Multi-element determination in Brazilian honey samples by inductively coupled plasma mass spectrometry and estimation of geographic origin with data mining techniques
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
---|---|
Data(s) |
05/11/2013
05/11/2013
2012
|
Resumo |
Multi-element analysis of honey samples was carried out with the aim of developing a reliable method of tracing the origin of honey. Forty-two chemical elements were determined (Al, Cu, Pb, Zn, Mn, Cd, Tl, Co, Ni, Rb, Ba, Be, Bi, U, V, Fe, Pt, Pd, Te, Hf, Mo, Sn, Sb, P, La, Mg, I, Sm, Tb, Dy, Sd, Th, Pr, Nd, Tm, Yb, Lu, Gd, Ho, Er, Ce, Cr) by inductively coupled plasma mass spectrometry (ICP-MS). Then, three machine learning tools for classification and two for attribute selection were applied in order to prove that it is possible to use data mining tools to find the region where honey originated. Our results clearly demonstrate the potential of Support Vector Machine (SVM), Multilayer Perceptron (MLP) and Random Forest (RF) chemometric tools for honey origin identification. Moreover, the selection tools allowed a reduction from 42 trace element concentrations to only 5. (C) 2012 Elsevier Ltd. All rights reserved. Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) |
Identificador |
FOOD RESEARCH INTERNATIONAL, AMSTERDAM, v. 49, n. 1, supl. 1, Part 1, pp. 209-215, NOV, 2012 0963-9969 http://www.producao.usp.br/handle/BDPI/41064 10.1016/j.foodres.2012.07.015 |
Idioma(s) |
eng |
Publicador |
ELSEVIER SCIENCE BV AMSTERDAM |
Relação |
FOOD RESEARCH INTERNATIONAL |
Direitos |
closedAccess Copyright ELSEVIER SCIENCE BV |
Palavras-Chave | #DATA MINING #CLASSIFICATION #PATTERN RECOGNITION #TRACE ELEMENTS #HONEY #ICP-MS #ATOMIC-ABSORPTION-SPECTROMETRY #PATTERN-RECOGNITION TECHNIQUES #ICP-MS #BOTANICAL ORIGIN #TRACE-ELEMENTS #HEAVY-METALS #PB #CD #CLASSIFICATION #CHEMOMETRICS #FOOD SCIENCE & TECHNOLOGY |
Tipo |
article original article publishedVersion |