Exploratory Analysis Applied for the Evaluation of Yerba Mate Adulteration (Ilex paraguariensis)
| Autor: | Claudimar Sidnei Fior, Rosana de Cassia de Souza Schneider, Valeriano Antonio Corbellini, Cláudia Mendes Mählmann, Marco Flôres Ferrão, Manuella Schneider |
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| Rok vydání: | 2018 |
| Předmět: |
010401 analytical chemistry
04 agricultural and veterinary sciences Exploratory analysis 040401 food science 01 natural sciences Applied Microbiology and Biotechnology food.food 0104 chemical sciences Analytical Chemistry Chemometrics 0404 agricultural biotechnology food Score plot Yerba-mate Principal component analysis Food science Safety Risk Reliability and Quality Sugar Concentration gradient Safety Research Food Science Mathematics |
| Zdroj: | Food Analytical Methods. 11:2035-2041 |
| ISSN: | 1936-976X 1936-9751 |
| DOI: | 10.1007/s12161-018-1202-5 |
| Popis: | Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) was used to evaluate the potential to detect different sucrose concentrations added as adulterants in yerba mate (Ilex paraguariensis). For this purpose, the data acquired from 15 yerba mate samples were analyzed by hierarchical cluster analysis (HCA) and principal component analysis (PCA). Sucrose solutions from 5 to 30% of the total yerba quantity were added to each sample and analyzed in conjunction with the raw yerba mate sample. The fingerprint region (1300–800 cm−1) was extracted from the resulted spectra, smoothed by the Savitzky Golay method, normalized, average spectra of the triplicates and first derivative. Discrimination between the different sucrose concentrations in the samples was achieved by the exploratory analysis, demonstrating a sucrose concentration gradient in the PC1 × PC2 score plot. In this way, the results suggest a potential industrial use of ATR-FTIR alongside with chemometrics to avoid a frequent sugar adulteration in a simple, fast, and reliable methodology. |
| Databáze: | OpenAIRE |
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