Fusion of DSC and FTIR data with physicochemical profiling to distinguish berry seed oils by extraction methods

Berry seed oils (strawberry, raspberry, blackcurrant) were extracted using three different types of extraction (cold press, solvent/hexane, and supercritical extraction). Physicochemicals characteristics of the resulting oils were investigated, the analyses were mentioned as follow: peroxide value (mili Equivalent O2/kg oil), angle hue (°), chroma (°), DPPH (µmol Trolox equivalent/g oil), total carotenoid (mg/100 g), chlorophyll (mg of pheophytin A/100 g oil), p-anisidine value (unit), acid value (mg KOH/g oil), conjugated dienes or K232 (unit), conjugated trienes or K268 (unit), oxidation induction time at 140 °C and 120 °C (minutes), alpha-beta-gamma-delta-vitamin E tocopherols (mg/100 g), fatty acids (mg/g), and yield (%). Normalised heat flow (W/g) of melting profile from differential scanning calorimetry were investigated at 5 °C/min. Raw FTIR spectra absorbance (unit) of all samples were recorded at room temperature (25 °C) without any sample pre-treatment.