Chemometrical classification of pumpkin seed oils using UV–Vis, NIR and FTIR spectra

Lankmayr, Ernst; Mocák, Ján; Serdt, Katja; Balla, Branko; Wenzl, Thomas; Bandonienė, Donata; Gfrerer, Marion; Wagner, Siegfried

doi:10.1016/j.jbbm.2004.04.007

Cited by 44 publications

(29 citation statements)

References 10 publications

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“…Thermal classification, [13] NIR real-time classification, [14] and FTIR classification and discrimination [15,16] of crude oils and petroleum products are reported in the literature and were performed by statistical techniques. Classification ability of FTIR is not limited to petroleum and its derivatives but also is utilized in brandies, wines, and other distilled drinks; [17] pumpkin seed oils; [18] vegetable oils; [19,20] green beans of coffee from various origins; [21] an important bacteria genus, Enterococcus; [22] and prostate cancer cell lines. [23] THEORY The weighed sum method (WSM), which is based on PLS, was introduced as the simplest approach to correlate the FTIR spectra taken from the blend oil sample.…”

Section: Literature Surveymentioning

confidence: 99%

Application of Fourier Transform Infrared in Flow Surveillance of Oil Wells

Pourabdollah

Bahram

2012

Spectroscopy Letters

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Traditional methods of well surveillance, mainly test separator units, suffer from their inherent constraints, including expensive costs. The objective of this approach is to classify the oil samples taken from individual wells by source and type. The novelties of this work are utilizing the applied aspects of spectroscopy in petroleum upstream engineering, replacing traditional test methods, improving the confidence of tests, and recognizing multisource streams. The weighed sum method was used to correlate the Fourier transform infrared (FTIR) spectra taken from samples of Iranian offshore oil wells. The experimental results and the field data revealed that the present approach is appropriate for precocious, quick, and reliable surveillance of individual oil wells located in an oil field. The model was supported by thermogravimetric experiments and has accurately predicted the productivity of oil wells with respect to current expensive techniques since 2010.

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Section: Literature Surveymentioning

confidence: 99%

Application of Fourier Transform Infrared in Flow Surveillance of Oil Wells

Pourabdollah

Bahram

2012

Spectroscopy Letters

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“…Variations in the visible region could be due to the color changes in oils heated for different times. Lankmayr et al [13] studied the region of 410-445 nm to classify two categories of pumpkin seed oil according to their quality, namely accepted and rejected oil. Acceptable oils had higher peaks at 418 nm and lower peaks at 434 nm compared to rejected oils.…”

Section: Model 1: Calibration Model Using a Spectralmentioning

confidence: 99%

RETRACTED ARTICLE: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

Yavari

Hamedi

Haghbin

2009

J Americ Oil Chem Soc

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Traditional chemical methods of analyzing frying oil quality are time-consuming and not amenable to on-line measurement. The main objective of this study was to evaluate quality changes of heated oils based on visible/ near infrared spectral analysis using a hyperspectroradiometer. The reflectance spectra of the heated oils were analyzed within the range 400-1,750 nm. Acid value, total polar component, and viscosity of oil samples were used as indicators of different quality levels of oil. Partial least squares calibration models were developed for quantitative evaluations of these parameters. The R 2 and root mean square error for each prediction were calculated to assess the prediction capability of calibration models. The study demonstrated that using the established calibration models, quality parameters could be predicted with R 2 values over 0.92.

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“…1B). Recently, various Styrian pumpkin seed oils (high-and low-quality oils) were characterized by optical spectroscopy, leading to the recommendation that UV/VIS spectroscopic fingerprints should be used for chemometrical quality control [32].…”

Section: Parameters Of Oil Quality Adulteration and Chemical Contamimentioning

confidence: 99%

Production technology and characteristics of Styrian pumpkin seed oil

Fruhwirth

Hermetter

2008

Euro J Lipid Sci & Tech

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Cucurbita pepo subsp. pepo var. Styriaca, the so‐called Styrian oil pumpkin, is a phylogenetically young member of the Cucurbita spp. A single mutation occurred only in the 19th century and led to dark green seeds with stunted outer hulls. This mutation facilitated the production of Styrian pumpkin seed oil that became a regional specialty oil in the south‐eastern part of Europe during the last few decades. We describe in this article the production and economic value of this edible specialty oil as well as the most important parameters relevant for its quality. Furthermore, we report on its molecular composition including fatty acids, vitamins, phytosterols, minerals, polyphenols, and those compounds that are responsible for its color, taste and flavor. Finally, information is provided on potential contaminants of Styrian pumpkin seed oil as well as its putative beneficial health effects.

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Chemometrical classification of pumpkin seed oils using UV–Vis, NIR and FTIR spectra

Cited by 44 publications

References 10 publications

Application of Fourier Transform Infrared in Flow Surveillance of Oil Wells

Application of Fourier Transform Infrared in Flow Surveillance of Oil Wells

RETRACTED ARTICLE: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

Production technology and characteristics of Styrian pumpkin seed oil

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