Document Type : Original Research
Adade, S. Y.-S. S., Lin, H., Johnson, N. A. N., Nunekpeku, X., Ekumah, J.-N., Kwadzokpui, B. A., Teye, E., Ahmad, W., & Chen, Q. (2025). Spectroscopic techniques for edible oil evaluation-Technology overview and recent applications from lab to industry. Food Control, 176, 111352. https://doi.org/10.1016/j.foodcont.2025.111352
Boroushaki, M. T., Mollazadeh, H., & Afshari, A. R. (2016). Pomegranate seed oil: A comprehensive review on its therapeutic effects. Int J Pharm Sci Res, 7(2), 430.
Brown, D. E. (1995). Fully automated baseline correction of 1D and 2D NMR spectra using Bernstein polynomials. Journal of Magnetic Resonance, Series A, 114(2), 268–270. https://doi.org/10.1006/jmra.1995.1138
Carvalho Filho, J. M. (2014). Pomegranate seed oil (Punica granatum L.): A source of punicic acid (conjugated α-linolenic acid). J Human Nutri Food Sci, 2(1), 1–11.
Chicco, D., Warrens, M. J., & Jurman, G. (2021). The coefficient of determination R-squared is more informative than SMAPE, MAE, MAPE, MSE and RMSE in regression analysis evaluation. Peerj computer science, 7, e623. https://doi.org/10.7717/peerj-cs.623
Choe, E., & Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive reviews in food science and food safety, 5(4), 169–186. https://doi.org/10.1111/j.1541-4337.2006.00009.x
Farhoosh, R. (2022). New insights into the kinetic and thermodynamic evaluations of lipid peroxidation. Food chemistry, 375, 131659. https://doi.org/10.1016/j.foodchem.2021.131659
Gromski, P. S., Muhamadali, H., Ellis, D. I., Xu, Y., Correa, E., Turner, M. L., & Goodacre, R. (2015). A tutorial review: Metabolomics and partial least squares-discriminant analysis–a marriage of convenience or a shotgun wedding. Analytica chimica acta, 879, 10–23. https://doi.org/10.1016/j.aca.2015.02.012
Grootveld, M. (2022). Evidence-based challenges to the continued recommendation and use of peroxidatively-susceptible polyunsaturated fatty acid-rich culinary oils for high-temperature frying practises: Experimental revelations focused on toxic aldehydic lipid oxidation products. Frontiers in Nutrition, 8, 711640. https://doi.org/10.3389/fnut.2021.711640
Hatzakis, E. (2019). Nuclear magnetic resonance (NMR) spectroscopy in food science: A comprehensive review. Comprehensive reviews in food science and food safety, 18(1), 189–220. https://doi.org/10.1111/1541-4337.12408
Head, T., Giebelhaus, R. T., Nam, S. L., de la Mata, A. P., Harynuk, J. J., & Shipley, P. R. (2024). Discriminating extra virgin olive oils from common edible oils: Comparable performance of PLS‐DA models trained on low‐field and high‐field 1H NMR data. Phytochemical Analysis, 35(5), 1134–1141. https://doi.org/10.1002/pca.3348
Jolliffe, I. T., & Cadima, J. (2016). Principal component analysis: a review and recent developments. Philosophical transactions. Series A, Mathematical, physical, and engineering sciences, 374(2065), 20150202. https://doi.org/10.1098/rsta.2015.0202
Manzari Tavakoli, M., Nikjoo Tavabi, N., Rezadoost, H., Fathi, F., & Nejad Ebrahimi, S. (2025). Comprehensive fatty acids profiling of thirty Iranian pomegranate seed oil cultivars; oil stability and quality through various storage conditions. Scientific Reports, 15(1), 21833. https://doi.org/10.1038/s41598-025-06524-6
Pratt, D. A., Tallman, K. A., & Porter, N. A. (2011a). Free radical oxidation of polyunsaturated lipids: New mechanistic insights and the development of peroxyl radical clocks. Accounts of chemical research, 44(6), 458–467. https://doi.org/10.1021/ar200024c
Pratt, D. A., Tallman, K. A., & Porter, N. A. (2011b). Free radical oxidation of polyunsaturated lipids: New mechanistic insights and the development of peroxyl radical clocks. Accounts of chemical research, 44(6), 458. https://doi.org/10.1021/ar200024c
Rinnan, Å., Van Den Berg, F., & Engelsen, S. B. (2009). Review of the most common pre-processing techniques for near-infrared spectra. TrAC Trends in Analytical Chemistry, 28(10), 1201–1222. https://doi.org/10.1016/j.trac.2009.07.007
Schaich, K. M. (2020). Lipid oxidation: new perspectives on an old reaction. Bailey’s industrial oil and fat products, 1, 1-72. https://doi.org/10.1002/047167849X.bio067.pub2
Sousa, S., Magalhaes, A., & Ferreira, M. M. C. (2013). Optimized bucketing for NMR spectra: Three case studies. Chemometrics and Intelligent Laboratory Systems, 122, 93–102. https://doi.org/10.1016/j.chemolab.2013.01.006
Vetica, F., Sansone, A., Meliota, C., Batani, G., Roberti, M., Chatgilialoglu, C., & Ferreri, C. (2020). Free-radical-mediated formation of trans-cardiolipin isomers, analytical approaches for lipidomics and consequences of the structural organization of membranes. Biomolecules, 10(8), 1189. https://doi.org/10.3390/biom10081189
Westerhuis, J. A., Hoefsloot, H. C., Smit, S., Vis, D. J., Smilde, A. K., Van Velzen, E. J., Van Duijnhoven, J. P., & Van Dorsten, F. A. (2008). Assessment of PLSDA cross validation. Metabolomics, 4(1), 81–89. https://doi.org/10.1007/s11306-007-0099-6
Wold, S., Sjöström, M., & Eriksson, L. (2001). PLS-regression: a basic tool of chemometrics. Chemometrics and Intelligent Laboratory Systems, 58(2), 109–130. https://doi.org/10.1016/S0169-7439(01)00155-1
Zhang, Y., Wang, M., Zhang, X., Qu, Z., Gao, Y., Li, Q., & Yu, X. (2023). Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis. Critical Reviews in Food Science and Nutrition, 63(21), 4901–4915. https://doi.org/10.1080/10408398.2021.2009437
Zhu, M., Shi, T., Luo, X., Tang, L., Liao, H., & Chen, Y. (2020). Determination of the Oxidative Stability of Camellia Oils Using a Chemometrics Tool Based on 1H NMR Spectra and α‑Tocopherol Content. Analytical chemistry, 92(1), 932–939. https://doi.org/10.1021/acs.analchem.9b03787
Zielinski, Z. A., & Pratt, D. A. (2017). Lipid peroxidation: kinetics, mechanisms, and products. The Journal of organic chemistry, 82(6), 2817–2825. https://doi.org/10.1021/acs.joc.7b00152