| dc.contributor.author |
Kalivas, JH |
en |
| dc.contributor.author |
Georgiou, CA |
en |
| dc.contributor.author |
Moira, M |
en |
| dc.contributor.author |
Tsafaras, I |
en |
| dc.contributor.author |
Petrakis, EA |
en |
| dc.contributor.author |
Mousdis, GA |
en |
| dc.date.accessioned |
2014-06-06T06:53:02Z |
|
| dc.date.available |
2014-06-06T06:53:02Z |
|
| dc.date.issued |
2014 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2013.10.065 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6329 |
|
| dc.subject |
Extra virgin olive oil |
en |
| dc.subject |
Food adulteration |
en |
| dc.subject |
Food quality control |
en |
| dc.subject |
Green chemical analysis |
en |
| dc.subject |
Synchronous fluorescence spectroscopy |
en |
| dc.subject |
Tikhonov regularization |
en |
| dc.subject.other |
Extra virgin olive oil |
en |
| dc.subject.other |
Food adulterations |
en |
| dc.subject.other |
Food quality controls |
en |
| dc.subject.other |
Synchronous fluorescence spectroscopy |
en |
| dc.subject.other |
Tikhonov regularization |
en |
| dc.subject.other |
Calibration |
en |
| dc.subject.other |
Chemical analysis |
en |
| dc.subject.other |
Fluorescence spectroscopy |
en |
| dc.subject.other |
Food products |
en |
| dc.subject.other |
Olive oil |
en |
| dc.subject.other |
Regression analysis |
en |
| dc.subject.other |
Oils and fats |
en |
| dc.subject.other |
food additive |
en |
| dc.subject.other |
olive oil |
en |
| dc.subject.other |
sunflower oil |
en |
| dc.subject.other |
analytic method |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
calibration |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
fluorescence spectroscopy |
en |
| dc.subject.other |
food analysis |
en |
| dc.subject.other |
food quality |
en |
| dc.subject.other |
laboratory test |
en |
| dc.subject.other |
prediction |
en |
| dc.subject.other |
process design |
en |
| dc.subject.other |
pure component Tikhonov regularization |
en |
| dc.subject.other |
quantitative analysis |
en |
| dc.subject.other |
reference value |
en |
| dc.subject.other |
Helianthus |
en |
| dc.title |
Food adulteration analysis without laboratory prepared or determined reference food adulterant values |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2013.10.065 |
en |
| heal.publicationDate |
2014 |
en |
| heal.abstract |
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. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.volume |
148 |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2013.10.065 |
en |
| dc.identifier.spage |
289 |
en |
| dc.identifier.epage |
293 |
en |