Mostrar el registro sencillo del ítem

dc.contributor.authorMedina García, Miriam
dc.contributor.authorJiménez Carvelo, Ana María 
dc.contributor.authorBagur González, María Gracia 
dc.contributor.authorGonzález Casado, Antonio 
dc.date.accessioned2023-11-13T10:25:11Z
dc.date.available2023-11-13T10:25:11Z
dc.date.issued2023-10-18
dc.identifier.citationM Medina-García et al. Journal of the Science of Food and Agriculture/ Early View. [https://doi.org/10.1002/jsfa.13054]es_ES
dc.identifier.urihttps://hdl.handle.net/10481/85614
dc.descriptionThe authors are deeply grateful to the ‘Valencia’ PDO Manage- ment Body for providing the samples for this study. In addition, AMJC acknowledges the grant (RYC2021-031993-I) funded by MCIN/AEI/501100011033 and ‘European Union NextGeneration EU/PRTR’. Funding for open access charge: Universidad de Gra- nada / CBUA.es_ES
dc.description.abstractBACKGROUND: Tigernut is a typical foodstuff from a specific region of Valencia (Spain) called ‘L'Horta Nord’, where it is com- mercialized under a Protected Designation of Origin (PDO) as Chufa de Valencia (‘Valencia's tigernut’). PDO-recognized tiger- nuts present unique characteristics associated with their particular production region. Increasing demand and the associated expansion of its cultivation area has made necessary an exhaustive quality control to check the geographical origin and quality seal. RESULTS: In this work, a new multivariate analytical method capable of authenticating the PDO quality seal of tigernut samples was developed. Tigernut fat fraction was extracted under optimal conditions, applying the methodology of design of experi- ments. The analytical method combined fingerprinting methodology and chemometric tools to observe the natural grouping of samples using the exploratory analysis method and to develop classification models (partial least squares–discriminatory analysis; PLS-DA) to discriminate between two sample categories: (i) PDO tigernuts; and (ii) NON-PDO tigernuts. CONCLUSION: The built PLS-DA model demonstrated 100% accuracy, high sensitivity and specificity, revealing that the tigernut fat fraction can be applied to authenticate the PDO quality seal.es_ES
dc.description.sponsorshipGrant (RYC2021-031993-I) funded by MCIN/AEI/501100011033 and ‘European Union NextGeneration EU/PRTR’es_ES
dc.description.sponsorshipFunding for open access charge: Universidad de Granada / CBUAes_ES
dc.language.isoenges_ES
dc.publisherWileyes_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectTigernutses_ES
dc.subjectFood fraudes_ES
dc.subjectChemometricses_ES
dc.subjectFingerprintinges_ES
dc.subjectChromatographyes_ES
dc.titleInnovative non-targeted liquid chromatography fingerprinting approach for authenticating tigernuts under Protected Designation of Origin quality seales_ES
dc.typejournal articlees_ES
dc.rights.accessRightsopen accesses_ES
dc.identifier.doi10.1002/jsfa.13054
dc.type.hasVersionVoRes_ES


Ficheros en el ítem

[PDF]

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem

Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Excepto si se señala otra cosa, la licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 Internacional