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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/5044

    Título
    Determination of cochineal and erythrosine in cherries in syrup in the presence of quenching effect by means of excitation-emission fluorescence data and three-way PARAFAC decomposition
    Autor
    Rubio Martínez, LauraAutoridad UBU Orcid
    Sanllorente Méndez, SilviaAutoridad UBU Orcid
    Sarabia Peinador, Luis AntonioAutoridad UBU Orcid
    Ortiz Fernández, Mª CruzAutoridad UBU Orcid
    Publicado en
    Talanta. 2019, V. 196, p. 153-162
    Editorial
    Elsevier
    Fecha de publicación
    2019-05
    ISSN
    0039-9140
    DOI
    10.1016/j.talanta.2018.12.046
    Resumen
    The simultaneous determination of two food colorants (cochineal (E-120) and erythrosine (E-127)) was achieved by means of excitation-emission fluorescence matrices and three-way PARAFAC decomposition together with the use of a calibration set that contained binary mixtures of both analytes. In the measured conditions, the amount of cochineal present in the sample affected the fluorescence signal of erythrosine since cochineal caused a quenching effect in the fluorescence of the other food additive. However, the signal of cochineal was not affected by the presence of erythrosine. A calibration line for erythrosine was built for each different concentration level of cochineal. The slopes of these regressions were different depending on the amount of quencher, whereas the intercepts were statistically equal to 0 at a 95% confidence level. The quantification of erythrosine was possible using the regression “amount of cochineal” versus “the slope of the calibration line for erythrosine”. Using this procedure, the mean of the absolute values of the relative errors in prediction for mixtures of both colorants were 5.86% (n = 10) for cochineal and 4.17% (n = 10) for erythrosine. Both analytes were unequivocally identified by the correlation between the pure spectra and the PARAFAC excitation and emission spectral loadings. Pitted cherries in syrup were analyzed. Cochineal and erythrosine were detected in those cherries at a concentration of 185.05 mg kg−1 and 10.76 mg kg−1, respectively. These concentration values were statistically equal to the ones obtained with a HPLC/DAD method.
    Palabras clave
    Cochinea
    Erythrosine
    Excitation-emission fluorescence
    PARAFAC
    Quenching effect
    Cherries
    Materia
    Química analítica
    Chemistry, Analytic
    URI
    http://hdl.handle.net/10259/5044
    Versión del editor
    https://doi.org/10.1016/j.talanta.2018.12.046
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    • Artículos Q&C
    Attribution-NonCommercial-NoDerivatives 4.0 International
    Documento(s) sujeto(s) a una licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
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    Nombre:
    Rubio-talanta_2019.pdf
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    1.388Mb
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