Autor según el artículo: Vera D., Ruisánchez I., Callao M.

Departamento: Química Analítica i Química Orgànica

Autor/es de la URV: Callao Lasmarias, María Pilar / Ruisanchez Capelastegui, María Iciar

Palabras clave: Time stability Sudan dyes Pls-da Multivariate classification Multivariate calssification Individual and blends adulterants Food adulteration

Resumen: A multivariate qualitative method using UV-visible spectroscopic data and a PLS-DA chemometric treatment was proposed to identify whether paprika samples were adulterated with Sudan I and Sudan IV dyes, or their mixtures. The method was validated by calculating the main performance parameters (sensitivity and specificity) and determining the stability over time. Three classes were defined: unadulterated samples (class 1), samples adulterated with Sudan I (class 2) and samples adulterated with Sudan IV (class 3). A total of 81 samples belonging to these classes were analyzed. There was also an additional data set consisting of 54 samples adulterated with a mixture of two dyes at two different concentration levels, which were analyzed and predicted with the established models. In addition, all 135 samples were analyzed at different times over a 6-month period to study the model's stability over time. In general, the main performance parameters were very satisfactory. As far as training samples is concerned, sensitivity was 100% for the three classes studied. And specificity was 100% for the unadulterated class and for the adulterated with Sudan IV class, and slightly lower (96%) for the adulterated with Sudan I class. Regarding samples from the additional set, excellent specificities were obtained because no samples were assigned to the unadulterated class. In addition, sensitivity was close to 100% for the Sudan IV class and around 75% for the Sudan I class. All the main performance parameters were maintained throughout the 6 months of the study.

Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Nutrição Medicina veterinaria Medicina ii Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iii Engenharias ii Engenharias i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biotechnology & applied microbiology Biotechnology Biodiversidade Astronomia / física Administração, ciências contábeis e turismo Administração pública e de empresas, ciências contábeis e turismo

ISSN: 09567135

Direcció de correo del autor: itziar.ruisanchez@urv.cat mariapilar.callao@urv.cat

Identificador del autor: 0000-0002-7097-3583 0000-0003-2691-329X

Fecha de alta del registro: 2023-02-18

Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0956713518302202

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Food Control. 92 341-347

Referencia de l'ítem segons les normes APA: Vera D., Ruisánchez I., Callao M. (2018). Establishing time stability for multivariate qualitative methods. Case study: Sudan I and IV adulteration in food spices. Food Control, 92(), 341-347. DOI: 10.1016/j.foodcont.2018.04.057

DOI del artículo: 10.1016/j.foodcont.2018.04.057

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2018

Tipo de publicación: Journal Publications