Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy

Cozzolino, Daniel; Murray, Ian; Chree, A.; Scaife, J. R.

doi:10.1016/j.lwt.2004.10.007

Cited by 146 publications

(81 citation statements)

References 23 publications

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“…O refino químico mostra-se mais adequado, pois o óleo bruto de pescado apresenta altos teores de fosfolipídios. Também existe a necessidade da introdução do fracionamento após o branqueamento para a obtenção de óleo rico em ômega-3 (MORAIS et al, 2001;CUNHA et al, 2002).O refino do óleo a ser fracionado é essencial para o fracionamento, pois, segundo Rittner (1996), a natureza do óleo, os ácidos graxos livres, os mono e diacilgliceróis, as impurezas, os componentes menores e os inibidores de cristalização, assim como o polimorfismo de cristais formados, a intersolubilidade e a formação de cristais mistos, são fatores a serem considerados na realização de um processo de fracionamento.Devido à importância nutricional e farmacêutica dos ácidos graxos poli-insaturados, cresce o interesse no desenvolvimento de processos que visam concentrar esses constituintes no óleo de pescado (NAVARRO-GARCÍA et al, 2004;COZZOLINO et al, 2005). Entre os procedimentos para o enriquecimento dos ácidos graxos insaturados no óleo, está a "winterização", que é um método físico de fracionamento que busca separar os triacilgliceróis de elevado ponto de fusão (causadores da turvação).…”

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“…Devido à importância nutricional e farmacêutica dos ácidos graxos poli-insaturados, cresce o interesse no desenvolvimento de processos que visam concentrar esses constituintes no óleo de pescado (NAVARRO-GARCÍA et al, 2004;COZZOLINO et al, 2005). Entre os procedimentos para o enriquecimento dos ácidos graxos insaturados no óleo, está a "winterização", que é um método físico de fracionamento que busca separar os triacilgliceróis de elevado ponto de fusão (causadores da turvação).…”

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"Winterização" de óleo de pescado via solvente

Cunha

Crexi

Pinto

2009

Ciênc. Tecnol. Aliment.

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O óleo de pescado constitui uma importante fonte de ácidos graxos poli-insaturados ômega-3 (PUFA), principalmente áci-dos eicosapentaenoico (EPA) e docosahexaenoico (DHA), esses ácidos graxos são benéficos à saúde humana, pois são essenciais para o desenvolvimento e funcionalidade de certos órgãos e para algumas respostas bioquímicas e fisiológicas do organismo (NAVARRO-GARCÍA et al., 2004;LIU et al., 2006). O óleo bruto de pescado apresenta impurezas, necessitando assim passar por um processo de refino. O refino químico mostra-se mais adequado, pois o óleo bruto de pescado apresenta altos teores de fosfolipídios. Também existe a necessidade da introdução do fracionamento após o branqueamento para a obtenção de óleo rico em ômega-3 (MORAIS et al., 2001;CUNHA et al., 2002).O refino do óleo a ser fracionado é essencial para o fracionamento, pois, segundo Rittner (1996), a natureza do óleo, os ácidos graxos livres, os mono e diacilgliceróis, as impurezas, os componentes menores e os inibidores de cristalização, assim como o polimorfismo de cristais formados, a intersolubilidade e a formação de cristais mistos, são fatores a serem considerados na realização de um processo de fracionamento.Devido à importância nutricional e farmacêutica dos ácidos graxos poli-insaturados, cresce o interesse no desenvolvimento de processos que visam concentrar esses constituintes no óleo de pescado (NAVARRO-GARCÍA et al., 2004;COZZOLINO et al., 2005). Entre os procedimentos para o enriquecimento dos ácidos graxos insaturados no óleo, está a "winterização", que é um método físico de fracionamento que busca separar os triacilgliceróis de elevado ponto de fusão (causadores da turvação). Este método está baseado na precipitação dos triacilgliceróis na forma de cristais e filtração, sob determinadas condições de temperatura, tempo e agitação (THOMAS III, 1985; AbstractThe process of winterization consists of fractional crystallization, in which the triglycerides of oils and fats are separate by the partial crystallization in the liquid phase. The objective of this work was to evaluate significant variables and the operational conditions in the solvent winterization process of the fish oil. The crude fish oil from fishery industries was bleached and used as raw material. During the winterization step, the bleached oil was cooled progressively from 30 °C to 5 °C in three phases. The solvent type, solvent proportion, and agitation in the second cooling stage were studied. The fatty acid compositions were determined through gas chromatography. Percentage variations of the contents of unsaturated and saturated fatty acids were analyzed. As a result, the use of hexane as solvent, 40% in relation to the oil mass without agitation in the second step of the cooling were recommended. Under such conditions, it were obtained an oil with polyunsaturated fatty acid content (PUFA) of 64.3%. A percentage increase of approximately 9.2 % in the content of unsaturated fatty acids and a percentage reduction of 13.3% in the content of saturated fatty acids in ...

