Next Article in Journal
Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids
Next Article in Special Issue
Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Food Analysis
Previous Article in Journal
Comparative Phytochemical Analyses and Metabolic Profiling of Different Phenotypes of Chinese Cabbage (Brassica Rapa ssp. Pekinensis)
Previous Article in Special Issue
A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting
Open AccessArticle

Authentication of the Geographical Origin of Margarines and Fat-Spread Products from Liquid Chromatographic UV-Absorption Fingerprints and Chemometrics

1
Department of Chemistry, Faculty of Sciences, University of Abdelmalek Essaâdi, Av. Sebta, Mhannech II, 93002 Tetouan, Morocco
2
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/ Fuentenueva, s/n, E-18071 Granada, Spain
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 588; https://doi.org/10.3390/foods8110588
Received: 15 October 2019 / Revised: 13 November 2019 / Accepted: 16 November 2019 / Published: 19 November 2019
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches)
Fat-spread products are a stabilized emulsion of water and vegetable oils. The whole fat content can vary from 10 to 90% (w/w). There are different kinds, which are differently named, and their composition depends on the country in which they are produced or marketed. Thus, having analytical solutions to determine geographical origin is required. In this study, some multivariate classification methods are developed and optimised to differentiate fat-spread-related products from different geographical origins (Spain and Morocco), using as an analytical informative signal the instrumental fingerprints, acquired by liquid chromatography coupled with a diode array detector (HPLC-DAD) in both normal and reverse phase modes. No sample treatment was applied, and, prior to chromatographic analysis, only the samples were dissolved in n‑hexane. Soft independent modelling of class analogy (SIMCA) and partial least squares-discriminant analysis (PLS-DA) were used as classification methods. In addition, several classification strategies were applied, and performance of the classifications was evaluated applying proper classification metrics. Finally, 100% of samples were correctly classified applying PLS-DA with data collected in reverse phase. View Full-Text
Keywords: liquid chromatography fingerprinting; food authentication; margarines and spreads; multivariate classification liquid chromatography fingerprinting; food authentication; margarines and spreads; multivariate classification
Show Figures

Figure 1

MDPI and ACS Style

Bikrani, S.; Jiménez-Carvelo, A.M.; Nechar, M.; Bagur-González, M.G.; Souhail, B.; Cuadros-Rodríguez, L. Authentication of the Geographical Origin of Margarines and Fat-Spread Products from Liquid Chromatographic UV-Absorption Fingerprints and Chemometrics. Foods 2019, 8, 588.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop