Analysis of corn and sorghum flour mixtures using laser‐induced breakdown spectroscopy
BACKGROUND In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and feedstock for many industrial products and biofuels....
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Published in | Journal of the science of food and agriculture Vol. 101; no. 3; pp. 1076 - 1084 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Chichester, UK
John Wiley & Sons, Ltd
01.02.2021
John Wiley and Sons, Limited |
Subjects | |
Online Access | Get full text |
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Abstract | BACKGROUND
In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and feedstock for many industrial products and biofuels. Corn and sorghum can be utilized interchangeably in certain applications; one grain may be preferred over the other for several reasons. The determination of the composition corn and sorghum flour mixtures may be necessary for economic, regulatory, environmental, functional, or nutritional reasons.
RESULTS
Laser‐induced breakdown spectroscopy (LIBS) in combination with chemometrics, was used for the classification of flour samples based on the LIBS spectra of flour types and mixtures using partial least squares discriminant analysis (PLS‐DA) and the determination of the sorghum ratio in sorghum / corn flour mixture based on their elemental composition using partial least squares (PLS) regression. Laser‐induced breakdown spectroscopy with PLS‐DA successfully identified the samples as either pure corn, pure sorghum, or corn‐sorghum mixtures. Moreover, the addition of various levels of sorghum flour to mixtures of corn‐sorghum flour were used for PLS analysis. The coefficient of determination values of calibration and validation PLS models are 0.979 and 0.965, respectively. The limit of detection of the PLS models is 4.36%.
CONCLUSION
This study offers a rapid method for the determination of the sorghum level in corn‐sorghum flour mixtures and the classification of flour samples with high accuracy, a short analysis time, and no requirement for time‐consuming sample preparation procedures. © 2020 Society of Chemical Industry |
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AbstractList | BACKGROUNDIn a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and feedstock for many industrial products and biofuels. Corn and sorghum can be utilized interchangeably in certain applications; one grain may be preferred over the other for several reasons. The determination of the composition corn and sorghum flour mixtures may be necessary for economic, regulatory, environmental, functional, or nutritional reasons.RESULTSLaser‐induced breakdown spectroscopy (LIBS) in combination with chemometrics, was used for the classification of flour samples based on the LIBS spectra of flour types and mixtures using partial least squares discriminant analysis (PLS‐DA) and the determination of the sorghum ratio in sorghum / corn flour mixture based on their elemental composition using partial least squares (PLS) regression. Laser‐induced breakdown spectroscopy with PLS‐DA successfully identified the samples as either pure corn, pure sorghum, or corn‐sorghum mixtures. Moreover, the addition of various levels of sorghum flour to mixtures of corn‐sorghum flour were used for PLS analysis. The coefficient of determination values of calibration and validation PLS models are 0.979 and 0.965, respectively. The limit of detection of the PLS models is 4.36%.CONCLUSIONThis study offers a rapid method for the determination of the sorghum level in corn‐sorghum flour mixtures and the classification of flour samples with high accuracy, a short analysis time, and no requirement for time‐consuming sample preparation procedures. © 2020 Society of Chemical Industry In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and feedstock for many industrial products and biofuels. Corn and sorghum can be utilized interchangeably in certain applications; one grain may be preferred over the other for several reasons. The determination of the composition corn and sorghum flour mixtures may be necessary for economic, regulatory, environmental, functional, or nutritional reasons. Laser-induced breakdown spectroscopy (LIBS) in combination with chemometrics, was used for the classification of flour samples based on the LIBS spectra of flour types and mixtures using partial least squares discriminant analysis (PLS-DA) and the determination of the sorghum ratio in sorghum / corn flour mixture based on their elemental composition using partial least squares (PLS) regression. Laser-induced breakdown spectroscopy with PLS-DA successfully identified the samples as either pure corn, pure sorghum, or corn-sorghum mixtures. Moreover, the addition of various levels of sorghum flour to mixtures of corn-sorghum flour were used for PLS analysis. The coefficient of determination values of calibration and validation PLS models are 0.979 and 0.965, respectively. The limit of detection of the PLS models is 4.36%. This study offers a rapid method for the determination of the sorghum level in corn-sorghum flour mixtures and the classification of flour samples with high accuracy, a short analysis time, and no requirement for time-consuming sample preparation procedures. © 2020 Society of Chemical Industry. Abstract BACKGROUND In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and