We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Combined Application of Fluorescence Spectroscopy and Principal Component Analysis in Characterisation of Selected Herbhoneys.
- Authors
Banaś, Joanna; Banaś, Marian
- Abstract
This study reports the use of front-face fluorescence spectroscopy with principal component analysis (PCA) as a tool for the characterisation of selected Polish herbhoneys (raspberry, lemon balm, rose, mint, black current, instant coffee, pine, hawthorn, and nettle). Fluorimetric spectra registered in the ranges ascribed to fluorescence of amino acids, polyphenols, vitamins, and products of Maillard's reaction enabled the comparison of herbhoney compositions. Obtained synchronous spectra combined with PCA were used to investigate potential differences between analysed samples and interactions between compounds present in them. The most substantial influence on the total variance had the intensities of polyphenols fluorescence. These intensities were the main factor differentiated by the analysed products.
- Subjects
PRINCIPAL components analysis; FLUORESCENCE spectroscopy; LEMON balm; INSTANT coffee; MAILLARD reaction; POLYPHENOLS; COFFEE beans; RASPBERRIES
- Publication
Molecules, 2024, Vol 29, Issue 4, p749
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules29040749