scholarly journals Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 374-382
Author(s):  
Yana Troshchynska ◽  
Roman Bleha ◽  
Lenka Kumbarová ◽  
Marcela Sluková ◽  
Andrej Sinica ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Multivariate Analyses ◽  
Principal Component ◽  
Reflectance Spectra ◽  
Spectral Features ◽  
Important Fatty Acid

Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra of whole seeds. The spectra of flaxseed kernels, hulls, defatted flours, and oils were also measured for comparison. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of FT-NIR spectra led to satisfactory discrimination of all flaxseed cultivars of this study mainly according to the nutritionally important fatty acid composition that was confirmed by comparison with the corresponding spectra of flaxseed kernel and oil. By contrast, spectral features of proteins, polysaccharides, and tannins predominated in the FT-NIR spectra of flaxseed hulls and defatted flours.

scholarly journals Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds

2019 ◽  
Vol 37 (No. 3) ◽  
pp. 199-204
Author(s):  
Yana Troshchynska ◽  
Roman Bleha ◽  
Lenka Kumbarová ◽  
Marcela Sluková ◽  
Andrej Sinica ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Linear Correlation ◽  
Multivariate Analyses ◽  
Principal Component ◽  
Component Analysis ◽  
Reflectance Spectra ◽  
Strong Linear Correlation ◽  
Colour Parameters ◽  
The Individual

Discrimination of yellow and brown seeded flax cultivars was made based on visible (Vis) diffusion reflectance spectra of whole seeds. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of Vis spectra led to satisfactory discrimination of all flax cultivars of this study. The CIE L*a*b* colour parameters were calculated from the diffusion reflectance Vis spectra. The values of L* were in the range of 48.8–53.6 and 62.6–66.0% for brown and yellow seeded cultivars, respectively. Chromatic parameters a* and b* were in the range of 2.8–4.9 and 7.9–16.4%, respectively. A strong linear correlation (R<sub>2</sub> = 0.9712) was found between a* and b* parameters for all the flaxseed samples. The L* and a* parameters were sufficient for HCA clustering of the individual flax cultivars.

scholarly journals Principal component analysis on fatty acid composition of the meat deriving from calves, young bull and bull of Maremmana breed slaughtered at different age

2021 ◽  
Vol 51 (7) ◽  
Author(s):  
Clara Sargentini ◽  
Roberto Tocci ◽  
Antonio Bonelli ◽  
Davide Rondina
Keyword(s):  
Fatty Acids ◽  
Principal Component Analysis ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Component Analysis ◽  
Heat Map ◽  
Young Bull

ABSTRACT: This study evaluated the performance at slaughtering of calves; young bull and bull of Maremmana breed, and compared, through Analysis of Variance (ANOVA) and Principal Component Analysis (PCA) on fatty acid composition, the characteristics of the resulting meat categories: veal, young bull meat and bull meat. The Maremmana cattle is a local endangered breed deriving from Tuscany and Latium. The animals of this study were raised under same conditions in pasture with hay and concentrate supplementations. Eighteen calves of 12-14 months, 27 young bulls of 18 months and 14 bulls of 20-24 months were slaughtered in this trial. The performances at slaughtering were considered, and on the meat samples, the chemical analysis and the fatty acid composition were carried out. Results were submitted to ANOVA and PCA, and a Heat map that considered the fatty acid distances among meat typologies was built. Slaughtering performances were better in young bulls and bulls. Chemical composition didn’t differ among meat categories. Saturated fatty acids (SFA) were similar among meats, but Monounsaturated (MUFA) and Polyunsaturated fatty acids (PUFA) were lower in veal. Desirable fatty acids and Healthy Indices were better in veal. The results of PCA and Heat map confirmed that veal was quite different from other meats. Maremmana meat deriving from animals of different age has shown overall good characteristics, suitable for the diet of western country population.

scholarly journals Polymorphic effects of FABP4 and SCD genes on intramuscular fatty acid profiles in longissimus muscle from two cattle breeds

2015 ◽  
Vol 84 (4) ◽  
pp. 327-336 ◽  
Author(s):  
Radka Dujková ◽  
Yuvaraj Ranganathan ◽  
Aleš Dufek ◽  
Jan Macák ◽  
Jiří Bezdíček
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Potential Candidate ◽  
Longissimus Muscle ◽  
Fatty Acid Profiles ◽  
Total N ◽  
Fatty Acid Binding ◽  
Cattle Breeds

