FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS

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dc.contributor.authorDıblan, Sevgin
dc.contributor.authorKelebek, Pınar Kadiroğlu
dc.contributor.authorAydemir, Levent Yurdaer
dc.date.accessioned2025-01-06T17:23:20Z
dc.date.available2025-01-06T17:23:20Z
dc.date.issued2018
dc.departmentAdana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.3153/FH18008
dc.identifier.endpage88
dc.identifier.issn2602-2834
dc.identifier.issue2
dc.identifier.startpage80
dc.identifier.trdizinid292376
dc.identifier.urihttps://doi.org/10.3153/FH18008
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/292376
dc.identifier.urihttps://hdl.handle.net/20.500.14669/722
dc.identifier.volume4
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofFood and Health
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectOptik
dc.subjectKimya
dc.subjectAnalitik
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleFT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS
dc.typeArticle

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