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Kurzyna-Szklarek M, Cybulska J, Zdunek A. Analysis of the chemical composition of natural carbohydrates - An overview of methods. Food Chem 2022; 394:133466. [PMID: 35716502 DOI: 10.1016/j.foodchem.2022.133466] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/13/2022] [Accepted: 06/09/2022] [Indexed: 11/19/2022]
Abstract
Natural carbohydrates are gaining importance over a wide spectrum of human activity due to their versatile functionalities. The properties of carbohydrates are currently used in many branches of industry and new possibilities of their utilization, like in medicine or materials science, are demonstrated systematically. The attractive properties of carbohydrates result from their chemical structure and ability to form macromolecules and derivatives. Each application of carbohydrate requires a knowledge of their chemical composition, which due to the number and differentiation of monosaccharides and their spatial forms is often challenging. This review presents an overview on sample preparation and the methods used for the determination of the fine chemical structure of natural carbohydrates. Most popular and reliable colorimetric, chromatographic and spectroscopic methods are presented with an emphasis on their pros and cons.
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Affiliation(s)
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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2
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García-García MDC, Martín-Expósito E, Font I, Martínez-García BDC, Fernández JA, Valenzuela JL, Gómez P, del Río-Celestino M. Determination of Quality Parameters in Mangetout ( Pisum sativum L. ssp. arvense) by Using Vis/Near-Infrared Reflectance Spectroscopy. SENSORS (BASEL, SWITZERLAND) 2022; 22:4113. [PMID: 35684734 PMCID: PMC9185268 DOI: 10.3390/s22114113] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 12/19/2022]
Abstract
Pisum sativum L. ssp. arvense, is colloquially called tirabeque or mangetout because it is eaten whole; its pods are recognized as a delicatessen in cooking due to its crunch on the palate and high sweetness. Furthermore, this legume is an important source of protein and antioxidant compounds. Quality control in this species requires the analysis of a large number of samples using costly and laborious conventional methods. For this reason, a non-chemical and rapid technique as near-infrared reflectance spectroscopy (NIRS) was explored to determine its physicochemical quality (color, firmness, total soluble solids, pH, total polyphenols, ascorbic acid and protein content). Pod samples from different cultivars and grown under different fertigation treatments were added to the NIRS analysis to increase spectral and chemical variability in the calibration set. Modified partial least squares regression was used for obtaining the calibration models of these parameters. The coefficients of determination in the external validation ranged from 0.50 to 0.88. The RPD (standard deviation to standard error of prediction ratio) and RER (standard deviation to range) were variable for quality parameters and showed values that were characteristic of equations suitable for quantitative prediction and screening purposes, except for the total soluble solid calibration model.
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Affiliation(s)
| | - Emilio Martín-Expósito
- Department of Agro-Food Engineering and Technology, IFAPA Centro La Mojonera, CAGPDS, 04745 Almería, Spain;
| | - Isabel Font
- ETSIIT, Campus Aynadamar, University of Granada, 18071 Granada, Spain;
| | | | - Juan A. Fernández
- Department of Agronomical Engineering, Technical University of Cartagena, 30203 Murcia, Spain;
| | - Juan Luis Valenzuela
- Department of Biology and Geology, Higher Engineering School, University of Almería, 04120 Almería, Spain;
| | - Pedro Gómez
- Department of Plant Breeding and Biotechnology, IFAPA Centro La Mojonera, CAGPDS, 04745 Almería, Spain;
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3
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Genetic variation among pumpkin landraces based on seed qualities and molecular markers. Mol Biol Rep 2022; 49:3863-3873. [DOI: 10.1007/s11033-022-07233-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Accepted: 02/04/2022] [Indexed: 10/19/2022]
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4
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Ilic J, Tomasevic I, Djekic I. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling. J Texture Stud 2021; 53:174-184. [PMID: 34854495 DOI: 10.1111/jtxs.12651] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/20/2021] [Accepted: 11/24/2021] [Indexed: 11/26/2022]
Abstract
The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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5
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Rapid Analysis of Fruit Acids by Laser-Engraved Free-Standing Terahertz Metamaterials. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02176-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Maraphum K, Saengprachatanarug K, Wongpichet S, Phuphuphud A, Sirisomboon P, Posom J. Modified specific gravity method for estimation of starch content and dry matter in cassava. Heliyon 2021; 7:e07450. [PMID: 34278032 PMCID: PMC8264613 DOI: 10.1016/j.heliyon.2021.e07450] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/26/2021] [Accepted: 06/28/2021] [Indexed: 11/17/2022] Open
Abstract
An empirical model for the estimation of starch content (SC) and dry matter (DM) in cassava tubers was developed as an alternative method to polarimetry and dry oven. These improved estimation equations were developed based on the specific gravity (SG) method. To improve accuracy, the one hundred-seventy-four sample were obtained from four commercial varieties of cassava in Thailand including KU50, CMR38-125-77, RY9 and RY11, respectively. The age of sample collected from four to twelve months after planting was used in this experiment. The empirical model was created from their relationships between SG obtained from small sample size (~100 g) and its SC and DM. The SG for cassava was strongly correlated with the SC and DM, with values for the coefficient of determination (R2) of 0.81 and 0.83, respectively. The SC showed a high correlation with the DM, with R2 of 0.96. To confirm that the empirical model was effective when applied to other samples, unknown samples collected from another area were tested, and the results showed a standard error of prediction (SEP) of 1.02%FW and 3.49%, mean different (MD) of -0.66%FW, -0.89% for the SC and DM, respectively. Hence, our empirical equation based on a modified SG method could be used to estimate the SC and DM in cassava tubers. It can help breeders to reduce costs and time requirements. Moreover, breeders could be used the methods to evaluate the SC and DM from the tuber formation to harvesting stage and monitoring the changes in SC and DM during breeding.
