Chromatographic Fingerprinting and Food Identity/Quality: Potentials and Challenges
Identificadores
URI: http://hdl.handle.net/10481/73237Metadata
Show full item recordAuthor
Cuadros Rodríguez, Luis; Ortega Gavilán, Fidel; Martín Torres, Sandra; Arroyo Cerezo, Alejandra; Jiménez Carvelo, Ana MaríaEditorial
American Chemical Society
Materia
Chromatography food authentication Chemometrics and data mining Non-targeted analytical methods
Date
2021-11-23Referencia bibliográfica
Cuadros-Rodríguez, L., Ortega-Gavilán, F., Martín-Torres, S., Arroyo-Cerezo, A., & Jiménez-Carvelo, A. M. (2021). Chromatographic Fingerprinting and Food Identity/Quality: Potentials and Challenges. Journal of Agricultural and Food Chemistry, 69(48), 14428-14434.
Sponsorship
Biblioteca de la Universidad de Granada; Partially supported by the European Agricultural Fund for Rural Development (EAFRD); European Innovation Partnership for Agricultural Productivity and Sustainability (EIP-AGRI); Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible (Department of Agriculture, Livestock, Fisheries and Sustainable Development); Regional Government of Andalusia, Spain, for the funding of the Operational Group project “PLAHUD” (GOPO-JA-20-0010)Abstract
Chromatograms are a valuable source of information about the chemical composition of the food being analyzed. Sometimes, this information is not explicit and appears in a hidden or not obvious way. Thus, the use of chemometric tools and datamining methods to extract it is required. The fingerprint provided by a chromatogram offers the possibility to perform both identity and quality testing of foodstuffs. This perspective is aimed at providing an updated opinion of chromatographic fingerprinting methodology in the field of food authentication. Furthermore, the limitations, its absence in official analytical methods, and the future directions of this methodology are discussed.