Análise Comparativa entre Espectroscopia no Infravermelho Próximo (NIR) e Análise por Combustão Direta (LECO) para Determinação de Proteína em Alimentos: Uma Abordagem sob a ISO17025

Abstract

The precise and reliable determination of protein content in foods is crucial for ensuring nutritional quality and food safety. In this context, the selection of an appropriate analytical method plays a pivotal role. This study aims to investigate the feasibility and benefits of using Near-Infrared Spectroscopy (NIR) compared to Direct Combustion Analysis (LECO) for protein determination in foods. The significance of this investigation lies in the pursuit of more efficient, economical, and accessible analytical methods that can be implemented in various laboratory settings, thereby contributing to the democratization of access to food analysis. Additionally, understanding the advantages and limitations of each method will enable more informed decision-making by food industry professionals and quality control laboratories. By addressing this issue from the perspective of ISO17025, which establishes requirements for the competence of testing and calibration laboratories, this study aims to contribute to the validation and certification of analytical methods in compliance with international quality standards.