| Texto completo | |
| Autor(es): |
Cruz-Tirado, J. P.
;
de Franca, Pedro Renann Lopes
;
Barbin, Douglas Fernandes
Número total de Autores: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | SCIENTIA AGROPECUARIA; v. 13, n. 2, p. 7-pg., 2022-04-01. |
| Resumo | |
Chia seeds are nutritious food because they have a high content of protein, polyunsaturated fatty acids (omega-3 and omega-6) and phenolic compounds. During storage, fatty acids are degraded, by oxidative and hydrolytic reactions, forming free fatty acids (FFA). In this work, we used Near Infrared Hyperspectral Imaging (NIR- HSI) and chemometrics to predict FFA acid value and fatty acids concentrations in chia seeds during storage. First, we explore the hyperspectral images by Fuzzy c-means (FCM), where it is possible to observe as chemical compounds are formed or degraded during storage. Second, PLSR models were developed to predict FFA value and fatty acids concentration. RPD values reached values higher then 2.0, indicating a good ability to estimate these chemical compounds, especially polyunsaturated fatty acids omega-3 and omega-6. Finally, NIR-hyperspectral imaging coupled with chemometrics allowed us to show the chemical degradation process of chia seeds during storage, mainly associated with polyunsaturated fatty acids degradation. Besides NIR-HSI showed to be a powerful technique to quantify the main fatty acids with high accuracy. (AU) | |
| Processo FAPESP: | 20/09198-1 - Imagem hiperespectral e inteligência artificial para controle de qualidade de produtos baseados em proteína: isolados, microcápsulas e géis |
| Beneficiário: | Luis Jam Pier Cruz Tirado |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 21/06606-4 - Microencapsulação de óleo de linhaça em emulsões multicamadas estabilizadas por hidrolisados proteicos de alfarroba e biopolímeros |
| Beneficiário: | Pedro Renann Lopes de França |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |