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dc.contributor.author
de Girolamo, Annalisa
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dc.contributor.author
Arroyo, Marcia Carolina
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dc.contributor.author
Cervellieri, Salvatore
dc.contributor.author
Cortese, Marina
dc.contributor.author
Pascale, Michelangelo
dc.contributor.author
Logrieco, Antonio Francesco
dc.contributor.author
Lippolis, Vincenzo
dc.date.available
2021-09-29T13:51:06Z
dc.date.issued
2020-04-09
dc.identifier.citation
de Girolamo, Annalisa; Arroyo, Marcia Carolina; Cervellieri, Salvatore; Cortese, Marina; Pascale, Michelangelo; et al.; Detection of durum wheat pasta adulteration with common wheat by infrared spectroscopy and chemometrics: A case study; Elsevier Science; LWT - Food Science and Technology; 127; 9-4-2020; 1-8; 109368
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/141850
dc.description.abstract
Fourier transform (FT) infrared spectroscopy, in combination with Partial-Least Squares Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA), was used to discriminate commercial durum wheat pasta from Italy and Argentina for common wheat adulteration. Samples were analyzed by both near- and mid-infrared spectroscopy (FT-NIR, FT-MIR) and the performance results were compared. Classification models were devel oped and validated using Argentinean and Italian durum wheat pasta samples containing common wheat at levels up to 28% and lower than 0.5%, respectively (as determined by ELISA method). The first LDA and PLS-DA models grouped samples into three-classes, i.e. common wheat ≤1%, from 1 to ≤5% and > 5%; while the second LDA and PLS-DA models grouped samples into two-classes using a cut-off of 2% common wheat. The accuracy of the validated models were between 80 and 95% for the three-classes approach and between 91 and 97% for the two-classes approach. In general, the three-classes approach provided better results in the FT-NIR range while the two-classes approach provided comparable results in both spectral ranges. Results indicate that FT-NIR and FT-MIR spectroscopy, in combination with chemometric models, represent a promising, inexpensive and easy-to-use screening tool to rapidly analyze durum wheat pasta samples for monitoring common wheat adulteration.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
FT-NIR/MIR SPECTROSCOPY
dc.subject
DURUM WHEATPASTA ADULTERATION
dc.subject
RAPID METHOD
dc.subject
LDA
dc.subject
PLS-DA
dc.subject.classification
Química Analítica
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Detection of durum wheat pasta adulteration with common wheat by infrared spectroscopy and chemometrics: A case study
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-02-18T15:45:53Z
dc.journal.volume
127
dc.journal.pagination
1-8; 109368
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: de Girolamo, Annalisa. Consiglio Nazionale delle Ricerche. Istituto di Scienze delle Produzioni Alimentari; Italia
dc.description.fil
Fil: Arroyo, Marcia Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
dc.description.fil
Fil: Cervellieri, Salvatore. Consiglio Nazionale delle Ricerche. Istituto di Scienze delle Produzioni Alimentari; Italia
dc.description.fil
Fil: Cortese, Marina. Consiglio Nazionale delle Ricerche. Istituto di Scienze delle Produzioni Alimentari; Italia
dc.description.fil
Fil: Pascale, Michelangelo. Consiglio Nazionale delle Ricerche. Istituto di Scienze delle Produzioni Alimentari; Italia
dc.description.fil
Fil: Logrieco, Antonio Francesco. Consiglio Nazionale delle Ricerche. Istituto di Scienze delle Produzioni Alimentari; Italia
dc.description.fil
Fil: Lippolis, Vincenzo. Consiglio Nazionale delle Ricerche. Istituto di Scienze delle Produzioni Alimentari; Italia
dc.journal.title
LWT - Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643820303571
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2020.109368
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