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dc.contributor.authorValderrama, Patricia
dc.contributor.authorRodríguez-Fernández, Marta
dc.contributor.authorRevilla Martín, Isabel 
dc.contributor.authorHernández Jiménez, Miriam 
dc.contributor.authorMartínez Martín, Iván 
dc.contributor.authorVivar Quintana, Ana María 
dc.date.accessioned2024-11-11T09:06:02Z
dc.date.available2024-11-11T09:06:02Z
dc.date.issued2024-01-31
dc.identifier.citationRevilla, I., Hernández Jiménez, M., Martínez-Martín, I., Valderrama, P., Rodríguez-Fernández, M., & Vivar-Quintana, A. M. (2024). The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea. Foods (Basel, Switzerland), 13(3), 450. https://doi.org/10.3390/foods13030450es_ES
dc.identifier.urihttp://hdl.handle.net/10366/160573
dc.description.abstract[EN] The following study analyzed the potential of Near Infrared Spectroscopy (NIRS) to predict the metal composition (Al, Pb, As, Hg and Cu) of tea and for establishing discriminant models for pure teas (green, red, and black) and their different blends. A total of 322 samples of pure black, red, and green teas and binary blends were analyzed. The results showed that pure red teas had the highest content of As and Pb, green teas were the only ones containing Hg, and black teas showed higher levels of Cu. NIRS allowed to predict the content of Al, Pb, As, Hg, and Cu with ratio performance deviation values > 3 for all of them. Additionally, it was possible to discriminate pure samples from their respective blends with an accuracy of 98.3% in calibration and 92.3% in validation. However, when the samples were discriminated according to the percentage of blending (>95%, 95-85%, 85-75%, or 75-50% of pure tea) 100% of the samples of 10 out of 12 groups were correctly classified in calibration, but only the groups with a level of pure tea of >95% showed 100% of the samples as being correctly classified as to validation.EN
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.subjectNIRS (Near Infrared Spectroscopy)en
dc.subjectResidual Mean Square residualsen
dc.subjectBlack teaen
dc.subjectGreen teaen
dc.subjectRed teaen
dc.subjectEspectroscopía del infrarrojo cercanoes_ES
dc.subjectSuma residual de cuadradoses_ES
dc.subjectTé negroes_ES
dc.subjectTé verdees_ES
dc.subjectTé rojoes_ES
dc.titleThe Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Teaes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publishversionhttps://doi.org/10.3390/foods13030450es_ES
dc.subject.unesco2209.21 Espectroscopiaes_ES
dc.identifier.doi10.3390/foods13030450
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.journal.titleFoodsen
dc.volume.number13es_ES
dc.page.initial450es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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