2024-03-29T14:39:32Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/211322021-06-23T11:51:53Zcom_10324_1186com_10324_931com_10324_894col_10324_1404
Flavour characteristics of Spanish and Iranian saffron analysed by electronic tongue
Heidarbeigi, Kobra
Mohtasebi, Seyed Saeid
Serrano Diaz, Jessica
Medina Plaza, Cristina
Ghasemi-Varnamkhasti, Mahdi
Alonso, Gonzalo
Garcia Rodriguez, Maria del Valle
Rafiee, Shahin
Rezaei, Karamatollah
García Hernández, Celia
Saja Sáez, José Antonio de
Rodríguez Méndez, María Luz
Electronic tongue
Saffron
Screen printed electrode
Principal component analysis
Producción Científica
In 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.
2036-01-01
2036-01-01
University of Tehran
Iranian Ministry of Science
Research and Technology and Spanish Ministry of Science and Innovation
MICCIN (Madrid)
Ministerio de Economía, Industria y Competitividad – FEDER (Grant CICYT AGL2012-33535)
Junta de Castilla y León (programa de apoyo a proyectos de investigación - Ref. VA-032U13)
University of Valladolid (PIF-UVa)
2016-11-25T09:38:52Z
2016
2036-01-01
info:eu-repo/semantics/article
Quality Assurance and Safety of Crops & Foods, July 2016, vol. 8, n. 3, p. 359-368
1757-837X
http://uvadoc.uva.es/handle/10324/21132
10.3920/QAS2015.0591
359
3
368
Flavour characteristics of Spanish and Iranian saffron analysed by electronic tongue
8
eng
http://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0591
info:eu-repo/semantics/embargoedAccess
Wageningen Academic Plubishers
application/pdf
Wageningen Academic Plubishers
https://uvadoc.uva.es/bitstream/10324/21132/3/2016_roofs%20AzafranKobra_Quality%20assurance%20crops.pdf.jpg
Hispana
TEXT
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UVaDOC. Repositorio Documental de la Universidad de Valladolid
http://uvadoc.uva.es/handle/10324/21132