Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy

Near-infrared (NIR) spectroscopy was evaluated as a rapid method for the determination of oleic, palmitic, linoleic and linolenic acids as well as omega-3, omega-6, and to predict polyunsaturated, monounsaturated and saturated fatty acids, together with triacylglycerides, diglycerides, free fatty ac...

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Bibliographic Details
Published in:Food Chemistry
Main Authors: Cascant, Mari Merce, Breil, Cassandra, Fabiano-Tixier, Anne-Sylvie, Chemat, Farid, de la Guardia, Miguel
Other Authors: Garrigues, Salvador
Format: Article in Journal/Newspaper
Language:English
Published: 2018
Subjects:
Near infrared spectroscopy;Partial least square;Fatty acids;Lipid class;Omega-3;Omega-6
salmo salar
huile de poisson
spectroscopie proche infrarouge
classe lipidique
traitement statistique
évaluation de méthode
acide gras
oméga 3
oméga 6
Salmo salar
Online Access:http://prodinra.inra.fr/ft/90CC4492-3609-45D6-A5C0-2FBBB7FB9363
http://prodinra.inra.fr/record/411715
https://doi.org/10.1016/j.foodchem.2017.06.158
Description
Summary:Near-infrared (NIR) spectroscopy was evaluated as a rapid method for the determination of oleic, palmitic, linoleic and linolenic acids as well as omega-3, omega-6, and to predict polyunsaturated, monounsaturated and saturated fatty acids, together with triacylglycerides, diglycerides, free fatty acids and ergosterol in salmon oil. To do it, Partial Least Squares (PLS) regression models were applied to correlate NIR spectra with aforementioned fatty acids and lipid classes. Results obtained were validated in front of reference procedures based on high performance thin layer and gas chromatography. PLS-NIR has a good predictive capability with relative root mean square error of prediction (RRMSEP) values below or equal to 1.8% and provides rapid analysis without the use of any chemicals making it an environmentally friendly methodology.

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