Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics
Near-infrared spectroscopy (NIRS) presents great potential in the identification of food adulteration due to its advantages of nondestructive, simple, and easy to operate. In this paper, a method based on NIRS and chemometrics was proposed to predict the content of common buckwheat (Fagopyrum escule...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123001417 |
| _version_ | 1797394852908892160 |
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| author | Yinghui Chai Yue Yu Hui Zhu Zhanming Li Hao Dong Hongshun Yang |
| author_facet | Yinghui Chai Yue Yu Hui Zhu Zhanming Li Hao Dong Hongshun Yang |
| author_sort | Yinghui Chai |
| collection | DOAJ |
| description | Near-infrared spectroscopy (NIRS) presents great potential in the identification of food adulteration due to its advantages of nondestructive, simple, and easy to operate. In this paper, a method based on NIRS and chemometrics was proposed to predict the content of common buckwheat (Fagopyrum esculentum Moench) flour in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour. Partial least squares regression (PLSR) and support vector regression (SVR) models were used to analyze the spectrum data of adulterated samples and predict the adulteration level. Various preprocessing methods, parameter-optimization methods, and competitive adaptive reweighted sampling (CARS) wavelength-selection methods were used to optimize the model prediction accuracy. The results of PLSR and SVR modeling for predicting of Tartary buckwheat adulteration content were satisfactory, and the correlation coefficients of the optimum identification models were above 0.99. In conclusion, the combinations of NIRS and chemometrics indicated excellent predictive performance and applicability to analyze the adulteration of common buckwheat flour in Tartary buckwheat flour. This work provides a promising method to identify the adulteration of Tartary buckwheat flour and results obtained can give theoretical and data support for adulteration identification of agro-products. |
| first_indexed | 2024-03-09T00:25:47Z |
| format | Article |
| id | doaj.art-e5b32bebbef14a61895ee75f5ea71d54 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-09T00:25:47Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-e5b32bebbef14a61895ee75f5ea71d542023-12-12T04:36:00ZengElsevierCurrent Research in Food Science2665-92712023-01-017100573Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometricsYinghui Chai0Yue Yu1Hui Zhu2Zhanming Li3Hao Dong4Hongshun Yang5School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, ChinaSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, China; Corresponding author.School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, ChinaSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, China; Liyang Tianmu Lake Agricultural Development Co., Ltd., Liyang, 213333, China; Corresponding author. School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, China.College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, ChinaShaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Zhejiang, 312000, ChinaNear-infrared spectroscopy (NIRS) presents great potential in the identification of food adulteration due to its advantages of nondestructive, simple, and easy to operate. In this paper, a method based on NIRS and chemometrics was proposed to predict the content of common buckwheat (Fagopyrum esculentum Moench) flour in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour. Partial least squares regression (PLSR) and support vector regression (SVR) models were used to analyze the spectrum data of adulterated samples and predict the adulteration level. Various preprocessing methods, parameter-optimization methods, and competitive adaptive reweighted sampling (CARS) wavelength-selection methods were used to optimize the model prediction accuracy. The results of PLSR and SVR modeling for predicting of Tartary buckwheat adulteration content were satisfactory, and the correlation coefficients of the optimum identification models were above 0.99. In conclusion, the combinations of NIRS and chemometrics indicated excellent predictive performance and applicability to analyze the adulteration of common buckwheat flour in Tartary buckwheat flour. This work provides a promising method to identify the adulteration of Tartary buckwheat flour and results obtained can give theoretical and data support for adulteration identification of agro-products.http://www.sciencedirect.com/science/article/pii/S2665927123001417Tartary buckwheatNear-infrared spectroscopyAdulterationFeature wavelengthsPreprocessing |
| spellingShingle | Yinghui Chai Yue Yu Hui Zhu Zhanming Li Hao Dong Hongshun Yang Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics Current Research in Food Science Tartary buckwheat Near-infrared spectroscopy Adulteration Feature wavelengths Preprocessing |
| title | Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics |
| title_full | Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics |
| title_fullStr | Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics |
| title_full_unstemmed | Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics |
| title_short | Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics |
| title_sort | identification of common buckwheat fagopyrum esculentum moench adulterated in tartary buckwheat fagopyrum tataricum l gaertn flour based on near infrared spectroscopy and chemometrics |
| topic | Tartary buckwheat Near-infrared spectroscopy Adulteration Feature wavelengths Preprocessing |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123001417 |
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