Your browser doesn't support javascript.
loading
Spectralprint techniques coupled with chemometric tools for vinegar classifications.
Avanzi Barbosa Mascareli, Vinícius; Galvan, Diego; Craveiro de Andrade, Jelmir; Lelis, Carini; Adam Conte-Junior, Carlos; Michelino Gaeta Lopes, Giancarlo; César de Macedo Júnior, Fernando; Aparecida Spinosa, Wilma.
Afiliação
  • Avanzi Barbosa Mascareli V; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86.057-970, Brazil.
  • Galvan D; Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS 79.070-900, Brazil. Electronic address: diegogalvann@gmail.com.
  • Craveiro de Andrade J; Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Ri
  • Lelis C; Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Ri
  • Adam Conte-Junior C; Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Ri
  • Michelino Gaeta Lopes G; Departament of Electrical Engineering, State University of Londrina (UEL), Londrina, PR 86.057-970, Brazil.
  • César de Macedo Júnior F; Department of Chemistry, State University of Londrina (UEL), Londrina, PR 86.057-970, Brazil.
  • Aparecida Spinosa W; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86.057-970, Brazil.
Food Chem ; 410: 135373, 2023 Jun 01.
Article em En | MEDLINE | ID: mdl-36608560
Vinegar is a versatile product used for food preservation, cooking, healthcare, and cleaning. In this study, 80 vinegar of different raw materials, aging time, and for the first time by the agronomic method of raw material cultivation were classified by spectralprint techniques with chemometrics. Datasets were obtained by proton nuclear magnetic resonance (1H NMR), Fourier transforms mid-infrared (FT-IR), near-infrared (NIR), and ultraviolet-visible (UV-vis); then evaluated by common dimension (ComDim) and partial least squares-discriminant analysis (PLS-DA). NMR with PLS-DA had the best prediction performance compared to other techniques, with accuracy values between 92.3 and 100 %, followed by FT-IR and UV-vis of 80.8 and 96.0 % and NIR between 69.2 and 84.0 %. The results indicated that the classification of vinegar according to the agronomic cultivation method is more complex than aging time or raw material. However, any of these spectralprint techniques have demonstrated that they can be used in the classification of vinegar.
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Acético / Quimiometria Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Acético / Quimiometria Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido