RT info:eu-repo/semantics/article
T1 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
A1 Rubio Martínez, Laura
A1 Sanllorente Méndez, Silvia
A1 Sarabia Peinador, Luis Antonio
A1 Ortiz Fernández, Mª Cruz
K1 Cochinea
K1 Erythrosine
K1 Excitation-emission fluorescence
K1 PARAFAC
K1 Quenching effect
K1 Cherries
K1 Química analítica
K1 Chemistry, Analytic
AB 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.
PB Elsevier
SN 0039-9140
YR 2019
FD 2019-05
LK http://hdl.handle.net/10259/5044
UL http://hdl.handle.net/10259/5044
LA eng
NO Spanish MINECO (AEI/FEDER, UE) through projects CTQ2014–53157-R and CTQ2017‐88894‐R and by Junta de Castilla y León through project BU012P17
DS Repositorio Institucional de la Universidad de Burgos
RD 24-nov-2024