| Literature DB >> 35498492 |
Zohreh Almasvandi1, Ali Vahidinia1, Ali Heshmati1, Mohammad Mahdi Zangeneh2,3, Hector C Goicoechea4, Ali R Jalalvand5.
Abstract
In this work, a novel and very interesting analytical methodology based on coupling of digital image processing and three-way calibration has been developed for determination of nitrite in food samples. Nitrite in contact with Griess reagent is able to produce a red-colored azo dye whose color intensity is correlated with nitrite concentration and here, a piece of Whatman filter paper impregnated with Griess reagent was used as the platform of the sensor and a SONY Xperia Z5 cell phone was used for image capturing from the sensor surface. To generate second-order data, the F-number of the camera's sensor was changed as an instrumental parameter. Two calibration models were constructed by unfolded partial least squares-residual bilinearization (U-PLS/RBL) and multiway-PLS/RBL (N-PLS/RBL) and then, their performance for prediction of nitrite concentration in test samples was evaluated and the results confirmed a good performance for U-PLS/RBL (REP = 3.25 ppm, RMSEP = 8.82 ppm, RMSEC = 4.62 ppm, Q 2 = 0.99, γ -1 = 0.05 and LOD = 0.1 ppm) which was better than that for N-PLS/RBL (REP = 13.98 ppm, RMSEP = 37.86 ppm, RMSEC = 6.46 ppm, Q 2 = 0.98, γ -1 = 0.07 and LOD = 0.15 ppm) in predicting concentration of nitrite in test samples which motivated us to choose it for the analysis of cabbage, carrot, lettuce, watermelon, onion, potato, kielbasa and sausage as real samples. This journal is © The Royal Society of Chemistry.Entities:
Year: 2020 PMID: 35498492 PMCID: PMC9051906 DOI: 10.1039/c9ra10918h
Source DB: PubMed Journal: RSC Adv ISSN: 2046-2069 Impact factor: 3.361
Scheme 1Schematic representation of the procedure developed in this work for the sensing of nitrite.
Nominal and predicted concentrations of nitrite in calibration and test sets by U-PLS/RBL and N-PLS/RBL
| Nominal concentrations (ppm) | Predicted concentrations (ppm) of the test set | ||
|---|---|---|---|
| Calibration set | Test set | U-PLS/RBL | N-PLS/RBL |
| 0.5 | 1.0 | 1.01 | 0.90 |
| 1.0 | 2.5 | 2.48 | 2.65 |
| 2.5 | 15.0 | 15.11 | 16.34 |
| 5.0 | 50.0 | 49.21 | 45.14 |
| 7.5 | 90.0 | 91.32 | 81.12 |
| 10.0 | 150.0 | 147.29 | 169.22 |
| 20.0 | 300.0 | 306.66 | 324.50 |
| 40.0 | 500.0 | 488.35 | 561.01 |
| 60.0 | 700.0 | 721.57 | 761.33 |
| 80.0 | 900.0 | 911.12 | 975.98 |
| 100.0 | — | — | — |
| 200.0 | — | — | — |
| 400.0 | — | — | — |
| 600.0 | — | — | — |
| 800.0 | — | — | — |
| 1000.0 | — | — | — |
| RMSEP (ppm) | — | 8.82 | 37.86 |
| REP (ppm) | — | 3.25 | 13.98 |
| RMSEC (ppm) | — | 4.62 | 646 |
|
| — | 0.99 | 0.98 |
|
| — | 0.05 | 0.07 |
| LOD (ppm) | — | 0.1 | 0.15 |
Fig. 1The images recorded for the samples of the calibration set: (a) 0.5, (b) 1.0, (c) 2.5, (d) 5.0, (e) 7.5, (f) 10, (g) 20, (h) 40, (i) 60, (j) 80, (k) 100, (l) 200, (m) 400, (n) 600, (o) 800 and (p) 1000 ppm nitrite.
Fig. 2The images recorded for the samples of the test set: (a) 1, (b) 2.5, (c) 15, (d) 50, (e) 90, (f) 150, (g) 300, (h) 500, (i) 700 and (j) 900 ppm nitrite.