feedstock for many industrial products and biofuels. Corn and sorghum can be utilized interchangeably in certain applications; one grain may be preferred over the other for several reasons. The determination of the composition corn and sorghum flour mixtures may be necessary for economic, regulatory, environmental, functional, or nutritional reasons. RESULTS Laser‐induced breakdown spectroscopy (LIBS) in combination with chemometrics, was used for the classification of flour samples based on the LIBS spectra of flour types and mixtures using partial least squares discriminant analysis (PLS‐DA) and the determination of the sorghum ratio in sorghum / corn flour mixture based on their elemental composition using partial least squares (PLS) regression. Laser‐induced breakdown spectroscopy with PLS‐DA successfully identified the samples as either pure corn, pure sorghum, or corn‐sorghum mixtures. Moreover, the addition of various levels of sorghum flour to mixtures of corn‐sorghum flour were used for PLS analysis. The coefficient of determination values of calibration and validation PLS models are 0.979 and 0.965, respectively. The limit of detection of the PLS models is 4.36%. CONCLUSION This study offers a rapid method for the determination of the sorghum level in corn‐sorghum flour mixtures and the classification of flour samples with high accuracy, a short analysis time, and no requirement for time‐consuming sample preparation procedures. © 2020 Society of Chemical Industry BACKGROUND In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and feedstock for many industrial products and biofuels. Corn and sorghum can be utilized interchangeably in certain applications; one grain may be preferred over the other for several reasons. The determination of the composition corn and sorghum flour mixtures may be necessary for economic, regulatory, environmental, functional, or nutritional reasons. RESULTS Laser‐induced breakdown spectroscopy (LIBS) in combination with chemometrics, was used for the classification of flour samples based on the LIBS spectra of flour types and mixtures using partial least squares discriminant analysis (PLS‐DA) and the determination of the sorghum ratio in sorghum / corn flour mixture based on their elemental composition using partial least squares (PLS) regression. Laser‐induced breakdown spectroscopy with PLS‐DA successfully identified the samples as either pure corn, pure sorghum, or corn‐sorghum mixtures. Moreover, the addition of various levels of sorghum flour to mixtures of corn‐sorghum flour were used for PLS analysis. The coefficient of determination values of calibration and validation PLS models are 0.979 and 0.965, respectively. The limit of detection of the PLS models is 4.36%. CONCLUSION This study offers a rapid method for the determination of the sorghum level in corn‐sorghum flour mixtures and the classification of flour samples with high accuracy, a short analysis time, and no requirement for time‐consuming sample preparation procedures. © 2020 Society of Chemical Industry |
Author | Akın, Pervin A Boyacı, İsmail H Tilley, Michael Apaydın, Hakan Bean, Scott R Sezer, Banu Peiris, Kamaranga |
Author_xml | – sequence: 1 givenname: Pervin A surname: Akın fullname: Akın, Pervin A email: pervin.ariakin@tarimorman.gov.tr organization: Hacettepe University – sequence: 2 givenname: Banu surname: Sezer fullname: Sezer, Banu email: sezerrbanu@gmail.com.tr organization: Hacettepe University – sequence: 3 givenname: Scott R surname: Bean fullname: Bean, Scott R email: scott.bean@usda.gov organization: USDA‐ARS – sequence: 4 givenname: Kamaranga surname: Peiris fullname: Peiris, Kamaranga email: khsp@ksu.edu organization: Kansas State University – sequence: 5 givenname: Michael surname: Tilley fullname: Tilley, Michael email: michael.tilley@usda.gov organization: USDA‐ARS – sequence: 6 givenname: Hakan surname: Apaydın fullname: Apaydın, Hakan email: hakanapaydin@hitit.edu.tr organization: Hitit University Scientific Technique Application and Research Center – sequence: 7 givenname: İsmail H orcidid: 0000-0003-1333-060X surname: Boyacı fullname: Boyacı, İsmail H email: ihb@hacettepe.edu.tr organization: Hacettepe University |
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In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability,... In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their... Abstract BACKGROUND In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and... BACKGROUNDIn a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability,... |
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SubjectTerms | Adaptability Animal feed Biofuels Calibration Chemical composition Chemometrics Classification Climate change Composition Corn Cornflour Discriminant Analysis Environmental regulations Feeds Flour Flour - analysis Food Analysis - methods Food Contamination - analysis Grain Industrial products Laser induced breakdown spectroscopy Lasers Least squares LIBS Plant Preparations - chemistry PLS regression PLS‐DA Regression analysis Sample preparation Sorghum Sorghum - chemistry Spectroscopy Spectrum analysis Spectrum Analysis - instrumentation Spectrum Analysis - methods Zea mays - chemistry |
Title | Analysis of corn and sorghum flour mixtures using laser‐induced breakdown spectroscopy |
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