Czech J. Food Sci., 2015, 33(2):137-142 | DOI: 10.17221/284/2014-CJFS

Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopyFood Analysis, Food Quality and Nutrition

Aziz HIRRI1, Michele DE LUCA2, Giuseppina IOELE2, Abdessamad BALOUKI1, El Mahfoud El BASSBASI1, Fouzia KZAIBER1, Abdelkhalek OUSSAMA1, Gaetano RAGNO2
1 Laboratory of Applied and Environmental Chemical Spectroscopy (LSCAE), Faculty of Sciences and Techniques, University Sultan Moulay Slimane, Beni-Mallat, Morocco
2 Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy

Fourier transform - infrared (FTIR) spectroscopy in connection with chemometric methodologies was used as a fast and direct analytical approach to classify citrus cultivars by the measurements on their juice. Modern multivariate analysis responds to the current needs for economic, simple, and fast methods able to classify new unknown samples with great accuracy. A set of 135 samples of citrus juice, representative of three cultivars (Hamlin, Muska, and Valencia), all picked in the same geographical area of Morocco, were analysed. Chemometric discrimination of the juice samples was achieved by principal component analysis (PCA) performed on the FTIR spectral data from the juice samples, showing an explained variance of 97.84% by considering only 2 PCs. A fully correct classification of the three Moroccan cultivars was then obtained by using Partial Least Square-Discriminant Analysis (PLS-DA) modelling procedure.

Keywords: Fourier transform infrared; Multivariate analysis; cultivar classification; Principal Component Analysis; Partial Least Squares-Discriminant Analysis

Published: April 30, 2015  Show citation

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HIRRI A, DE LUCA M, IOELE G, BALOUKI A, BASSBASI EME, KZAIBER F, et al.. Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy. Czech J. Food Sci. 2015;33(2):137-142. doi: 10.17221/284/2014-CJFS.
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