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Analysis of corn and sorghum flour mixtures using laser‐induced breakdown spectroscopy
Author(s) -
Akın Pervin A,
Sezer Banu,
Bean Scott R,
Peiris Kamaranga,
Tilley Michael,
Apaydın Hakan,
Boyacı İsmail H
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10717
Subject(s) - sorghum , partial least squares regression , laser induced breakdown spectroscopy , raw material , food science , chemometrics , wheat flour , coefficient of determination , chemistry , mathematics , agronomy , spectroscopy , chromatography , statistics , biology , physics , quantum mechanics , organic chemistry
BACKGROUND In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and feedstock for many industrial products and biofuels. Corn and sorghum can be utilized interchangeably in certain applications; one grain may be preferred over the other for several reasons. The determination of the composition corn and sorghum flour mixtures may be necessary for economic, regulatory, environmental, functional, or nutritional reasons. RESULTS Laser‐induced breakdown spectroscopy (LIBS) in combination with chemometrics, was used for the classification of flour samples based on the LIBS spectra of flour types and mixtures using partial least squares discriminant analysis (PLS‐DA) and the determination of the sorghum ratio in sorghum / corn flour mixture based on their elemental composition using partial least squares (PLS) regression. Laser‐induced breakdown spectroscopy with PLS‐DA successfully identified the samples as either pure corn, pure sorghum, or corn‐sorghum mixtures. Moreover, the addition of various levels of sorghum flour to mixtures of corn‐sorghum flour were used for PLS analysis. The coefficient of determination values of calibration and validation PLS models are 0.979 and 0.965, respectively. The limit of detection of the PLS models is 4.36%. CONCLUSION This study offers a rapid method for the determination of the sorghum level in corn‐sorghum flour mixtures and the classification of flour samples with high accuracy, a short analysis time, and no requirement for time‐consuming sample preparation procedures. © 2020 Society of Chemical Industry