Application of ATR-FTIR for a rapid and simultaneous determination of sugars and organic acids in apricot fruit

Bureau, Sylvie; Ruiz, David; Reich, M.; Gouble, Barbara; Bertrand, Dominique; Audergon, Jean‐Marc; Renard, Catherine M.G.C.

doi:10.1016/j.foodchem.2008.12.100

Cited by 156 publications

(106 citation statements)

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“…The peaks ranging between 2500-3000 cm −1 are due to the O-H stretching of the acid component, while the bands in the region 1200-950 cm −1 are explained by stretching modes of C-C and C-O functional groups. The lower range of the region below 1200 cm -1 generally represents different kinds of C-H, C-O, and CH 3 vibrations (rocking, deformation, stretching) (BUREAU et al, 2009;VODNAR et al, 2010;REGMI et al, 2012;TRIPATHI et al, 2015). Furthermore, multivariate data analysis (below section) corroborated the importance of 600-1800 cm -1 region for lactic acid FTIR spectroscopic characterization, this region showing the highest coeffi cients of determination.…”

Section: Spectra Descriptionmentioning

confidence: 99%

“…Several studies have focused on near infrared control during the L-(+)-lactic acid production (GONZÁLEZ-VARA et al, 2000), monitoring of fermentation processes for Lactobacillus fermentum ES15 (TOSI et al, 2003), or FT-MIR and FT-Raman spectroscopic techniques in Lactobacillus casei fermentation from media containing only glucose at varying concentrations as carbon sources (SIVAKESAVA et al, 2001). Quantitative infrared spectroscopy has also been used for monitoring glucose and gluconic acids (FRANCO et al, 2006) or for lactic acid production from whey (TRIPATHI et al, 2015), for organic acids determination in fruit vinegars (LIU et al, 2011), wine (REGMI et al, 2012MARTELO-VIDAL & VÁZQUEZ, 2014a), fruit (BUREAU et al, 2009), and tomatoes (BEULLENS et al, 2009), as well as for detection of polyphenolic compounds from red wine (MARTELO-VIDAL & VÁZQUEZ, 2014b) and nutritional compounds determination from yogurt (MOROS et al, 2006) and cheese (SUBRAMANIAN et al, 2011). Most of these quantitative determinations were validated by multivariate statistics or chemometrics.…”

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Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications

et al. 2017

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The lactic acid bacteria are key microorganisms for the production and preservation of fermented dairy products, cheeses, sourdough bread, and lacto-fermented vegetables. This study was developed to monitor lactic acid produced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393, as single strains and combined, in fermenting media by Fourier Transform Infrared Spectroscopy coupled to multivariate statistical analysis. Media containing different mixtures of carbohydrates were chosen as model fermenting media for monitoring lactic acid concentration by infrared spectroscopy, due to the fact that vegetable and animal food matrices could contain different carbohydrates as carbon sources. Three different types of media were obtained by adding different carbohydrates to a basic MRS medium. HPLC was used as reference method for lactic acid quantifi cation. The calibration set (n=36) was used for building model, while a validation set (n=13) for testing the robustness of the developed model. The coeffi cients of determination between predicted and reference values were 0.986 and 0.965, while root mean square error for calibration and validation sets recorded values of 0.127 and 0.263 g·l -1 , respectively. Results confi rmed the effi ciency of FTIR spectroscopy combined with multivariate statistics, as a rapid, reliable, and cost-effective tool for routine monitoring of lactic acid. Keywords: chemometric methods, FTIR, lactic acid, LactobacillusLactic acid bacteria (LAB) are used for production and preservation of fermented dairy products, cheeses, sourdough bread, and also lacto-fermented vegetables (ZALAN et al., 2010), where they contribute to important qualities such as taste, texture, and shelf life (HORN et al., 2005). In the present study, a FTIR method for determination of lactic acid production in fermenting media by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393 was investigated. The two types of LAB were selected due to their high adaptability to different substrates and growing conditions. Lactobacillus plantarum is a facultative heterofermentative strain, widely used in a variety of food fermentations, with good adaptation ability due to its high metabolic fl exibility to challenging environments. Lactobacillus casei is also adaptable to diverse conditions, being capable of metabolizing a variety of carbohydrates and to shift homo/heterolactic fermentation profi les.* To whom correspondence should be addressed. Phone: +40 264 596 384; fax: +40 264 593 792; e-mail: vlad.muresan@usamvcluj.roThis is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium for non-commercial purposes, provided the original author and source are credited.

