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Tytuł artykułu
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Warianty tytułu
The chemometrics as a tool for quality control of food. Part II. Beverages and food of plant origin
Języki publikacji
Abstrakty
Kontrola jakości produktów spożywczych jest bardzo ważna zarówno dla producentów, jak i konsumentów żywności. Zastosowanie metod chemometrycznych znacznie ułatwia prawidłową ocenę jakości żywności. Umożliwia zarówno klasyfikację produktów spożywczych zależnie od ich składu chemicznego oraz ich jakości mikrobiologicznej. W części I artykułu, opublikowanej w nr. 3/2016, przedstawiono najczęściej stosowane metody chemometryczne oraz omówiono ich wykorzystanie do oceny jakości żywności pochodzenia zwierzęcego: mięsa i produktów mięsnych oraz ryb i owoców morza. Część II artykułu jest poświęcona wykorzystaniu chemometrii do oceny jakości napojów i produktów pochodzenia roślinnego, takich jak kawa, herbata, miody, ryż oraz napoje alkoholowe. Dzięki wprowadzeniu metod chemometrycznych możliwa jest np. identyfikacja różnych rodzajów herbat, kaw czy miodów, wyodrębnienie win różnej jakości czy ich rozróżnienie pod względem pochodzenia geograficznego.
Quality control of food products is extremely important, both for producers and consumers of food. In that case, new methods are sought that can provide fast and easy evaluation of food products quality. Chemometrics enable differentiation owf food products according to chemical composition and microbiological quality. Part I of this paper presented most frequently applied chemometric methods and their use in quality control of food of animal origin: meat and meat products as well as fish and sea-food products. In part II of the article, the use of chemometrics in quality control of beverages and food of plant origin, such as: tea, coffee, honey, rice and alcoholic beverages will be described. Due to implementation of chemometric methods, it is possible to identify different varieties of tea, coffee and honey, separation of wines of different quality and their differentiation according to geographical origin
Wydawca
Czasopismo
Rocznik
Tom
Strony
26--29
Opis fizyczny
Bibliogr. 35 poz.
Twórcy
autor
- Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź
autor
- Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź
autor
- Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź
Bibliografia
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- [3] Ariyama K., M. Shinozaki, A. Kawasaki. 2012. „Determination of the geographic origin of rice by chemometrics with strontium and lead isotope ratios and multielement concentrations”. Journal of Agricultural and Food Chemistry 60 (7) : 1628-1634.
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- [6] Chudzinska M., D. Baralkiewicz. 2011. „Application of ICP-MS method of determination of 15 elements in honey with chemometric approach for the verification of their authenticity”. Food and Chemical Toxicology 49 (11) : 2741-2749.
- [7] Daher S., F.O. Gülaçar. 2008. „Analysis of phenolic and other aromatic compounds in honeys by solid-phase microextraction followed by gas chromatography − mass spectrometry”. Journal of Agricultural and Food Chemistry 56 (14) : 5775-5780.
- [8] Ding Y., H. Yu, S. Mou. 2002. „Direct determination of free amino acids and sugars in green tea by anion-exchange chromatography with integrated pulsed amperometric detection”. Journal of Chromatography 982 (2) : 237-244.
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- [10] Fernández-Cáceres P.L., M.J. Martin, F. Pablos, A.G. González. 2001. „Differentiation of tea (Camellia sinensis) varieties and their geographical origin according to their metal content”. Journal of Agricultural and Food Chemistry 49 (10) : 4775-4779.
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- [12] Gómez-Caravaca A.M., M. Gómez-Romero, D. Arráez-Román, A. Segura-Carretero, A. Fernández-Gutiérrez. 2006. „Advances in the analysis of phenolic compounds in products derived from bees”. Journal of Pharmaceutical and Biomedical Analysis 41 (4) : 1220-1234.
- [13] Hadjmohammadi M.R., S. Nazari, K Kamel.. 2009. „Determination of flavonoid markers in honey with SPE and LC using experimental design”. Chromatographia 69 (11-12) : 1291-1297.
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- [15] Huanga L.-F., M.-J. Wu, K.-J. Zhong. 2007. „Fingerprint developing of coffee flavor by gas chromatography–mass spectrometry and combined chemometrics methods”. Analytica Chimica Acta 588 : 216-223.
- [16] Jiao Z., X.X. Si, G.K. Li, Z.M. Zhang, X.P. Xu. 2010. „Unintended compositional changes in transgenic rice seeds (Oryza sativa L.) studied by spectral and chromatographic analysis coupled with chemometrics methods”. Journal of Agricultural and Food Chemistry 58 (3) : 1746-1754.
- [17] Jos A., I. Moreno, A.G. González, G. Repetto, A.M Cameán. 2004. „Differentiation of sparkling wines (cava and champagne) according to their mineral content”. Talanta 63 (2) : 377-382.
