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

Vista sencilla de ítem
dc.contributor.authorGaleano Díaz, Teresa
dc.contributor.authorMuñoz de la Peña, Arsenio
dc.contributor.authorMonago Maraña, Olga
dc.date.accessioned2024-05-20T11:17:44Z
dc.date.available2024-05-20T11:17:44Z
dc.date.issued2016-10-10
dc.description.abstractThis 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.en
dc.description.versionversión final
dc.identifier.doihttps://doi.org/10.1007/s12161-016-0676-2
dc.identifier.issn1936-9751; eISSN 1936-976X
dc.identifier.urihttps://hdl.handle.net/20.500.14468/11561
dc.journal.issue12
dc.journal.titleFood Analytical Methods
dc.journal.volume10
dc.language.isoen
dc.publisherSpringer Nature
dc.relation.centerFacultad de Ciencias
dc.relation.departmentCiencias Analíticas
dc.rightsAtribución-NoComercial-SinDerivadas 4.0 Internacional
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.subject.keywordsPaprika
dc.subject.keywordsClassification
dc.subject.keywords(PARAFAC) -LDA
dc.subject.keywordsDU-PLS
dc.subject.keywordsU-PLS/RBL
dc.subject.keywordsFluorescence
dc.titleChemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBLes
dc.typeartículoes
dc.typejournal articleen
dspace.entity.typePublication
relation.isAuthorOfPublicationee9ceafc-e763-4814-87ae-e2bb2b43d660
relation.isAuthorOfPublication.latestForDiscoveryee9ceafc-e763-4814-87ae-e2bb2b43d660
Archivos
Bloque original
Mostrando 1 - 1 de 1
Miniatura
Nombre:
n0013-Monago_Marana_Olga_2017_FoodAnal_meth.pdf
Tamaño:
1.52 MB
Formato:
Adobe Portable Document Format
Descargar
Colecciones
Artículos y papers