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Use este identificador para citar o ir al link de este elemento: http://hdl.handle.net/1843/57619
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Campo DCValorIdioma
dc.creatorThiago de Oliveira Mendespt_BR
dc.creatorBrenda Lee Simas Portopt_BR
dc.creatorCristiano Fantini Leitept_BR
dc.creatorMariana Ramos de Almeidapt_BR
dc.creatorMarcelo Martins de Senapt_BR
dc.date.accessioned2023-08-08T19:45:30Z-
dc.date.available2023-08-08T19:45:30Z-
dc.date.issued2019-
dc.citation.volume273pt_BR
dc.citation.spage144pt_BR
dc.citation.epage150pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2017.12.084pt_BR
dc.identifier.issn1873-7072pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/57619-
dc.description.resumoThis work developed an analytical method to differentiate conventional and omega-3 fat acids enriched eggs by Raman spectroscopy and multivariate supervised classification with Partial Least Squares Discriminant Analysis (PLS-DA). Forty samples of enriched eggs and forty samples of different types of common eggs from different batches were used to build the model. Firstly, gas chromatography was employed to analyze fatty acid profiles in egg samples. Raman spectra of the yolk extracts were recorded in the range from 3100 to 990 cm−1 . PLS-DA model was able to correctly classify samples with nearly 100% success rate. This model was validated estimating appropriate figures of merit. Predictions uncertainties were also estimated by bootstrap resampling. The most discriminant Raman modes were identified based on VIP (variables importance in projection) scores. This method has potential to assist food industries and regulatory agencies for food quality control, allowing detecting frauds and enabling faster and reliable analyzes.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE FÍSICApt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistry-
dc.rightsAcesso Restritopt_BR
dc.subjectFood quality controlpt_BR
dc.subjectEggpt_BR
dc.subjectRaman spectrapt_BR
dc.subjectLipidspt_BR
dc.subjectSupervised classificationpt_BR
dc.subjectChemometricspt_BR
dc.subject.otherEspectroscopia de Ramanpt_BR
dc.subject.otherQuimiometriapt_BR
dc.titleDiscrimination between conventional and omega-3 fatty acids enriched eggs by FT-Raman spectroscopy and chemometric toolspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814617320551?via%3Dihubpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-8346-1552pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-3469-0284pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-0436-7857pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-5693-9015pt_BR
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