NDLI: Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process

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Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process

Content Provider	Springer Nature Link
Author	Szymanska Chargot, Monika Zdunek, Artur
Copyright Year	2012
Abstract	This study focuses on the analysis of polysaccharide residues from the cell walls of fruits and vegetables: tomato, potato, pumpkin, carrot and celery root. An alcohol-insoluble residue was prepared from plant material by extraction using the hot ethyl alcohol method and then cell wall fractions soluble in trans-1,2-diaminocyclohexane-N,N,N′,N′-tetraacetate, sodium carbonate and alkaline solution were sequentially extracted. Infrared spectroscopy combined with Fourier transform (FT-IR) was used to evaluate differences among cell wall residues and among species after each step of sequential extraction of pectins and hemicelluloses. Additionally, pectic substances were identified using an Automated Wet Chemistry Analyser. Principal component analysis (PCA) was applied to FT-IR spectra in two regions: 1,800–1,200 cm$^{−1}$ and 1,200–800 cm$^{−1}$ in order to distinguish different components of cell wall polysaccharides. This method also allowed us the possibility of highlighting the most important wavenumbers for each type of polysaccharide: 1,740, 1,610 and 1,240 cm$^{−1}$ denoting pectins or 1,370 and 1,317 cm$^{−1}$ denoting hemicelluloses and cellulose, respectively.
Starting Page	29
Ending Page	42
Page Count	14
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	8
Issue Number	1
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2012-12-27
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	FT-IR spectroscopy Vegetable and fruit cell walls Principal component analysis Pectin Hemicellulose Food Science Biophysics and Biological Physics Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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