VLADIMÍR, Mašán, Arkadiusz P. MATWIJCZUK, Agnieszka NIEMCZYNOWICZ, Radoslaw Antoni KYCIA, Dariusz KARCZ, Bożena GLADYSZEWSKA, Lidia SLUSARCZYK a Patrik BURG. Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy. Nature Scientific Reports. Nature Research, 2021, roč. 11, č. 1, s. 1-13. ISSN 2045-2322. Dostupné z: https://dx.doi.org/10.1038/s41598-021-98763-6. |
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@article{1799638, author = {Vladimír, Mašán and Matwijczuk, Arkadiusz P. and Niemczynowicz, Agnieszka and Kycia, Radoslaw Antoni and Karcz, Dariusz and Gladyszewska, Bożena and Slusarczyk, Lidia and Burg, Patrik}, article_number = {1}, doi = {http://dx.doi.org/10.1038/s41598-021-98763-6}, keywords = {quality control method; grape seed; seed oil; food quality control; spectroscopy}, language = {eng}, issn = {2045-2322}, journal = {Nature Scientific Reports}, title = {Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy}, url = {https://doi.org/10.1038/s41598-021-98763-6}, volume = {11}, year = {2021} }
TY - JOUR ID - 1799638 AU - Vladimír, Mašán - Matwijczuk, Arkadiusz P. - Niemczynowicz, Agnieszka - Kycia, Radoslaw Antoni - Karcz, Dariusz - Gladyszewska, Bożena - Slusarczyk, Lidia - Burg, Patrik PY - 2021 TI - Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy JF - Nature Scientific Reports VL - 11 IS - 1 SP - 1-13 EP - 1-13 PB - Nature Research SN - 20452322 KW - quality control method KW - grape seed KW - seed oil KW - food quality control KW - spectroscopy UR - https://doi.org/10.1038/s41598-021-98763-6 N2 - Addressing the issues arising from the production and trade of low-quality foods necessitates developing new quality control methods. Cooking oils, especially those produced from the grape seeds, are an example of food products that often suffer from questionable quality due to various adulterations and low-quality fruits used for their production. Among many methods allowing for fast and efficient food quality control, the combination of experimental and advanced mathematical approaches seems most reliable. In this work a method for grape seed oils compositional characterization based on the infrared (FTIR) spectroscopy and fatty acids profile is reported. Also, the relevant parameters of oils are characterized using a combination of standard techniques such as the Principal Component Analysis, k-Means, and Gaussian Mixture Model (GMM) fitting parameters. Two different approaches to perform unsupervised clustering using GMM were investigated. The first approach relies on the profile of fatty acids, while the second is FT-IR spectroscopy-based. The GMM fitting parameters in both approaches were compared. The results obtained from both approaches are consistent and complementary and provide the tools to address the characterization and clustering issues in grape seed oils. ER -
VLADIMÍR, Mašán, Arkadiusz P. MATWIJCZUK, Agnieszka NIEMCZYNOWICZ, Radoslaw Antoni KYCIA, Dariusz KARCZ, Bo$\backslash$.zena GLADYSZEWSKA, Lidia SLUSARCZYK a Patrik BURG. Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy. \textit{Nature Scientific Reports}. Nature Research, 2021, roč.~11, č.~1, s.~1-13. ISSN~2045-2322. Dostupné z: https://dx.doi.org/10.1038/s41598-021-98763-6.
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