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Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

Author

Listed:
  • Alessandra Durazzo

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Johannes Kiefer

    (Technische Thermodynamik, Universität Bremen, Badgasteiner Str. 1, 28359 Bremen, Germany)

  • Massimo Lucarini

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Emanuela Camilli

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Stefania Marconi

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Paolo Gabrielli

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Altero Aguzzi

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Loretta Gambelli

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Silvia Lisciani

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Luisa Marletta

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

Abstract

Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses , One-dish meals , Side courses , and Desserts , were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality.

Suggested Citation

  • Alessandra Durazzo & Johannes Kiefer & Massimo Lucarini & Emanuela Camilli & Stefania Marconi & Paolo Gabrielli & Altero Aguzzi & Loretta Gambelli & Silvia Lisciani & Luisa Marletta, 2018. "Qualitative Analysis of Traditional Italian Dishes: FTIR Approach," Sustainability, MDPI, vol. 10(11), pages 1-13, November.
  • Handle: RePEc:gam:jsusta:v:10:y:2018:i:11:p:4112-:d:181638
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    References listed on IDEAS

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    1. Wang, Bo & Xu, Fanfan & Zong, Peijie & Zhang, Jinhong & Tian, Yuanyu & Qiao, Yingyun, 2019. "Effects of heating rate on fast pyrolysis behavior and product distribution of Jerusalem artichoke stalk by using TG-FTIR and Py-GC/MS," Renewable Energy, Elsevier, vol. 132(C), pages 486-496.
    2. Byeong-Ju Lee & Yaoyao Zhou & Jae Soung Lee & Byeung Kon Shin & Jeong-Ah Seo & Doyup Lee & Young-Suk Kim & Hyung-Kyoon Choi, 2018. "Discrimination and prediction of the origin of Chinese and Korean soybeans using Fourier transform infrared spectrometry (FT-IR) with multivariate statistical analysis," PLOS ONE, Public Library of Science, vol. 13(4), pages 1-16, April.
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    Cited by:

    1. Nadia Manzo & Antonello Santini & Fabiana Pizzolongo & Alessandra Aiello & Andrea Marrazzo & Giuseppe Meca & Alessandra Durazzo & Massimo Lucarini & Raffaele Romano, 2019. "Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco," Sustainability, MDPI, vol. 11(9), pages 1-16, April.

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