Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica and Jiří Štětina
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Yana Troshchynska: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic
Roman Bleha: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic
Lenka Kumbarová: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic
Marcela Sluková: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic
Andrej Sinica: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic
Jiří Štětina: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2019, vol. 37, issue 5, 374-382

Abstract: Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra of whole seeds. The spectra of flaxseed kernels, hulls, defatted flours, and oils were also measured for comparison. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of FT-NIR spectra led to satisfactory discrimination of all flaxseed cultivars of this study mainly according to the nutritionally important fatty acid composition that was confirmed by comparison with the corresponding spectra of flaxseed kernel and oil. By contrast, spectral features of proteins, polysaccharides, and tannins predominated in the FT-NIR spectra of flaxseed hulls and defatted flours.

Keywords: crop seed composition; multivariate analyses; vibration spectroscopy (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:270-2018-cjfs

DOI: 10.17221/270/2018-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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