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Advanced authenticity screening of commercial berry seed oils using full FTIR spectra and DSC curves coupled with chemometrics

cris.virtual.author-orcid0000-0003-3964-8093
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcide2cdc4d2-9df9-458f-87ff-76bb71cfa6dc
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe feasibility of Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) spectroscopy coupled with Partial Least Square Discriminant Analysis (PLS-DA) for the authenticity screening of blackcurrant-, strawberry-, and raspberry seed oils was evaluated. Authentic DSC and FTIR fingerprints of berry seed oils were reported and used as training data, reflecting their natural variability. In DSC analysis, full curves of melting phase transition were utilised instead of individual DSC parameters (peak temperature, peak height, enthalpy). Each berry seed oil was characterised by distinctive endothermic and exothermic peaks. A FTIR model was built based on the absorbance intensity at three spectral ranges of 3550–3200 cm−1, 3010–2854 cm−1, and 1720–720 cm−1. With supervised learning and personalised data processing, the classification performance of both DSC and FTIR were improved. During external validation using commercial oils, the DSC models demonstrated good predictive performance in classifying blackcurrant and strawberry oils, while FTIR models were favoured for predicting the class of blackcurrant and raspberry oils. This work provides industry practitioners with practical insights into processing the thermal and spectral fingerprint data for the authenticity screening of berry seed oils.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.contributor.authorRajagukguk, Yolanda Victoria
dc.contributor.authorTomaszewska-Gras, Jolanta
dc.date.access2025-10-24
dc.date.accessioned2025-10-24T13:27:22Z
dc.date.available2025-10-24T13:27:22Z
dc.date.copyright2025-03-20
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,6
dc.description.number15 April 2025
dc.description.points100
dc.description.versionfinal_published
dc.description.volume222
dc.identifier.doi10.1016/j.lwt.2025.117680
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5442
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0023643825003640
dc.languageen
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.pagesart. 117680
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enblackcurrant
dc.subject.enraspberry
dc.subject.enstrawberry
dc.subject.encold-pressed oil
dc.subject.enthermal analysis
dc.subject.enmelting phase transition
dc.subject.enspectroscopy
dc.subject.endifferential scanning calorimetry
dc.subject.enPLS-DA
dc.titleAdvanced authenticity screening of commercial berry seed oils using full FTIR spectra and DSC curves coupled with chemometrics
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume222