Mapping of fatty acids composition in shelled almonds analysed in bulk using a Hyperspectral Imaging system

Torres, Irina; Pérez‐Marín, Dolores; Vega-Castellote, Miguel; Sánchez, María‐Teresa

doi:10.1016/j.lwt.2020.110678

Cited by 12 publications

(4 citation statements)

References 26 publications

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“…BA contains amygdalin, flavonoids, volatile oil, fatty acids, high‐quality protein, and other components [8,10,12–14] . Amygdalin (D‐Mandelonitrile‐6‐ O ‐β‐D‐glucosido‐β‐D‐glucoside) is the main active ingredient in BA.…”

Section: Introductionmentioning

confidence: 99%

“…[11] BA contains amygdalin, flavonoids, volatile oil, fatty acids, high-quality protein, and other components. [8,10,[12][13][14] Amygdalin (D-Mandelonitrile-6-O-β-D-glucosido-β-D-glucoside) is the main active ingredient in BA. Amygdalin is a cyanogenic glycosides compound composed of two molecules of glucose and one molecule of mandelonitrile.…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Bitter Almonds and Processed Products Based on HPLC‐Fingerprints and Chemometry

Zhang

Liu

et al. 2023

Chemistry & Biodiversity

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In the processing field, there is a saying that “seed drugs be stir‐fried”. Bitter almond (BA) is a kind of seed Chinese medicine. BA need be used after being fried. To distinguish raw bitter almonds (RBA) from processed products and prove the rationality of “seed drugs be stir‐fried”, we analyzed the RBA and five processed products (scalded bitter almonds, fried bitter almonds, honey fried bitter almonds, bran fried bitter almonds, bitter almonds cream) using RP‐HPLC fingerprints and chemometric methods. The similarity between RBA and processed products was 0.733∼0.995. Hierarchically clustered heatmap was used to evaluate the changes in components. Principal component analysis (PCA) was used for classification, and all samples are distinguished according to RBA and five processing methods. Six chemical markers were obtained by partial least squares discriminant analysis (PLS‐DA). The content and degradation rate of amygdalin and β‐glucosidase activity were determined. Compared with RBA, the content and degradation rate of amygdalin, and β‐glucosidase activity were increased in bitter almonds cream. The content and degradation rate were decreased, and β‐glucosidase was inactivated in other processed products. The above results showed that stir‐frying had the best effect. The results showed that processing can ensure the stability of RBA quality, and the saying “seed drugs be stir‐fried” is reasonable.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Analysis of Bitter Almonds and Processed Products Based on HPLC‐Fingerprints and Chemometry

Zhang

Liu

et al. 2023

Chemistry & Biodiversity

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“…In this sense, Torres et al [8] detected the presence of bitter almonds in commercial batches of sweet almonds using two portable NIRS devices, and Vega-Castellote et al [9] used NIRS technology as a non-targeted control method to detect non-compliant or adulterated sweet almond batches. However, although hyperspectral imaging (HSI) has been proved to be suitable for quality estimation and fraud detection in the almond sector [10][11][12][13][14], there are no published articles related to the use of this technique for the detection of bitter almonds in commercial sweet almond batches. HSI presents a fundamental advantage for this purpose as it acquires both spatial and spectral information of each sample, combining them to provide a unique fingerprint for each pixel of the image [15], which is a key feature in dealing with the food heterogeneity.…”

Section: Introductionmentioning

confidence: 99%

Hyperspectral Imaging for the Detection of Bitter Almonds in Sweet Almond Batches

