6533b86efe1ef96bd12ccac2
RESEARCH PRODUCT
Green direct determination of mineral elements in artichokes by infrared spectroscopy and X-ray fluorescence.
Miguel De La GuardiaMaria Martínez-garcíaM. Luisa CerveraAlba Mir-marquésSalvador Garriguessubject
Spectrophotometry InfraredIronAnalytical chemistrychemistry.chemical_elementX-ray fluorescenceInfrared spectroscopyZinc01 natural sciencesFluorescenceAnalytical ChemistryCynara scolymusPartial least squares regressionMagnesiumLeast-Squares AnalysisSpectroscopyManganeseMinerals010405 organic chemistryMagnesiumX-Rays010401 analytical chemistryNear-infrared spectroscopySpectrometry X-Ray EmissionGeneral Medicine0104 chemical sciencesZincchemistryPotassiumInductively coupled plasmaFood Sciencedescription
Near infrared (NIR) and X-ray fluorescence (XRF) spectroscopy were investigated to predict the concentration of calcium, potassium, iron, magnesium, manganese and zinc in artichoke samples. Sixty artichokes were purchased from different Spanish areas (Benicarlo, Valencia and Murcia). NIR and XRF spectra, combined with partial least squares (PLS) data treatment, were used to develop chemometric models for the prediction of mineral concentration. To obtain reference data, samples were mineralised and analysed by inductively coupled plasma optical emission spectrometry (ICP-OES). Coefficients of determination obtained for the regression between predicted values and reference ones for calcium, potassium, magnesium, iron, manganese and zinc were 0.61, 0.79, 0.53, 0.77, 0.54 and 0.60 for NIR and 0.96, 0.93, 0.80, 0.79, 0.76 and 0.90 for XRF, respectively. Both assayed methodologies, offer green alternatives to classical mineral analysis, but XRF provided the best results in order to be used as a quantitative screening method.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2015-05-29 | Food chemistry |