Brenda V. Canizo , Ana Laura Diedrichs , Emiliano F. Fiorentini , Lucila Brusa , Mirna Sigrist , Juan M. Juricich , Roberto G. Pellerano , Rodolfo G. Wuilloud
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Intra-regional classification and quality evaluation of honey from Mendoza (Argentina) based on multi-elemental analysis and chemometrics
Multi-elemental analysis of honey samples from Mendoza (Argentina) was performed with the aim of developing a reliable method for tracing honey provenance. The concentrations of twenty-six elements (Li, Na, Mg, Al, Ca, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Mo, Pd, Ag, Cd, Sn, Sb, Hg and Pb) were determined by inductively coupled plasma mass spectrometry (ICP-MS), considering the most abundant isotopes. Subsequently, a comparative machine learning approach for classification and for variable selection was applied to evaluate the possibility of using them as relevant markers to predict the region where honey was produced. Our results clearly demonstrate the potential of decision tree classifiers, such as Random Forest (RF), C5.0, recursive partitioning (rpart) and conditional inference tree (ctree), as simple and agile chemometric tools for honey origin identification. Moreover, the variable selection tools reduced the elemental data matrix to only six elements (Co, Sr, Zn, Na, Rb and Li) which were identified as the most important for predicting honey origin.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.