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Affiliation(s)
- Kanvisit Maraphum
- Department of Agricultural Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002, Thailand
- Applied Engineering for Important Crops of the North East Research Group, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Khwantri Saengprachatanarug
- Department of Agricultural Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002, Thailand
- Applied Engineering for Important Crops of the North East Research Group, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Seree Wongpichet
- Department of Agricultural Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Arthit Phuphuphud
- Department of Agricultural Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002, Thailand
- Applied Engineering for Important Crops of the North East Research Group, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Panmanas Sirisomboon
- Department of Agricultural Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Jetsada Posom
- Department of Agricultural Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002, Thailand
- Applied Engineering for Important Crops of the North East Research Group, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002, Thailand
- Corresponding author.
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Corrêdo LDP, Maldaner LF, Bazame HC, Molin JP. Evaluation of Minimum Preparation Sampling Strategies for Sugarcane Quality Prediction by vis-NIR Spectroscopy. SENSORS 2021; 21:s21062195. [PMID: 33801058 PMCID: PMC8003973 DOI: 10.3390/s21062195] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 03/10/2021] [Accepted: 03/19/2021] [Indexed: 12/02/2022]
Abstract
Proximal sensing for assessing sugarcane quality information during harvest can be affected by various factors, including the type of sample preparation. The objective of this study was to determine the best sugarcane sample type and analyze the spectral response for the prediction of quality parameters of sugarcane from visible and near-infrared (vis-NIR) spectroscopy. The sampling and spectral data acquisition were performed during the analysis of samples by conventional methods in a sugar mill laboratory. Samples of billets were collected and four modes of scanning and sample preparation were evaluated: outer-surface (‘skin’) (SS), cross-sectional scanning (CSS), defibrated cane (DF), and raw juice (RJ) to analyze the parameters soluble solids content (Brix), saccharose (Pol), fibre, pol of cane and total recoverable sugars (TRS). Predictive models based on Partial Least Square Regression (PLSR) were built with the vis-NIR spectral measurements. There was no significant difference (p-value > 0.05) between the accuracy SS and CSS samples compared to DF and RJ samples for all prediction models. However, DF samples presented the best predictive performance values for the main sugarcane quality parameters, and required only minimal sample preparation. The results contribute to advancing the development of on-board quality monitoring in sugarcane, indicating better sampling strategies.
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Masithoh RE, Lohumi S, Yoon WS, Amanah HZ, Cho BK. Development of multi-product calibration models of various root and tuber powders by fourier transform near infra-red (FT-NIR) spectroscopy for the quantification of polysaccharide contents. Heliyon 2020; 6:e05099. [PMID: 33134571 PMCID: PMC7586094 DOI: 10.1016/j.heliyon.2020.e05099] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/13/2020] [Accepted: 09/24/2020] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to quantify the chemical content of multiple products using one single calibration model. This study involved seven tuber and root powders from arrowroot, Canna edulis, cassava, taro, as well as purple, yellow, and white sweet potato, for partial least square (PLS) regression to predict polysaccharide contents (i.e., amylose, starch, and cellulose). The developed PLS models showed acceptable results, with Rc 2 of 0.9, 0.95, and 0.85 and SEC of 2.7%, 3.33%, and 3.22%, for amylose, starch, and cellulose, respectively. The models also successfully predicted polysaccharide contents with Rp 2 of 0.89, 0.95, and 0.79; SEP of 2.83%, 3.33%, and 3.55%; and RPD of 3.02, 4.47, and 2.18 for amylose, starch, and cellulose, respectively. These results showed the potential of Fourier transform near-infrared spectroscopy to quantify the chemical composition of multiple products instead of using one individual model.
