Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Food adulteration analysis without laboratory prepared or determined reference food adulterant values
Δημιουργός/Συγγραφέας:	Kalivas J.H. Georgiou C.A. Moira M. Tsafaras I. Petrakis E.A. [EL] Μούσδης, Γεώργιος Α.[EN] Mousdis, George A.
Εκδότης:	Elsevier Ltd
Ημερομηνία:	2014
Γλώσσα:	Αγγλικά
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2013.10.065
Άλλο:	PubMed ID: 24262559
Περίληψη:	Quantitative analysis of food adulterants is an important health and economic issue that needs to be fast and simple. Spectroscopy has significantly reduced analysis time. However, still needed are preparations of analyte calibration samples matrix matched to prediction samples which can be laborious and costly. Reported in this paper is the application of a newly developed pure component Tikhonov regularization (PCTR) process that does not require laboratory prepared or reference analysis methods, and hence, is a greener calibration method. The PCTR method requires an analyte pure component spectrum and non-analyte spectra. As a food analysis example, synchronous fluorescence spectra of extra virgin olive oil samples adulterated with sunflower oil is used. Results are shown to be better than those obtained using ridge regression with reference calibration samples. The flexibility of PCTR allows including reference samples and is generic for use with other instrumental methods and food products.© 2013 Elsevier Ltd. All rights reserved.
Τίτλος πηγής δημοσίευσης:	Food Chemistry
Τόμος/Κεφάλαιο:	148
Σελίδες:	289-293
Θεματική Κατηγορία:	[EL] Φυσική και θεωρητική χημεία[EN] Physical and theoretical chemistry [EL] Φασματοσκοπία[EN] Spectroscopy
Λέξεις-Κλειδιά:	Extra virgin olive oil Food adulteration Food quality control Green chemical analysis Synchronous fluorescence spectroscopy Tikhonov regularization
Αξιολόγηση από ομότιμους (peer reviewed):	Ναι
Σημειώσεις:	National Science Foundation, NSF: 1111053, CHE-1111053; Seventh Framework Programme, FP7: 238084; Seventh Framework Programme, FP7 This material is based upon work supported by the National Science Foundation under Grant No. CHE-1111053 (co-funded by MPS Chemistry and the OCI Venture Fund) and is gratefully acknowledged by the authors. John Kalivas acknowledges funding for his visit to Athens, Greece by the Seventh Framework Programme [FP7/2007–2013] #238084 EU-ITN LeanGreenFood, to promote writing of this work.
Εμφανίζεται στις συλλογές:	Ινστιτούτο Θεωρητικής και Φυσικής Χημείας (ΙΘΦΧ) - Επιστημονικό έργο