Brown rice authenticity evaluation by spark discharge-laserinduced breakdown spectroscopy

DIRCHWOLF, PAMELA M.; GOMES NETO, J.; PÉREZ- RODRIGUEZ, M. ; VILLAFAÑE, ROXANA N.; FERREIRA, E. ; PÉREZ- RODRIGUEZ, M. ; VILLAFAÑE, ROXANA N.; FERREIRA, E. ; VARÃO SILVA, T. ; PELLERANO, G. ; VARÃO SILVA, T. ; PELLERANO, G. ; DIRCHWOLF, PAMELA M.; GOMES NETO, J.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2019 vol. 297 p. 124960 - 124960

0308-8146

Rice is the most consumed food worldwide, therefore its designation of origin (PDO) is very useful. Laserinduced breakdown spectroscopy (LIBS) is an interesting analytical technique for PDO certification, since itprovides fast multielemental analysis requiring minimal sample treatment. In this work LIBS spectral data fromrice analysis were evaluated for PDO certification of Argentine brown rice. Samples from two PDOs were analyzed by LIBS coupled to spark discharge. The selection of spectral data was accomplished by extreme gradientboosting (XGBoost), an algorithm currently used in machine learning, but rarely applied in chemical issues.Emission lines of C, Ca, Fe, Mg and Na were selected, and the best performance of classification were obtainedusing k-nearest neighbor (k-NN) algorithm. The developed method provided 84% of accuracy, 100% of sensitivity and 78% of specificity in classification of test samples. Furthermore, it is simple, clean and can be easilyapplied for rice certification