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Fourier transform near-infrared spectroscopy application for sea salt quality evaluation

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dc.contributor.authorGalvis-Sanchez, Andrea C.
dc.contributor.authorLopes, João Almeida
dc.contributor.authorDelgadillo, Ivonne
dc.contributor.authorRangel, António O.S.S.
dc.date.accessioned2011-11-14T17:46:39Z
dc.date.available2011-11-14T17:46:39Z
dc.date.issued2011
dc.description.abstractNear-infrared (NIR) spectroscopy in diffuse reflectance mode was explored with the objective of discriminating sea salts according to their quality type (traditional salt vs "flower of salt") and geographical origin (Atlantic vs Mediterranean). Sea salts were also analyzed in terms of Ca2+, Mg2+, K+, alkalinity, and sulfate concentrations to support spectroscopic results. High concentrations of Mg2+ and K+ characterized Atlantic samples, while a high Ca2+ content was observed in traditional sea salts. A partial least-squares discriminant analysis model considering the 8500-7500 cm(-1) region permitted the discrimination of salts by quality types. The regions 4650-4350 and 5900-5500 cm(-1) allowed salts classification according to their geographical origin. It was possible to classify correctly 85.3 and 94.8% of the analyzed samples according to the salt type and to the geographical origin, respectively. These results demonstrated that NIR spectroscopy is a suitable and very efficient tool for sea salt quality evaluation.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationGALVIS-SANCHEZ, Andrea C....[et al] - Fourier transform near-infrared spectroscopy application for sea salt quality evaluation. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. Vol. 59 (2011), p. 11109–11116por
dc.identifier.doi10.1021/jf202204d
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10400.14/7227
dc.identifier.wosWOS:000295915000043
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Chemical Societypor
dc.relationINFRARED SPECTROSCOPY AND FLOW ANALYSIS FOR THE DETECTION OF ADDITIVES/CONTAMINANTS IN FOOD PRODUCTS
dc.subjectSea saltpor
dc.subjectFT-near-infrared spectroscopypor
dc.subjectPLS-DApor
dc.subjectQuality controlpor
dc.subjectGeographical originpor
dc.subjectCalciumpor
dc.subjectPotassiumpor
dc.subjectMagnesium concentrationpor
dc.subjectAuthenticitypor
dc.titleFourier transform near-infrared spectroscopy application for sea salt quality evaluationpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINFRARED SPECTROSCOPY AND FLOW ANALYSIS FOR THE DETECTION OF ADDITIVES/CONTAMINANTS IN FOOD PRODUCTS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F37890%2F2007/PT
oaire.citation.endPage11116
oaire.citation.issue20
oaire.citation.startPage11109
oaire.citation.titleJournal of Agricultural and Food Chemistry
oaire.citation.volume59
person.familyNameGalvis-Sánchez
person.familyNameLopes
person.familyNameDelgadillo
person.familyNameSantos Silva Rangel
person.givenNameAndrea C.
person.givenNameJoao
person.givenNameIvonne
person.givenNameAntónio Osmaro
person.identifier126281
person.identifier.ciencia-id851D-6813-3FB5
person.identifier.ciencia-idD61D-7CFB-178A
person.identifier.orcid0000-0003-1921-6429
person.identifier.orcid0000-0002-1657-344X
person.identifier.orcid0000-0001-8589-8806
person.identifier.orcid0000-0002-6486-8947
person.identifier.ridC-2100-2013
person.identifier.ridH-1733-2011
person.identifier.ridL-4431-2014
person.identifier.scopus-author-id6507240255
person.identifier.scopus-author-id7202733600
person.identifier.scopus-author-id55333765400
person.identifier.scopus-author-id7004827387
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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