Mostrar el registro sencillo del ítem

dc.contributor.authorHeidarbeigi, Kobra
dc.contributor.authorMohtasebi, Seyed Saeid
dc.contributor.authorSerrano Diaz, Jessica
dc.contributor.authorMedina Plaza, Cristina
dc.contributor.authorGhasemi-Varnamkhasti, Mahdi
dc.contributor.authorAlonso, Gonzalo
dc.contributor.authorGarcia Rodriguez, Maria del Valle
dc.contributor.authorRafiee, Shahin
dc.contributor.authorRezaei, Karamatollah
dc.contributor.authorGarcía Hernández, Celia 
dc.contributor.authorSaja Sáez, José Antonio de
dc.contributor.authorRodríguez Méndez, María Luz 
dc.date.accessioned2016-11-25T09:38:52Z
dc.date.issued2016
dc.identifier.citationQuality Assurance and Safety of Crops & Foods, July 2016, vol. 8, n. 3, p. 359-368es
dc.identifier.issn1757-837Xes
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/21132
dc.descriptionProducción Científicaes
dc.description.abstractIn this study, a portable electronic tongue was developed and successfully used to distinguish and to discriminate quality of saffron samples. The proposed system consisted of an array of voltammetric sensors based on screen-printed electrodes (SPE), where the working electrodes were of different chemical natures (e.g. carbon, gold and modified carbon electrode). Moreover, the carbon electrodes were chemically modified by electrocatalytic copper phthalocyanine derivatives. The electrodes were immersed in saffron infusions to produce complex voltammetric curves that were characterised for each saffron sample. The electrochemical signals provided by the array showed good correlations with the data obtained from traditional chemical analysis, in particular with the kaempferol, a flavonol with antioxidant activity. The calibration model was optimised using more meaningful description of factors. Finally, discriminant analysis showed that the proposed e-tongue based on SPEs modified with phthalocyanine is useful for discrimination of saffron samples with different qualities. All of these results reveal that proposed e-tongue has a high potential for saffron quality control due to its very simple sample preparation and also its fast response.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherWageningen Academic Plubisherses
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccesses
dc.subjectElectronic tonguees
dc.subjectSaffrones
dc.subjectScreen printed electrodees
dc.subjectPrincipal component analysises
dc.titleFlavour characteristics of Spanish and Iranian saffron analysed by electronic tonguees
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holderWageningen Academic Plubisherses
dc.identifier.doi10.3920/QAS2015.0591es
dc.relation.publisherversionhttp://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0591es
dc.identifier.publicationfirstpage359es
dc.identifier.publicationissue3es
dc.identifier.publicationlastpage368es
dc.identifier.publicationtitleFlavour characteristics of Spanish and Iranian saffron analysed by electronic tonguees
dc.identifier.publicationvolume8es
dc.peerreviewedSIes
dc.description.embargo2036-01-01es
dc.description.lift2036-01-01
dc.description.projectUniversity of Tehranes
dc.description.projectIranian Ministry of Sciencees
dc.description.projectResearch and Technology and Spanish Ministry of Science and Innovationes
dc.description.projectMICCIN (Madrid)es
dc.description.projectMinisterio de Economía, Industria y Competitividad – FEDER (Grant CICYT AGL2012-33535)es
dc.description.projectJunta de Castilla y León (programa de apoyo a proyectos de investigación - Ref. VA-032U13)es
dc.description.projectUniversity of Valladolid (PIF-UVa)es


Ficheros en el ítem

Thumbnail

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem