The phytochemical components of walnuts and their application for geographical origin based on chemical markers

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2022-09-02 DOI:10.1093/fqsafe/fyac052

Runhong Mo, Yuewen Zheng, Z. Ni, Danyu Shen, Yihua Liu

引用次数: 1

Abstract

Place of origin has an important influence on walnut quality and commercial value, which results in the requirement of rapid geographical traceability method. Thus, a method for geographical origin identification of walnuts on the basis of nutritional quality of walnut from China was conducted. The concentrations of 43 phytochemical components were analyzed in walnut samples from five different walnut-producing regions of China. Based on 14 chemical markers selected by the Random Forest method from these phytochemical components, a new discriminant model for geographical origin was built, with the corresponding correct classification rate of 99.3%. In addition, the quantitative quality differences of walnuts from five regions were analyzed, with the values of 0.17-1.43. Moreover, the top three chemical markers for the geographical origin discriminant analysis were Mo, V and stearic acid, with the contribution rates of 26.8%, 18.9% and 10.9%. This study provides a potentially viable method for application in the food authentication.

查看原文本刊更多论文

核桃的植物化学成分及其基于化学标记的地理起源应用

产地对核桃的质量和商业价值有着重要影响，这就要求采用快速的地理溯源方法。因此，以我国核桃的营养品质为基础，提出了一种核桃地理产地鉴定方法。对中国五个不同核桃产区的核桃样品中43种植物化学成分的含量进行了分析。基于随机森林法从这些植物化学成分中筛选出的14个化学标记，建立了一个新的地理来源判别模型，其正确分类率为99.3%。此外，还分析了五个地区核桃的数量质量差异，其值为0.17-1.43。此外，地理来源判别分析的前三个化学标记是Mo、V和硬脂酸，贡献率分别为26.8%、18.9%和10.9%。本研究为食品认证提供了一种潜在的可行方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.