Identification of Novel Sources of Resistance to Seed Weevils ( spp.) in a Faba Bean Germplasm Collection.

Seed weevils ( spp.) are major pests of faba bean, causing yield losses, and affecting marketability. Our objective was to identify stable sources of resistance to seed weevil attacks, determine the climatic factors that most influenced its incidence and its relationship with some phenological and agronomic traits.

Rapid characterization of cocaine in illicit drug samples by 1D and 2D NMR spectroscopy.

Seized samples of illegally produced cocaine have a very large variability in composition; a fact that may result in a challenge to their analysis. We demonstrate here a simple and fast method to detect the presence of cocaine in both hydrochloride and free-base forms in illicit drug samples by nuclear magnetic resonance (NMR) spectroscopy. This is achieved by combining the commonly used 1D spectra and diffusion-ordered spectroscopy and introducing the 2D maximum-quantum NMR approach to forensic analysis.

Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis.

This work investigates the potential use of simultaneously near-infrared (NIR) and mid-infrared (MIR) spectroscopies for the quantitative analysis of fatty acids and triacylglycerols and for identifying the Registered Designation of Origin (RDO) of extra virgin olive oils. The two spectral ranges were used separately using PLS and PLS-DA regressions. To combine both information, concatenated matrix was used at the first time, multiblock method using H-PLS models were constructed at the second time.

Infrared study of aging of edible oils by oxidative spectroscopic index and MCR-ALS chemometric method.

One of the most suitable analytical techniques used for edible oil quality control is Fourier transform mid infrared spectroscopy (FT-MIR). FT-MIR spectroscopy was used to continuously characterize the aging of various edible oils thanks to a specific aging cell. There were differences in the spectra of fresh and aged oils from different vegetable sources, which provide the basis of a method to classify them according to the oxidative spectroscopic index value.