TY - JOUR
T1 - Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours
AU - Markiewicz-Keszycka, Maria
AU - Casado-Gavalda, Maria P.
AU - Cama-Moncunill, Xavier
AU - Cama-Moncunill, Raquel
AU - Dixit, Yash
AU - Cullen, Patrick J.
AU - Sullivan, Carl
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/4/1
Y1 - 2018/4/1
N2 - 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.
AB - 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.
KW - Ash content
KW - Gluten free flour
KW - LIBS
KW - Mineral content
UR - http://www.scopus.com/inward/record.url?scp=85031757209&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2017.10.063
DO - 10.1016/j.foodchem.2017.10.063
M3 - Article
SN - 0308-8146
VL - 244
SP - 324
EP - 330
JO - Food Chemistry
JF - Food Chemistry
ER -