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Affiliation(s)
- Rudiati Evi Masithoh
- Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Santosh Lohumi
- Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseoung-gu, Daejeon, 305-764, Republic of Korea
| | - Won-Seob Yoon
- Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseoung-gu, Daejeon, 305-764, Republic of Korea
| | - Hanim Z. Amanah
- Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
- Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseoung-gu, Daejeon, 305-764, Republic of Korea
| | - Byoung-Kwan Cho
- Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseoung-gu, Daejeon, 305-764, Republic of Korea
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Andrade AC, Marinho JFU, de Souza AC, de Sousa Tavares T, Dias DR, Schwan RF, Nunes CA, Bastos SC. Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata). Food Res Int 2020; 136:109595. [PMID: 32846620 DOI: 10.1016/j.foodres.2020.109595] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/22/2020] [Accepted: 07/23/2020] [Indexed: 01/09/2023]
Abstract
The jerivá (Syagrus romanzoffiana) and the macaúba (Acrocomia aculeata) are palm trees of the Arecaceae family, widely distributed in tropical and subtropical areas of Latin America, which have a low production cost and high productivity throughout the year. Due to the high content of lipids, their fruits have been used for oil extraction, which generates byproducts such as the pulps and the kernel cakes, a nutritionally rich byproduct that can be added into human food and, may have prebiotic potential. Therefore, the objective of this work was to characterize and evaluate the prebiotic potential of jerivá pulp (JP), macaúba pulp (MP), jerivá kernel cake (JC) and macaúba kernel cake (MC). For this, the fruits characterization was carried out through proximate composition, phenolic compounds content, and antioxidant activity, besides evaluating the antimicrobial and fermentative capacity of Bifidobacterium lactis, Lactobacillus casei, and Lactobacillus acidophilus against Escherichia coli. Jerivá and macaúba pulps and kernel cakes presented high levels of dietary fiber (20.45% JP, 37.87% JC, 19.95% MP and 35.81% MC) and high antioxidant activity, especially JP, which also showed the high values found for ABTS and DPPH (2498.49 µMTrolox·g-1 fruit and 96.97 g fruit·g-1 DPPH, respectively), has a high total phenolic content (850.62 mg GAE·100 g-1). Also, JP promoted a better growth of probiotic strains and a more relevant pH reduction when compared to the commercial prebiotic FOS. However, MP, JC, and MC were also able to favor the growth of the strains. Probiotic microorganisms were able to use JP, MP, JC, and MC and produced short-chain fatty acids such as lactic, propionic, butyric, and acetic acid, capable of promoting health benefits. Therefore, the byproducts from jerivá and macaúba oil extraction have characteristics that indicate their prebiotic potential, and maybe interesting components to increase the nutritional value of foods.
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Affiliation(s)
- Amanda Cristina Andrade
- Lavras Federal University, Department of Nutrition, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil
| | - Júlia Fernanda Urbano Marinho
- Lavras Federal University, Department of Nutrition, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil
| | - Angélica Cristina de Souza
- Lavras Federal University, Department of Biology, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil
| | - Talita de Sousa Tavares
- Lavras Federal University, Department of Chemistry, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil
| | - Disney Ribeiro Dias
- Lavras Federal University, Department of Food Science, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil
| | - Rosane Freitas Schwan
- Lavras Federal University, Department of Biology, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil
| | - Cleiton Antônio Nunes
- Lavras Federal University, Department of Food Science, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil.
