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Thermal and spectroscopic profiles variation of cold-pressed raspberry seed oil studied by DSC, UV/VIS, and FTIR techniques

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0003-3964-8093
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcide2cdc4d2-9df9-458f-87ff-76bb71cfa6dc
dc.abstract.enThe characteristics of six cold-pressed raspberry seed oils, investigated by melting and crystallization phase transition analysis using differential scanning calorimetry (DSC), UV–VIS and Fourier transform infrared (FTIR) spectra, as well as the fatty acid composition, was the aim of this study. Two groups of oils samples were investigated: commercial (I-group) and laboratory-pressed (L-group). UV/VIS and FTIR spectra of raspberry seed oil revealed important wavelength and wavenumber ranges to indicate qualitative differences between I- and L-group. Regardless of the scanning rates, DSC melting curves were more suitable for detecting differences in raspberry seed oils than crystallization profiles. Based on the Principal component analysis of UV–VIS, FTIR and DSC data two groups of oils were distinguished. Fatty acids by GC analysis confirmed differences between oils, since the commercial oils exhibited a lower ratio of n-3/n-6 fatty acids than L-group oils. The obtained results provide practical information on the usefulness of DSC profiles and FTIR spectra for the comprehensive characterization of cold-pressed raspberry seed oils, especially in the field of B2B industries that need rapid and non-targeted instruments to confirm the authenticity of the purchased product.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorRajagukguk, Yolanda Victoria
dc.contributor.authorIslam, Mahbuba
dc.contributor.authorGrygier, Anna
dc.contributor.authorTomaszewska-Gras, Jolanta
dc.date.access2025-07-03
dc.date.accessioned2025-10-27T07:50:58Z
dc.date.available2025-10-27T07:50:58Z
dc.date.copyright2023-09-28
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,0
dc.description.numberDecember 2023
dc.description.points100
dc.description.versionfinal_published
dc.description.volume124
dc.identifier.doi10.1016/j.jfca.2023.105723
dc.identifier.eissn1096-0481
dc.identifier.issn0889-1575
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5444
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0889157523005975?via%3Dihub
dc.languageen
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.pagesart. 105723
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enraspberry seed oil
dc.subject.enDSC
dc.subject.enFTIR
dc.subject.enfatty acid composition
dc.subject.enUV/Vis spectrum
dc.titleThermal and spectroscopic profiles variation of cold-pressed raspberry seed oil studied by DSC, UV/VIS, and FTIR techniques
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume124