The compositional characterisation of Romanian grape seed oils using spectroscopic methods
► We developed a method for the grape seed oil compositional characterisation. ► We established the composition of grape seed oils on four classes of fatty acids. ► The differences between grape seed oils and genuine common oils were made. ► Authenticity of grape seed oils from common genuine oils w...
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| Veröffentlicht in: | Food chemistry 2012-10, Vol.134 (4), p.2453-2458 |
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| container_end_page | 2458 |
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| container_issue | 4 |
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| container_title | Food chemistry |
| container_volume | 134 |
| creator | Hanganu, Anamaria Todaşcă, Maria-Cristina Chira, Nicoleta-Aurelia Maganu, Maria Roşca, Sorin |
| description | ► We developed a method for the grape seed oil compositional characterisation. ► We established the composition of grape seed oils on four classes of fatty acids. ► The differences between grape seed oils and genuine common oils were made. ► Authenticity of grape seed oils from common genuine oils was investigated.
In the present study, we developed a method for the grape seed oil compositional characterisation using 1H NMR spectroscopy directly applied on oils without sample derivatisation (as triglycerides). Using 1H NMR spectroscopy data and systems of chemometric equations, we established the composition of grape seed oils on four classes of fatty acids. Spectral information from 1H NMR and FT-IR spectroscopy was used to make the differences between grape seed oils and genuine common oils. Applying the PCA (Principal Component Analysis) method to the spectral information, it was evaluated the application potential in authenticity control of grape seed oils from common genuine oils (sunflower, soybean, linseed and rapeseed). |
| doi_str_mv | 10.1016/j.foodchem.2012.04.048 |
| format | Article |
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In the present study, we developed a method for the grape seed oil compositional characterisation using 1H NMR spectroscopy directly applied on oils without sample derivatisation (as triglycerides). Using 1H NMR spectroscopy data and systems of chemometric equations, we established the composition of grape seed oils on four classes of fatty acids. Spectral information from 1H NMR and FT-IR spectroscopy was used to make the differences between grape seed oils and genuine common oils. Applying the PCA (Principal Component Analysis) method to the spectral information, it was evaluated the application potential in authenticity control of grape seed oils from common genuine oils (sunflower, soybean, linseed and rapeseed).</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2012.04.048</identifier><identifier>PMID: 23442710</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>1H NMR ; Biological and medical sciences ; Composition ; Fat industries ; Food industries ; FT-IR ; Fundamental and applied biological sciences. Psychology ; Grape seed oil ; Magnetic Resonance Spectroscopy - methods ; Plant Oils - chemistry ; Principal Component Analysis ; Seeds - chemistry ; Spectroscopy, Fourier Transform Infrared - methods ; Vitis - chemistry</subject><ispartof>Food chemistry, 2012-10, Vol.134 (4), p.2453-2458</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-6a8b189274c18de94e81e4bff063410408f2a4cb9409b660afe73c4ee7d176d3</citedby><cites>FETCH-LOGICAL-c398t-6a8b189274c18de94e81e4bff063410408f2a4cb9409b660afe73c4ee7d176d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814612006851$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25963016$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23442710$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hanganu, Anamaria</creatorcontrib><creatorcontrib>Todaşcă, Maria-Cristina</creatorcontrib><creatorcontrib>Chira, Nicoleta-Aurelia</creatorcontrib><creatorcontrib>Maganu, Maria</creatorcontrib><creatorcontrib>Roşca, Sorin</creatorcontrib><title>The compositional characterisation of Romanian grape seed oils using spectroscopic methods</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► We developed a method for the grape seed oil compositional characterisation. ► We established the composition of grape seed oils on four classes of fatty acids. ► The differences between grape seed oils and genuine common oils were made. ► Authenticity of grape seed oils from common genuine oils was investigated.
