کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1184932 | 1492151 | 2013 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Comparison of spectrophotometric and HPLC methods for determination of carotenoids in foods Comparison of spectrophotometric and HPLC methods for determination of carotenoids in foods](/preview/png/1184932.png)
This report is aimed at intra-laboratory and inter-laboratory comparison of the results obtained during spectrophotometric and HPLC analyses of lycopene, β-carotene and total carotenoids in tomato products and yellow maize flours/grits. Extensive statistical analyses are performed in order to identify the main sources of uncertainties which may occur when using: (i) different techniques/methods/approaches in the same/different laboratories, in various food samples, and (ii) to indicate the facts/conditions under which the biases between results may remain unidentified after applying statistical testing. Our data points to the inertness of t-test to detect significance of differences, particularly at low R values: in general, the higher correlation coefficient, the higher is sensitivity of statistical testing, especially of the paired t-test. Therefore, simple deviation of relationship line slope from unity could be used as additional evaluation parameter. This adds to reliable and objective quality assurance of foods in regard to carotenoids.
► Statistical comparison of spectrophotometric and HPLC data for carotenoids in food.
► Lycopene, beta carotene, total carotenoids in tomato products and maize flours/grits.
► Intra-laboratory/inter-laboratory comparison of results for carotenoids in food.
► Inertness of statistics (R and unpaired t-test); uncertainty of results evaluation.
► Line slope deviation from unity as average bias estimate.
Journal: Food Chemistry - Volume 140, Issues 1–2, 1–15 September 2013, Pages 390–397