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Título
Prediction of fatty acid and mineral composition of lentils using near infrared spectroscopy
Autor(es)
Palabras clave
Legumes
Omega-3
Omega 6
Calcium
Iron
Magnesium
PUFAs
Linoleic acid
NIR
Clasificación UNESCO
33 Ciencias tecnológicas
Fecha de publicación
2021
Citación
Lastras, C., Revilla, I., González-Martín, M. I., & Vivar-Quintana, A. M. (2021). Prediction of fatty acid and mineral composition of lentils using near infrared spectroscopy. Journal of Food Composition and Analysis, 102, 104023. https://doi.org/10.1016/j.jfca.2021.104023
Resumen
[EN] Lentils are an important source of both macro- and micronutrients. Their fat content is relatively low and is
composed of mainly polyunsaturated fatty acids. The minerals found in lentils are mainly magnesium, potassium
and iron. This study investigates the use of near infrared reflectance spectroscopy (NIRS) to predict the mineral
content and fatty acid profile of lentil seeds (Lens culinaris Medicus). Samples (57) of brown, green, black and red
lentils were analysed, and their mineral (calcium, iron and magnesium) and fatty acid contents were determined.
NIR spectra for whole intact samples and after the samples were ground into powder were obtained, and the two
recording methods were compared. The different compounds were predicted using the modified partial least
squares regression method. The predictive models developed show excellent coefficients of determination
(RSQ > 0.9) for the C 16:0, C 18:2, C 20:5n-3, C 21:0, omega 6 and calcium parameters. The results obtained
reveal that it is possible to predict the fatty acid and mineral composition of lentils using near infrared spectroscopy. Furthermore, the results obtained show that the equations obtained can be applied to unknown lentil
samples.
URI
ISSN
0889-1575
DOI
10.1016/j.jfca.2021.104023
Versión del editor
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Patrocinador
Publicación en abierto financiada por la Universidad de Salamanca como participante en el Acuerdo Transformativo CRUE-CSIC con Elsevier, 2021-2024