Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS


Sezer B., Unuvar A., BOYACI İ. H. , Koksel H.

JOURNAL OF CEREAL SCIENCE, vol.104, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 104
  • Publication Date: 2022
  • Doi Number: 10.1016/j.jcs.2022.103435
  • Journal Name: JOURNAL OF CEREAL SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: Durum wheat flour, Pasta, LIBS, PLS-DA, PLS, PERFORMANCE LIQUID-CHROMATOGRAPHY, DURUM-WHEAT, ADULTERATION, BREAD, ASSAY, GRAIN, ASH
  • Hacettepe University Affiliated: Yes

Abstract

In this study the possibility of using laser-induced breakdown spectroscopy (LIBS) to discriminate durum and common wheat samples both in flour and pasta and determine the adulteration ratio was explored. For this purpose, 120 common and 119 durum wheat samples including different genotypes were collected from various regions of Anatolia. LIBS spectra were evaluated with partial least squares-discriminant analysis (PLS-DA) and PLS to identify the wheat type and adulteration ratios. In PLS-DA study, sensitivity and specificity of calibration and cross-validation were found as 1.000 and 0.990. The coefficients of determination and limits of detection for durum flour adulteration were found to be 0.999 and 0.52%, respectively. The study demonstrated that LIBS is a promising tool and has potential to become a rapid, reliable, environmental friendly and nondestructive analytical technique for identification and detection of wheat flour adulteration in pasta.