Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
3.3 HEALTH SCIENCES, 1.4 CHEMICAL SCIENCES
Abstract
Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification analysis PLSR models were developed; R2cal were 0.99 for magnesium and potassium and 0.97 for ash. The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours.
DOI
https://doi.org/10.1016/j.foodchem.2017.10.063
Recommended Citation
Maria Markiewicz-Keszycka, Maria P. Casado-Gavalda, Xavier Cama-Moncunill, Raquel Cama-Moncunill, Yash Dixit, Patrick J. Cullen, Carl Sullivan, Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours, Food Chemistry, Volume 244, 2018, Pages 324-330, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2017.10.063.