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Near-Infrared Spectroscopy and Partial Least-Squares Regression for Determination of Arachidonic Acid in Powdered Oil

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Lipids

Abstract

Near-infrared (NIR) spectroscopy was evaluated as a rapid method of predicting arachidonic acid content in powdered oil without the need for oil extraction. NIR spectra of powdered oil samples were obtained with an NIR spectrometer and correlated with arachidonic acid content determined by a modification of the AOCS Method. Partial Least-Squares regression was applied to calculate models for the prediction of arachidonic acid. The model developed with the raw spectra had the best performance in cross-validation (n = 72) and validation (n = 21) with a correlation coefficient of 0.965, and the root mean square error of cross-validation and prediction were both 0.50. The results show that NIR, a well-established and widely applied technique, can be applied to determine the arachidonic acid content in powdered oil.

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Abbreviations

NIR:

Near-infrared

ARA:

Arachidonic acid

PUFA:

Polyunsaturated fatty acids

FAMEs:

Fatty acid methyl esters

FID:

Flame ionization detector

SNV:

Standard normal variate

MSC:

Multiplicative scatter correction

WT:

Wavelet transforms

OSC:

Orthogonal signal correction

PLS:

Partial Least-Squares

RMSEC:

Root mean square error of calibration

RMSECV:

Root mean square error of cross-validation

RMSEP:

Root mean square error of prediction

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Acknowledgments

The authors gratefully acknowledge the financial support provided by National Key Technology R&D Program (No. 2006BAD27B04), Changjiang Scholars and Innovative Research Team in the University (No: IRT0540), and Nanchang University Testing Fund (No.2008034).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China

    Meiyan Yang, Shaoping Nie, Jing Li, Mingyong Xie, Hua Xiong, Zeyuan Deng & Weiwan Zheng

  2. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China

    Lin Li

  3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Xiaoming Zhang

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  1. Meiyan Yang
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  2. Shaoping Nie
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  3. Jing Li
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  4. Mingyong Xie
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  5. Hua Xiong
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  6. Zeyuan Deng
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  7. Weiwan Zheng
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  8. Lin Li
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  9. Xiaoming Zhang
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Correspondence to Mingyong Xie.

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Yang, M., Nie, S., Li, J. et al. Near-Infrared Spectroscopy and Partial Least-Squares Regression for Determination of Arachidonic Acid in Powdered Oil. Lipids 45, 559–565 (2010). https://doi.org/10.1007/s11745-010-3423-2

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  • DOI: https://doi.org/10.1007/s11745-010-3423-2

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