Geographical origin classification of peanuts and processed fractions using stable isotopes

文献类型： 外文期刊

第一作者： Wadood, Syed Abdul

作者： Wadood, Syed Abdul;Nie, Jing;Li, Chunlin;Rogers, Karyne M.;Yuan, Yuwei;Wadood, Syed Abdul;Wadood, Syed Abdul;Nie, Jing;Li, Chunlin;Rogers, Karyne M.;Zhang, Yongzhi;Yuan, Yuwei;Rogers, Karyne M.;Yuan, Yuwei

作者机构：

关键词： Peanut(Arachis hypogaeaL; ); Processing; Stable isotopes; Geographical origin; Chemometrics

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2022 年 16 卷

页码：

收录情况： SCI

摘要： This study investigates the use of stable isotopes (C, N, H, and O) to characterize the geographical origin of peanuts along with different peanut fractions including whole peanut kernel, peanut shell, delipidized peanuts and peanut oil. Peanut samples were procured in 2017 from three distinctive growing regions (Shandong, Jilin, and Jiangsu) in China. Peanut processing significantly influenced the delta 13C, delta 2H, and delta 18O values of different peanut fractions, whereas delta 15N values were consistent across all fractions and unaffected by peanut processing. Geographical differences of peanut kernels and associated peanut fractions showed a maximum variance for delta 15N and delta 18O values which indicated their strong potential to discriminate origin. Different geographical classifi-cation models (SVM, LDA, and k-NN) were tested for peanut kernels and associated peanut fractions. LDA achieved the highest classification percentage, both on the training and validation sets. Delipidized peanuts had the best classification rate compared to the other fractions.

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