Chemometric approach to evaluate trace metal concentrations in some spices and herbs

► Trace metallic analyte concentrations in herbs and spices. ► Determination of trace elements using both ICP-OES and ICP-MS. ► The chemometric evaluation techniques of PCA, LDA and CA. ► Classification of herbs and spices using chemometric techniques. Herbs (mint, thyme and rosemary) and spices (bl...

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Published inFood chemistry Vol. 130; no. 1; pp. 196 - 202
Main Authors Karadaş, Cennet, Kara, Derya
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.01.2012
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Summary:► Trace metallic analyte concentrations in herbs and spices. ► Determination of trace elements using both ICP-OES and ICP-MS. ► The chemometric evaluation techniques of PCA, LDA and CA. ► Classification of herbs and spices using chemometric techniques. Herbs (mint, thyme and rosemary) and spices (black pepper, chili pepper, cinnamon, cumin, sweet red pepper and turmeric) were analysed using atomic spectrometry and then subjected to chemometric evaluation in an attempt to classify them using their trace metallic analyte concentrations (As, Ba, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Sr and Zn). Trace metals in acid digests of these materials were determined using both inductively coupled plasma-atomic emission spectrometry and inductively coupled plasma-mass spectrometry. The chemometric techniques of principal component analysis (PCA), linear discriminant analysis (LDA) and cluster analysis (CA) were used for the classification studies. These herbs and spices were classified into five groups by PCA and CA. When the results of these techniques were compared with those from LDA, it was found that all group members determined by PCA and CA are in the predicted group that 100.0% of original grouped cases correctly classified by LDA.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2011.07.006
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.07.006