Discrimination of Red Pepper Powder (Capsicum annuum L.) with Added Seeds Using Inorganic Element and Fatty Acid Profiles in Combination with Canonical Discriminant Analysis

2020 ◽  
Vol 49 (7) ◽  
pp. 716-728
Author(s):  
Eunji Choi ◽  
Jihyun Hwang ◽  
Dongwon Lee ◽  
Heeju Jun ◽  
Jin A Yoon ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Discriminant Analysis ◽  
Capsicum Annuum ◽  
Canonical Discriminant Analysis ◽  
Red Pepper ◽  
Fatty Acid Profiles ◽  
Inorganic Element ◽  
Capsicum Annuum L ◽  
Pepper Powder ◽  
Red Pepper Powder

Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste)

2019 ◽  
Vol 25 (8) ◽  
pp. 649-658 ◽  
Author(s):  
Kye-Hwan Byun ◽  
Min-Jung Cho ◽  
Shin-Young Park ◽  
Hyang Sook Chun ◽  
Sang-Do Ha
Keyword(s):  
Capsicum Annuum ◽  
Aspergillus Flavus ◽  
Sensory Quality ◽  
Gamma Ray ◽  
Red Pepper ◽  
X Ray ◽  
Physicochemical Quality ◽  
Capsicum Annuum L ◽  
Pepper Powder ◽  
Red Pepper Powder

Aspergillus flavus is the potential pathogenic mold in red pepper powder ( Capsicum annuum L.) and gochujang (red pepper paste), which can produce mycotoxins. This study investigated the effects of gamma ray, e-beam, and X-ray irradiation on the reduction of A. flavus on red pepper powder and gochujang and physicochemical and sensory quality changes. Gamma ray and e-beam at 3.5 kGy reduced A. flavus effectively (>4 log), without deteriorating the physicochemical quality. Same dose of X-ray did not cause any deterioration of the physicochemical quality. However, reduction effect of A. flavus in red pepper powder and gochujang by 3.5 kGy X-ray was under 2 log. Further, sensory quality analysis showed no significant difference in color, appearance, texture, and overall acceptability after three irradiations. However, flavor changes of red pepper powder and gochujang after three irradiations were mentioned by panelists. In this study, gamma ray and e-beam irradiation were effective in eliminating A. flavus present in red pepper powder and gochujang, but X-ray irradiation was not effective. The results indicate gamma ray and e-beam are effective in controlling microorganisms present in powdery or paste foods, but the X-ray was not effective.

Genotypic Influences on Fatty Acid Profiles and Germinability of Pecan Pollen

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 487b-487
Author(s):  
William R. Nail ◽  
J. Benton Storey ◽  
L.J. Grauke
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Discriminant Analysis ◽  
Fatty Acid Profile ◽  
Pollen Germination ◽  
Unsaturated Fatty Acids ◽  
Canonical Discriminant Analysis ◽  
Carya Illinoinensis ◽  
Fatty Acid Profiles ◽  
Specific Fatty Acid

Pollen of pecan [Carya illinoinensis (Wangenh.) K. Koch] from five protandrous and five protogynous genotypes was analyzed for germinability and fatty acid profile. Fatty acid profiles as a function of genotype were distinctive in all selections, but only three of the genotypes had fatty acid profiles that were easily distinguishable from others by canonical discriminant analysis. Specific fatty acid percentages influenced germination in some genotypes. Total saturated and unsaturated fatty acids influenced pollen germination to a greater degree than individual fatty acids. The effects of fatty acids on pollen germination of protandrous genotypes were opposite those on `Stuart', the only protogynous genotype to be influenced by fatty acid percentages.

Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

2012 ◽  
Vol 41 (12) ◽  
pp. 1778-1784 ◽  
Author(s):  
In Guk Hwang ◽  
Young Jee Shin ◽  
Junsoo Lee ◽  
Heon Sang Jeong ◽  
Hae Young Kim ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

scholarly journals Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4080
Author(s):  
Milena Bučar Miklavčič ◽  
Fouad Taous ◽  
Vasilij Valenčič ◽  
Tibari Elghali ◽  
Maja Podgornik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Discriminant Analysis ◽  
Trans Fatty Acids ◽  
Correct Classification ◽  
Fatty Acid Profiles ◽  
Correct Classification Rate ◽  
Classification Rate ◽  
Argan Oil ◽  
Geographical Regions

In this work, fatty-acid profiles, including trans fatty acids, in combination with chemometric tools, were applied as a determinant of purity (i.e., adulteration) and provenance (i.e., geographical origin) of cosmetic grade argan oil collected from different regions of Morocco in 2017. The fatty acid profiles obtained by gas chromatography (GC) showed that oleic acid (C18:1) is the most abundant fatty acid, followed by linoleic acid (C18:2) and palmitic acid (C16:0). The content of trans-oleic and trans-linoleic isomers was between 0.02% and 0.03%, while trans-linolenic isomers were between 0.06% and 0.09%. Discriminant analysis (DA) and orthogonal projection to latent structure—discriminant analysis (OPLS-DA) were performed to discriminate between argan oils from Essaouira, Taroudant, Tiznit, Chtouka-Aït Baha and Sidi Ifni. The correct classification rate was highest for argan oil from the Chtouka-Aït Baha province (90.0%) and the lowest for oils from the Sidi Ifni province (14.3%), with an overall correct classification rate of 51.6%. Pairwise comparison using OPLS-DA could predictably differentiate (≥0.92) between the geographical regions with the levels of stearic (C18:0) and arachidic (C20:0) fatty acids accounting for most of the variance. This study shows the feasibility of implementing authenticity criteria for argan oils by including limit values for trans-fatty acids and the ability to discern provenance using fatty acid profiling.

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