The Application of FT-MIR Spectroscopy for the Evaluation of Energy Value, Fat Content, and Fatty Acid Composition in Selected Organic Oat Products

Abstract

In this study, Fourier transform mid-infrared (FT-MIR) spectroscopy was investigated as a rapid and nondestructive method for the determination of selected quality parameters of oat flakes and cakes. The spectra of 14 commercial products were registered in the spectral range of 4,000-370 cm −1 . Chemometric approach was applied to collect spectral and reference data on fat content, fatty acid composition, and the heat of combustion, and to correlate them. Reference data were obtained with the use of Soxhlet method, gas chromatography, and bomb calorimetry. Statistically significant coefficients in the determination of spectral data and fat, linoleic acid, stearic acid, palmitic acid content, and energy value are R 2 =0.93, R 2 =0.93, R 2 =0.82, R 2 =0.92, and R 2 =0.95, respectively. The energy value, as well as the saturated and monounsaturated fatty acid content, was statistically higher in cakes as compared to that in flakes.

The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

“…Fatty acids content was determined by gas chromatography with a Shimadzu model GC-17A gas chromatograph equipped with a flame-ionization detector and a 30-metre capillary column of 0.22 mm, that is, with a film thickness of 0.25 μ m. The column temperature was programmed to increase from 60 to 230°C and the injector and detector ports were set at 225°C and 250°C, respectively. Detailed procedure is presented in Reder et al [ 13 ].…”

“…FT-IR spectroscopy offers qualitative and quantitative determination of food macrocomponents such as proteins [ 5 , 6 ], lipids [ 7 , 8 ], saccharides [ 9 , 10 ], and water [ 11 , 12 ]. FT-IR spectroscopy, which relies on absorption of infrared radiation by oscillating molecules, is increasingly applied in food research, like cakes and flakes [ 13 ], flours [ 14 ], nuts [ 15 , 16 ], oils [ 17 ], meat [ 18 , 19 ], and spirit beverages [ 20 , 21 ]. Research tends to concentrate mainly on nonbread cereals like corn, rice, oats, and products obtained with them [ 22 – 26 ].…”

Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product

“…Fat extraction from silverskin samples was conducted according to the procedure described by Reder et al [33]. The samples were ground and treated with hexane.…”

Fat Fraction Qualitative Characteristics for Oat-Based Products

“…Fat was extracted from silver skin, according to the procedure described by Reder et al [5]. The samples were ground and extracted with hexane after 30 min of shaking.…”