Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control

Márcia Filgueiras Rebelo de Matos,Priscilla Quênia Muniz Bezerra, Luciana Conceição Argôlo Correia,Denise Nunes Viola,Alessandro de Oliveira Rios,Janice Izabel Druzian,Itaciara Larroza Nunes

Food Chemistry（2021）

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摘要

•Turmeric and tartrazine were used to adulterate cassava flour.•CIELab and dye screening enabled dyes used to adulterate flour to be differentiated.•The presence of curcuminoids/tartrazine in cassava flour were corroborated by HPLC.•A classification tree for the quality control of cassava flour was developed.

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关键词

Chemometric analysis,Colour,Dye,Tartrazine,Turmeric

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