Estratégias quimiométricas utilizando espectroscopia vibracional e imagens digitais para análise de sal do Himalaia, açúcar mascavo e azeite de dendê

Abstract

Vibrational spectroscopy and digital imaging techniques, when combined with chemometric analysis, are widely applicable in food analysis. The modification of food matrices, whether through derivatization, partitioning, pre-concentration, digestion, drying, or other processes, can help reduce the presence of interfering substances in the samples, thereby improving the analytical performance of vibrational spectroscopy. In this work, 3 applications are proposed: 1) evaluation of commercial Himalayan salt sam-ples using digital imaging, Raman spectroscopy, and pre-extraction of poorly soluble compounds for LIBS analysis; 2) assessment of Raman spectroscopy for detecting adulteration in brown sugar, as well as the potential of FTIR spectroscopy for discriminating samples based on poorly soluble compounds extracted from them; 3) evaluation of commercial palm oil samples by Raman spectroscopy.