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DSC Phase Transition Profiles Analysed by Control Charts to Determine Markers for the Authenticity and Deterioration of Flaxseed Oil during Storage

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-7888-0026
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-orcida9ebcddc-25c5-49d4-b5ca-92e14baa67f8
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcide2cdc4d2-9df9-458f-87ff-76bb71cfa6dc
dc.abstract.enAn approach of implementing X-bar and R control charts as a statistical control tool to monitor changes in the melting profile of fresh and stored flaxseed oils by differential scanning calorimetry (DSC) was used. Phase transition melting profiles were collected after 0, 2, 4, 6 months of storing flaxseed oils, originated from five different cultivars. Four peaks at around -36, -30, -25, -12 °C were identified using the deconvolution analysis procedure, which enabled data to be collected on peak temperature (T), peak height (h) and the peak area (A), as well as the ratio calculated from these parameters. Control charts of DSC parameters, linked to the second peak (h2, A2) and calculated ratios of those parameters showed an increasing or decreasing trend within the storage time, thus were considered to be indicators of oil deterioration. Since DSC parameters related to the first peak (h1, A1) and third peak (h3, A3) remained unchanged within storage, they were established as the markers of flaxseed oil authenticity.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorIslam, Mahbuba
dc.contributor.authorKaczmarek, Anna Maria
dc.contributor.authorGrygier, Anna
dc.contributor.authorTomaszewska-Gras, Jolanta
dc.date.access2025-09-25
dc.date.accessioned2025-10-07T10:53:25Z
dc.date.available2025-10-07T10:53:25Z
dc.date.copyright2023-07-13
dc.date.issued2023
dc.description.abstract<jats:p>An approach of implementing X-bar and R control charts as a statistical control tool to monitor changes in the melting profile of fresh and stored flaxseed oils by differential scanning calorimetry (DSC) was used. Phase transition melting profiles were collected after 0, 2, 4, 6 months of storing flaxseed oils, originated from five different cultivars. Four peaks at around -36, -30, -25, -12 °C were identified using the deconvolution analysis procedure, which enabled data to be collected on peak temperature (T), peak height (h) and the peak area (A), as well as the ratio calculated from these parameters. Control charts of DSC parameters, linked to the second peak (h2, A2) and calculated ratios of those parameters showed an increasing or decreasing trend within the storage time, thus were considered to be indicators of oil deterioration. Since DSC parameters related to the first peak (h1, A1) and third peak (h3, A3) remained unchanged within storage, they were established as the markers of flaxseed oil authenticity.</jats:p>
dc.description.accesstimebefore_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.versionfinal_author
dc.identifier.doi10.20944/preprints202307.0904.v1
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5237
dc.identifier.weblinkhttps://www.preprints.org/manuscript/202307.0904/v1
dc.languageen
dc.relation.ispartofPreprints
dc.relation.pagesart. 2023070904
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_REPOSITORY
dc.subject.endifferential scanning calorimetry
dc.subject.enmelting profile
dc.subject.enstorage analysis
dc.subject.enplant oils
dc.subject.enstability
dc.subject.enauthenticity
dc.subtypePublicationInPreprintService
dc.titleDSC Phase Transition Profiles Analysed by Control Charts to Determine Markers for the Authenticity and Deterioration of Flaxseed Oil during Storage
dc.typeJournalArticle
dspace.entity.typePublication