Abstract
Sesame oil produced by the traditional aqueous extraction process (TAEP) has been recognized by its pleasant flavor and high nutrition value. This paper developed a rapid and nondestructive method to predict the sesame oil yield by TAEP using near-infrared (NIR) spectroscopy. A collection of 145 sesame seed samples was measured by NIR spectroscopy and the relationship between the TAEP oil yield and the spectra was modeled by least-squares support vector machine (LS-SVM). Smoothing, taking second derivatives (D2), and standard normal variate (SNV) transformation were performed to remove the unwanted variations in the raw spectra. The results indicated that D2-LS-SVM (4000–9000 cm−1) obtained the most accurate calibration model with root mean square error of prediction (RMSEP) of 1.15 (%, w/w). Moreover, the RMSEP was not significantly influenced by different initial values of LS-SVM parameters. The calibration model could be helpful to search for sesame seeds with higher TAEP oil yields.
Highlights
Sesame (Sesamum indicum L., Pedaliaceae family) has been one of the main oil crops in China and other Asian countries for many years [1]
Rapid and nondestructive analysis methods for the oil yield of sesame oil samples for traditional aqueous extraction process (TAEP) were developed by FTIR spectroscopy and chemometric multivariate calibration
The analysis results indicate spectra preprocessing by taking D2 and standard normal variate (SNV) can obtain accurate and stable calibration models
Summary
Sesame (Sesamum indicum L., Pedaliaceae family) has been one of the main oil crops in China and other Asian countries for many years [1]. Sesame is cultivated in tropical and subtropical regions over 7.54 million hectares and its annual seed yield has exceeded 3 million tons [2]. As the largest producer of sesame, China accounts for approximately a quarter of the world’s total production [2]. Sesame has been widely used as a flavor ingredient in sweets and desserts. As an important source for human nutrition, sesame seeds contain oil (44–58%), protein (18–25%), carbohydrate (
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