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Amankwaah VA, Williamson S, Reynolds R, Ibrahem R, Pecota KV, Zhang X, Olukolu BA, Truong VD, Carey E, Felde TZ, Ssali R, Yencho GC. Development of NIRS calibration curves for sugars in baked sweetpotato. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4801-4807. [PMID: 37340988 DOI: 10.1002/jsfa.12800] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/09/2023] [Accepted: 06/21/2023] [Indexed: 06/22/2023]
Abstract
BACKGROUND Variability in sugar content between raw and cooked sweetpotato storage roots impact nutritional and dietary importance with implications for consumer preference. High-throughput phenotyping is required to breed varieties that satisfy consumer preferences. RESULTS Near-infrared reflectance spectroscopy (NIRS) calibration curves were developed for analysing sugars in baked storage roots using 147 genotypes from a population segregating for sugar content and other traits. The NIRS prediction curves had high coefficients of determination in calibration (R2 c) of 0.96 (glucose), 0.93 (fructose), 0.96 (sucrose), and 0.96 (maltose). The corresponding coefficients of determination for cross-validation (R2 cv) were 0.92 (glucose), 0.89 (fructose), 0.96 (sucrose) and 0.93 (maltose) and were similar to the R2 c for all sugars measured. The ratios of the standard deviation of the reference set to the standard error of cross-validation were greater than three for all sugars. These results confirm the applicability of the NIRS curves in efficiently determining sugar content in baked sweetpotato storage roots. External validation was performed on an additional 70 genotypes. Coefficients of determination (r2) were 0.88 (glucose), 0.88 (fructose), 0.86 (sucrose) and 0.49 (maltose). The results were comparable to those found for the calibration and cross-validation in fructose, glucose, and sucrose, but were moderate for maltose due to the low variability of maltose content in the population. CONCLUSIONS NIRS can be used for screening sugar content in baked sweetpotato storage roots in breeding programs and can be used to assist with the development of improved sweetpotato varieties that better meet consumer preferences. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Victor A Amankwaah
- CSIR - Crops Research Institute, Kumasi, Ghana
- Department of Horticultural Science, NC State University, Raleigh, NC, USA
| | - Sharon Williamson
- Department of Horticultural Science, NC State University, Raleigh, NC, USA
| | - Rong Reynolds
- USDA-ARS, Food Science Research Unit, NC State University, Raleigh, NC, USA
| | - Ragy Ibrahem
- Department of Horticultural Science, NC State University, Raleigh, NC, USA
| | - Kenneth V Pecota
- Department of Horticultural Science, NC State University, Raleigh, NC, USA
| | - Xiaofei Zhang
- CIAT International Centre for Tropical Agriculture (CIAT), Cali, Colombia
| | - Bode A Olukolu
- Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, TN, USA
| | - Van-Den Truong
- USDA-ARS, Food Science Research Unit, NC State University, Raleigh, NC, USA
| | - Edward Carey
- Reputed Agric4Dev Stichting and Foundation, International Potato Centre (CIP), Kumasi, Ghana
| | | | - Reuben Ssali
- International Potato Centre (CIP), Kampala, Uganda
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Mbanjo EGN, Rabbi IY, Ferguson ME, Kayondo SI, Eng NH, Tripathi L, Kulakow P, Egesi C. Technological Innovations for Improving Cassava Production in Sub-Saharan Africa. Front Genet 2021; 11:623736. [PMID: 33552138 PMCID: PMC7859516 DOI: 10.3389/fgene.2020.623736] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 12/23/2020] [Indexed: 11/17/2022] Open
Abstract
Cassava is crucial for food security of millions of people in sub-Saharan Africa. The crop has great potential to contribute to African development and is increasing its income-earning potential for small-scale farmers and related value chains on the continent. Therefore, it is critical to increase cassava production, as well as its quality attributes. Technological innovations offer great potential to drive this envisioned change. This paper highlights genomic tools and resources available in cassava. The paper also provides a glimpse of how these resources have been used to screen and understand the pattern of cassava genetic diversity on the continent. Here, we reviewed the approaches currently used for phenotyping cassava traits, highlighting the methodologies used to link genotypic and phenotypic information, dissect the genetics architecture of key cassava traits, and identify quantitative trait loci/markers significantly associated with those traits. Additionally, we examined how knowledge acquired is utilized to contribute to crop improvement. We explored major approaches applied in the field of molecular breeding for cassava, their promises, and limitations. We also examined the role of national agricultural research systems as key partners for sustainable cassava production.
