Publication:
Forensic chemical characterisation of tomatoes and tomato sauces by high performance liquid chromatography

dc.contributor.authorRamalingam, Lesanya
dc.date.accessioned2026-08-19T07:15:21Z
dc.date.available2026-08-19T07:15:21Z
dc.date.issued2026
dc.description.abstractProducts derived from tomatoes are widely consumed, and their chemical composition vary depending on how they are processed and formulated. Therefore, analytical methods are necessary to compare the characteristics of fresh and processed tomato products. This study was aimed to chemically characterise the tomato and three commercial tomato sauce brands utilising high-performance liquid chromatography (HPLC). In this study, tomato and tomato samples underwent solvent extraction before being subjected to HPLC. Carotenoids, which are found abundantly in tomatoes, were successfully extracted from the tomato and tomato sauce samples using acetone and analysed using reverse-phase HPLC equipped with photodiode array detector. Apart from that, the presence of lycopene was also revealed through the chromatographic profiles. Through principal component analysis (PCA), the data was decomposed in which the first two principal components explained 94.1% of the total variance. The PCA scores were then subjected to linear discriminant analysis (LDA), which achieved an overall classification accuracy of up to 80%. The findings demonstrated that the use of HPLC coupled with PCA and LDA allowed for chemical characterization and discrimination of tomato-based products. The outcome suggested the potential of the application for food forensic authentication.
dc.identifier.urihttps://erepo.usm.my/handle/123456789/24869
dc.language.isoen
dc.subject-
dc.titleForensic chemical characterisation of tomatoes and tomato sauces by high performance liquid chromatography
dc.typeResource Types::text::thesis::bachelor thesis
dspace.entity.typePublication
oairecerif.author.affiliationUniversiti Sains Malaysia
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