Development of Whole and Ground Seed Near‐Infrared Spectroscopy Calibrations for Oil, Protein, Moisture, and Fatty Acids in Salvia hispanica

2019 ◽  
Vol 97 (1) ◽  
pp. 3-13 ◽  
Author(s):  
William Serson ◽  
Paul Armstrong ◽  
Elizabeth Maghirang ◽  
Ahmed AL‐Bakri ◽  
Timothy Phillips ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Salvia Hispanica ◽  
Ground Seed

Study of Polyunsaturated Fatty Acids in Cheeses Using Near-Infrared Spectroscopy: Influence of Milk from Different Ruminant Species

2021 ◽  
Author(s):  
Iris Lobos-Ortega ◽  
Miriam Hernández-Jiménez ◽  
María Inmaculada González-Martín ◽  
José Miguel Hernández-Hierro ◽  
Isabel Revilla ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Infrared Spectroscopy ◽  
Polyunsaturated Fatty Acids ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Ruminant Species

Enhancing near infrared spectroscopy models to identify omega-3 fish oils used in the nutraceutical industry by means of calibration range extension

2018 ◽  
Vol 26 (4) ◽  
pp. 245-261 ◽  
Author(s):  
Sanette van der Merwe ◽  
Marena Manley ◽  
Merrill Wicht
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Infrared Spectroscopy ◽  
Polyunsaturated Fatty Acids ◽  
Near Infrared Spectroscopy ◽  
Standard Error ◽  
Near Infrared ◽  
Fish Oils ◽  
Omega 3 ◽  
Alternative Method

The high demand for omega-3 fish oil nutraceuticals (dietary supplements) is due to the numerous health benefits contributed by the polyunsaturated fatty acids. The nutraceutical industry is required to follow good manufacturing practice standards in order to ensure label claims and prevent adulteration. It is vital that the quality control procedures will be able to detect adulterated products. It is thus necessary to ensure that the analytical techniques are adequate by using validated methods. The qualification or identification of natural fish oils is a difficult task due to overlapping concentration ranges of polyunsaturated fatty acids and other similar properties. Gas chromatography is the prescribed technique in the nutraceutical industry for analysis of omega-3 fatty acids, but it is time-consuming and costly. Near infrared spectroscopy is a rapid and cost-effective technique which can replace the prescribed method if it is proven to be equivalent, through validation, to the criteria as prescribed by the pharmacopoeias and other industry guidelines. In this study, near infrared spectroscopy in combination with chemometrics was considered as an alternative method to gas chromatography to identify various commercial fish oils and to quantify the polyunsaturated fatty acids. Identification methods were developed for nine commercial omega-3 fish oils by using spectral libraries. Quantitative near infrared methods were developed for arachidonic acid, docosahexaenoic acid and eicosapentaenoic acid in fish oils expressed as mg.g−1 as well as % area using partial least squares regression and independent validation by superimposing datasets with mutual properties. Based on the statistics in terms of standard error of calibration, R2, standard error of prediction and r of the polyunsaturated fatty acid models, the near infrared method was equivalent to the prescribed gas chromatography methods, and precision results obtained were also within the prescribed criteria. Near infrared spectroscopy and chemometrics can be used for conclusive identification and quantification of omega-3 fish oils, thereby minimizing the risk of adulteration. The method also complied with the prescribed pharmaceutical method validation criteria, and therefore was proven as an alternative method to gas chromatography for the nutraceutical industry.

scholarly journals Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy

2018 ◽  
Vol 239 ◽  
pp. 865-871 ◽  
Author(s):  
Mari Merce Cascant ◽  
Cassandra Breil ◽  
Anne Silvie Fabiano-Tixier ◽  
Farid Chemat ◽  
Salvador Garrigues ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Lipid Classes

scholarly journals Rapid Characterization of Fatty Acids in Oleaginous Microalgae by Near-Infrared Spectroscopy

2015 ◽  
Vol 16 (12) ◽  
pp. 7045-7056 ◽  
Author(s):  
Bin Liu ◽  
Jin Liu ◽  
Tianpeng Chen ◽  
Bo Yang ◽  
Yue Jiang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Oleaginous Microalgae ◽  
Rapid Characterization

Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy

Talanta ◽  
2013 ◽  
Vol 116 ◽  
pp. 50-55 ◽  
Author(s):  
Milton Carlos Soto-Barajas ◽  
Ma Inmaculada González-Martín ◽  
Javier Salvador-Esteban ◽  
José Miguel Hernández-Hierro ◽  
Vidal Moreno-Rodilla ◽  
...  
Keyword(s):  
Neural Networks ◽  
Fatty Acids ◽  
Artificial Neural Networks ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Artificial Neural
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