Fast detection of apricot product frauds by added pumpkin via planar chromatography and chemometrics: Greenness assessment by analytical eco-scale
Samo za registrovane korisnike
2022
Autori
Ristivojević, PetarAndrić, Filip
Vasić, Vesna
Milojković-Opsenica, Dušanka
Morlock, Gertrud E.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The European Commission requires that fruit products distributed on the market meet standards of high quality and authenticity. For the quality assessment of apricot products susceptible to food fraud, an environmentally friendly, simple and cost-effective analytical profiling was developed by high-performance thin-layer chromatography multi-imaging (HPTLC-FLD/Vis). The new phytochemical profiling was applied for analysis of authentic samples (7 apricot and 5 pumpkin samples) and simulated adulterated products (11 mixture samples prepared by addition of 2.5–53% pooled pumpkin to pooled apricot). Based on the analytical eco-scale assessment, the HPTLC-FLD/Vis method was proven as an excellent green analytical method with low energy and solvent consumption. Chemometric data analysis confirmed the difference between apricot and apricot-pumpkin mixtures based on the phytochemical profile. Chemical markers responsible for their differentiation were identified. The results indicated that fra...uds by adding pumpkin to apricot products can be detected at added contents as low as 2.5%.
Ključne reči:
Fruit product adulteration / Pumpkin / Apricot / HPTLC−FLD/Vis / Carotenoid profile / Green metrics / Multivariate analysisIzvor:
Food Chemistry, 2022, 374, 131714Izdavač:
- Elsevier
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200168 (Univerzitet u Beogradu, Hemijski fakultet) (RS-MESTD-inst-2020-200168)
Napomena:
- Supplementary material: https://cherry.chem.bg.ac.rs/handle/123456789/5001
Povezane informacije:
DOI: 10.1016/j.foodchem.2021.131714
ISSN: 0308-8146
WoS: 000734119700007
Scopus: 2-s2.0-85120634855
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Ristivojević, Petar AU - Andrić, Filip AU - Vasić, Vesna AU - Milojković-Opsenica, Dušanka AU - Morlock, Gertrud E. PY - 2022 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5000 AB - The European Commission requires that fruit products distributed on the market meet standards of high quality and authenticity. For the quality assessment of apricot products susceptible to food fraud, an environmentally friendly, simple and cost-effective analytical profiling was developed by high-performance thin-layer chromatography multi-imaging (HPTLC-FLD/Vis). The new phytochemical profiling was applied for analysis of authentic samples (7 apricot and 5 pumpkin samples) and simulated adulterated products (11 mixture samples prepared by addition of 2.5–53% pooled pumpkin to pooled apricot). Based on the analytical eco-scale assessment, the HPTLC-FLD/Vis method was proven as an excellent green analytical method with low energy and solvent consumption. Chemometric data analysis confirmed the difference between apricot and apricot-pumpkin mixtures based on the phytochemical profile. Chemical markers responsible for their differentiation were identified. The results indicated that frauds by adding pumpkin to apricot products can be detected at added contents as low as 2.5%. PB - Elsevier T2 - Food Chemistry T1 - Fast detection of apricot product frauds by added pumpkin via planar chromatography and chemometrics: Greenness assessment by analytical eco-scale VL - 374 IS - 131714 DO - 10.1016/j.foodchem.2021.131714 ER -
@article{ author = "Ristivojević, Petar and Andrić, Filip and Vasić, Vesna and Milojković-Opsenica, Dušanka and Morlock, Gertrud E.", year = "2022", abstract = "The European Commission requires that fruit products distributed on the market meet standards of high quality and authenticity. For the quality assessment of apricot products susceptible to food fraud, an environmentally friendly, simple and cost-effective analytical profiling was developed by high-performance thin-layer chromatography multi-imaging (HPTLC-FLD/Vis). The new phytochemical profiling was applied for analysis of authentic samples (7 apricot and 5 pumpkin samples) and simulated adulterated products (11 mixture samples prepared by addition of 2.5–53% pooled pumpkin to pooled apricot). Based on the analytical eco-scale assessment, the HPTLC-FLD/Vis method was proven as an excellent green analytical method with low energy and solvent consumption. Chemometric data analysis confirmed the difference between apricot and apricot-pumpkin mixtures based on the phytochemical profile. Chemical markers responsible for their differentiation were identified. The results indicated that frauds by adding pumpkin to apricot products can be detected at added contents as low as 2.5%.", publisher = "Elsevier", journal = "Food Chemistry", title = "Fast detection of apricot product frauds by added pumpkin via planar chromatography and chemometrics: Greenness assessment by analytical eco-scale", volume = "374", number = "131714", doi = "10.1016/j.foodchem.2021.131714" }
Ristivojević, P., Andrić, F., Vasić, V., Milojković-Opsenica, D.,& Morlock, G. E.. (2022). Fast detection of apricot product frauds by added pumpkin via planar chromatography and chemometrics: Greenness assessment by analytical eco-scale. in Food Chemistry Elsevier., 374(131714). https://doi.org/10.1016/j.foodchem.2021.131714
Ristivojević P, Andrić F, Vasić V, Milojković-Opsenica D, Morlock GE. Fast detection of apricot product frauds by added pumpkin via planar chromatography and chemometrics: Greenness assessment by analytical eco-scale. in Food Chemistry. 2022;374(131714). doi:10.1016/j.foodchem.2021.131714 .
Ristivojević, Petar, Andrić, Filip, Vasić, Vesna, Milojković-Opsenica, Dušanka, Morlock, Gertrud E., "Fast detection of apricot product frauds by added pumpkin via planar chromatography and chemometrics: Greenness assessment by analytical eco-scale" in Food Chemistry, 374, no. 131714 (2022), https://doi.org/10.1016/j.foodchem.2021.131714 . .