2026-07-12T05:07:38Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/50942021-11-10T09:38:26Zcom_10259_4249com_10259_5086com_10259_2604col_10259_4250

Rubio Martínez, Laura Sanllorente Méndez, Silvia Sarabia Peinador, Luis Antonio Ortiz Fernández, Mª Cruz 2019-05-20T10:55:06Z 2019-08 0308-8146 http://hdl.handle.net/10259/5094 10.1016/j.foodchem.2019.03.113 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. eng http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 International Cochineal Carmoisine Excitation-emission fluorescence Four-way PARAFAC decomposition Quenching effect Strawberry jam Fluorescence determination of cochineal in strawberry jam in the presence of carmoisine as a quencher by means of four-way PARAFAC decomposition info:eu-repo/semantics/article