Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)

Shin, Eui‐Cheol; Craft, B.D.; Pegg, Ronald B.; Phillips, R. Dixon; Eitenmiller, Ronald R.

doi:10.1016/j.foodchem.2009.07.058

Cited by 140 publications

(99 citation statements)

References 28 publications

(30 reference statements)

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“…These results support the relevance of SFA, UFA:SFA, palmitic acid, linoleic acid and total fatty acid as discriminant parameters that differentiate almond cultivars. Similar results were reported in previous PCA applications to almond research [Carratala et al, 1998;Shin et al, 2010;Colic et al, 2012;Kodad et al, 2013].…”

Section: Fatty Acidssupporting

confidence: 90%

See 1 more Smart Citation

Total Oil Content and Fatty Acid Profile of Some Almond (Amygdalus communis L.) Cultivars

Yıldırım¹,

Akinci-Yildirim²,

Şan³

et al. 2016

Pol. J. Food Nutr. Sci.

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Section: Fatty Acidssupporting

confidence: 90%

“…Therefore, PCA was used for the discrimination of almond. The characteristics with the eigenvalues greater than 1 are evaluated to be descriptive in PCA [Shin et al, 2010]. Results from the principal component analysis presented in Table 4 indicate that the fi rst 3 components explained 73.38% of the total variability observed.…”

Section: Fatty Acidsmentioning

confidence: 99%

Total Oil Content and Fatty Acid Profile of Some Almond (Amygdalus communis L.) Cultivars

Yıldırım¹,

Akinci-Yildirim²,

Şan³

et al. 2016

Pol. J. Food Nutr. Sci.

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“…The peanut seed oil contained 13.30% saturated fatty acids, with the major one being palmatic acid 10.82% followed by stearic acid (2.37%), while it was high in un-saturated fatty acids with a total content of 86.7%. Shin et al [31] and De Camargo et al [10] reported that palmitic acid (C16:0) ranged from 5.31% to 11.49%; stearic acid (C18:0), 1.46% to 4.76%; oleic acid (C18:1), 44.78% to 82.17%; and linoleic acid (C18:2) 2.85% to 33.92. This is in good agreement with the findings of Shin et al [31] whose data confirm that fatty acid composition can be different, even within the same cultivar and the same harvest year.…”

Section: Effects Of Gamma-irradiation On Fatty Acid Of Peanut Seed Oilmentioning

confidence: 99%

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Al-Bachir¹

2017

J Food Chem Nanotechnol

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Published by United Scientific Group AbstractFatty acids composition are an important attribute in oil. The present study aimed to evaluate three selected sources of oil namely, sesame (Sesamum indicum L.) peanut (Arachis hypogaea L.) and sunflower (Helianthus annuus L.). Oil were extracted from seeds produced in Syria and irradiated with 3, 6 and 9 kGy of gamma-irradiation to assess the variability in fatty acid composition and to determine the relationship between irradiation and certain fatty acids. Results demonstrated that sesame, sunflower and peanut oils are of unsaturated type and contain mainly the oleic C18:1 and linoleic C18:2 fatty acids. Irradiation of seeds with medium doses (3 to 9 kGy) did not significantly affect the fatty acids contents. However, the un-saturated, saturated fatty acids, and the ratio of saturated to un-saturated fatty acids (TU/TS) were altered upon irradiation. These changes were significant for sesame and sunflower oils, but not for peanut oil. KeywordsFatty acids, Gamma irradiation, Peanut oil, Sesame oil, Sunflower oil IntroductionOils from vegetables are complex mixtures that contain several compounds and are made up of free fatty acids (FFA), triacylglycerols, glycolipids, diacylglycerols, phospholipids, and other minor components [1]. Vegetable oil usage is largely centered on the type of fatty acids present in the oil and these fatty acids fall into various lipid categories [1,2].Fat is an important dietary component, which affects both growth and health. Even though polyunsaturated fatty acids (PUFAs) have been investigated to have health benefits [3]. Compositions of vegetable oils are valuable information in understanding their functional, quality and nutritional properties. Increasing the content of saturated fatty acids can enhance stability with the concomitant increase of the proportion of solid fat and the melting temperature [4]. Oilseeds vary widely in their fatty acids composition, but tend to be rich in monounsaturated fatty acids (MUFAs) (e.g. peanuts) or PUFA (e.g. sunflower seeds) [5]. Also, the composition of oleic, linoleic and linolenic acids in oil has an effect on the oxidative stability [6].Gamma-irradiation has wide range of applications in food technology [7][8][9]. Irradiation causes molecular changes, among which the formation of free radicals is one of the most important for a high fat content foods that in turn can change the fatty acid composition and consequently the fat functional benefits [9][10][11][12][13]. The increase in free fatty acid was observed in beans and edible oils irradiated in the range of 1.0-20 kGy [14]. Polyunsaturated fatty acids are susceptible

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“…Recently, headspace solid-phase microextraction (HS-SPME) GC-MS and multivariate statistics were developed to evaluate volatile constitutes like honey [3], flower [10], pears [11], almonds [12], peaches [13], beer [14], tea oil [9], peanuts [15], pesticide [16]. Combining the GC-MS technique, a lot of recent research has been applied for the authentication of geographical origin of food, beverage, wine et al In addition, based on the large amount of GC-MS, several statistic methods were coupled with this technique for the certification of botanical origins [17].…”

Section: Introductionmentioning

confidence: 99%

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

Gao¹,

Gosavi²,

Pang³

et al. 2018

JFNR

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To differentiate different kinds of pink pomelos, which came from the main producing area of pink pomelo varieties in China, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatographymass spectrometry and olfactometry (GC-MS-O) was used to determinate and characterize volatile profiles of different varieties. Olefins, alcohols, ketones represented the most abundant volatile compounds in all varieties of pink pomelo juices. There are 38 aroma-active compounds perceived by the trained panel of judges by using detection frequency analysis method (DFA). Principal components analysis (PCA) combining GC-MS analysis was applied and successfully distinguished six varieties of pink pomelo juices from four different geographical regions of China, which is in accordance with their vegetal sampling location. Further, partial least squares-discriminant analysis (PLS-DA) indicated that this model is good in correlating citrus odor. Decanal, hexan-1-ol, γ-selinene could be identified as the main characteristics to distinguish different varieties.

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Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)

Cited by 140 publications

References 28 publications

Total Oil Content and Fatty Acid Profile of Some Almond (Amygdalus communis L.) Cultivars

Total Oil Content and Fatty Acid Profile of Some Almond (Amygdalus communis L.) Cultivars

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

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