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Affiliation(s)
| | | | | | | | - Ng Hwa Eng
- CGIAR Excellence in Breeding Platform, El Batan, Mexico
| | - Leena Tripathi
- International Institute of Tropical Agriculture, Nairobi, Kenya
| | - Peter Kulakow
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Chiedozie Egesi
- International Institute of Tropical Agriculture, Ibadan, Nigeria
- National Root Crops Research Institute, Umudike, Nigeria
- Department of Global Development, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, United States
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Adaptation of visible and short wave Near Infrared (VIS-SW-NIR) common PLS model for quantifying paddy hardness. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102795] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sujka K, Koczoń P, Ceglińska A, Reder M, Ciemniewska-Żytkiewicz H. The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2017; 2017:4315678. [PMID: 28243483 PMCID: PMC5294222 DOI: 10.1155/2017/4315678] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 12/02/2016] [Accepted: 12/06/2016] [Indexed: 05/13/2023]
Abstract
Samples of wheat, spelt, rye, and triticale flours produced by different Polish mills were studied by both classic chemical methods and FT-IR MIR spectroscopy. An attempt was made to statistically correlate FT-IR spectral data with reference data with regard to content of various components, for example, proteins, fats, ash, and fatty acids as well as properties such as moisture, falling number, and energetic value. This correlation resulted in calibrated and validated statistical models for versatile evaluation of unknown flour samples. The calibration data set was used to construct calibration models with use of the CSR and the PLS with the leave one-out, cross-validation techniques. The calibrated models were validated with a validation data set. The results obtained confirmed that application of statistical models based on MIR spectral data is a robust, accurate, precise, rapid, inexpensive, and convenient methodology for determination of flour characteristics, as well as for detection of content of selected flour ingredients. The obtained models' characteristics were as follows: R2 = 0.97, PRESS = 2.14; R2 = 0.96, PRESS = 0.69; R2 = 0.95, PRESS = 1.27; R2 = 0.94, PRESS = 0.76, for content of proteins, lipids, ash, and moisture level, respectively. Best results of CSR models were obtained for protein, ash, and crude fat (R2 = 0.86; 0.82; and 0.78, resp.).
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Affiliation(s)
- Katarzyna Sujka
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
- *Katarzyna Sujka:
| | - Piotr Koczoń
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
| | - Alicja Ceglińska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
| | - Magdalena Reder
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
| | - Hanna Ciemniewska-Żytkiewicz
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
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Xie L, He X, Duan B, Tang S, Luo J, Jiao G, Shao G, Wei X, Sheng Z, Hu P. Optimization of Near-Infrared Reflectance Model in Measuring Gelatinization Characteristics of Rice Flour with a Rapid Viscosity Analyzer (RVA) and Differential Scanning Calorimeter (DSC). Cereal Chem 2015. [DOI: 10.1094/cchem-08-14-0171-r] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lihong Xie
- Jiangxi Agriculture University, Nanchang 330045, China
- China National Rice Research Institute, Hangzhou 310006, China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
| | - Xiaoyan He
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
| | - Binwu Duan
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
| | - Shaoqing Tang
- China National Rice Research Institute, Hangzhou 310006, China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
| | - Ju Luo
- China National Rice Research Institute, Hangzhou 310006, China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
| | - Guiai Jiao
- China National Rice Research Institute, Hangzhou 310006, China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
| | - Gaoneng Shao
- China National Rice Research Institute, Hangzhou 310006, China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
| | - Xiangjin Wei
- China National Rice Research Institute, Hangzhou 310006, China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
| | - Zhonghua Sheng
- China National Rice Research Institute, Hangzhou 310006, China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
| | - Peisong Hu
- Jiangxi Agriculture University, Nanchang 330045, China
- China National Rice Research Institute, Hangzhou 310006, China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou 310006, China
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Hassan H, Fan M, Zhang T, Yang K. Prediction of Total Phenolics and Flavonoids Contents in Chinese Wild Rice (Zizania latifolia) Using FT-NIR Spectroscopy. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ajft.2015.109.117] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Zhai Q, Zhou C, Zhao S, Peng C, Han Y. Kinetic Study of Alkoxysilane Hydrolysis under Acidic Conditions by Fourier Transform Near Infrared Spectroscopy Combined with Partial Least-Squares Model. Ind Eng Chem Res 2014. [DOI: 10.1021/ie5012195] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qianqian Zhai
