Prediction of functional properties of registered chickpea samples using FT-IR spectroscopy and chemometrics

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorAkcakaya, Fatma Gizem
dc.date.accessioned2025-01-06T17:43:18Z
dc.date.available2025-01-06T17:43:18Z
dc.date.issued2018
dc.description.abstractThis study was performed to evaluate the classification and prediction capability of Fourier transform infrared (FT-IR) spectroscopy for functional properties of chickpea samples for the first time. Health related (total phenolic content, iron chelating activity, and free radical scavenging activity) and food processing related properties (water soluble protein content, water binding capacity and oil binding capacity) of water soluble extracts of twelve registered chickpea cultivars which were grown in different cultivation year and area (n = 36 x 2) were investigated. The cultivars were not classified well based on cultivar type, cultivation location and year. Partial least squares (PLS) regression models were constructed with cross validation (leave one out) technique to determine the relation between the spectral data and chemical analysis. Regression coefficients of calibration models were found higher than 97% and regression coefficients of validation models were calculated higher than 95% meaning that the models have successful prediction capacity. Root mean square error of calibration (RMSEC) models ranged from 0.03 to 51.06 and cross-validation (RMSECV) models ranged from 0.03 to 50.33. Prediction of total phenolic content of the chickpea samples was not very good as other functional properties with higher RMSEC and validation models.
dc.description.sponsorshipAdana Science and Technology University Scientific Research Coordination Unit [MUHDBF.GIDA.2015-14]
dc.description.sponsorshipThis study was supported by Adana Science and Technology University Scientific Research Coordination Unit. Project Number MUHDBF.GIDA.2015-14.
dc.identifier.doi10.1016/j.lwt.2018.03.080
dc.identifier.endpage469
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85044918841
dc.identifier.scopusqualityQ1
dc.identifier.startpage463
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.03.080
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2613
dc.identifier.volume93
dc.identifier.wosWOS:000432640600064
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectInfrared spectroscopy
dc.subjectChickpea
dc.subjectFunctional properties
dc.subjectChemometrics
dc.subjectPLS regression analysis
dc.titlePrediction of functional properties of registered chickpea samples using FT-IR spectroscopy and chemometrics
dc.typeArticle

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