenio y Wold, Jens Petter . (2019) Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder. Food Chemistry

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Título Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder
Autor(es) Monago Maraña,Olga
Eskildsen, Carl Emil
Afseth, Nils Kristian
Galeano Díaz, Teresa
Muñoz de la Peña, Arsenio
Wold, Jens Petter
Materia(s) Ciencias
Abstract The aim of this study was developing a non-destructive method for the determination of color in paprika powder as well as for detecting possible adulteration with Sudan I. Non-destructive Raman spectroscopy was applied directly to paprika powder employing a laser excitation of 785 nm for the first time. The fluorescence background was estimated, by fitting a polynomial to each spectrum, and then subtracted. After preprocessing the spectra, some peaks were clearly identified as characteristic from pigments present in paprika. The preprocessed Raman spectra were correlated with the ASTA color values of paprika by partial least squares regression (PLSR). Twenty-five paprika samples were adulterated with Sudan I at different levels and the PLSR model was also obtained. The coefficients of determination (R2) were 0.945 and 0.982 for ASTA and Sudan I concentration, respectively, and the root mean square errors of prediction (RMSEP) were 8.8 ASTA values and 0.91 mg/g, respectively. Finally, different approaches were applied to discriminate between adulterated and non-adulterated samples. Best results were obtained for partial least squares – discriminant analysis (PLS-DA), allowing a good discrimination when the adulteration with Sudan I was higher than 0.5%.
Palabras clave ASTA values
Sudan I
Partial least-squares regression
Partial least-squares
discriminant-analysis
U-PLS/RBL
Editor(es) Elsevier
Fecha 2019-02-15
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Omonago-0016
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Omonago-0016
DOI - identifier https://doi.org/10.1016/j.foodchem.2018.08.129
ISSN - identifier 0308-8146
Nombre de la revista Food Chemistry
Número de Volumen 274
Número de Issue 12
Página inicial 187
Página final 193
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 (2019) 274, p.187-193, está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.foodchem.2018.08.129
Notas adicionales The registered version of this article, first published in Food Chemistry (2019) 274, p.187-193, is available online at the publisher's website: Elsevier, https://doi.org/10.1016/j.foodchem.2018.08.129

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Creado: Tue, 20 Feb 2024, 22:49:36 CET