- School
of Materials Science and Engineering, Shandong University, Jinan 250061, People’s Republic of China
| | - Chuanjian Zhou
- School
of Materials Science and Engineering, Shandong University, Jinan 250061, People’s Republic of China
| | - Shigui Zhao
- School
of Materials Science and Engineering, Shandong University, Jinan 250061, People’s Republic of China
| | - Cun Peng
- School
of Materials Science and Engineering, Shandong University, Jinan 250061, People’s Republic of China
| | - Yingchao Han
- School
of Chemistry and Chemical Engineering, Shandong University, Jinan 250100, People’s Republic of China
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Lapchareonsuk R, Sirisomboon P. Sensory Quality Evaluation of Rice Using Visible and Shortwave Near-Infrared Spectroscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.870572] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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9
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Plans M, Simó J, Casañas F, del Castillo RR, Rodriguez-Saona LE, Sabaté J. Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Wang Z, Liu X, Li R, Chang X, Jing R. Development of Near-Infrared Reflectance Spectroscopy Models for Quantitative Determination of Water-Soluble Carbohydrate Content in Wheat Stem and Glume. ANAL LETT 2011. [DOI: 10.1080/00032719.2011.551859] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Kadamne JV, Jain VP, Saleh M, Proctor A. Measurement of conjugated linoleic acid (CLA) in CLA-rich soy oil by attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:10483-10488. [PMID: 19860450 DOI: 10.1021/jf902445v] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Conjugated linoleic acid (CLA) isomers in oils are currently measured as fatty acid methyl esters by a gas chromatography-flame ionization detector (GC-FID) technique, which requires approximately 2 h to complete the analysis. Hence, we aim to develop a method to rapidly determine CLA isomers in CLA-rich soy oil. Soy oil with 0.38-25.11% total CLA was obtained by photo-isomerization of 96 soy oil samples for 24 h. A sample was withdrawn at 30 min intervals with repeated processing using a second batch of oil. Six replicates of GC-FID fatty acid analysis were conducted for each oil sample. The oil samples were scanned using attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), and the spectrum was collected. Calibration models were developed using partial least-squares (PLS-1) regression using Unscrambler software. Models were validated using a full cross-validation technique and tested using samples that were not included in the calibration sample set. Measured and predicted total CLA, trans,trans CLA isomers, total mono trans CLA isomers, trans-10,cis-12 CLA, trans-9,cis-11 CLA and cis-10,trans-12 CLA, and cis-9,trans-11 CLA had cross-validated coefficients of determinations (R2v) of 0.97, 0.98, 0.97, 0.98, 0.97, and 0.99 and corresponding root-mean-square error of validation (RMSEV) of 1.14, 0.69, 0.27, 0.07, 0.14, and 0.07% CLA, respectively. The ATR-FTIR technique is a rapid and less expensive method for determining CLA isomers in linoleic acid photo-isomerized soy oil than GC-FID.
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Affiliation(s)
- Jeta V Kadamne
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, USA
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Cho MJ, Morawicki R, Guerra C. Ability of Near-Infrared Spectroscopy to Predict Solid Loss, Volumetric Expansion, and Water Uptake of Cooked Rice. Cereal Chem 2009. [DOI: 10.1094/cchem-86-1-0113] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mi Jin Cho
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
| | - Ruben Morawicki
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
- Corresponding author. Phone (479) 575 4923. E-mail:
| | - Carlos Guerra
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
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Saleh MI, Meullenet JF, Siebenmorgen TJ. Development and Validation of Prediction Models for Rice Surface Lipid Content and Color Parameters Using Near-Infrared Spectroscopy: A Basis for Predicting Rice Degree of Milling. Cereal Chem 2008. [DOI: 10.1094/cchem-85-6-0787] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. I. Saleh
- Department of Food Science University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
| | - J. F. Meullenet
- Department of Food Science University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
- Corresponding author. Phone: (479) 575-6822. E-mail:
| | - T. J. Siebenmorgen
- Department of Food Science University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
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Wu J, Shi C. Calibration model optimization for rice cooking characteristics by near infrared reflectance spectroscopy (NIRS). Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.063] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Sinelli N, Benedetti S, Bottega G, Riva M, Buratti S. Evaluation of the optimal cooking time of rice by using FT-NIR spectroscopy and an electronic nose. J Cereal Sci 2006. [DOI: 10.1016/j.jcs.2006.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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