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  • Food adulteration analysis without laboratory prepared or determined reference food adulterant values.

Food adulteration analysis without laboratory prepared or determined reference food adulterant values.

Food chemistry (2013-11-23)
John H Kalivas, Constantinos A Georgiou, Marianna Moira, Ilias Tsafaras, Eleftherios A Petrakis, George A Mousdis
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.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Olive oil, tested according to Ph. Eur.
Sigma-Aldrich
Sunflower seed oil from Helianthus annuus
Supelco
Sunflower seed oil, analytical standard
Sigma-Aldrich
Olive oil, highly refined, low acidity
Supelco
Olive oil, analytical standard