Spectroscopic – chemometric methods

Spectroscopy is an easy, non-destructive, low-cost method for the analysis of materials and especially pharmaceuticals and foods. Fluorescence spectroscopy based methods in particular, can detect compounds even at ppb concentrations. The main problem for the analysis of multicomponent materials, such as foods, is the complexity of the spectra. However, recently the development of simple, accurate and low cost fluorometers combined with computers, gave the opportunity for fast, reliable, repeatable measurements and elaboration of the spectra with complicated chemometric techniques. Moreover, the new computer driven fluorometers can record synchronous scanning fluorescence spectra (SSFS). By using the SSFS, the broad nature and spectral overlap of conventional fluorescence spectra of multicomponent samples can be overcome, and enhanced selectivity can be obtained.

Hence, many fluorometric methods are developed to check the authenticity, adulteration, quality and composition of foods.

In our Laboratory we use spectroscopic techniques to study and analyse multicomponent samples such as edible oils, milk, honey, sea water, etc.

Key Publications

Arab. J. Chem. 2020, 13, 7875

Appl. Spectrosc. 2018, 72, 432

Cont. Shelf. Res. 2017, 149, 82