- [18] Kelly S., M. Baxter, S. Chapman, C. Rhodes, J. Dennis, P. Brereton. 2002. „The application of isotopic and elemental analysis to determine the geographical origin of premium long grain rice”. European Food Research and Technology 214 (1) : 72-78.
- [19] Lima D.B.D., B.C. Agustini, E.G.D. Silva, F. Gaensly, R.B. Cordeiro, M.L.D. Fávero, D. Brand, M. Maraschin, T.M.B. Bonfim. 2011. „Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes”. Food Science and Technology (Campinas) 31 (3) : 783-800.
- [20] Liu C., W. Liu, X. Lu, W. Chen, J. Yang, L. .2014. „Nondestructive determination of transgenic Bacillus thuringiensis rice seeds (Oryza sativa L.) using multispectral imaging and chemometric methods”. Food Chemistry 153 : 87-93.
- [21] M.J. Martín, F. Pablos, A.G. Gonzàlez. 1998. „Discrimination between arabica and robusta green coffee varieties according to their chemical composition”. Talanta 46 : 1259-1264.
- [22] J.S. McKenzie, J.M. Jurado, F. De Pablos. 2010. „Characterisation of tea leaves according to their total mineral content by means of probabilistic neural networks”. Food Chemistry 123 (3) : 859-864.
- [23] Monakhova Y.B., W. Ruge, T. Kuballa, M. Ilse, O. Winkelmann, B. Diehl, F. Thomas, D.W. Lachenmeier. 2015. „Rapid approach to identify the presence of Arabica and Robusta species in coffee using ¹H NMR spectroscopy”. Food Chemistry 182 : 178-184.
- [24] Moreda-Pineiro A., A. Fisher, S.J. Hill. 2003. „The classification of tea according to region of origin using pattern recognition techniques and trace metal data”. Journal of Food Composition and Analysis 16 (2) : 195-211.
- [25] Özbalci B., İ.H. Boyaci, A. Topcu, C. Kadılar, U. Tamer. 2013. „Rapid analysis of sugars in honey by processing Raman spectrum using chemometric methods and artificial neural networks”. Food Chemistry 136 (3) : 1444-1452.
- [26] Pontes M.J.C., S.R.B. Santos, M.C.U. Araújo, L.F. Almeida, R.A.C. Lim, E.N. Gaião, U.T.C.P. Souto. 2006. „Classification of distilled alcoholic beverages and verification of adulteration by near infrared spectrometry”. Food Research International 39 (2) : 182-189.
- [27] Ragone R., P. Crupi, S. Piccinonna, C. Bergamini, F. Mazzone, F.P. Fanizzi, F.P, Schena, D. Antonacci. 2015. „Classification and chemometric study of Southern Italy monovarietal wines based on NMR and HPLC-DAD-MS”. Food Science and Biotechnology 24 (3) : 817-826.
- [28] Reis N., A.S. Franca, L.S. Oliveira 2013. „Performance of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for detection of multiple adulterants in roasted and ground coffee.” LWT – Food Science and Technology 53 (2) : 395-401.
- [29] Rendall R., M.S. Reis, A.C. Pereira, C. Pestana, V. Pereira, J.C. Marques. 2015. „Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions”. Chemometrics and Intelligent Laboratory Systems 142 : 131-142.
- [30] Ribeiro J.S., F. Augusto, T.J.G. Salva, M.M.C. Ferreira. 2012. „Prediction models for Arabica coffee beverage quality based on aroma analyses and chemometrics”. Talanta 101 : 253-260.
- [31] Ribeiro J.S., F. Augusto, T.J.G. Salva, R.A. Thomaziello, M.M.C. Ferreira. 2009. „Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares”. Analytica Chemica Acta 634 (2) : 172-179.
- [32] Rodríguez García J.C., R. Iglesias Rodríguez, R.M. Peña Crecente, J. Barciela Garcí, S. García Martín, C. Herrero Latorre. 2006. „Preliminary chemometric study on the use of honey as an environmental marker in Galicia (northwestern Spain)”. Journal of Agricultural and Food Chemistry 54 (19) : 7206-7212.
- [33] Römisch U., H. Jäger, X. Capron, S. Lanteri, M. Forina, J. Smeyers-Verbeke. 2009. „Characterization and determination of the geographical origin of wines. Part III: multivariate discrimination and classification methods”. European Food Research and Technology 230 (1) : 31-45.
- [34] Seetohul N.L., M. Islam, W.T. O'Hare, Z. Ali. 2006. „Discrimination of teas based on total luminescence spectroscopy and pattern recognition”. Journal of the Science of Food and Agriculture 86 (13) : 2092-2098.
- [35] Vera L., L. Aceña, J. Guasch, R. Boqué, M. Mestres, O. Busto. 2011. „Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools”. Analytical and Bioanalytical Chemistry 399 (6) : 2073-2081.
Uwagi
Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-2cc35c72-c9c8-4330-ab78-455ec1bf8c0d