Detection of Pistacia vera adulteration by using laser induced breakdown spectroscopy
| Autor: | Ismail Hakki Boyaci, Gonca Bilge, Hakan Apaydin, Banu Sezer |
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| Rok vydání: | 2018 |
| Předmět: |
Detection limit
0303 health sciences Nutrition and Dietetics Pistacia biology 030309 nutrition & dietetics Calibration curve Consumer demand 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Chemometrics 03 medical and health sciences 0404 agricultural biotechnology Qualitative analysis Spinach Laser-induced breakdown spectroscopy Food science Agronomy and Crop Science Food Science Biotechnology Mathematics |
| Zdroj: | Journal of the Science of Food and Agriculture. 99:2236-2242 |
| ISSN: | 0022-5142 |
| Popis: | Pistachio has high economic value because of its high consumption rate and consumer demand. Therefore, it has become an important target for adulteration. Green pea and spinach are the most frequently used foods for pistachio adulteration as a result of their kernel color. The present study aimed to detect pistachio adulteration with green pea and spinach samples using laser induced breakdown spectroscopy (LIBS) combined with chemometric methods. RESULTS In the first step of the study, principal component analysis was employed for qualitative analysis of pure pistachio, green pea, spinach and adulterated pistachio samples, and discrimination was achieved successfully. A score plot clearly discriminating pure pistachio, green pea and spinach samples, as well as their blind samples, was drawn using principle component (PC)1 and PC2 which explained 86.86% and 12.16% of the variance, respectively. The results showed that the calibration curve for green pea adulterated pistachio provides successful determination of adulteration level and had an R2 of 0.995 and a limit of detection (LOD) of 2.04%, whereas the calibration curve for spinach adulterated pistachio had an R2 of 0.993 and a LOD of 1.64%. CONCLUSION The results of the present study demonstrate that LIBS with the chemometric methods showed a good performance based on the high value of prediction accuracy for pistachio adulteration. This technique has high potential as a rapid method for pistachio identification and detection of adulteration. ? 2018 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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