INVESTIGADORES
GOICOECHEA Hector Casimiro
artículos
Título:
Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient
Autor/es:
PÉREZ-RODRÍGUEZ, MICHAEL; JAZMIN HIDALGO, MELISA; MENDOZA, ALBERTO; GONZÁLEZ, LUCY T.; LONGORIA RODRÍGUEZ, FRANCISCO; CASIMIRO GOICOECHEA, HÉCTOR; GERARDO PELLERANO, ROBERTO
Revista:
Food Chemistry: X
Editorial:
Elsevier
Referencias:
Año: 2023 vol. 18
ISSN:
2590-1575
Resumen:
This paper introduces a method for determining the authenticity of commercial cereal bars based on trace element fingerprints. In this regard, 120 cereal bars were prepared using microwave-assisted acid digestion and the concentrations of Al, Ba, Bi, Cd, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, V, and Zn were later measured by ICP-MS. Results confirmed the suitability of the analyzed samples for human consumption. Multielemental data underwent autoscaling preprocessing for then applying PCA, CART, and LDA to input data set. LDA model accomplished the highest classification modeling performance with a success rate of 92%, making it the suitable model for reliable cereal bar prediction. The proposed method demonstrates the potential of trace element fingerprints in distinguishing cereal bar samples according to their type (conventional and gluten-free) and principal ingredient (fruit, yogurt, chocolate), thereby contributing to global efforts for food authentication.