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Título : Fluorescence determination of cochineal in strawberry jam in the presence of carmoisine as a quencher by means of four-way PARAFAC decomposition
Autor : Rubio Martínez, Laura
Sanllorente Méndez, Silvia
Sarabia Peinador, Luis Antonio
Ortiz Fernández, Mª Cruz
Publicado en: Food Chemistry. 2019, V. 290, p. 178-186
Editorial : Elsevier
Fecha de publicación : ago-2019
Fecha de disponibilidad: sep-2020
ISSN : 0308-8146
DOI: 10.1016/j.foodchem.2019.03.113
Resumen : The determination of cochineal (E-120) in strawberry jam was carried out in the presence of carmoisine (E-122) using the four-way PARAFAC decomposition and excitation-emission fluorescence matrices. In the measured conditions, there was no fluorescence signal for carmoisine due to a strong quenching effect and this colorant also led to a decrease of the fluorescence signal of cochineal. The European Union has fixed a maximum residue level, MRL, for cochineal in jam (100 mg kg−1). Therefore, the addition of other food colorant (carmoisine) in the jam could lead to false compliant decisions. The four-way PARAFAC decomposition avoided false compliant decisions caused by the quenching effect. Cochineal was unequivocally identified. Detection capability (CCβ) was 0.72 mg L−1 for probabilities of false positive and false negative fixed at 0.05. Cochineal was detected in the jam (104.63 mg kg−1) above the MRL. This amount was compared with the one obtained using a HPLC/DAD method.
Palabras clave: Cochineal
Carmoisine
Excitation-emission fluorescence
Four-way PARAFAC decomposition
Quenching effect
Strawberry jam
Materia: Química analítica
Chemistry, Analytic
Licencia: https://creativecommons.org/licenses/by-nc-nd/4.0/
URI : http://hdl.handle.net/10259/5094
Versión del editor: https://doi.org/10.1016/j.foodchem.2019.03.113
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