| | - Sabrina Carvalho Bastos
- Lavras Federal University, Department of Nutrition, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil
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Kopczyńska K, Kazimierczak R, Średnicka-Tober D, Barański M, Wyszyński Z, Kucińska K, Perzanowska A, Szacki P, Rembiałkowska E, Hallmann E. The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production. Antioxidants (Basel) 2020; 9:E404. [PMID: 32397495 PMCID: PMC7278829 DOI: 10.3390/antiox9050404] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/03/2020] [Accepted: 05/07/2020] [Indexed: 01/15/2023] Open
Abstract
Courgette is considered as a low-calorie vegetable with health-promoting properties. However, scientific publications focused on the profile and content of bioactive compounds in courgette, as well as the potential fruit quality modulating factors, are rare. Due to the high adaptability of courgette to weather and agronomic conditions, it is produced on a global scale. The aim of this study was to analyse the impact of organic versus conventional agronomic practices on the concentration of selected antioxidants in courgette fruits. Fruits of two courgette varieties (Astra Polka and Nimba) produced in an organic and conventional system were tested by high performance liquid chromatography (HPLC) to determine the content of polyphenols (flavonoids and phenolic acids), carotenoids, chlorophylls, and vitamin C. Organic courgette fruits were characterised by their significantly higher content of phenolic acids and flavonoids when compared to the conventionally grown fruit. The organic cultivation might be a good method to increase concentration of bioactive compounds with antioxidant properties in courgette fruits. Nevertheless, the identified trends should be further confirmed, with attention paid to other courgette varieties, as well as to the potential interactions between the plant genotype, agronomic system and the location-specific growing conditions.
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Affiliation(s)
- Klaudia Kopczyńska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
| | - Renata Kazimierczak
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
| | - Dominika Średnicka-Tober
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
| | - Marcin Barański
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
| | - Zdzisław Wyszyński
- Department of Agronomy, Institute of Agriculture, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland; (Z.W.); (K.K.); (A.P.); (P.S.)
| | - Katarzyna Kucińska
- Department of Agronomy, Institute of Agriculture, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland; (Z.W.); (K.K.); (A.P.); (P.S.)
| | - Aneta Perzanowska
- Department of Agronomy, Institute of Agriculture, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland; (Z.W.); (K.K.); (A.P.); (P.S.)
| | - Paweł Szacki
- Department of Agronomy, Institute of Agriculture, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland; (Z.W.); (K.K.); (A.P.); (P.S.)
| | - Ewa Rembiałkowska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
| | - Ewelina Hallmann
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
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11
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Jones J, Eyles A, Claye C, Rodemann T, Dambergs B, Close D. Prediction of starch reserves in intact and ground grapevine cane wood tissues using near-infrared reflectance spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2418-2424. [PMID: 31917476 DOI: 10.1002/jsfa.10253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 05/01/2020] [Accepted: 01/09/2020] [Indexed: 05/26/2023]
Abstract
BACKGROUND Near-infrared reflectance spectroscopy (NIRS) technology can be a powerful analytical technique for the assessment of plant starch, but generally samples need to be freeze-dried and ground. This study investigated the feasibility of using NIRS technology to quantify starch concentration in ground and intact grapevine cane wood samples (with or without the bark layer). A partial least squares regression was used on the sample spectral data and was compared against starch analysis using a conventional wet chemistry method. RESULTS Accurate calibration models were obtained for the ground cane wood samples (n = 220), one based on 17 factors (R2 = 0.88, root mean square error of validation (RMSEV) of 0.73 mg g-1 ) and the other based on 10 factors (R2 = 0.85, RMSEV of 0.80 mg g-1 ). In contrast, the prediction of starch within intact cane wood samples was very low (R2 = 0.19). Removal of the cane bark tissues did not substantially improve the accuracy of the model (R2 = 0.34). Despite these poor correlations and low ratio of prediction to deviation values of 1.08-1.24, the root mean square error of cross-validation (RMSECV) values were 0.75-0.86 mg g-1 , indicating good predictability of the model. CONCLUSIONS As indicated by low RMSECV values, NIRS technology has the potential to monitor grapevine starch reserves in intact cane wood samples. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Joanna Jones
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Alieta Eyles
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Caroline Claye
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Thomas Rodemann
- Central Science Laboratory, University of Tasmania, Hobart, Australia
| | - Bob Dambergs
- National Wine and Grape Industry Centre, Charles Sturt University, WaggaWagga, Australia
| | - Dugald Close
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
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Heschl S, Bruchelt W, Binder-Heschl C, Urlesberger B. Near-infrared spectroscopy measures extinction of light by chromophores. Eur J Anaesthesiol 2019; 36:468-469. [PMID: 31045702 DOI: 10.1097/eja.0000000000001010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Affiliation(s)
- Stefan Heschl
- From the Section for Paediatric Anaesthesia, Department of Anaesthesiology and Intensive Care Medicine (SH, WB) and Division of Neonatology, Department of Paediatrics, Medical University of Graz, Graz, Austria (CB-H, BU)
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Mu H, Gao H, Chen H, Fang X, Zhou Y, Wu W, Han Q. Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (
Carya cathayensis
Sarg.) Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800521] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Honglei Mu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Haiyan Gao
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Hangjun Chen
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Xiangjun Fang
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Yongjun Zhou
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Weijie Wu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Qiang Han
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
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