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Authors acknowledge the financial support the Ministerio de Economia y Competitividad-Feder (project CTQ2011-25743 and project CTQ2012-38635) and Generalitat Valenciana (project PROMETEO-II 2014-077). Alba Mir-Marques acknowledges the grant 'Atraccio de Talent' (PREDOC13-110514) provided by the University of Valencia.

Analysis of institutional authors

Mir-Marques, AlbaAuthor

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Article

Authentication of protected designation of origin artichokes by spectroscopy methods

Publicated to:Food Control. 59 74-81 - 2016-01-01 59(), DOI: 10.1016/j.foodcont.2015.05.004

Authors: Mir-Marques, Alba; Elvira-Saez, Cristina; Cervera, M Luisa; Garrigues, Salvador; de la Guardia, Miguel

Affiliations

Univ Valencia, Dept Analyt Chem, E-46100 Valencia, Spain - Author

Abstract

Artichoke samples with the protected designation of origin (PDO) 'Alcachofa de Benicarlo' were discriminated from those produced in other towns surrounding Valencia and Murcia, outside the PDO frame. Inductively coupled plasma (ICP-OES), near infrared (NIR) and X-ray fluorescence (XRF) were assayed in order to achieve a correct sample classification of the three different origin sample groups (Benicarlo, Valencia and Murcia). Chemometrics was used to compare the ability of classification of artichoke from their origin by using concentration data of mineral elements, determined by ICP-OES, NIR spectra and XRF spectra. Multivariate analysis tools, as principal component analysis (PCA), hierarchical cluster analysis (HCA) and partial least square discriminant analysis (PLSDA), were used for chemometric data treatment. This study evidenced that the mineral profile of artichokes is a good way for the correct identification of sample origin and that the direct use of XRF spectra of the lyophilised edible part of artichoke can be used as a cheap and green alternative for the authentication of samples produced in the PDO 'Alcachofa de Benicarlo' and to differentiate from those produced in near areas. (C) 2015 Elsevier Ltd. All rights reserved.

Keywords

Artichoke sampleCheesesChemometric techniquesDiscriminationGeographic originInductively coupled plasma optical emission spectrometry (icp-oes)Infrared-spectroscopyMineral profileMultielementNear infrared spectroscopy (nir)OnionPattern-recognitionProtected designation of origin foods (pdo)X-ray fluorescence (xrf)

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food Control due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2016, it was in position 12/130, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 1.93, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions Jun 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-06-24, the following number of citations:

  • WoS: 17
  • Scopus: 23
  • OpenCitations: 18

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-06-24:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 49 (PlumX).

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Mir Marqués, Alba) .