Spelt authenticity assessment using a rapid and simple Fourier transform infrared spectroscopy (FTIR) method combined to advanced chemometrics

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Spelt authenticity assessment using a rapid and simple Fourier transform infrared spectroscopy (FTIR) method combined to advanced chemometrics

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Spelt authenticity assessment using a rapid and simple Fourier transform infrared spectroscopy (FTIR) method combined to advanced chemometrics

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/LM2018100" target="_blank" >LM2018100: Infrastruktura pro propagaci metrologie v potravinářství a výživě v České republice</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Svazek periodika

249

Číslo periodika v rámci svazku

OCT 2022

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

nestrankovano

Kód UT WoS článku

000864532300001

EID výsledku v databázi Scopus

2-s2.0-85139489404