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dc.contributor.authorMašán, Vladimír
dc.contributor.authorMatwijczuk, Arkadiusz P.
dc.contributor.authorNiemczynowicz, Agnieszka
dc.contributor.authorKycia, Radosław A.
dc.contributor.authorKarcz, Dariusz
dc.contributor.authorGładyszewska, Bożena
dc.contributor.authorŚlusarczyk, Lidia
dc.contributor.authorBurg, Patrik
dc.date.accessioned2023-03-27T00:03:01Z
dc.date.available2023-03-27T00:03:01Z
dc.date.issued2021
dc.identifier.issn2045-2322 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1673
dc.description.abstractAddressing the issues arising from the production and trade of low-quality foods necessitates developing new quality control methods. Cooking oils, especially those produced from the grape seeds, are an example of food products that often suffer from questionable quality due to various adulterations and low-quality fruits used for their production. Among many methods allowing for fast and efficient food quality control, the combination of experimental and advanced mathematical approaches seems most reliable. In this work a method for grape seed oils compositional characterization based on the infrared (FTIR) spectroscopy and fatty acids profile is reported. Also, the relevant parameters of oils are characterized using a combination of standard techniques such as the Principal Component Analysis, k-Means, and Gaussian Mixture Model (GMM) fitting parameters. Two different approaches to perform unsupervised clustering using GMM were investigated. The first approach relies on the profile of fatty acids, while the second is FT-IR spectroscopy-based. The GMM fitting parameters in both approaches were compared. The results obtained from both approaches are consistent and complementary and provide the tools to address the characterization and clustering issues in grape seed oils.en
dc.format19256
dc.publisherNature Publishing Group
dc.relation.ispartofScientific Reports
dc.relation.urihttps://doi.org/10.1038/s41598-021-98763-6
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjecttransform-infrared-spectroscopyen
dc.subjectvirgin olive oilsen
dc.subjectedible oilsen
dc.subjectvegetable-oilsen
dc.subjectwinesen
dc.subjectauthenticationen
dc.subjectclassificationen
dc.titleChemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopyen
dc.typeJ_ČLÁNEK
dc.date.updated2023-03-27T00:03:01Z
dc.description.versionOA
local.identifier.doi10.1038/s41598-021-98763-6
local.identifier.scopus2-s2.0-85115885505
local.identifier.wos000701575500065
local.number28 September
local.volume11
local.identifier.obd43921796
local.identifier.e-issn2045-2322
dc.project.IDEF16_017/0002334
dc.project.IDVýzkumná infrastruktura pro mladé vědce
dc.identifier.orcidMašán, Vladimír 0000-0002-3791-4354
dc.identifier.orcidBurg, Patrik 0000-0003-4866-6963
local.contributor.affiliationZF


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Except where otherwise noted, this item's license is described as CC BY 4.0