et al. 2022

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A common fraud in the sweet almond industry is the presence of bitter almonds in commercial batches. The presence of bitter almonds not only causes unpleasant flavours but also problems in the commercialisation and toxicity for consumers. Hyperspectral Imaging (HSI) has been proved to be suitable for the rapid and non-destructive quality evaluation in foods as it integrates the spectral and spatial dimensions. Thus, we aimed to study the feasibility of using an HSI system to identify single bitter almond kernels in commercial sweet almond batches. For this purpose, sweet and bitter almond batches, as well as different mixtures, were analysed in bulk using an HSI system which works in the spectral range 946.6–1648.0 nm. Qualitative models were developed using Partial Least Squares-Discriminant Analysis (PLS-DA) to differentiate between sweet and bitter almonds, obtaining a classification success of over the 99%. Furthermore, data reduction, as a function of the most relevant wavelengths (VIP scores), was applied to evaluate its performance. Then, the pixel-by-pixel validation of the mixtures was carried out, identifying correctly between 61–85% of the adulterations, depending on the group of mixtures and the cultivar analysed. The results confirm that HSI, without VIP scores data reduction, can be considered a promising approach for classifying the bitterness of almonds analysed in bulk, enabling identifying individual bitter almonds inside sweet almond batches. However, a more complex mathematical analysis is necessary before its implementation in the processing lines.

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“…As opposed to conventional Vis-NIR spectroscopy, HSI provides spatial information of significance to particular product properties over a wide spectrum [24]. In the food industry, HSI has been applied to predict various quality attributes including fatty acid profiles in almonds and whole dried cocoa beans [25,26], soluble solids content and firmness in plums, apricots, kiwifruits and grapes [27,28], fibre content in pasta [29], microstructural changes in dry-cured pork [30], sugar content in potatoes [31], micronutrients in wheat [32], colour and acid content in hops [33], moisture content, colour, vitamin C, soluble solids content, firmness, shrinkage and rehydration ratio in apples [5,34,35], etc. In regard to cocoyam, NIR spectroscopy in the spectral range 350-2500 nm was applied to assess the content of starch, total sugars, cellulose, proteins, and minerals in 315 accessions of cocoyam for varietal selection and breeding [36].…”

Section: Introductionmentioning

confidence: 99%

Vis-NIR Hyperspectral Imaging for Online Quality Evaluation during Food Processing: A Case Study of Hot Air Drying of Purple-Speckled Cocoyam (Colocasia esculenta (L.) Schott)

et al. 2021

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In this study, hyperspectral imaging (HSI) and chemometrics were implemented to develop prediction models for moisture, colour, chemical and structural attributes of purple-speckled cocoyam slices subjected to hot-air drying. Since HSI systems are costly and computationally demanding, the selection of a narrow band of wavelengths can enable the utilisation of simpler multispectral systems. In this study, 19 optimal wavelengths in the spectral range 400–1700 nm were selected using PLS-BETA and PLS-VIP feature selection methods. Prediction models for the studied quality attributes were developed from the 19 wavelengths. Excellent prediction performance (RMSEP < 2.0, r2P > 0.90, RPDP > 3.5) was obtained for MC, RR, VS and aw. Good prediction performance (RMSEP < 8.0, r2P = 0.70–0.90, RPDP > 2.0) was obtained for PC, BI, CIELAB b*, chroma, TFC, TAA and hue angle. Additionally, PPA and WI were also predicted successfully. An assessment of the agreement between predictions from the non-invasive hyperspectral imaging technique and experimental results from the routine laboratory methods established the potential of the HSI technique to replace or be used interchangeably with laboratory measurements. Additionally, a comparison of full-spectrum model results and the reduced models demonstrated the potential replacement of HSI with simpler imaging systems.

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Mapping of fatty acids composition in shelled almonds analysed in bulk using a Hyperspectral Imaging system

Cited by 12 publications

References 26 publications

Analysis of Bitter Almonds and Processed Products Based on HPLC‐Fingerprints and Chemometry

Analysis of Bitter Almonds and Processed Products Based on HPLC‐Fingerprints and Chemometry

Hyperspectral Imaging for the Detection of Bitter Almonds in Sweet Almond Batches

Vis-NIR Hyperspectral Imaging for Online Quality Evaluation during Food Processing: A Case Study of Hot Air Drying of Purple-Speckled Cocoyam (Colocasia esculenta (L.) Schott)

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