Abstract
The development of rapid, reliable, and environmentally friendly analytical methods for food analysis is increasingly required. In this sense, the combination of spectrofluorimetry and second-order calibration is a promising alternative to the determination of naturally fluorescent analytes in food matrices, as compared to the laborious and time-consuming chromatographic methods. This work combined the chemometric second-order method parallel factor analysis (PARAFAC) with spectrofluorimetry aiming to develop a new analytical method to quantify phenylalanine in honey samples. Honey samples of different botanical and geographical origins were diluted with deionized water, and their excitation-emission matrices were recorded between 280–350 nm (excitation) and 360–490 nm (emission). Due to the presence of matrix effect, second-order standard addition was employed. This methodology utilizes the second-order advantage, which allows to quantify an analyte in the presence of uncalibrated/unmodeled interferences. Phenylalanine concentrations were estimated in the range from 5.7 to 32.5 mg kg−1. Method validation was performed by verifying the agreement between the results of the developed method and from an independent methodology based on liquid chromatography. In addition, proper figures of merit were estimated for the proposed method, such as sensitivity, analytical sensitivity, limits of detection, and quantification.
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Acknowledgements
The authors are grateful to the Brazilian government agencies CNPq, FAPEMIG, and CAPES, for financial support, and Dr. Maria José Nunes de Paiva (Faculty of Pharmacy) and Mirna Maciel D’Auriol Souza (Chemistry Department) from Universidade Federal de Minas Gerais for helping in the HPLC-UV analyses. DCA acknowledges CNPq for a PhD scholarship.
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Daphne Chiara Antônio declares that she has no conflict of interest. Bruno Gonçalves Botelho declares that he has no conflict of interest. Marcelo Martins Sena declares that he has no conflict of interest.
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Antônio, D.C., Botelho, B.G. & Sena, M.M. Spectrofluorimetric Determination of Phenylalanine in Honey by the Combination of Standard Addition Method and Second-Order Advantage. Food Anal. Methods 15, 728–738 (2022). https://doi.org/10.1007/s12161-021-02152-8
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DOI: https://doi.org/10.1007/s12161-021-02152-8