In the present study, we developed a method for the grape seed oil compositional characterisation using 1H NMR spectroscopy directly applied on oils without sample derivatisation (as triglycerides). Using 1H NMR spectroscopy data and systems of chemometric equations, we established the composition of grape seed oils on four classes of fatty acids. Spectral information from 1H NMR and FT-IR spectroscopy was used to make the differences between grape seed oils and genuine common oils. Applying the PCA (Principal Component Analysis) method to the spectral information, it was evaluated the application potential in authenticity control of grape seed oils from common genuine oils (sunflower, soybean, linseed and rapeseed).</description><subject>1H NMR</subject><subject>Biological and medical sciences</subject><subject>Composition</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>FT-IR</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grape seed oil</subject><subject>Magnetic Resonance Spectroscopy - methods</subject><subject>Plant Oils - chemistry</subject><subject>Principal Component Analysis</subject><subject>Seeds - chemistry</subject><subject>Spectroscopy, Fourier Transform Infrared - methods</subject><subject>Vitis - chemistry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE2LFDEQhoMo7uzqX1hyEbz0WPkwnb4pi7rCgiBz8hLS6cpOhu5Om-oR_PdmmFk9CgUFxVNVLw9jtwK2AoR5d9jGnIewx2krQcgt6Fr2GdsI26qmhVY-ZxtQYBsrtLli10QHAKisfcmupNJatgI27MdujzzkacmU1pRnP_Kw98WHFUsifxrxHPn3PPk5-Zk_Fr8gJ8SB5zQSP1KaHzktGNaSKeQlBT7hus8DvWIvoh8JX1_6Ddt9_rS7u28evn35evfxoQmqs2tjvO2F7WSrg7ADdhqtQN3HCEZpARpslF6HvtPQ9caAj9iqoBHbQbRmUDfs7fnsUvLPI9LqpkQBx9HPmI_khBJKS6Wkrag5o6FmpYLRLSVNvvx2AtxJqzu4J63upNWBrnVavL38OPYTDn_XnjxW4M0F8BT8GIufQ6J_3PvOqHq_ch_OHFYhvxIWRyHhHHBIpSp0Q07_y_IHsw2abA</recordid><startdate>20121015</startdate><enddate>20121015</enddate><creator>Hanganu, Anamaria</creator><creator>Todaşcă, Maria-Cristina</creator><creator>Chira, Nicoleta-Aurelia</creator><creator>Maganu, Maria</creator><creator>Roşca, Sorin</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20121015</creationdate><title>The compositional characterisation of Romanian grape seed oils using spectroscopic methods</title><author>Hanganu, Anamaria ; Todaşcă, Maria-Cristina ; Chira, Nicoleta-Aurelia ; Maganu, Maria ; Roşca, Sorin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-6a8b189274c18de94e81e4bff063410408f2a4cb9409b660afe73c4ee7d176d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>1H NMR</topic><topic>Biological and medical sciences</topic><topic>Composition</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>FT-IR</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Grape seed oil</topic><topic>Magnetic Resonance Spectroscopy - methods</topic><topic>Plant Oils - chemistry</topic><topic>Principal Component Analysis</topic><topic>Seeds - chemistry</topic><topic>Spectroscopy, Fourier Transform Infrared - methods</topic><topic>Vitis - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hanganu, Anamaria</creatorcontrib><creatorcontrib>Todaşcă, Maria-Cristina</creatorcontrib><creatorcontrib>Chira, Nicoleta-Aurelia</creatorcontrib><creatorcontrib>Maganu, Maria</creatorcontrib><creatorcontrib>Roşca, Sorin</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hanganu, Anamaria</au><au>Todaşcă, Maria-Cristina</au><au>Chira, Nicoleta-Aurelia</au><au>Maganu, Maria</au><au>Roşca, Sorin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The compositional characterisation of Romanian grape seed oils using spectroscopic methods</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2012-10-15</date><risdate>2012</risdate><volume>134</volume><issue>4</issue><spage>2453</spage><epage>2458</epage><pages>2453-2458</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► We developed a method for the grape seed oil compositional characterisation. ► We established the composition of grape seed oils on four classes of fatty acids. ► The differences between grape seed oils and genuine common oils were made. ► Authenticity of grape seed oils from common genuine oils was investigated.
In the present study, we developed a method for the grape seed oil compositional characterisation using 1H NMR spectroscopy directly applied on oils without sample derivatisation (as triglycerides). Using 1H NMR spectroscopy data and systems of chemometric equations, we established the composition of grape seed oils on four classes of fatty acids. Spectral information from 1H NMR and FT-IR spectroscopy was used to make the differences between grape seed oils and genuine common oils. Applying the PCA (Principal Component Analysis) method to the spectral information, it was evaluated the application potential in authenticity control of grape seed oils from common genuine oils (sunflower, soybean, linseed and rapeseed).</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>23442710</pmid><doi>10.1016/j.foodchem.2012.04.048</doi><tpages>6</tpages></addata></record> |
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| ispartof | Food chemistry, 2012-10, Vol.134 (4), p.2453-2458 |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | 1H NMR Biological and medical sciences Composition Fat industries Food industries FT-IR Fundamental and applied biological sciences. Psychology Grape seed oil Magnetic Resonance Spectroscopy - methods Plant Oils - chemistry Principal Component Analysis Seeds - chemistry Spectroscopy, Fourier Transform Infrared - methods Vitis - chemistry |
| title | The compositional characterisation of Romanian grape seed oils using spectroscopic methods |
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