Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study the possibility of using laser-induced breakdown spectroscopy (LIBS) to discriminate durum and common wheat samples both in flour and pasta and determine the adulteration ratio was explored. For this purpose, 120 common and 119 durum wheat samples including different genotypes were collected from various regions of Anatolia. LIBS spectra were evaluated with partial least squares-discriminant analysis (PLS-DA) and PLS to identify the wheat type and adulteration ratios. In PLS-DA study, sensitivity and specificity of calibration and cross-validation were found as 1.000 and 0.990. The coefficients of determination and limits of detection for durum flour adulteration were found to be 0.999 and 0.52%, respectively. The study demonstrated that LIBS is a promising tool and has potential to become a rapid, reliable, environmental friendly and nondestructive analytical technique for identification and detection of wheat flour adulteration in pasta. © 2022 Elsevier Ltd
Açıklama
Anahtar Kelimeler
Durum Wheat Flour, LIBS, Pasta, PLS, PLS-DA
Kaynak
Journal of Cereal Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
104
Sayı
Künye
Sezer, B., Unuvar, A., Boyaci, I. H., & Köksel, H. (2022). Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS. Journal of Cereal Science, 104 doi:10.1016/j.jcs.2022.103435
