Combinación de diferentes metodologías analíticas con herramientas quimiométricas para la caracterización y detección de fraudes en alimentos

Abstract

The combination of different analytical methodologies is addressed, including spectroscopic techniques, with multivariate multiway calibration methods, in order to increase the amount of information available for the analysis of complex samples while improving the quality of this information, enabling tackling current challenges to obtain high-quality regional raw materials and agricultural products. This project is framed within the agri-food sector. As food matrices, two types have been selected, representative of Extremadura, such as olive oil and plums. The aim is to respond to the need for analytical methods that provide solutions to the problems or issues that may arise in the different stages of the production and control of plant foods, so that these methods meet the requirements of reliability, sensitivity, speed, simplicity, and sustainability. To achieve this, mainly non-destructive spectroscopic techniques have been used, such as molecular fluorescence in 'front face' mode in liquid samples and through optical fiber in solid samples, as well as digital image processing, without the need for prior pre-treatment. The obtained data were combined with chemometric tools to carry out both the quantification of minor compounds and the detection of adulterations or the monitoring of the plum ripening process. Chromatographic separative techniques with ultra-efficient columns will also be used to obtain chromatograms to validate the results obtained.