Determination of banned sudan dyes in culinary spices through spectroscopic techniques and multivariate analysis

Identificador:  TDX:1006

Handle: https://hdl.handle.net/20.500.11797/TDX1006

Autores:  Di Anibal, Carolina Vanesa

Resumen:
This thesis is focused at developing multivariate analytical screening methodologies for determining the adulteration of culinary spices with Sudan I, II, III and IV dyes. Such dyes are prohibited to be used as additive in foods according to the European legislation because they are Class 3 carcinogens. The proposed methodologies are based on the use of spectroscopic techniques such as UV-Visible, 1H-NMR and Raman along with multivariate data treatment. The applied chemometric tools include the establishment and application of supervised classification techniques combined with exploratory data analysis, data processing and variable selection techniques to extract the maximum possible information from the spectral data. Otherwise some strategies to improve the classification have been evaluated such as data fusion strategies and multivariate transfer (standardization) methods.