RT info:eu-repo/semantics/article
T1 Fluorescence determination of cochineal in strawberry jam in the presence of carmoisine as a quencher by means of four-way PARAFAC decomposition
A1 Rubio Martínez, Laura
A1 Sanllorente Méndez, Silvia
A1 Sarabia Peinador, Luis Antonio
A1 Ortiz Fernández, Mª Cruz
K1 Cochineal
K1 Carmoisine
K1 Excitation-emission fluorescence
K1 Four-way PARAFAC decomposition
K1 Quenching effect
K1 Strawberry jam
K1 Química analítica
K1 Chemistry, Analytic
AB 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.
PB Elsevier
SN 0308-8146
YR 2019
FD 2019-08
LK http://hdl.handle.net/10259/5094
UL http://hdl.handle.net/10259/5094
LA eng
NO Spanish MINECO (AEI/FEDER, UE) through project CTQ2017‐88894-R and by Junta de Castilla y León through project BU012P17 (all co‐financed with European FEDER funds).
DS Repositorio Institucional de la Universidad de Burgos
RD 23-nov-2024