Yıl 2018, Cilt 4, Sayı 2, Sayfalar 80 - 88 2018-01-14

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

Sevgin Dıblan [1] , Pınar Kadiroglu [2] , Levent Yurdaer Aydemir [3]

181 389

In this study, FT-IR spectroscopy was applied for rapid characterization and discrimination of commonly consumed 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 on different legume extracts was demonstrated by identifying the functional groups using FT-IR spectroscopy at mid-infrared (mid-IR) range (4000-650 cm-1) and associated with the amount of total phenolics and other oxidation substrates in the extracts determined by Folin-Ciocalteu method. PCA models with 2 principal components were constructed to discriminate the different legume extracts based on FT-IR spectra and total phenolic content (TPC). FT-IR spectra of each legume were quite different for different solvents but almost the same for the same solvent. Each legume extracts had significantly different TPC from each other extracted with the same or different solvents. The highest TPC was obtained by soybeans and pinto beans extracted with W or E and AW or AA, respectively. PCA analysis of FT-IR spectra and TPC provided clear discrimination between the legume samples extracted with different solvents. 

Infrared spectroscopy, Legumes, Functional groups, PCA
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Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-7998-4801
Yazar: Sevgin Dıblan
Kurum: Adana Science and Technology University, Faculty of Engineering, Department of Food Engineering, Adana
Ülke: Turkey


Orcid: 0000-0002-9730-8655
Yazar: Pınar Kadiroglu (Sorumlu Yazar)
Kurum: Adana Science and Technology University, Faculty of Engineering, Department of Food Engineering, Adana
Ülke: Turkey


Orcid: 0000-0003-0372-1172
Yazar: Levent Yurdaer Aydemir
Kurum: Adana Science and Technology University, Faculty of Engineering, Department of Food Engineering, Adana,
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs308567, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2018}, volume = {4}, pages = {80 - 88}, doi = {10.3153/FH18008}, title = {FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS}, key = {cite}, author = {Dıblan, Sevgin and Kadiroglu, Pınar and Aydemir, Levent Yurdaer} }
APA Dıblan, S , Kadiroglu, P , Aydemir, L . (2018). FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. FOOD and HEALTH, 4 (2), 80-88. DOI: 10.3153/FH18008
MLA Dıblan, S , Kadiroglu, P , Aydemir, L . "FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS". FOOD and HEALTH 4 (2018): 80-88 <http://jfhs.scientificwebjournals.com/issue/34579/308567>
Chicago Dıblan, S , Kadiroglu, P , Aydemir, L . "FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS". FOOD and HEALTH 4 (2018): 80-88
RIS TY - JOUR T1 - FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS AU - Sevgin Dıblan , Pınar Kadiroglu , Levent Yurdaer Aydemir Y1 - 2018 PY - 2018 N1 - doi: 10.3153/FH18008 DO - 10.3153/FH18008 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 80 EP - 88 VL - 4 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH18008 UR - http://dx.doi.org/10.3153/FH18008 Y2 - 2017 ER -
EndNote %0 FOOD and HEALTH FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS %A Sevgin Dıblan , Pınar Kadiroglu , Levent Yurdaer Aydemir %T FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS %D 2018 %J FOOD and HEALTH %P -2602-2834 %V 4 %N 2 %R doi: 10.3153/FH18008 %U 10.3153/FH18008