List of Articles Chemometrics

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  1 - Review on mycotoxins determination by infrared spectroscopy and chemometrics in Food stuff
  Rouhollah Karami-Osboo Mohamd hoseein Shojaee Hassan Yazdanpanah
  Mycotoxins are toxic secondary fungi metabolites and grow in most parts of the world and a variety of agricultural products, including dried fruits and cereals, and the toxic metabolites of fungi (mycotoxins) are responsible for many non-communicable diseases in humans More

  Mycotoxins are toxic secondary fungi metabolites and grow in most parts of the world and a variety of agricultural products, including dried fruits and cereals, and the toxic metabolites of fungi (mycotoxins) are responsible for many non-communicable diseases in humans and livestock communities. Many methods for measuring toxins in the food chain have been introduced; thin-layer chromatography (TLC), methods based on gas chromatography (GC), high-performance liquid chromatography (HPLC), mass spectrometry liquid chromatography (LC-MS) have been used for mycotoxins determination, these methods are widely used, but they are expensive, time consumable and besides, the original sample will destroy. Therefore, it is very important to identify mycotoxins in food products, by cheap, simple, fast, and non-destructive alternative methods that can even be used in the field. Infrared spectroscopy has been used in quality control of the food industry as a fast and non-destructive method. The potential of the infrared spectroscopy technique has been investigated for the analysis of Fusariotoxins, Aflatoxins, Ochratoxin A, patulin, etc. Due to the various reports of contamination of agriculture products with mycotoxins in Iran, this article review recent studies on the application of infrared spectroscopy and the measurement of the mycotoxins. Manuscript profile
• Open Access Article
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  2 - Authentication and identification of food adulterants based on fingerprinting techniques and chemometric tools (Review Article)
  E. Sarlaki M. Aboonajmi
  10.30495/jfh.2019.669289
  Authentication is an important issue in quality control, hygiene, and safety of food products. Detection and identification of food adulterants require the development of novel and effective analytical methods for verification of composition, quality and authenticity to More

  Authentication is an important issue in quality control, hygiene, and safety of food products. Detection and identification of food adulterants require the development of novel and effective analytical methods for verification of composition, quality and authenticity to ensure food safety and consumer satisfaction. Fingerprinting techniques involve chromatographic fingerprinting, electrophoretic fingerprinting, spectroscopic fingerprinting, and electronic sensor fingerprinting. Liquid chromatography (LC), gas chromatography (GC), near-infrared (NIR) spectroscopy, mid-infrared (MIR) spectroscopy, Raman spectroscopy, hyperspectral imaging (HSI) and nuclear magnetic resonance spectroscopy (NMR) are already common techniques and they will utilize to food fraud prevention. NIR, MIR and Raman spectroscopic techniques, as well as sensor-based fingerprinting (E-Nose, E-Tongue and E-Eye), have the great advantage of providing fast, high throughput, and non-destructive analyses with limited costs. Food fingerprinting combined with chemometric techniques represents a valuable tool for fraud detection and control of food products. This review paper details the fingerprinting techniques applied in the detection and identification of adulteration to obtain food fingerprints, emphasizing the advantages and drawbacks of each technique, as well as review and discuss the reported studies in which these techniques have been applied in the area of food authentication. Manuscript profile