Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC
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2017
Authors
Lenhardt, Lea I.Zeković, Ivana Lj.
Dramićanin, Tatjana
Milićević, Bojana R.
Burojević, Jovana
Dramićanin, Miroslav
Article (Published version)
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This paper presents parallel factor analysis (PARAFAC) of fluorescence of cereal flours. Excitation emission matrices (EEMs) of different cereal flours (wheat, corn, rye, rice, oat, spelt, barley and buckwheat) were measured in a front-face configuration over the ultraviolet-visible spectral range. EEMs showed that flours strongly fluoresce in two spectral regions, where amino acids, tocopherols, pyridoxine and 4-aminobenzoic acid show intense emissions. 4-component PARAFAC was used to model flour fluorescence and to decompose EEMs into excitation and emission spectra of each component. PARAFAC also provided relative concentrations of these components. The largest differences between flours were found in the concentration levels of the first and third component. Finally, variations in concentrations of PARAFAC modelled components were analysed in relation to the botanical origin of flour samples. (C) 2017 Elsevier Ltd. All rights reserved.
Keywords:
Cereals / Fluorescence / PARAFAC / FlourSource:
Food Chemistry, 2017, 229, 165-171Funding / projects:
- Materials of Reduced Dimensions for Efficient Light Harvesting and Energy conversion (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-45020)
DOI: 10.1016/j.foodchem.2017.02.070
ISSN: 0308-8146; 1873-7072
PubMed: 28372160
WoS: 000400033000022
Scopus: 2-s2.0-85013640588
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VinčaTY - JOUR AU - Lenhardt, Lea I. AU - Zeković, Ivana Lj. AU - Dramićanin, Tatjana AU - Milićević, Bojana R. AU - Burojević, Jovana AU - Dramićanin, Miroslav PY - 2017 UR - https://vinar.vin.bg.ac.rs/handle/123456789/1535 AB - This paper presents parallel factor analysis (PARAFAC) of fluorescence of cereal flours. Excitation emission matrices (EEMs) of different cereal flours (wheat, corn, rye, rice, oat, spelt, barley and buckwheat) were measured in a front-face configuration over the ultraviolet-visible spectral range. EEMs showed that flours strongly fluoresce in two spectral regions, where amino acids, tocopherols, pyridoxine and 4-aminobenzoic acid show intense emissions. 4-component PARAFAC was used to model flour fluorescence and to decompose EEMs into excitation and emission spectra of each component. PARAFAC also provided relative concentrations of these components. The largest differences between flours were found in the concentration levels of the first and third component. Finally, variations in concentrations of PARAFAC modelled components were analysed in relation to the botanical origin of flour samples. (C) 2017 Elsevier Ltd. All rights reserved. T2 - Food Chemistry T1 - Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC VL - 229 SP - 165 EP - 171 DO - 10.1016/j.foodchem.2017.02.070 ER -
@article{ author = "Lenhardt, Lea I. and Zeković, Ivana Lj. and Dramićanin, Tatjana and Milićević, Bojana R. and Burojević, Jovana and Dramićanin, Miroslav", year = "2017", abstract = "This paper presents parallel factor analysis (PARAFAC) of fluorescence of cereal flours. Excitation emission matrices (EEMs) of different cereal flours (wheat, corn, rye, rice, oat, spelt, barley and buckwheat) were measured in a front-face configuration over the ultraviolet-visible spectral range. EEMs showed that flours strongly fluoresce in two spectral regions, where amino acids, tocopherols, pyridoxine and 4-aminobenzoic acid show intense emissions. 4-component PARAFAC was used to model flour fluorescence and to decompose EEMs into excitation and emission spectra of each component. PARAFAC also provided relative concentrations of these components. The largest differences between flours were found in the concentration levels of the first and third component. Finally, variations in concentrations of PARAFAC modelled components were analysed in relation to the botanical origin of flour samples. (C) 2017 Elsevier Ltd. All rights reserved.", journal = "Food Chemistry", title = "Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC", volume = "229", pages = "165-171", doi = "10.1016/j.foodchem.2017.02.070" }
Lenhardt, L. I., Zeković, I. Lj., Dramićanin, T., Milićević, B. R., Burojević, J.,& Dramićanin, M.. (2017). Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC. in Food Chemistry, 229, 165-171. https://doi.org/10.1016/j.foodchem.2017.02.070
Lenhardt LI, Zeković IL, Dramićanin T, Milićević BR, Burojević J, Dramićanin M. Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC. in Food Chemistry. 2017;229:165-171. doi:10.1016/j.foodchem.2017.02.070 .
Lenhardt, Lea I., Zeković, Ivana Lj., Dramićanin, Tatjana, Milićević, Bojana R., Burojević, Jovana, Dramićanin, Miroslav, "Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC" in Food Chemistry, 229 (2017):165-171, https://doi.org/10.1016/j.foodchem.2017.02.070 . .