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Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis
The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil was extracted by a hydr...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824477/ https://www.ncbi.nlm.nih.gov/pubmed/33375655 http://dx.doi.org/10.3390/foods10010042 |
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author | Yao, Siyu Aykas, Didem Peren Rodriguez-Saona, Luis |
author_facet | Yao, Siyu Aykas, Didem Peren Rodriguez-Saona, Luis |
author_sort | Yao, Siyu |
collection | PubMed |
description | The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil was extracted by a hydraulic press and characterized by fatty acid profile determined by gas chromatography equipped with a flame ionization detector (GC-FID). Spectral data was collected by a handheld Raman system (1064 nm) and a miniature near-infrared (NIR) sensor, further being analyzed by SIMCA (Soft Independent Model of Class Analogies) and PLSR (Partial Least Square Regression) to develop classification algorithms and predict the fatty acid profile. Supervised classification by SIMCA predicted the samples with a 100% sensitivity based on the validation data. The PLSR showed a strong correlation (Rval > 0.97) and a low standard error of prediction (SEP = 1.08–3.55%) for palmitic acid, oleic acid, and linoleic acid. 11% of potato chips (n = 13) indicated a single oil in the label with a mislabeling problem. Our data supported that the new generation of portable vibrational spectroscopy devices provided an effective tool for rapid in-situ identification of oil type of potato chips in the market and for surveillance of accurate labeling of the products. |
format | Online Article Text |
id | pubmed-7824477 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-78244772021-01-24 Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis Yao, Siyu Aykas, Didem Peren Rodriguez-Saona, Luis Foods Article The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil was extracted by a hydraulic press and characterized by fatty acid profile determined by gas chromatography equipped with a flame ionization detector (GC-FID). Spectral data was collected by a handheld Raman system (1064 nm) and a miniature near-infrared (NIR) sensor, further being analyzed by SIMCA (Soft Independent Model of Class Analogies) and PLSR (Partial Least Square Regression) to develop classification algorithms and predict the fatty acid profile. Supervised classification by SIMCA predicted the samples with a 100% sensitivity based on the validation data. The PLSR showed a strong correlation (Rval > 0.97) and a low standard error of prediction (SEP = 1.08–3.55%) for palmitic acid, oleic acid, and linoleic acid. 11% of potato chips (n = 13) indicated a single oil in the label with a mislabeling problem. Our data supported that the new generation of portable vibrational spectroscopy devices provided an effective tool for rapid in-situ identification of oil type of potato chips in the market and for surveillance of accurate labeling of the products. MDPI 2020-12-25 /pmc/articles/PMC7824477/ /pubmed/33375655 http://dx.doi.org/10.3390/foods10010042 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Yao, Siyu Aykas, Didem Peren Rodriguez-Saona, Luis Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis |
title | Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis |
title_full | Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis |
title_fullStr | Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis |
title_full_unstemmed | Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis |
title_short | Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis |
title_sort | rapid authentication of potato chip oil by vibrational spectroscopy combined with pattern recognition analysis |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824477/ https://www.ncbi.nlm.nih.gov/pubmed/33375655 http://dx.doi.org/10.3390/foods10010042 |
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