FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS
Yıl: 2018 Cilt: 4 Sayı: 2 Sayfa Aralığı: 80 - 88 Metin Dili: İngilizce DOI: 10.3153/FH18008 İndeks Tarihi: 15-02-2019
FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS
Öz: In 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.
Anahtar Kelime: Konular:
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | DIBLAN S, KADİROĞLU KELEBEK P, Aydemir L (2018). FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. , 80 - 88. 10.3153/FH18008 |
| Chicago | DIBLAN Sevgin,KADİROĞLU KELEBEK PINAR,Aydemir Levent Yurdaer FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. (2018): 80 - 88. 10.3153/FH18008 |
| MLA | DIBLAN Sevgin,KADİROĞLU KELEBEK PINAR,Aydemir Levent Yurdaer FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. , 2018, ss.80 - 88. 10.3153/FH18008 |
| AMA | DIBLAN S,KADİROĞLU KELEBEK P,Aydemir L FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. . 2018; 80 - 88. 10.3153/FH18008 |
| Vancouver | DIBLAN S,KADİROĞLU KELEBEK P,Aydemir L FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. . 2018; 80 - 88. 10.3153/FH18008 |
| IEEE | DIBLAN S,KADİROĞLU KELEBEK P,Aydemir L "FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS." , ss.80 - 88, 2018. 10.3153/FH18008 |
| ISNAD | DIBLAN, Sevgin vd. "FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS". (2018), 80-88. https://doi.org/10.3153/FH18008 |
| APA | DIBLAN S, KADİROĞLU KELEBEK P, Aydemir L (2018). FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. Food and Health, 4(2), 80 - 88. 10.3153/FH18008 |
| Chicago | DIBLAN Sevgin,KADİROĞLU KELEBEK PINAR,Aydemir Levent Yurdaer FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. Food and Health 4, no.2 (2018): 80 - 88. 10.3153/FH18008 |
| MLA | DIBLAN Sevgin,KADİROĞLU KELEBEK PINAR,Aydemir Levent Yurdaer FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. Food and Health, vol.4, no.2, 2018, ss.80 - 88. 10.3153/FH18008 |
| AMA | DIBLAN S,KADİROĞLU KELEBEK P,Aydemir L FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. Food and Health. 2018; 4(2): 80 - 88. 10.3153/FH18008 |
| Vancouver | DIBLAN S,KADİROĞLU KELEBEK P,Aydemir L FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS. Food and Health. 2018; 4(2): 80 - 88. 10.3153/FH18008 |
| IEEE | DIBLAN S,KADİROĞLU KELEBEK P,Aydemir L "FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS." Food and Health, 4, ss.80 - 88, 2018. 10.3153/FH18008 |
| ISNAD | DIBLAN, Sevgin vd. "FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS". Food and Health 4/2 (2018), 80-88. https://doi.org/10.3153/FH18008 |
