Detection of L-Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA


ÇEBİ N. , DOGAN C. E. , DEVELIOGLU A., YAYLA M. E. A. , SAĞDIÇ O.

FOOD CHEMISTRY, vol.228, pp.116-124, 2017 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 228
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2017.01.132
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.116-124

Abstract

L-Cysteine is deliberately added to various flour types since L-Cysteine has enabled favorable baking conditions such as low viscosity; increased elasticity and rise during baking. In Turkey, usage of L-Cysteine as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect L-Cysteine in wheat flour. In this study, for the first time, a new, rapid, effective, non-destructive and cost-effective method was developed for detection of L-Cysteine in wheat flour using Raman microscopy. Detection of L-Cysteine in wheat flour was accomplished successfully using Raman microscopy combined chemometrics of PCA (Principal Component Analysis) and HCA (Hierarchical Cluster Analysis). In this work, 500-2000 cm(-1) spectral range (fingerprint region) was determined to perform PCA and HCA analysis. L-Cysteine and L-Cystine were determined with detection limit of 0.125% (w/w) in different wheat flour samples. (C) 2017 Elsevier Ltd. All rights reserved.