Journal: Food Chemistry

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3 articles found

Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours

Author: Markiewicz-Keszycka, M. ; et. al.

Journal: Food Chemistry (2018)

Applications Chemometrics

DOI: 10.1016/j.foodchem.2017.10.063

Authors
Cama-Moncunill, R. ; Cama-Moncunill, X. ; Casado-Gavalda, M. P. ; Cullen, P. J. ; Dixit, Y. ; Sullivan, C.

Keywords

LIBS; Gluten free flour; Ash content; Mineral content;TARTARY BUCKWHEAT; RICE; SAMPLES; CHEMOMETRICS; ADULTERATION; ELEMENTS; MILK; MEAT

Abstract

Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification analysis PLSR models were developed; R(2)cal were 0.99 for magnesium and potassium and 0.97 for ash. The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours.

Area:

Nutrition

Material:

Gluten free flour

Elements:

Lines [nm]:

Mg II 279.55 nm Mg II 279.80 nm Mg II 280.27 nm Mg I 285.21 nm Mg I 517.27 nm Mg I 518.36 nm

Lines [nm]:

K I 766.49 nm K I 769.90 nm

Emmision lines:
Mg II 279.55 nm
Mg II 279.80 nm
Mg II 280.27 nm
Mg I 285.21 nm
Mg I 517.27 nm
Mg I 518.36 nm
K I 766.49 nm
K I 769.90 nm

A rapid tool for determination of titanium dioxide content in white chickpea samples

Author: Sezer, B. ; et. al.

Journal: Food Chemistry (2018)

Applications Chemometrics

DOI: 10.1016/j.foodchem.2017.07.093

Authors
Berkkan, A. ; Bilge, G. ; Boyaci, I. H. ; Tamer, U.

Keywords

Titanium dioxide; Laser induced breakdown spectroscopy; White chickpea; Partial least square analysis;INDUCED BREAKDOWN SPECTROSCOPY; PLASMA-MASS SPECTROMETRY; EMISSION-SPECTROMETRY; FOOD; NANOPARTICLES; PARTICLES; PRODUCTS; LIBS; CELLS

Abstract

Titanium dioxide (TiO2) is a widely used additive in foods. However, in the scientific community there is an ongoing debate on health concerns about TiO2. The main goal of this study is to determine TiO2 content by using laser induced breakdown spectroscopy (LIBS). To this end, different amounts of TiO2 was added to white chickpeas and analyzed by using LIBS. Calibration curve was obtained by following Ti emissions at 390.11 nm for univariate calibration, and partial least square (PLS) calibration curve was obtained by evaluating the whole spectra. The results showed that Ti calibration curve at 390.11 nm provides successful determination of Ti level with 0.985 of R-2 and 33.9 ppm of limit of detection (LOD) value, while PLS has 0.989 of R-2 and 60.9 ppm of LOD. Furthermore, commercial white chickpea samples were used to validate the method, and validation R-2 for simple calibration and PLS were calculated as 0.989 and 0.951, respectively.

Area:

Nutrition

Material:

Chickpeas

Elements:

Lines [nm]:

Ti II 390.05 nm Ti II 324.20 nm Ti II 326.16 nm Ti I 330.95 nm Ti II 331.53 nm Ti II 331.80 nm Ti II 332.29 nm Ti II 333.52 nm Ti I 334.21 nm Ti II 334.94 nm Ti I 335.62 nm Ti II 336.12 nm Ti II 337.28 nm Ti I 337.76 nm Ti II 338.38 nm Ti II 340.98 nm Ti II 362.48 nm Ti I 363.55 nm Ti I 430.59 nm Ti I 448.13 nm Ti II 448.83 nm Ti I 449.61 nm Ti I 465.65 nm Ti I 475.93 nm Ti I 515.22 nm Ti I 517.37 nm Ti II 518.87 nm

Emmision lines:
Ti II 324.20 nm
Ti II 326.16 nm
Ti I 330.95 nm
Ti II 331.53 nm
Ti II 331.80 nm
Ti II 332.29 nm
Ti II 333.52 nm
Ti I 334.21 nm
Ti II 334.94 nm
Ti I 335.62 nm
Ti II 336.12 nm
Ti II 337.28 nm
Ti I 337.76 nm
Ti II 338.38 nm
Ti II 340.98 nm
Ti II 362.48 nm
Ti I 363.55 nm
Ti II 390.05 nm
Ti I 430.59 nm
Ti I 448.13 nm
Ti II 448.83 nm
Ti I 449.61 nm
Ti I 465.65 nm
Ti I 475.93 nm
Ti I 515.22 nm
Ti I 517.37 nm
Ti II 518.87 nm

Qualitative and quantitative analysis of milk for the detection of adulteration by Laser InducedBreakdown Spectroscopy (LIBS)

Author: Moncayo, S. ; et. al.

Journal: Food Chemistry (2017)

Applications Chemometrics

DOI: 10.1016/j.foodchem.2017.04.017

Authors
Anzano, J. ; Caceres, J. O. ; Manzoor, S. ; Rosales, J. D.

Keywords

Laser Induced Breakdown Spectroscopy; Milk adulteration; Melamine; Neural networks;NEURAL-NETWORKS; POWDER ADULTERATION; VEGETABLE-OILS; BETA-CAROTENE; DISCRIMINATION; CLASSIFICATION; LYCOPENE; FATS; MS

Abstract

The present work focuses on the development of a fast and cost effective method based on Laser Induced Breakdown Spectroscopy (LIBS) to the quality control, traceability and detection of adulteration in milk. Two adulteration cases have been studied; a qualitative analysis for the discrimination between different milk blends and quantification of melamine in adulterated toddler milk powder. Principal Component Analysis (PCA) and neural networks (NN) have been used to analyze LIBS spectra obtaining a correct classification rate of 98% with a 100% of robustness. For the quantification of melamine, two methodologies have been developed; univariate analysis using CN emission band and multivariate calibration NN model obtaining correlation coefficient (R-2) values of 0.982 and 0.999 respectively. The results of the use of LIBS technique coupled with chemometric analysis are discussed in terms of its potential use in the food industry to perform the quality control of this dairy product. (C) 2017 Elsevier Ltd. All rights reserved.

Area:

Nutrition

Material:

Milk

Elements:

Lines [nm]:

Ca II 393.37 nm Ca II 315.89 nm Ca II 317.93 nm Ca II 318.13 nm Ca II 370.60 nm Ca II 373.69 nm Ca II 396.85 nm

Lines [nm]:

Mg II 279.08 nm Mg II 279.55 nm Mg II 279.80 nm Mg II 280.27 nm

Lines [nm]:

Sr I 406.09 nm Sr II 407.77 nm

Lines [nm]:

C I 247.86 nm

Emmision lines:
C I 247.86 nm
Mg II 279.08 nm
Mg II 279.55 nm
Mg II 279.80 nm
Mg II 280.27 nm
Ca II 315.89 nm
Ca II 317.93 nm
Ca II 318.13 nm
Ca II 370.60 nm
Ca II 373.69 nm
Ca II 393.37 nm
Ca II 396.85 nm
Sr I 406.09 nm
Sr II 407.77 nm

Journal: Food Chemistry

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