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.
Birincil Dil | İngilizce |
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Konular | Gıda Bilimi ve Teknolojisi |
Bölüm | Articles |
Yazarlar |
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Yayımlanma Tarihi | 14 Ocak 2018 |
Başvuru Tarihi | 25 Nisan 2017 |
Kabul Tarihi | 7 Ekim 2017 |
Yayınlandığı Sayı | Yıl 2018, Cilt 4, Sayı 2 |
Bibtex | @araştırma makalesi { jfhs308567, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2018}, volume = {4}, number = {2}, 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. Y. (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. Y. "FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS" . Food and Health 4 (2018 ): 80-88 <https://jfhs.scientificwebjournals.com/tr/pub/issue/34579/308567> |
Chicago | Dıblan, S. , Kadiroglu, P. , Aydemir, L. Y. "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 - https://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 |
ISNAD | Dıblan, Sevgin , Kadiroglu, Pınar , Aydemir, Levent Yurdaer . "FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS". Food and Health 4 / 2 (Ocak 2018): 80-88 . https://doi.org/10.3153/FH18008 |
AMA | Dıblan S. , Kadiroglu P. , Aydemir L. Y. FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. Food Health. 2018; 4(2): 80-88. |
Vancouver | Dıblan S. , Kadiroglu P. , Aydemir L. Y. FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. Food and Health. 2018; 4(2): 80-88. |
IEEE | S. Dıblan , P. Kadiroglu ve L. Y. Aydemir , "FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS", Food and Health, c. 4, sayı. 2, ss. 80-88, Oca. 2018, doi:10.3153/FH18008 |
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