FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS
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Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, FT-IR spectroscopy was applied for rapid characterization and discrimination of commonlyconsumed legumes extracted by different solvents in combination with principal component analysis (PCA)for the first time. Dried soy bean, white bean, chickpea, red lentil, and pinto bean were extracted by water(W), ethanol (E), acetone/water (AW) and acetone/water/acetic acid (AA). The effect of each solvent ondifferent legume extracts was demonstrated by identifying the functional groups using FT-IR spectroscopyat mid-infrared (mid-IR) range (4000-650 cm-1) and associated with the amount of total phenolics and otheroxidation substrates in the extracts determined by Folin-Ciocalteu method. PCA models with 2 principalcomponents were constructed to discriminate the different legume extracts based on FT-IR spectra and totalphenolic content (TPC). FT-IR spectra of each legume were quite different for different solvents but almostthe same for the same solvent. Each legume extracts had significantly different TPC from each other extractedwith the same or different solvents. The highest TPC was obtained by soybeans and pinto beans extractedwith W or E and AW or AA, respectively. PCA analysis of FT-IR spectra and TPC provided clear discriminationbetween the legume samples extracted with different solvents.
Açıklama
Anahtar Kelimeler
Optik, Kimya, Analitik, Gıda Bilimi ve Teknolojisi
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
4
Sayı
2
