AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA

Detalhes bibliográficos
Autor(a) principal: Fernandez,Ana Sophia Tovar
Data de Publicação: 2020
Outros Autores: Bruni,Andressa Rafaella da Silva, Oliveira,Vitória Maria Almeida Teodoro de, Março,Paulo Henrique, Valderrama,Patrícia
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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spelling 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
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