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"Winterização" de óleo de pescado via solvente

Cunha

Crexi

Pinto

2009

Ciênc. Tecnol. Aliment.

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“…Based on the PLS regression value (R 2 ), it can be seen correlation between the real value versus the predicted The classification into pure and adulterated of the sample was classified by experimenter Fig. 2 Spectra of meatball as training set (0-100 %); a original spectra, b first derivative, dan c second derivative Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra value for each data set [3,15]. In this case, the data set 2 (the first derivative) has the highest R 2 and the lowest root mean square error (RMSE) value compared to the data set 1 (the original spectra) and the data set 3 (the second derivative In order to test the accuracy of PLS model for quantitative analysis of pork adulterated on beef meatball, the model was tested using the test set as described above and the results are given in Fig.…”

Section: Pls Regression Modelsmentioning

confidence: 99%

“…Near infrared spectroscopy (NIRS) has proven to be a rapid and effective tool in meat quality analysis for a wide variety of products and parameters [13]. In many literature, they can be found for the prediction of fatty acid profiles in a wide range of products, like vegetable oils [14], fish oil [15], rabbit meat [16], beef meat [17,18] and egg yolk [19]. Nevertheless, this literature contains little information on the use of NIRS on analysis of pork adulteration in processed meats or minced meats.…”

Section: Introductionmentioning

confidence: 99%

Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra

et al. 2015

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The use of chemometrics to analyse near infrared (NIR) spectra to determine pork adulteration in beef meatball was developed. Since, the adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and simple technique for the determination and quantification of pork adulteration in beef meatball using NIR spectra and chemometrics. Both partial least-squares (PLS) calibration and linear discriminant analysis (LDA) model were developed to determine pork adulteration in beef meatballs. The models using the first derivative spectra, accurately classified 100 % of the pork adulterated beef meatballs samples using training set and test set. The PLS and LDA models were subsequently used for the determination of pork adulteration in real beef meatball samples. The results showed that the PLS and LDA models developed were in good agreement with the immunochromatographic method. Therefore, the potential of NIR spectra and chemometrics as a rapid method for halal authentication and identification of pork adulteration in beef meatball have been successfully developed.

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“…Calibration models between chemical data and FTIR spectra were developed using PLS regression with cross validation. The optimum number of terms in the PLS calibration model was determined by the PRESS (Predicted Error Sum of Squares) function in order to avoid overfitting of the models (Cozzolino et al 2005). This process was repeated until all the calibration and validation samples had been recorded in the model once.…”

Section: Estimation Of Trans Fatsmentioning

confidence: 99%

Evaluation of Nano Zinc (ZnO) for Surface Enhancement of ATR–FTIR Spectra of Butter and Spread

Contreras

Avula

Singh

2009

Food Bioprocess Technol

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The effect of nano zinc (ZnO) particles in surface enhancement of attenuated total reflection-Fourier transform mid-infrared spectroscopy (ATR-FTIR) has been studied in butter and spread. Due to the health implications associated with consumption of trans fats, the studies also included the determination of band corresponding to trans fats of butter/ spread in the nano-zinc-treated samples. The FTIR spectra of nano-zinc-treated butter showed enhancement of bands related to (-C-O, -CH 2 -) at wave number 1,238 cm −1 and (O-C-C) band of esters at wave number 1,100 cm −1 . Shifting in wave number to 1,150 cm −1 and reduction in its peak intensity was observed with the band corresponding to 1,162 cm −1 (-C-O stretch). Reduction in peak intensity of the bands at about 2,915 and 2,850 cm −1 (C-H groups) was also observed. In the case of spread, nano zinc reduced the peak intensities of FTIR bands at 2,915 cm −1 , 2,850 cm −1 (-C-H-(CH 2 ) stretches), 1,746 cm −1 (-C═O ester), 1,465 cm −1 (-C-H (CH 2 , CH 3 )), 1,375 cm −1 (-C-H (CH 3 )) and 1,156 cm −1 (C-O, -CH 2 ). Trans fats band corresponding to ═C-H stretch (trans bonds, 966 cm −1 ), was observed in pure butter and spread. Trans fatty acids in butter and spread were quantified with the aid of calibration/ validation standards using trielaidin and triolein and by using partial least squares regression analysis. However, the band at 966 cm −1 was hindered in Zn-treated butter and reduced in Zn-treated spread.

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Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy

Cited by 146 publications

References 23 publications

"Winterização" de óleo de pescado via solvente

"Winterização" de óleo de pescado via solvente

Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra

Evaluation of Nano Zinc (ZnO) for Surface Enhancement of ATR–FTIR Spectra of Butter and Spread

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