The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat

Golijan, Jelena; Milinčić, Danijel D.; Petronijević, Radivoj; Pešić, Mirjana B.; Barać, Miroljub B.; Sečanski, Mile; Lekić, Slavoljub; Kostić, Aleksandar Ž.

doi:10.1016/j.jcs.2019.102845

Cited by 25 publications

(12 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar data for fat content on various buckwheat flour fractions were reported in some studies [24,50]. Most lipids in buckwheat seeds are located in the embryo and seed coat, followed by the pericarp and endosperm [51]. According to Ahmed et al (2014) [46], the total lipid content in buckwheat grains ranged from 2.8% to 3.4%, while Dziadek et al (2016) [19] found a significantly lower lipid content in whole common buckwheat grain samples (1.72%-2.24%), a variation that can be attributed to the crop genetics and growing condition.…”

Section: Buckwheat Milling Fractions Compositionsupporting

confidence: 84%

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Coțovanu

Mironeasa

2021

Applied Sciences

View full text Add to dashboard Cite

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers.

show abstract

Section: Buckwheat Milling Fractions Compositionsupporting

confidence: 84%

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Coțovanu

Mironeasa

2021

Applied Sciences

View full text Add to dashboard Cite

show abstract

“…The outlier treatment by replacing the outlier with the mean of each parameter (Berg et al, 2006) decreased the PCA's dataset distortion. However, previous research had never performed the outlier treatment before the PCA, which analyzed TAGs and thermal properties (Golijan et al, 2019). Post outlier treatment of the BWP, the new dataset was also subjected to dataset normalization prior to the PCA 3 Means with different superscript letter are significantly different (p < 0.05)…”

Section: Outlier Treatmentmentioning

confidence: 99%

Forensic Feed Strategy: Incorporation of Multivariate and Instrumental Analyses for Authentication of Fish Feed Sources

Idris¹,

Sani

Hashim³

et al. 2022

JHIS

View full text Add to dashboard Cite

This study authenticated fish feed sources and determined lard adulteration using dataset pre-processing, principal component analysis (PCA), discriminant analysis (DA) and partial least square regression (PLSR) on 19 triacylglycerols (TAGs) and 16 thermal properties (TPs). At cumulative variability (90.625%) and Keiser-Meyer Olkin (KMO) value (0.811), the PCA identified 10 TAGs and 3 TPs with strong factor loading. The dioleoyl-1-palmitoyl glycerol (POO), dipalmitoyl-3-oleoyl glycerol (PPO) and dipalmitoyl-1-linoleoyl (PPL) characterized fish feeds containing palm oil while dilinoleoyl-1-oleoyl glycerol (OLL), dilinoleoyl-1-palmitoyl (PLL), dioleoyl-3-linoleoyl glycerol (OOL), initial cooling temperature (ICT), palmitoyl-oleoyl-linoleoyl glycerol (POL), palmitoyl-stearoyl-oleoyl glycerol (PSO) and final heating temperature (FHT) characterized lard-containing fish feeds. The DA had successfully classified the fish feed sources and selected the PPL, POL, PPO, OOL, ICT, PLL, FHT, POO and OLL as the most influential biomarkers for the authentication purpose. The Z-test result (p>0.05) indicated that the PLSR could determine the percentage of lard adulteration in fish feed. Hence, incorporating multivariate and instrumental analyses could authenticate the fish feed sources.

show abstract

“…The outlier treatment by replacing the outlier with the mean of each parameter (Berg et al, 2006) decreased the PCA's dataset distortion. However, previous research had never performed the outlier treatment before the PCA, which analysed TAGs and thermal properties (Golijan et al, 2019). Post outlier treatment of the BWP, the new dataset was also subjected to dataset normalization prior to the PCA.…”

Section: Outlier Treatmentmentioning

confidence: 99%

Feed forensic strategy: Incorporating multivariate data analysis with high-performance liquid chromatography refractive index detector and differential scanning calorimeter for authentication of fish feed sources

Idris¹,

Sani²,

Hashim³

et al. 2021

Preprint

View full text Add to dashboard Cite

This study authenticated fish feed sources and determined lard adulteration using dataset pre-processing, principal component analysis (PCA), discriminant analysis (DA) and partial least square regression (PLSR) on 19 triacylglycerols (TAGs) and 16 thermal properties (TPs). At cumulative variability (90.625%) and Keiser-Meyer Olkin (KMO) value (0.811), the PCA identified strong factor loading variables, i.e., OLL, PLL, OOL, POL, PPL, POO, PPO, PSO, ICT and FHT in PC1 and LLLn, OOO and CT2 in PC2. These variables were significantly (p < 0.05) contributing to lard-palm-oil (L-PO) clusters: (1) POO, PPO and PPL (high loading) and OLL, PLL, OOL, ICT, POL, PSO and FHT (low loading) in 0:100 and 25:75 L-PO clusters; (2) CT2, OOO and LLLn (high loading) in 50:50 L-PO cluster; and (3) OLL, PLL, OOL, ICT, POL, PSO and FHT (high loading) and POO, PPO and PPL (low loading) in 72:25 and 100:0 L-PO clusters. Training, validation and testing datasets had 100%, 84.44% and 100% correct-classification, respectively at p < 0.0001 of Wilks' lambda and p < 0.0001 Fisher distance. The DA selected PLL, OOL, POL, PPL, PSO, ICT and FHT as the significantly authenticating biomarkers (p < 0.05). With determination coefficient (R²) (0.9693), mean square error (MSE) (38.382) and root mean square error (RMSE) (6.195), the PLSR's variable importance in the projection (VIP) identified the most influential biomarkers, i.e., PPL, POL, PPO, OOL, ICT, PLL, FHT, POO and OLL. The Z-test result (p > 0.05) indicated that the PLSR could determine the lard adulteration percentage in fish feed.

show abstract

The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat

Cited by 25 publications

References 20 publications

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Forensic Feed Strategy: Incorporation of Multivariate and Instrumental Analyses for Authentication of Fish Feed Sources

Feed forensic strategy: Incorporating multivariate data analysis with high-performance liquid chromatography refractive index detector and differential scanning calorimeter for authentication of fish feed sources

Contact Info

Product

Resources

About