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Rajagukguk, Yolanda Victoria, 2025, "Fusion of DSC and FTIR data with physicochemical profiling to distinguish berry seed oils by extraction methods", https://doi.org/10.18150/GRCSLT, RepOD, V1
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Berry seed oils (strawberry, raspberry, blackcurrant) were extracted using three different types of extraction (cold press, solvent/hexane, and supercritical extraction). Physicochemicals characteristics of the resulting oils were investigated, the analyses were mentioned as follow: peroxide value (mili Equivalent O2/kg oil), angle hue (°), chroma (°), DPPH (µmol Trolox equivalent/g oil), total carotenoid (mg/100 g), chlorophyll (mg of pheophytin A/100 g oil), p-anisidine value (unit), acid value (mg KOH/g oil), conjugated dienes or K232 (unit), conjugated trienes or K268 (unit), oxidation induction time at 140 °C and 120 °C (minutes), alpha-beta-gamma-delta-vitamin E tocopherols (mg/100 g), fatty acids (mg/g), and yield (%). Normalised heat flow (W/g) of melting profile from differential scanning calorimetry were investigated at 5 °C/min. Raw FTIR spectra absorbance (unit) of all samples were recorded at room temperature (25 °C) without any sample pre-treatment.
data fusion, oil extraction, berry seed oil, food authenticity, chemometrics
2026-10-31
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