Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient

This paper introduces a method for determining the authenticity of commercial cereal bars based on trace element fingerprints. In this regard, 120 cereal bars were prepared using microwave-assisted acid digestion and the concentrations of Al, Ba, Bi, Cd, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb, Rb, Se, S...

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Detalles Bibliográficos
Autores principales: Pérez Rodríguez, Michael, Hidalgo, Melisa Jazmin, Mendoza, Alberto, González, Lucy T., Longoria Rodríguez, Francisco, Goicoechea, Héctor Casimiro, Pellerano, Roberto Gerardo
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2025
Materias:
Cereal bars
Trace elements
Fingerprinting
ICP-MS
Authentication
LDA
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/59136
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
Descripción
Sumario:This paper introduces a method for determining the authenticity of commercial cereal bars based on trace element fingerprints. In this regard, 120 cereal bars were prepared using microwave-assisted acid digestion and the concentrations of Al, Ba, Bi, Cd, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, V, and Zn were later measured by ICP-MS. Results confirmed the suitability of the analyzed samples for human consumption. Multielemental data underwent autoscaling preprocessing for then applying PCA, CART, and LDA to input data set. LDA model accomplished the highest classification modeling performance with a success rate of 92%, making it the suitable model for reliable cereal bar prediction. The proposed method demonstrates the potential of trace element fingerprints in distinguishing cereal bar samples according to their type (conventional and gluten-free) and principal ingredient (fruit, yogurt, chocolate), thereby contributing to global efforts for food authentication.

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