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Application of mid- and near-infrared spectroscopy for the control and chemical evaluation of brine solutions and traditional sea salts

2013Journal article Restricted access
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dc.contributor.authorGalvis-Sánchez, Andrea C.
dc.contributor.authorSantos, Inês C.
dc.contributor.authorMesquita, Raquel B. R.
dc.contributor.authorLopes, João A.
dc.contributor.authorRangel, António O. S. S.
dc.contributor.authorDelgadillo, Ivonne
dc.date.accessioned2013-01-25T18:30:54Z
dc.date.available2013-01-25T18:30:54Z
dc.date.issued2013
dc.description.abstractMid- and near-infrared spectroscopy methodologies were explored for the analysis of brine solutions and traditional sea salt samples. Brine solutions from different salt pans, corresponding to different stages of sodium chloride crystallisation, were collected. A total of 61 dried and non-dried traditional sea salts were also analysed. Partial least squares regression with leave-one-out cross-validation strategy was applied for the calibration of inorganic constituents Ca2+, Mg2+ and K+, alkalinity as HCO (3) (-) , SO (4) (2-) , NO (2) (-) and NO (3) (-) and phosphate in brine solutions. Promising results were obtained with the near-infrared (NIR) methodology for brine solutions with coefficients of determination R (2) > 0.90 for Mg+2, K+, HCO (3) (-) and SO (4) (2-) . Using mid-infrared, the calibration for H2PO (4) (-) was R (2) = 0.85. In relation to the sea salt samples, the strategy adopted was the re-sampling based cross-validation using different spectral pre-processing treatments. In this case, the calibrations using the two IR methodologies fell bellow acceptable levels for the techniques; however, by comparing the R (2) coefficient, the results were slightly better when using the NIR spectra of dried sea samples. In general, these results open a new possibility for the IR applications and also bring an opportunity for continuing with the NIR characterization for dried sea salt samples.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationGALVIZ-SÁNCHEZ, Andrea C....[et al.] - Application of Mid- and Near-Infrared Spectroscopy for the Control and Chemical Evaluation of Brine Solutions and Traditional Sea Salts. Food Analytical Methods. ISSN 1936-9751. vol. 6, nº2 (2013) p.470-480por
dc.identifier.doi10.1007/s12161-012-9458-7
dc.identifier.eissn1936-976X
dc.identifier.issn1936-9751
dc.identifier.urihttp://hdl.handle.net/10400.14/9943
dc.identifier.wosWOS:000316291500013
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.relationINFRARED SPECTROSCOPY AND FLOW ANALYSIS FOR THE DETECTION OF ADDITIVES/CONTAMINANTS IN FOOD PRODUCTS
dc.relationDEVELOPMENT OF AUTOMATIC MICROFLOW SYSTEMS FOR MONITORING MICROBIOGICAL, BIOCHEMICAL AND PHYSICO-CHEMICAL PARAMETERS IN BATHING WATERS
dc.relationStrategic Project - UI 62 - 2011-2012
dc.relationStrategic Project - LA 6 - 2011-2012
dc.relationStrategic Project - LA 16 - 2011-2012
dc.subjectSea-salt productionpor
dc.subjectQuality controlpor
dc.subjectBrine solutionspor
dc.subjectIR spectroscopypor
dc.subjectFlow analysispor
dc.subjectInorganic ionspor
dc.titleApplication of mid- and near-infrared spectroscopy for the control and chemical evaluation of brine solutions and traditional sea saltspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINFRARED SPECTROSCOPY AND FLOW ANALYSIS FOR THE DETECTION OF ADDITIVES/CONTAMINANTS IN FOOD PRODUCTS
oaire.awardTitleDEVELOPMENT OF AUTOMATIC MICROFLOW SYSTEMS FOR MONITORING MICROBIOGICAL, BIOCHEMICAL AND PHYSICO-CHEMICAL PARAMETERS IN BATHING WATERS
oaire.awardTitleStrategic Project - UI 62 - 2011-2012
oaire.awardTitleStrategic Project - LA 6 - 2011-2012
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F37890%2F2007/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F76012%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F41859%2F2007/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FQUI%2FUI0062%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0006%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.citation.endPage480
oaire.citation.issue2
oaire.citation.startPage470
oaire.citation.titleFood Analytical Methods
oaire.citation.volume6
oaire.fundingStreamSFRH
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGalvis-Sánchez
person.familyNameSantos
person.familyNameMesquita
person.familyNameLopes
person.familyNameSantos Silva Rangel
person.familyNameDelgadillo
person.givenNameAndrea C.
person.givenNameInês
person.givenNameRaquel
person.givenNameJoao
person.givenNameAntónio Osmaro
person.givenNameIvonne
person.identifierJ-4630-2013
person.identifier126281
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person.identifier.orcid0000-0002-6486-8947
person.identifier.orcid0000-0001-8589-8806
person.identifier.ridC-2100-2013
person.identifier.ridJ-4829-2013
person.identifier.ridJ-4630-2013
person.identifier.ridH-1733-2011
person.identifier.ridL-4431-2014
person.identifier.scopus-author-id6507240255
person.identifier.scopus-author-id36953321400
person.identifier.scopus-author-id7005556626
person.identifier.scopus-author-id7202733600
person.identifier.scopus-author-id7004827387
person.identifier.scopus-author-id55333765400
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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