The aim of this study was to evaluate the polymorphic effects of two single nucleotide polymorphisms (SNPs) of fatty acid binding protein (FABP4) and stearoyl-CoA desaturase (SCD) genes on intramuscular fatty acid profiles in the longissimus muscle in two cattle breeds. Two previously reported SNPs of bovine FABP4 (7516G>C) and SCD (878C>T) were in turn assessed for their associations with intramuscular fatty acid profiles from the upper sirloin cuts of Aberdeen Angus and Blonde d’Aquitaine cattle. In total, 33 animals were genotyped using PCR-RFLP. Intramuscular fatty acid composition was evaluated using two complementary statistical approaches: a classical univariate regression model and a multivariate approach using a combination of Principal Component Analysis and Random Forests. Significant effect of FABP4 SNP genotypes was found for several fatty acids including C15:0, C17:0, C18:0, C14:1, C17:1, C18:2n6, C20:4n6, C20:5n3, C22:5n3, total n-3, n-6 and total SFA (P < 0.05). These results suggest that FABP4 is a potential candidate gene affecting fatty acid composition in beef cattle.

scholarly journals FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

2015 ◽  
Vol 39 (4) ◽  
pp. 372-380 ◽  
Author(s):  
Gisele Teixeira de Souza Sora ◽  
Aloisio Henrique Pereira Souza ◽  
Acácio Antônio Ferreira Zielinski ◽  
Charles Windson Isidoro Haminiuk ◽  
Makoto Matsushita ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Omega 3 ◽  
Habanero Pepper ◽  
Nutritional Characteristics ◽  
Omega 6 ◽  
Genus Capsicum

Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios between 0.25 and 1.0 in the human diet are regarded as highly appropriate. In the seeds, the levels of omega-3 were very low whereas the levels of omega-6 were high, leading to very inadequate omega-6/omega-3 ratios ranging from 74.2 to 279.6. Principal component analysis (PCA) explained 93.49% of the total variance of the data. Considering the PUFA/SFA ratio and omega-6/omega-3 ratio, our data suggest that, among the peppers of the genus Capsicum evaluated in this work, the bell pepper and orange habanero pepper present the best nutritional characteristics concerning fatty acid composition.

scholarly journals Multivariate characteristics of selected grass varieties for seed production

2019 ◽  
Vol 55 (No. 2) ◽  
pp. 83-86
Author(s):  
Marzena Iwańska ◽  
Danuta Martyniak ◽  
Marcin Martyniak ◽  
Dariusz Gozdowski
Keyword(s):  
Principal Component Analysis ◽  
Growth Rate ◽  
Cluster Analysis ◽  
Seed Production ◽  
Plant Resistance ◽  
Hierarchical Cluster Analysis ◽  
Multivariate Analyses ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Festuca Rubra

Data were obtained in a field experiment carried out at Plant Breeding and Acclimatization Institute Radzikow (central Poland) in 2009–2011. The aim of this study was a multivariate evaluation of 13 advanced lines and cultivars of Festuca rubra, taking into account traits important in seed production. Eleven traits of the grasses and plant resistance to diseases were evaluated. On the basis of multivariate analyses, i.e. hierarchical cluster analysis and principal component analysis, groups of varieties were separated and described, relationships between the traits were evaluated as well. The traits with the biggest influence on multivariate diversity of examined varieties were correlated with the first principal component i.e. height of plants, seeds yield, growth rate of plants, leaf width and time to beginning of earing.  

scholarly journals DIFFERENTIATION OF FATTY ACID COMPOSITION OF BUTTER ADULTERATED WITH LARD USING GAS CHROMATOGRAPHY MASS SPECTROMETRY COMBINED WITH PRINCIPAL COMPONENET ANALYSIS

2016 ◽  
Vol 78 (2) ◽  
Author(s):  
Nurrulhidayah Ahmad Fadzlillah ◽  
Abdul Rohman ◽  
Arieff Salleh Rosman ◽  
Farahwahida Mohd Yusof ◽  
Amin Ismail ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Principal Component ◽  
Food Samples ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Halal Authentication

Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successfully used to detect and discriminate butter from adulterated with lard. Results were presented in the form of chromatogram. Principal component analysis (PCA) was used to interpret the data and provided a good grouping of samples with 55.8% of the variation accounted for by PC 1 and 21.5% were accounted for by PC 2. All the lard containing samples formed a separate group from the samples that were free of lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication.

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