INVESTIGADORES
GOICOECHEA Hector Casimiro
artículos
Título:
Coupling of digital image processing and three-way calibration to assist a paper-based sensor for determination of nitrite in food samples
Autor/es:
ALMASVANDI, ZOHREH; VAHIDINIA, ALI; HESHMATI, ALI; ZANGENEH, MOHAMMAD MAHDI; GOICOECHEA, HECTOR C.; JALALVAND, ALI R.
Revista:
RSC Advances
Editorial:
RSC
Referencias:
Año: 2020 vol. 10 p. 14422 - 14430
Resumen:
In this work, a novel and very interesting analytical methodology based on coupling of digital imageprocessing and three-way calibration has been developed for determination of nitrite in food samples.Nitrite in contact with Griess reagent is able to produce a red-colored azo dye whose color intensity iscorrelated with nitrite concentration and here, a piece of Whatman filter paper impregnated with Griessreagent was used as the platform of the sensor and a SONY Xperia Z5 cell phone was used for imagecapturing from the sensor surface. To generate second-order data, the F-number of the camera´s sensorwas changed as an instrumental parameter. Two calibration models were constructed by unfoldedpartial least squares-residual bilinearization (U-PLS/RBL) and multiway-PLS/RBL (N-PLS/RBL) and then,their performance for prediction of nitrite concentration in test samples was evaluated and the resultsconfirmed a good performance for U-PLS/RBL (REP ¼ 3.25 ppm, RMSEP ¼ 8.82 ppm, RMSEC ¼4.62 ppm, Q2 ¼ 0.99, g1 ¼ 0.05 and LOD ¼ 0.1 ppm) which was better than that for N-PLS/RBL (REP ¼13.98 ppm, RMSEP ¼ 37.86 ppm, RMSEC ¼ 6.46 ppm, Q2 ¼ 0.98, g1 ¼ 0.07 and LOD ¼ 0.15 ppm) inpredicting concentration of nitrite in test samples which motivated us to choose it for the analysis ofcabbage, carrot, lettuce, watermelon, onion, potato, kielbasa and sausage as real samples.