Articles
Assessment of adulteration of fruit juices by water dilution using NIR spectroscopy
Article number
1382_4
Pages
25 – 32
Language
English
Abstract
Food adulteration gains interest due to its negative effects on quality in terms of nutritional value and safety.
The main goal of this work was to evaluate the applicability of the near-infrared (NIR) spectroscopy on assessment of adulteration of four commercial fruit juices.
Samples were made of 100% juice of orange, orange with bits, cranberry and grapefruit.
Simulation of adulteration was carried out by water dilution.
NIR spectra were acquired in the range of 900-1700 nm.
Spectral readings were normalized with standard normal variates (SNV) technique.
Spectra information was used to perform linear discriminant analysis (LDA) for classification and partial least squares (PLS) regression for prediction of dilution level.
The results indicated that all LDA models achieved the correct classification rate of 100%. PLS models obtained determination coefficient above 0.90 for both calibration and prediction.
Near-infrared spectroscopy was found to be effective in evaluation of juice adulteration by water dilution.
The main goal of this work was to evaluate the applicability of the near-infrared (NIR) spectroscopy on assessment of adulteration of four commercial fruit juices.
Samples were made of 100% juice of orange, orange with bits, cranberry and grapefruit.
Simulation of adulteration was carried out by water dilution.
NIR spectra were acquired in the range of 900-1700 nm.
Spectral readings were normalized with standard normal variates (SNV) technique.
Spectra information was used to perform linear discriminant analysis (LDA) for classification and partial least squares (PLS) regression for prediction of dilution level.
The results indicated that all LDA models achieved the correct classification rate of 100%. PLS models obtained determination coefficient above 0.90 for both calibration and prediction.
Near-infrared spectroscopy was found to be effective in evaluation of juice adulteration by water dilution.
Authors
H.X. Mac, N.T.T. Ha, S.M. Dam, T.T. Pham, E. Yakdhane, L.P.L. Nguyen, L. Baranyai
Keywords
food adulteration, NIR, linear discriminant analysis, partial least squares regression
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