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dc.contributor.author
Di Anibal, Carolina Vanesa  
dc.contributor.author
Rodríguez, María Sol  
dc.contributor.author
Albertengo, Liliana  
dc.date.available
2018-04-03T18:50:16Z  
dc.date.issued
2015-03  
dc.identifier.citation
Di Anibal, Carolina Vanesa; Rodríguez, María Sol; Albertengo, Liliana; Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices; Elsevier; Food Control; 56; 3-2015; 18-23  
dc.identifier.issn
0956-7135  
dc.identifier.uri
http://hdl.handle.net/11336/40532  
dc.description.abstract
Spices are a globally traded commodity which has been found to be adulterated with forbidden Sudan dyes. This work proposes a screening method for determining the adulteration of paprika varieties (mild, hot and smoked) with Sudan I dye, based on constant-wavelength synchronousfluorescence spectros-copy with multivariate classification. Different wavelength-intervals (Dl) were evaluated. Classification models were built with Partial Least Squares-Discriminant Analysis (PLS-DA) at two Sudan I dye con-centration levels (1 and 5 mg/L) and they were tested with samples at a lower level (0.5 mg/L). Classification results were quite satisfactory when a strategy based onfirst-derivative spectra was used for improving classification results. nm was chosen as the optimum wavelength interval giving a 100% of sensitivity and specificity. These results are promising because the risk of assigning adulterated samples as safe to be consumed is highly minimized. The proposed method is feasible, rapid and simple taking advantage of Sudan Ifluorescence phenomena in a direct way.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Culinary Spices Adulteration  
dc.subject
Sudan Dyes  
dc.subject
Synchronous Fluorescence  
dc.subject
Multivariate Classification  
dc.subject.classification
Otras Ciencias Químicas  
dc.subject.classification
Ciencias Químicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-03-28T16:54:44Z  
dc.journal.volume
56  
dc.journal.pagination
18-23  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Di Anibal, Carolina Vanesa. 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: Rodríguez, María Sol. 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: Albertengo, Liliana. 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.journal.title
Food Control  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2015.03.010  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S095671351500153X