This report is aimed at intra-laboratory and inter-laboratory comparison of the results obtained during spectrophotometric and HPLC analyses of lycopene, ß-carotene and total carotenoids in tomato products and yellow maize flours/grits. Extensive statistical analyses are performed in order to identify the main sources of uncertainties which may occur when using: (i) different techniques/methods/approaches in the same/different laboratories, in various food samples, and (ii) to indicate the facts/conditions under which the biases between results may remain unidentified after applying statistical testing. Our data points to the inertness of t-test to detect significance of differences, particularly at low R values: in general, the higher correlation coefficient, the higher is sensitivity of statistical testing, especially of the paired t-test. Therefore, simple deviation of relationship line slope from unity could be used as additional evaluation parameter. This adds to reliable and objective quality assurance of foods in regard to carotenoids.
- human health
- tomato fruits
Luterotti, S., Markovic, K., Franko, M., Bicanic, D. D., & Madzgalj, A. (2013). Comparison of spectrophotometric and HPLC methods for determination of carotenoids in foods. Food Chemistry, 140(1-2), 390-397. https://doi.org/10.1016/j.foodchem.2013.02.003