Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours. (1st April 2018)

• Record Type: Journal Article
• Authors: Markiewicz-Keszycka, Maria; Casado-Gavalda, Maria P.; Cama-Moncunill, Xavier; Cama-Moncunill, Raquel; Dixit, Yash; Cullen, Patrick J.; Sullivan, Carl
• Is Part Of: Food chemistry. Volume 244(2018)
• Page Start: 324
• Page End: 330
• Publication Date: 2018-04-01
• Subjects: LIBS -- Gluten free flour -- Ash content -- Mineral content; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.10.063
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Gluten free flours were analysed by laser-induced breakdown spectroscopy (LIBS). LIBS coupled with chemometric was used for classification and quantification purposes. The study revealed that LIBS is feasible for ash, potassium and magnesium analysis of flours. Brown rice and buckwheat flour were found to be a rich source of minerals. Abstract: Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification analysis PLSR models were developed; R 2 cal were 0.99 for magnesium and potassium and 0.97 for ash. The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours.