Practical approaches in detection of food fraud with multivariate calibration

  • سال انتشار: 1402
  • محل انتشار: دوفصلنامه انسان، سلامت و معیارهای حلال، دوره: 4، شماره: 2
  • کد COI اختصاصی: JR_JHHHM-4-2_004
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 153
دانلود فایل این مقاله

نویسندگان

Somaye Vali Zade

Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.

چکیده

Background and objective: In the realm of analytical chemistry, multivariate calibration involves creating mathematical models that connect diverse instrumental signals with analyte concentrations. This approach provides a mean to quantitatively analyze complex mixtures, particularly in multicomponent systems. To address food adulteration concerns, this paper explores the application of Raman spectroscopy and Partial Least Squares Regression (PLSR) using the MVC۱ software. The main objective is to demonstrate the software's efficiency in quantifying the adulteration of hazelnut oil in extra virgin olive oil (EVOO).Materials and methods: The analysis leverages the MVC۱ software, a valuable tool for multivariate linear and nonlinear calibrations. One-leave-out cross-validation and the Durbin-Watson statistical test are employed to determine the optimal number of PLS factors and identify outliers. Statistical parameters including RMSEP, %REP, R², and explained variance are used to evaluate the calibration model's performance. Key figures of merit including sensitivity, analytical sensitivity, LOD, and LOQ, are computed to assess the analytical technique's precision and reliability.Results and conclusion: The study effectively quantifies the percentage of adulteration in EVOO by hazelnut oil, a pressing concern in food authenticity and safety. The results demonstrate the MVC۱ software's capability in establishing reliable calibration models. By achieving a balance between sensitivity and analytical sensitivity, the model accurately predicts analyte concentrations. It also sets robust detection and quantitation limits, ensuring precise analysis. This research showcases the practical application of advanced analytical techniques and software tools to address real-world problems, contributing to the authenticity and purity of food products in the market.

کلیدواژه ها

Adulteration, Extra Virgin Olive Oil, Multivariate calibration, MVC۱, Partial Least Squares

اطلاعات بیشتر در مورد COI

COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.

کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.