| VLADIMÍR, Mašán, Arkadiusz P. MATWIJCZUK, Agnieszka NIEMCZYNOWICZ, Radoslaw Antoni KYCIA, Dariusz KARCZ, Bożena GLADYSZEWSKA, Lidia SLUSARCZYK and 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, vol. 11, No 1, p. 1-13. ISSN 2045-2322. Available from: 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 and 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, vol.~11, No~1, p.~1-13. ISSN~2045-2322. Available from: https://dx.doi.org/10.1038/s41598-021-98763-6.
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