Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices

Autores
Di Anibal, Carolina Vanesa; Rodríguez, María Sol; Albertengo, Liliana
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Spices are a globally traded commodity which has been found to be adulterated with forbidden Sudan dyes. This work proposes a screening method for determining the adulteration of paprika varieties (mild, hot and smoked) with Sudan I dye, based on constant-wavelength synchronousfluorescence spectros-copy with multivariate classification. Different wavelength-intervals (Dl) were evaluated. Classification models were built with Partial Least Squares-Discriminant Analysis (PLS-DA) at two Sudan I dye con-centration levels (1 and 5 mg/L) and they were tested with samples at a lower level (0.5 mg/L). Classification results were quite satisfactory when a strategy based onfirst-derivative spectra was used for improving classification results. nm was chosen as the optimum wavelength interval giving a 100% of sensitivity and specificity. These results are promising because the risk of assigning adulterated samples as safe to be consumed is highly minimized. The proposed method is feasible, rapid and simple taking advantage of Sudan Ifluorescence phenomena in a direct way.
Fil: Di Anibal, Carolina Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Rodríguez, María Sol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Albertengo, Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Materia
Culinary Spices Adulteration
Sudan Dyes
Synchronous Fluorescence
Multivariate Classification
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/40532
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/40532
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spicesDi Anibal, Carolina VanesaRodríguez, María SolAlbertengo, LilianaCulinary Spices AdulterationSudan DyesSynchronous FluorescenceMultivariate Classificationhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Spices are a globally traded commodity which has been found to be adulterated with forbidden Sudan dyes. This work proposes a screening method for determining the adulteration of paprika varieties (mild, hot and smoked) with Sudan I dye, based on constant-wavelength synchronousfluorescence spectros-copy with multivariate classification. Different wavelength-intervals (Dl) were evaluated. Classification models were built with Partial Least Squares-Discriminant Analysis (PLS-DA) at two Sudan I dye con-centration levels (1 and 5 mg/L) and they were tested with samples at a lower level (0.5 mg/L). Classification results were quite satisfactory when a strategy based onfirst-derivative spectra was used for improving classification results. nm was chosen as the optimum wavelength interval giving a 100% of sensitivity and specificity. These results are promising because the risk of assigning adulterated samples as safe to be consumed is highly minimized. The proposed method is feasible, rapid and simple taking advantage of Sudan Ifluorescence phenomena in a direct way.Fil: Di Anibal, Carolina Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; ArgentinaFil: Rodríguez, María Sol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; ArgentinaFil: Albertengo, Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; ArgentinaElsevier2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/40532Di Anibal, Carolina Vanesa; Rodríguez, María Sol; Albertengo, Liliana; Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices; Elsevier; Food Control; 56; 3-2015; 18-230956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2015.03.010info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S095671351500153Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:11Zoai:ri.conicet.gov.ar:11336/40532instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:49:12.184CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices
title Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices
spellingShingle Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices
Di Anibal, Carolina Vanesa
Culinary Spices Adulteration
Sudan Dyes
Synchronous Fluorescence
Multivariate Classification
title_short Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices
title_full Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices
title_fullStr Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices
title_full_unstemmed Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices
title_sort Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices
dc.creator.none.fl_str_mv Di Anibal, Carolina Vanesa
Rodríguez, María Sol
Albertengo, Liliana
author Di Anibal, Carolina Vanesa
author_facet Di Anibal, Carolina Vanesa
Rodríguez, María Sol
Albertengo, Liliana
author_role author
author2 Rodríguez, María Sol
Albertengo, Liliana
author2_role author
author
dc.subject.none.fl_str_mv Culinary Spices Adulteration
Sudan Dyes
Synchronous Fluorescence
Multivariate Classification
topic Culinary Spices Adulteration
Sudan Dyes
Synchronous Fluorescence
Multivariate Classification
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Spices are a globally traded commodity which has been found to be adulterated with forbidden Sudan dyes. This work proposes a screening method for determining the adulteration of paprika varieties (mild, hot and smoked) with Sudan I dye, based on constant-wavelength synchronousfluorescence spectros-copy with multivariate classification. Different wavelength-intervals (Dl) were evaluated. Classification models were built with Partial Least Squares-Discriminant Analysis (PLS-DA) at two Sudan I dye con-centration levels (1 and 5 mg/L) and they were tested with samples at a lower level (0.5 mg/L). Classification results were quite satisfactory when a strategy based onfirst-derivative spectra was used for improving classification results. nm was chosen as the optimum wavelength interval giving a 100% of sensitivity and specificity. These results are promising because the risk of assigning adulterated samples as safe to be consumed is highly minimized. The proposed method is feasible, rapid and simple taking advantage of Sudan Ifluorescence phenomena in a direct way.
Fil: Di Anibal, Carolina Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Rodríguez, María Sol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Albertengo, Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
description Spices are a globally traded commodity which has been found to be adulterated with forbidden Sudan dyes. This work proposes a screening method for determining the adulteration of paprika varieties (mild, hot and smoked) with Sudan I dye, based on constant-wavelength synchronousfluorescence spectros-copy with multivariate classification. Different wavelength-intervals (Dl) were evaluated. Classification models were built with Partial Least Squares-Discriminant Analysis (PLS-DA) at two Sudan I dye con-centration levels (1 and 5 mg/L) and they were tested with samples at a lower level (0.5 mg/L). Classification results were quite satisfactory when a strategy based onfirst-derivative spectra was used for improving classification results. nm was chosen as the optimum wavelength interval giving a 100% of sensitivity and specificity. These results are promising because the risk of assigning adulterated samples as safe to be consumed is highly minimized. The proposed method is feasible, rapid and simple taking advantage of Sudan Ifluorescence phenomena in a direct way.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/40532
Di Anibal, Carolina Vanesa; Rodríguez, María Sol; Albertengo, Liliana; Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices; Elsevier; Food Control; 56; 3-2015; 18-23
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/40532
identifier_str_mv Di Anibal, Carolina Vanesa; Rodríguez, María Sol; Albertengo, Liliana; Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices; Elsevier; Food Control; 56; 3-2015; 18-23
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2015.03.010
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S095671351500153X
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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