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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.accessioned2019-05-20T10:55:06Z
dc.date.issued2019-08
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/5094
dc.description.abstractThe 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.en
dc.description.sponsorshipSpanish 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).en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofFood Chemistry. 2019, V. 290, p. 178-186en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCochinealen
dc.subjectCarmoisineen
dc.subjectExcitation-emission fluorescenceen
dc.subjectFour-way PARAFAC decompositionen
dc.subjectQuenching effecten
dc.subjectStrawberry jamen
dc.subject.otherQuímica analíticaes
dc.subject.otherChemistry, Analyticen
dc.titleFluorescence determination of cochineal in strawberry jam in the presence of carmoisine as a quencher by means of four-way PARAFAC decompositionen
dc.typeinfo:eu-repo/semantics/article
dc.date.embargo2020-09
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2019.03.113
dc.identifier.doi10.1016/j.foodchem.2019.03.113
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/CTQ2017‐88894-R
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU012P17
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersion


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