Classification of Intact Cereal Flours by Front-Face Synchronous Fluorescence Spectroscopy
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Classification of Intact Cereal Flours by Front-Face Synchronous Fluorescence Spectroscopy Ivana Zeković & Lea Lenhardt & Tatjana Dramićanin & Miroslav D. Dramićanin
Received: 15 July 2011 / Accepted: 22 December 2011 / Published online: 17 January 2012 # Springer Science+Business Media, LLC 2012
Abstract Synchronous fluorescence spectroscopy, a technique that measures both the absorption and the emission properties of a sample in a single measurement, was used for the analysis and classification of intact cereal flours (wheat, corn, rye, buckwheat, rice, and barley). Total synchronous fluorescence spectra recorded in constant wavelength mode show clear differences in the emission spectra of different flours due to variances in intrinsic fluorophore concentrations and their microenvironments. Principal component analysis, cluster analysis, and partial least squares discriminant analysis are used to assess the ability of synchronous fluorescence measurements to differentiate and classify intact samples of different flour types. The flour specimens were obtained directly from a market in Belgrade and had different expiration dates to provide a more representative set of samples. The results of the current analysis suggest that chemometric methods applied on synchronous fluorescence data can discriminate and classify flour types and that the best results are achieved using a combination of synchronous fluorescence measurements at synchronous intervals of 7 and 20 nm. The quality of results, the high speed of measurements, and the avoidance of extensive sample preparation make synchronous fluorescence spectroscopy a promising technique for cereal research. I. Zeković : L. Lenhardt : T. Dramićanin : M. D. Dramićanin (*) Institute of Nuclear Sciences “Vinča”, University of Belgrade, PO Box 522, 11001 Belgrade, Serbia e-mail: [email protected] I. Zeković e-mail: [email protected] L. Lenhardt e-mail: [email protected] T. Dramićanin e-mail: [email protected]
Keywords Flour . Cereals . Fluorescence . Chemometrics . Spectroscopy
Introduction Rapid and sensitive analytical technologies for food analysis are needed to respond to the growing public interest in food quality and safety. To make these technologies widely available, they should be relatively inexpensive, easily adapted to on-line monitoring, nondestructive, and, if possible, should not require highly skilled operators. In this context, fluorescence spectroscopy constitutes an interesting sensor technology because several functionally important fluorescent substances are inherent to food systems. These fluorophores include proteins, vitamins, secondary metabolites, toxins, and various types of flavoring compounds and pigments. Fluorescence spectroscopy is able to determine various properties of foods without the use of chemicals and timeconsuming sample preparation (Andersen and Mortensen 2008). The potential of fluorescence for use in food research has increased in recent years with the wider application of chemometrics and with technical and optical adva
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