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dc.contributor.authorRubio Martínez, Laura 
dc.contributor.authorSanllorente Méndez, Silvia 
dc.contributor.authorSarabia Peinador, Luis Antonio 
dc.contributor.authorOrtiz Fernández, Mª Cruz 
dc.date.accessioned2019-01-08T10:19:51Z
dc.date.issued2019-05
dc.identifier.issn0039-9140
dc.identifier.urihttp://hdl.handle.net/10259/5044
dc.description.abstractThe 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.en
dc.description.sponsorshipSpanish MINECO (AEI/FEDER, UE) through projects CTQ2014–53157-R and CTQ2017‐88894‐R and by Junta de Castilla y León through project BU012P17en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofTalanta. 2019, V. 196, p. 153-162en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCochineaen
dc.subjectErythrosineen
dc.subjectExcitation-emission fluorescenceen
dc.subjectPARAFACen
dc.subjectQuenching effecten
dc.subjectCherriesen
dc.subject.otherQuímica analíticaes
dc.subject.otherChemistry, Analyticen
dc.titleDetermination 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 decompositionen
dc.typeArtículoes
dc.typeinfo:eu-repo/semantics/article
dc.date.embargo2021-05-01
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.talanta.2018.12.046
dc.identifier.doi10.1016/j.talanta.2018.12.046
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/CTQ2014–53157-R
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/CTQ2017‐88894‐R
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU012P17
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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