Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey
Апстракт
Fluorescence spectroscopy coupled with parallel factor analysis (PARAFAC) and Partial least squares Discriminant Analysis (PLS DA) were used for characterization and classification of honey. Excitation emission spectra were obtained for 95 honey samples of different botanical origin (acacia, sunflower, linden, meadow, and fake honey) by recording emission from 270 to 640 nm with excitation in the range of 240-500 nm. The number of fluorophores present in honey, excitation and emission spectra of each fluorophore, and their relative concentration are determined using a six-component PARAFAC model. Emissions from phenolic compounds and Maillard reaction products exhibited the largest difference among classes of honey of different botanical origin. The PLS DA classification model, constructed from PARAFAC model scores, detected fake honey samples with 100% sensitivity and specificity. Honey samples were also classified using PLS DA with errors of 0.5% for linden, 10% for acacia, and about... 20% for both sunflower and meadow mix. (c) 2014 Elsevier Ltd. All rights reserved.
Кључне речи:
Fluorescence spectroscopy / PARAFAC / Honey / Chemometrics / Food characterizationИзвор:
Food Chemistry, 2015, 175, 284-291Финансирање / пројекти:
- Материјали редуковане димензионалности за ефикасну апсорпцију светлости и конверзију енергије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-45020)
DOI: 10.1016/j.foodchem.2014.11.162
ISSN: 0308-8146; 1873-7072
PubMed: 25577082
WoS: 000348878500040
Scopus: 2-s2.0-84916625093
Колекције
Институција/група
VinčaTY - JOUR AU - Lenhardt, Lea I. AU - Bro, Rasmus AU - Zeković, Ivana Lj. AU - Dramićanin, Tatjana AU - Dramićanin, Miroslav PY - 2015 UR - https://vinar.vin.bg.ac.rs/handle/123456789/382 AB - Fluorescence spectroscopy coupled with parallel factor analysis (PARAFAC) and Partial least squares Discriminant Analysis (PLS DA) were used for characterization and classification of honey. Excitation emission spectra were obtained for 95 honey samples of different botanical origin (acacia, sunflower, linden, meadow, and fake honey) by recording emission from 270 to 640 nm with excitation in the range of 240-500 nm. The number of fluorophores present in honey, excitation and emission spectra of each fluorophore, and their relative concentration are determined using a six-component PARAFAC model. Emissions from phenolic compounds and Maillard reaction products exhibited the largest difference among classes of honey of different botanical origin. The PLS DA classification model, constructed from PARAFAC model scores, detected fake honey samples with 100% sensitivity and specificity. Honey samples were also classified using PLS DA with errors of 0.5% for linden, 10% for acacia, and about 20% for both sunflower and meadow mix. (c) 2014 Elsevier Ltd. All rights reserved. T2 - Food Chemistry T1 - Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey VL - 175 SP - 284 EP - 291 DO - 10.1016/j.foodchem.2014.11.162 ER -
@article{ author = "Lenhardt, Lea I. and Bro, Rasmus and Zeković, Ivana Lj. and Dramićanin, Tatjana and Dramićanin, Miroslav", year = "2015", abstract = "Fluorescence spectroscopy coupled with parallel factor analysis (PARAFAC) and Partial least squares Discriminant Analysis (PLS DA) were used for characterization and classification of honey. Excitation emission spectra were obtained for 95 honey samples of different botanical origin (acacia, sunflower, linden, meadow, and fake honey) by recording emission from 270 to 640 nm with excitation in the range of 240-500 nm. The number of fluorophores present in honey, excitation and emission spectra of each fluorophore, and their relative concentration are determined using a six-component PARAFAC model. Emissions from phenolic compounds and Maillard reaction products exhibited the largest difference among classes of honey of different botanical origin. The PLS DA classification model, constructed from PARAFAC model scores, detected fake honey samples with 100% sensitivity and specificity. Honey samples were also classified using PLS DA with errors of 0.5% for linden, 10% for acacia, and about 20% for both sunflower and meadow mix. (c) 2014 Elsevier Ltd. All rights reserved.", journal = "Food Chemistry", title = "Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey", volume = "175", pages = "284-291", doi = "10.1016/j.foodchem.2014.11.162" }
Lenhardt, L. I., Bro, R., Zeković, I. Lj., Dramićanin, T.,& Dramićanin, M.. (2015). Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey. in Food Chemistry, 175, 284-291. https://doi.org/10.1016/j.foodchem.2014.11.162
Lenhardt LI, Bro R, Zeković IL, Dramićanin T, Dramićanin M. Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey. in Food Chemistry. 2015;175:284-291. doi:10.1016/j.foodchem.2014.11.162 .
Lenhardt, Lea I., Bro, Rasmus, Zeković, Ivana Lj., Dramićanin, Tatjana, Dramićanin, Miroslav, "Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey" in Food Chemistry, 175 (2015):284-291, https://doi.org/10.1016/j.foodchem.2014.11.162 . .