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Section: Spectra Descriptionmentioning

confidence: 99%

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confidence: 99%

Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications

et al. 2017

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“…One of them is Fourier transform infrared spectroscopy (FT-IR) which is a very useful technique widely applied to determine the content and structure of chemical compounds in variety of foodstuffs. Due to its widely presented advantages (Bureau et al 2009;Che Man and Setiowaty 1999;Kim et al 2007;Maggio et al 2009;Moros et al 2005;Rohman et al 2011;Silva et al 2009;Syahariza et al 2005;Vlachos et al 2006), FT-IR method is more often used for the assessment of the quality of food. The application of FT-IR substantially decreases the analysis time, makes sample preparation a lot easier, and requires less amount of chemical solvents compared to standard reference methods (such as Soxhlet method or gas chromatography).…”

Section: Introductionmentioning

confidence: 99%

“…The application of FT-IR substantially decreases the analysis time, makes sample preparation a lot easier, and requires less amount of chemical solvents compared to standard reference methods (such as Soxhlet method or gas chromatography). Studies done in recent years prove that FT-IR technique is very useful for the determination of the number of quality parameters of edible oils (Che Man and Setiowaty 1999;Maggio et al 2009;Silva et al 2009;Bryś et al 2013), drinks (Moros et al 2005;Arzberger and Lachenmeier 2008;Bauer et al 2008), fruits (Bureau et al 2009;), vegetables (Beullens et al 2006), meat (Rohman et al 2011), and others (Galvis-Sánchez et al 2013;Ostrowska-Ligęza et al 2012).…”

Section: Introductionmentioning

confidence: 99%

The Application of FT-MIR Spectroscopy for the Evaluation of Energy Value, Fat Content, and Fatty Acid Composition in Selected Organic Oat Products

et al. 2013

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In this study, Fourier transform mid-infrared (FT-MIR) spectroscopy was investigated as a rapid and nondestructive method for the determination of selected quality parameters of oat flakes and cakes. The spectra of 14 commercial products were registered in the spectral range of 4,000-370 cm −1 . Chemometric approach was applied to collect spectral and reference data on fat content, fatty acid composition, and the heat of combustion, and to correlate them. Reference data were obtained with the use of Soxhlet method, gas chromatography, and bomb calorimetry. Statistically significant coefficients in the determination of spectral data and fat, linoleic acid, stearic acid, palmitic acid content, and energy value are R 2 =0.93, R 2 =0.93, R 2 =0.82, R 2 =0.92, and R 2 =0.95, respectively. The energy value, as well as the saturated and monounsaturated fatty acid content, was statistically higher in cakes as compared to that in flakes.

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“…Acta Alimentaria 44, 2015 The greatest percentage of the edible portion of an apricot is water, followed by carbohydrates, organic acids, amino acids, and phenolic compounds. The most common acids found in apricot are malic acid and citric acid (BUREAU et al, 2009). The rest of the ingredients are cellulose, fi bre, mineral salts, trace elements, pectin, tannic acid, and colouring and volatile components.…”

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Concentration of apricot juice using complex membrane technology

et al. 2015

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In this study, pressed apricot (Prunus armeniaca L.) juice was concentrated using complex membrane technology with different module combinations: UF-RO-OD, UF-RO-MD, UF-NF-OD and UF-NF-MD. In case of the best combination a cross-fl ow polyethylene ultrafi ltration membrane (UF) was applied for clarifi cation, after which preconcentration was done using reverse osmosis (RO) with a polyamide membrane, and the fi nal concentration was completed by osmotic distillation (OD) using a polypropylene module. The UF-RO-OD procedure resulted in a fi nal concentrate with a 65-70 °Brix dry solid content and an excellent quality juice with high polyphenol content and high antioxidant capacity.Nanofi ltration (NF) and membrane distillation (MD) were not proper economic solutions. In addition, experiments were performed for apricot juice concentration by evaporation, which technique is widely applied in the industry using vacuum and low temperature.For description the UF fi ltration, a dynamic model and regression by SPSS 14.0 statistics software were applied.Keywords: apricot juice, ultrafi ltration, reverse osmosis, osmotic distillation, evaporation, economic evaluation Apricot (Prunus armeniaca L.) is the third most commonly produced stone fruit. The main areas of production are the Mediterranean countries, which contribute 40% of the world's supply (VERSARI et al., 2008). Hungary also occupies a respectable place among producer countries. The apricot is used for consumption as fresh fruit, jams and preserves, juice, conserve, and for making alcoholic spirits. The nature of apricot means that it is only available for fresh consumption during the ripening period of 4-5 weeks. It is a delicate fruit that tends to go bad quickly. The harvested fruit endures only a short storage time of 2-3 d at room temperature. The food industry often produces a concentrated apricot juice that contains the fi bres of the fruit. With membrane technology the apricot liquor is concentrated without fi bres, but after the concentration the sterilized squeezed fi bre can be added to the juice.

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Application of ATR-FTIR for a rapid and simultaneous determination of sugars and organic acids in apricot fruit

Cited by 156 publications

References 25 publications

Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications

Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications

The Application of FT-MIR Spectroscopy for the Evaluation of Energy Value, Fat Content, and Fatty Acid Composition in Selected Organic Oat Products

Concentration of apricot juice using complex membrane technology

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