Characterization of fatty acid profile by FFFS

Soil erosion model tested on experimental data of a laboratory flume with a pre-existing rill

“…As our experience indicates, PLS regression models, in general, result in more accurate models when the measured concentration ranges of the constituents are wide. According to studies in the literature, SFA compositions of butterfat and beef were successfully determined using front face fluorescence spectroscopy while the same success was not obtained for UFA in both studies (Aït-Kaddour et al, 2016;Ntakatsane et al, 2014). However, prediction of both SFA and UFA were achieved with reliable and robust models in the current study.…”

“…While prediction studies in the literature are mostly based on the statistical models for a single type of oil (Karunathilaka, Mossoba, Chung, Haile, & Srigley, 2017;Uncu et al, 2019;Uncu & Ozen, 2015) data from different types of oils are combined here to test if it is possible to obtain a model that can estimate these chemical parameters regardless of the type of the oil. While prediction studies are more common with mid-IR spectroscopy, fluorescence spectroscopy has been used less for this purpose (Aït-Kaddour et al, 2016;Guzmán et al, 2015;Ntakatsane et al, 2014;Sikorska et al, 2019). In addition, it was not encountered any study in the literature regarding the comparison of these two techniques in any prediction study.…”

“…Limited studies are available regarding the prediction of chemical indices and constituents with fluorescence spectroscopy. Saturated fatty acid profile of butterfat and total fat and fatty acid composition of beef were determined with front face fluorescence spectroscopy (Aït-Kaddour, Thomas, Mardon, Jacquot, Ferlay, & Gruffat, 2016;Ntakatsane, Liu, Zhou, Mothibe, Adegoke, & Odenya, 2014). In addition, quality indices of olive and cold pressed rapeseed oils were predicted from fluorescence spectra (Guzmán, Baeten, Pierna, & García-Mesa, 2015;Sikorska et al, 2019).…”

Methods in food science and technology. Part 1

“…On the other hand, Ntakatsane et al [2014] proposed using front face fluorescence spectroscopy combined with partial least squares regression (PLSR) analysis to distinguish the origin of vegetable and animal fats. They concluded that there were no significant differences between fatty acids profiles (saturated and unsaturated fatty acids) predicted on the basis of fluorescence spectra and those obtained by gas chromatography.…”