Prospective exploration of hazelnut’s unsaponifiable fraction for geographical and varietal authentication: A comparative study of advanced fingerprinting and untargeted profiling techniques
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Autor/a
Torres-Cobos, B.
Quintanilla-Casas, B.
Guardiola, F.
Vichi, S.
Tres, A.
Fecha de publicación
2024-01-04ISSN
0308-8146
Resumen
This study compares two data processing techniques (fingerprinting and untargeted profiling) to authenticate
hazelnut cultivar and provenance based on its unsaponifiable fraction by GC–MS. PLS-DA classification models
were developed on a selected sample set (n = 176). As test cases, cultivar models were developed for “Tonda di
Giffoni” vs other cultivars, whereas provenance models were developed for three origins (Chile, Italy or Spain).
Both fingerprinting and untargeted profiling successfully classified hazelnuts by cultivar or provenance,
revealing the potential of the unsaponifiable fraction. External validation provided over 90 % correct classification, with fingerprinting slightly outperforming. Analysing PLS-DA models’ regression coefficients and
tentatively identifying compounds corresponding to highly relevant variables showed consistent agreement in
key discriminant compounds across both approaches. However, fingerprinting in selected ion mode extracted
slightly more information from chromatographic data, including minor discriminant species. Conversely,
untargeted profiling acquired in full scan mode, provided pure spectra, facilitating chemical interpretability.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
12
Publicado por
Elsevier
Publicado en
Food Chemistry
Citación
Torres-Cobos, Berta, Beatriz Quintanilla‐Casas, M. Rovira, Agustí Romero, Francesc Guardiola, Stefania Vichi, and Alba Tres. 2024.“Prospective Exploration of Hazelnut’s Unsaponifiable Fraction for Geographical and Varietal Authentication: A Comparative Study of Advanced Fingerprinting and Untargeted Profiling Techniques.” Food Chemistry 441: 138294. doi:10.1016/j.foodchem.2023.138294.
Número del acuerdo de la subvención
MICIU/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I y Programa Estatal de I+D+I orientada a los retos de la sociedad/PID2020-117701RB-I00/ES/Desarrollo de herramientas de detección de fraudes en frutos secos españoles con alto riesgo de falsificación/TRACENUTS
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2017-23601/ES/ /
MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/CEX2021-001234-M/ES/ /
FEDER/ / /EU/ /
Program
Fructicultura
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