AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Química Nova (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020001001500 |
Resumo: | In recent years, the consumption of organic foods has considerably increased. The basic difference between organic and non-organic food products is the way in which they are produced and processed, and the authenticity of these products is a current trend in food science and analytical chemistry. In this sense, the objective of this work was to propose an analytical methodology based on near-infrared spectroscopy (NIR) coupled with partial least squares with discriminant analysis (PLS-DA) for authentication of organic Origanum vulgare L., a spice known for its characteristic aroma and among the most popular condiments in the world, receiving prominence for its antimicrobial, antioxidant and anti-inflammatory properties. As a result, NIR/PLS-DA was able to promote a rapid and non-destructive analysis in the authentication of organic samples. Important spectral regions for this authentication were highlighted by VIP scores being from 1350 to 1430 nm, and from 1450 to 1480 nm where it is observed absorption due to ROH, ArOH, CONH2, RNH2, CONHR, CH, CH2, and CH3. |
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AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIAoreganoorganicauthenticitychemometricsPLS-DAIn recent years, the consumption of organic foods has considerably increased. The basic difference between organic and non-organic food products is the way in which they are produced and processed, and the authenticity of these products is a current trend in food science and analytical chemistry. In this sense, the objective of this work was to propose an analytical methodology based on near-infrared spectroscopy (NIR) coupled with partial least squares with discriminant analysis (PLS-DA) for authentication of organic Origanum vulgare L., a spice known for its characteristic aroma and among the most popular condiments in the world, receiving prominence for its antimicrobial, antioxidant and anti-inflammatory properties. As a result, NIR/PLS-DA was able to promote a rapid and non-destructive analysis in the authentication of organic samples. Important spectral regions for this authentication were highlighted by VIP scores being from 1350 to 1430 nm, and from 1450 to 1480 nm where it is observed absorption due to ROH, ArOH, CONH2, RNH2, CONHR, CH, CH2, and CH3.Sociedade Brasileira de Química2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020001001500Química Nova v.43 n.10 2020reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.21577/0100-4042.20170616info:eu-repo/semantics/openAccessFernandez,Ana Sophia TovarBruni,Andressa Rafaella da SilvaOliveira,Vitória Maria Almeida Teodoro deMarço,Paulo HenriqueValderrama,Patríciapor2021-02-11T00:00:00Zoai:scielo:S0100-40422020001001500Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2021-02-11T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false |
dc.title.none.fl_str_mv |
AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA |
title |
AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA |
spellingShingle |
AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA Fernandez,Ana Sophia Tovar oregano organic authenticity chemometrics PLS-DA |
title_short |
AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA |
title_full |
AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA |
title_fullStr |
AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA |
title_full_unstemmed |
AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA |
title_sort |
AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA |
author |
Fernandez,Ana Sophia Tovar |
author_facet |
Fernandez,Ana Sophia Tovar Bruni,Andressa Rafaella da Silva Oliveira,Vitória Maria Almeida Teodoro de Março,Paulo Henrique Valderrama,Patrícia |
author_role |
author |
author2 |
Bruni,Andressa Rafaella da Silva Oliveira,Vitória Maria Almeida Teodoro de Março,Paulo Henrique Valderrama,Patrícia |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Fernandez,Ana Sophia Tovar Bruni,Andressa Rafaella da Silva Oliveira,Vitória Maria Almeida Teodoro de Março,Paulo Henrique Valderrama,Patrícia |
dc.subject.por.fl_str_mv |
oregano organic authenticity chemometrics PLS-DA |
topic |
oregano organic authenticity chemometrics PLS-DA |
description |
In recent years, the consumption of organic foods has considerably increased. The basic difference between organic and non-organic food products is the way in which they are produced and processed, and the authenticity of these products is a current trend in food science and analytical chemistry. In this sense, the objective of this work was to propose an analytical methodology based on near-infrared spectroscopy (NIR) coupled with partial least squares with discriminant analysis (PLS-DA) for authentication of organic Origanum vulgare L., a spice known for its characteristic aroma and among the most popular condiments in the world, receiving prominence for its antimicrobial, antioxidant and anti-inflammatory properties. As a result, NIR/PLS-DA was able to promote a rapid and non-destructive analysis in the authentication of organic samples. Important spectral regions for this authentication were highlighted by VIP scores being from 1350 to 1430 nm, and from 1450 to 1480 nm where it is observed absorption due to ROH, ArOH, CONH2, RNH2, CONHR, CH, CH2, and CH3. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020001001500 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020001001500 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
10.21577/0100-4042.20170616 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
dc.source.none.fl_str_mv |
Química Nova v.43 n.10 2020 reponame:Química Nova (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
instname_str |
Sociedade Brasileira de Química (SBQ) |
instacron_str |
SBQ |
institution |
SBQ |
reponame_str |
Química Nova (Online) |
collection |
Química Nova (Online) |
repository.name.fl_str_mv |
Química Nova (Online) - Sociedade Brasileira de Química (SBQ) |
repository.mail.fl_str_mv |
quimicanova@sbq.org.br |
_version_ |
1750318120975728640 |