Some Statistical Considerations Regarding the Occurrence and Analysis of Bioactive Materials in Foods

  • Basil JarvisEmail author
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Bioactive materials (BMs) include a diversity of reactive chemicals that occur in foods and feeds. Some are natural constituents of specific foods, while others may be developed as a consequence of processing or microbial growth, as environmental contaminants, or as additives and adulterants. Many BMs have potential health-giving benefits, but those that are potentially harmful to the consumer are of equal, or possibly, greater importance. Examples of BMs that occur in foods are discussed briefly and some examples of the statistical methods used in planning and/or analysis of experimental work are described. Of critical importance is the manner in which the distribution of specific compounds within a food material may impact the outputs of statistical procedures.


Adulterants Analytical methods ANOVA Bioactive materials Chemometrics Clinical trials Cluster analysis Latin Square designs Microbial toxins Principle components analysis Measurement uncertainty Residues Sampling uncertainty Statistical distributions Statistical methods Statistical planning Validation Verification 

List of Abbreviations


Analysis of variance


Bioactive materials




Negative binomial distribution


Normal distribution


Principle components analysis


Sampling and analytical plan



I am grateful to Dr Alan Hedges of the University of Bristol for his inciteful and helpful comments on the draft of this chapter.


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Daubies FarmRoss-on-WyeUK
  2. 2.Department of Food and Nutritional SciencesSchool of Chemistry, Food and Pharmacy, The UniversityReadingUK

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