Detection and quantitation of adulteration in flour and pasta by reversed-phase high-performance liquid chromatography combined with chemometrics
Yükleniyor...
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Reversed-phase high-performance liquid chromatography (RP-HPLC) was utilized to distinguish between durum and common wheat varieties from Turkey (TR) and the United States (U.S.) using partial least squaresdiscriminant analysis. The root mean squared error values of prediction were 0.172 and 0.040 for TR and U. S. samples. Graphical analysis showed a strong link between wheat origin and clustering. These results indicate that RP-HPLC separates effectively various wheat samples into distinct categories. This study also aimed to detect and quantify common wheat in blended flour and farina in pasta from TR and U.S. using partial least square regression. The coefficients of determination of predicting adulteration were 0.895 and 0.997 for flour samples and were 0.992 and 0.985 for pasta samples of TR and U.S, respectively. RP-HPLC combined with chemometrics is a robust tool for detecting and quantifying adulteration in blended flour and pasta samples, as well as distinguishing between durum and common wheat.
Açıklama
Anahtar Kelimeler
Chemometrics, Common Wheat, Discrimination, Durum Wheat, Pasta Adulteration, Reversed-Phase High-Performance Liquid Chromatography
Kaynak
Food chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
474
Sayı
Künye
Unuvar, A., Simsek, S., Boyaci, I. H., Ohm, J. B., Manthey, F. A., & Koksel, H. (2025). Detection and quantitation of adulteration in flour and pasta by reversed-phase high-performance liquid chromatography combined with chemometrics. Food Chemistry, 143159.
