Spelt authenticity assessment using a rapid and simple Fourier transform infrared spectroscopy (FTIR) method combined to advanced chemometrics
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924331" target="_blank" >RIV/60461373:22330/22:43924331 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007/s00217-022-04128-2" target="_blank" >https://link.springer.com/article/10.1007/s00217-022-04128-2</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-022-04128-2" target="_blank" >10.1007/s00217-022-04128-2</a>
Alternative languages
Result language
angličtina
Original language name
Spelt authenticity assessment using a rapid and simple Fourier transform infrared spectroscopy (FTIR) method combined to advanced chemometrics
Original language description
An ever-increased cultivation and market interest towards spelt (Triticum spelta) has been noticed indicating the need to develop analytical methods assessing the authenticity of this underutilized cereal commodity. In this study, an attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) method was developed and combined to a supervised chemometric tool, specifically orthogonal partial least square discriminant analysis (OPLS-DA). The validated model efficiently discriminated spelt (n = 22) over the widely used common wheat (Triticum aestivum) (n = 25) providing strong predictive power (goodness of fit, R2Y = 0.918 and model predictability, Q2 = 0.906). In addition, adulterated samples were used as an external validation set, and the developed OPLS-DA model identified the spelt-common wheat mixtures as a separate class highlighting its strong predictive power. In terms of the analysis, the method was rapid (less than a minute per run) and no sample preparation was needed. The major chemical composition of the tested samples was also revealed due to the structural information provided by the FTIR spectroscopy. All in all, the developed method is simple, cost-efficient and non-destructive indicating its high potential as a fast screening tool in cereal authenticity testing.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
249
Issue of the periodical within the volume
OCT 2022
Country of publishing house
DE - GERMANY
Number of pages
10
Pages from-to
nestrankovano
UT code for WoS article
000864532300001
EID of the result in the Scopus database
2-s2.0-85139489404