Fig. 3Ellipses obtained by the EJCR method for the analysis of test samples by N-PLS/RBL (blue ellipse) and U-PLS/RBL (red ellipse). The black point shows the ideal point.
Determination of nitrite in real samples by U-PLS-RBL and reference method (HPLC)a
| Samples | Non-spiked samples | Spiked samples | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| U-PLS/RBL | Reference method | U-PLS/RBL | Reference method | |||||||||||
| Added | Found (% rec. | Added | Found (% rec.) | Added | Found (% rec.) | Added | Found (% rec.) | Added | Found (% rec.) | Added | Found (% rec.) | |||
| Cabbage | 0.2 | 0.18 | 500 | 521.11 (104) | 250 | 243.5 (97.4) | 50 | 50.4 (100.8) | 500 | 505.1 (101) | 250 | 248.4 (99.4) | 50 | 50 (100) |
| Carrot | N.D. | N.D. | 500 | 510 (101.9) | 200 | 189 (94.5) | 50 | 51 (101.9) | 500 | 502 (100.4) | 200 | 195 (97.5) | 50 | 50 (100) |
| Lettuce | 0.18 | 0.17 | 450 | 445.5 (99) | 300 | 308.1 (102.6) | 50 | 49.2 (98.4) | 450 | 452.4 (100.5) | 300 | 303.9 (101.3) | 50 | 49.6 (99.2) |
| Watermelon | N.D. | N.D. | 500 | 515.7 (103.1) | 200 | 188.6 (94.3) | 100 | 102 (102) | 500 | 496.6 (99.3) | 200 | 197 (98.5) | 100 | 96 (96) |
| Onion | 25 | 26.3 | 400 | 411.5 (102.8) | 250 | 255.9 (102.3) | 20 | 19.7 (98.5) | 400 | 411.5 (102.8) | 250 | 254.3 (101.7) | 20 | 20.5 (102.4) |
| Potato | 0.71 | 0.77 | 500 | 510 (102) | 100 | 106.6 (106.2) | 10 | 9.7 (97) | 500 | 488 (97.6) | 100 | 107.5 (107) | 10 | 10.1 (101) |
| Kielbasa (Andre) | 0.21 | 0.20 | 100 | 104.9 (104.7) | 10 | 9.9 (99) | — | — | 100 | 94 (94) | 10 | 10.2 (102) | — | — |
| Kielbasa (Armen) | 0.28 | 0.26 | 500 | 511.1 (102.2) | 50 | 49.5 (99) | — | — | 500 | 491 (98.2) | 50 | 50.3 (100.6) | — | — |
| Kielbasa (Sham Sham) | 12.5 | 12.3 | 500 | 493.6 (98.7) | 50 | 50.9 (101.8) | — | — | 500 | 491.1 (98.2) | 50 | 49.6 (99.2) | — | — |
| Kielbasa (Dalahoo) | 0.31 | 0.30 | 700 | 731.3 (104.3) | 500 | 481.2 (96.2) | — | — | 700 | 731.3 (104.2) | 500 | 504.3 (100.8) | — | — |
| Sausage (Andre) | 0.23 | 0.25 | 500 | 488.1 (97.6) | 100 | 106.3 (105.9) | — | — | 500 | 492.6 (98.5) | 100 | 97.7 (97.7) | — | — |
| Sausage (Armen) | N.D. | 0.09 | 100 | 96.5 (96.5) | 10 | 10.1 (101) | — | — | 100 | 93.1 (93.1) | 10 | 10.1 (101) | — | — |
| Sausage (Sham Sham) | 14.3 | 15.1 | 200 | 205.5 (102.7) | 100 | 93.2 (93.2) | — | — | 200 | 210.7 (105.1) | 100 | 106.6 (106.6) | — | — |
| Sausage (Silico) | 11.2 | 11.5 | 200 | 208 (103.8) | 20 | 19.7 (98.5) | — | — | 200 | 209.9 (104.7) | 20 | 20.2 (101) | — | — |
All the concentrations are in ppm.
Not detected.
Recovery.