Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric Tools
Green banana flour has been gaining prominence as a functional food due to its high nutritional value and health benefits. However, its increasing commercialization has also raised concerns about adulteration, which can compromise both product quality and consumer confidence. In this study, we propo...
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MDPI AG
2025-04-01
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| Online Access: | https://www.mdpi.com/2227-9040/13/4/153 |
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| author | Silvio Luiz Fernandes Júnior Paula Mothé Gonçalves Diego Barros Batista Aderval S. Luna Fernanda Nunes Ferreira Licarion Pinto Jefferson Santos de Gois |
| author_facet | Silvio Luiz Fernandes Júnior Paula Mothé Gonçalves Diego Barros Batista Aderval S. Luna Fernanda Nunes Ferreira Licarion Pinto Jefferson Santos de Gois |
| author_sort | Silvio Luiz Fernandes Júnior |
| collection | DOAJ |
| description | Green banana flour has been gaining prominence as a functional food due to its high nutritional value and health benefits. However, its increasing commercialization has also raised concerns about adulteration, which can compromise both product quality and consumer confidence. In this study, we propose a simple method to detect adulteration in banana flour using ICP-OES combined with chemometric tools. A total of 73 samples, including authentic and adulterated flours, were analyzed for their mineral composition (B, Ca, Cu, Fe, Mn, P, K, Mg, and Na). The limit of detection was determined for all analytes, being 0.005 µg g<sup>−1</sup> (Ca), 0.007 µg g<sup>−1</sup> (K), 0.02 µg g<sup>−1</sup> (Mg), 0.04 µg g<sup>−1</sup> (Na), 0.001 µg g<sup>−1</sup> (P), 3 µg g<sup>−1</sup> (B), 1.4 µg g<sup>−1</sup> (Cu), 0.4 µg g<sup>−1</sup> (Fe), and 3 µg g<sup>−1</sup> (Mn). Applying chemometric techniques, such as Principal Component Analysis, Linear Discriminant Analysis, and Partial Least Squares Discriminant Analysis, allowed us to distinguish the authentic samples from the adulterated ones clearly. With the help of chemometric tools, it was found that K is a key marker to identify adulteration. The applied techniques demonstrated high precision in detecting adulterations and providing a confidence limit to identify banana flour fraud, proving to be a promising tool for ensuring the authenticity of green banana flour. |
| format | Article |
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| institution | DOAJ |
| issn | 2227-9040 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Chemosensors |
| spelling | doaj-art-7fb07c4542b04ecba4fd32d928680ee92025-08-20T03:14:27ZengMDPI AGChemosensors2227-90402025-04-0113415310.3390/chemosensors13040153Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric ToolsSilvio Luiz Fernandes Júnior0Paula Mothé Gonçalves1Diego Barros Batista2Aderval S. Luna3Fernanda Nunes Ferreira4Licarion Pinto5Jefferson Santos de Gois6Graduate Program in Chemical Engineering, Rio de Janeiro State University, Rua São Francisco Xavier 524, Rio de Janeiro 20550-013, BrazilDepartment of Analytical Chemistry, Rio de Janeiro State University, Rua São Francisco Xavier 524, Rio de Janeiro 20550-013, BrazilDepartment of Analytical Chemistry, Rio de Janeiro State University, Rua São Francisco Xavier 524, Rio de Janeiro 20550-013, BrazilGraduate Program in Chemical Engineering, Rio de Janeiro State University, Rua São Francisco Xavier 524, Rio de Janeiro 20550-013, BrazilDepartment of Analytical Chemistry, Rio de Janeiro State University, Rua São Francisco Xavier 524, Rio de Janeiro 20550-013, BrazilGraduate Program in Chemical Engineering, Rio de Janeiro State University, Rua São Francisco Xavier 524, Rio de Janeiro 20550-013, BrazilGraduate Program in Chemical Engineering, Rio de Janeiro State University, Rua São Francisco Xavier 524, Rio de Janeiro 20550-013, BrazilGreen banana flour has been gaining prominence as a functional food due to its high nutritional value and health benefits. However, its increasing commercialization has also raised concerns about adulteration, which can compromise both product quality and consumer confidence. In this study, we propose a simple method to detect adulteration in banana flour using ICP-OES combined with chemometric tools. A total of 73 samples, including authentic and adulterated flours, were analyzed for their mineral composition (B, Ca, Cu, Fe, Mn, P, K, Mg, and Na). The limit of detection was determined for all analytes, being 0.005 µg g<sup>−1</sup> (Ca), 0.007 µg g<sup>−1</sup> (K), 0.02 µg g<sup>−1</sup> (Mg), 0.04 µg g<sup>−1</sup> (Na), 0.001 µg g<sup>−1</sup> (P), 3 µg g<sup>−1</sup> (B), 1.4 µg g<sup>−1</sup> (Cu), 0.4 µg g<sup>−1</sup> (Fe), and 3 µg g<sup>−1</sup> (Mn). Applying chemometric techniques, such as Principal Component Analysis, Linear Discriminant Analysis, and Partial Least Squares Discriminant Analysis, allowed us to distinguish the authentic samples from the adulterated ones clearly. With the help of chemometric tools, it was found that K is a key marker to identify adulteration. The applied techniques demonstrated high precision in detecting adulterations and providing a confidence limit to identify banana flour fraud, proving to be a promising tool for ensuring the authenticity of green banana flour.https://www.mdpi.com/2227-9040/13/4/153green banana flouradulterationchemometric analysiselemental profilingfood fraudquality control |
| spellingShingle | Silvio Luiz Fernandes Júnior Paula Mothé Gonçalves Diego Barros Batista Aderval S. Luna Fernanda Nunes Ferreira Licarion Pinto Jefferson Santos de Gois Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric Tools Chemosensors green banana flour adulteration chemometric analysis elemental profiling food fraud quality control |
| title | Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric Tools |
| title_full | Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric Tools |
| title_fullStr | Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric Tools |
| title_full_unstemmed | Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric Tools |
| title_short | Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric Tools |
| title_sort | banana flour adulteration key marker unravelled by inductively coupled plasma optical emission spectrometry assisted by chemometric tools |
| topic | green banana flour adulteration chemometric analysis elemental profiling food fraud quality control |
| url | https://www.mdpi.com/2227-9040/13/4/153 |
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