دورية أكاديمية
NIR and MIR spectroscopy for quick detection of the adulteration of cocoa content in chocolates.
| العنوان: | NIR and MIR spectroscopy for quick detection of the adulteration of cocoa content in chocolates. |
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| المؤلفون: | Santos IA; Postgraduate Program in Food Engineering and Science (PPGECAL), State University of Southwest Bahia (UESB), Itapetinga, Bahia, Brazil., Conceição DG; Postgraduate Program in Food Engineering and Science (PPGECAL), State University of Southwest Bahia (UESB), Itapetinga, Bahia, Brazil., Viana MB; Postgraduate Program in Food Engineering and Science (PPGECAL), State University of Southwest Bahia (UESB), Itapetinga, Bahia, Brazil., Silva GJ; Postgraduate Program in Food Engineering and Science (PPGECAL), State University of Southwest Bahia (UESB), Itapetinga, Bahia, Brazil., Santos LS; Postgraduate Program in Food Engineering and Science (PPGECAL), State University of Southwest Bahia (UESB), Itapetinga, Bahia, Brazil., Ferrão SPB; Postgraduate Program in Food Engineering and Science (PPGECAL), State University of Southwest Bahia (UESB), Itapetinga, Bahia, Brazil. Electronic address: sibpass@yahoo.com.br. |
| المصدر: | Food chemistry [Food Chem] 2021 Jul 01; Vol. 349, pp. 129095. Date of Electronic Publication: 2021 Jan 18. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Food Quality* , Spectrophotometry, Infrared*, Cacao/*chemistry , Chocolate/*analysis , Food Analysis/*methods, Least-Squares Analysis ; Principal Component Analysis |
| مستخلص: | The Near (NIR) and Mid (MIR) Infrared Spectroscopy associated with chemometric techniques were used to determine the cocoa solids content in chocolates and detect possible adulterations. Five chocolate formulations (30% to 90%) were produced with different cocoa solids concentrations and 110 commercial samples from 10 different countries with varying concentrations of cocoa solids (30% to 88%) were acquired. All repetions of the produced and commercial chocolates were evaluated using NIR and MIR. Spectroscopic data were submitted to multivariate techniques of Principal Component Analysis (PCA) and Partial Least Squares Regression (PLS). For both spectroscopy techniques, the PCA of the 5 formulations formed 5 distinct groups regarding the cocoa solids and the commercial samples showed a behavior pattern similar to the produced samples. For PLS, the regression equations showed high predictive capacity, with correlation coefficients above 90 and RMSECV values of 0.70 and 1.22, for NIR and MIR, respectively. These models highlighted, approximately, 14% of the commercial samples as possible adulterated products. (Copyright © 2021 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Authenticity; Chemometry; Fraud; Theobroma cacao |
| تواريخ الأحداث: | Date Created: 20210205 Date Completed: 20210319 Latest Revision: 20210319 |
| رمز التحديث: | 20221213 |
| DOI: | 10.1016/j.foodchem.2021.129095 |
| PMID: | 33545603 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2021.129095 |