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

•Trace element fingerprints measured by ICP-MS were used for cereal bar discrimination.•Multielemental data were evaluated through PCA, CART, and LDA algorithms.•LDA model achieved the best classification performance with a success rate of 92%.•The proposed method contributed for certifying the auth...

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Bibliographic Details
Published in:Food Chemistry: X 2023-06, Vol.18, p.100744-100744, Article 100744
Main Authors: Pérez-Rodríguez, Michael, Jazmin Hidalgo, Melisa, Mendoza, Alberto, González, Lucy T., Longoria Rodríguez, Francisco, Casimiro Goicoechea, Héctor, Gerardo Pellerano, Roberto
Format: Article
Language:English
Subjects:
Authentication
Cereal bars
Fingerprinting
ICP-MS
LDA
Trace elements
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Summary:•Trace element fingerprints measured by ICP-MS were used for cereal bar discrimination.•Multielemental data were evaluated through PCA, CART, and LDA algorithms.•LDA model achieved the best classification performance with a success rate of 92%.•The proposed method contributed for certifying the authenticity of cereal bars. 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.
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2023.100744