2026-04-17T14:57:14Zhttps://recercat.cat/oai/request

oai:recercat.cat:2099.1/264212025-07-23T00:33:38Zcom_2072_1033col_2072_452951

Application of multivariate analysis coupled with near infrared spectroscopy for characterization of dietary Omega - 3 oil supplements Plans Pujolràs, Marçal Sánchez Espigares, Josep Anton Àrees temàtiques de la UPC::Matemàtiques i estadística::Estadística matemàtica Statistics -- Applications Multivariate analysis Infrared spectroscopy Dietary oil supplements PLSR And PCA Estadística matemàtica--Aplicacions Classificació AMS::62 Statistics::62P Applications Nowadays, consuming dietetic oils supplements has become a common way to intake some nutrients that are not part of the diet. Omega-3 is one of the most popular dietetic supplements. Omega-3 purification is normally achieved using concentrations and distillations process, which, in some cases, transform the fatty acids into one of their esters, reducing their bioavilabilities. Conventional analytical chemistry methods to monitor quality parameters are expensive and time consuming, being not suitable for on-site analysis. . Infrared (IR) spectroscopy is an analytical technique that has been used for more than 5 decades. IR is a non-destructive technique that based on the interaction of the light and matter to obtain the physicochemical information of the matter. The application of IR coupled with multivariate techniques bring the opportunity to develop a fast and accurate models to monitor quality parameters in dietetic oils supplements. 2015-06 Master thesis https://hdl.handle.net/2099.1/26421 FME-1206 eng Restricted access - author's decision application/pdf Universitat Politècnica de Catalunya