dc.contributor.advisor |
|
|
dc.contributor.author |
Mburu, Monica Wanjiku |
|
dc.contributor.author |
Olivier Paquet‑Durand |
|
dc.contributor.author |
Bernd Hitzmann |
|
dc.contributor.author |
Viktoria Zettel |
|
dc.date.accessioned |
2021-05-13T06:40:48Z |
|
dc.date.available |
2021-05-13T06:40:48Z |
|
dc.date.issued |
2021-04 |
|
dc.identifier.issn |
2045-2322 |
|
dc.identifier.other |
https://doi.org/10.1038/s41598-021-88545-5 |
|
dc.identifier.uri |
http://www.nature.com/articles/s41598-021-88545-5 |
|
dc.identifier.uri |
https://doi.org/10.1038/s41598-021-88545-5 |
|
dc.identifier.uri |
http://repository.dkut.ac.ke:8080/xmlui/handle/123456789/4711 |
|
dc.description.abstract |
Chia seeds are becoming more and more popular in modern diets. In this contribution NIR and
2D-fluorescence spectroscopy were used to determine their nutritional values, mainly fat and protein
content. 25 samples of chia seeds were analysed, whereof 9 samples were obtained from different
regions in Kenya, 16 samples were purchased in stores in Germany and originated mostly from South
America. For the purchased samples the nutritional information of the package was taken in addition
to the values obtained for fat and protein, which were determined at the Hohenheim Core Facility. For
the first time the NIR and fluorescence spectroscopy were used for the analysis of chia. For the spectral
evaluation two different pre-processing methods were tested. Baseline correction with subsequent
mean-centring lead to the best results for NIR spectra whereas SNV (standard normal variate
transformation) was sufficient for the evaluation of fluorescence spectra. When combining NIR and
fluorescence spectra, the fluorescence spectra were also multiplied with a factor to adjust the intensity
levels. The best prediction results for the evaluation of the combined spectra were obtained for
Kenyan samples with prediction errors below 0.2 g/100 g. For all other samples the absolute prediction
error was 0.51 g/100 g for fat and 0.62 g/100 g for protein. It is possible to determine the amount of
protein and fat of chia seeds by fluorescence and NIR spectroscopy. The combination of both methods
is beneficial for the predictions. Chia seeds from Kenya had similar protein and lipid contents as South
American seeds. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Nature: Scientific Reports |
en_US |
dc.title |
Spectroscopic analysis of chia seeds |
en_US |
dc.type |
Article |
en_US |