Ft-Ir Spectroscopy Characterization and Chemometric Evaluation of Legumes Extracted With Different Solvents

Abstract

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.

Determination of the Best Functional Chickpea Cultivars by Topsis Technique

“…In addition, to interpret data obtained from analysis were closer to the potential real food process applications. The previous study conducted our group has also reported that water extraction of chickpea samples yielded more total phenolic content than the samples extracted by ethanol, acetone, and acidified acetone (Dıblan et al, 2018). In that study, it was seen that Folic-Ciocalteu method measured more phenolic contents in water extracts of legumes than organic extracts since the water soluble proteins made contribution to the results due to their amino acid residues containing aromatic ring.…”

“…Because the functional property values of chickpea extracts were similar to each other and between these values significant differences mostly did not observed. Dıblan et al, (2018) investigated the effects of different solvents on TPC of chickpea extracts and reported that water extraction provided the highest phenolic content (1829 ±12 μg GAE/g that was similar to our findings) than ethanol (1478 ±79 μg GAE/g), acetone (875 ±21 μg GAE/g) and acidified acetone (729 ±24 μg GAE/g) extraction methods (Dıblan et al, 2018). Arab, Helmy, and Bareh (2010) measured the WBC and OBC of chickpea flours to be used in functional pasta production and determined the similar OBC values but lower WBC values than our findings (Arab et al, 2010).…”

Characterization and Antioxidant Activity of Microwave-Extracted Phenolic Compounds from Biomass Residues

“…The stretching band of carbonyl (CO) groups appeared around 1730 cm –1 , as well as aromatic skeleton vibrations around 1590 cm –1 and clear evidence of phenolic moieties at 1450, 1370, 1270, and 1040 cm –1 . Bands associated to OH vibrations in primary and secondary alcohols appeared at 1150 and 1040 cm –1 , being originated by carbohydrates and indicating certain contamination due to polysaccharides. ,− …”

An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

“…These results were in accordance with the fat contents found in the proximate analysis of the flours. Moreover, Amide I (~1600 cm −1 ), Amide II (~1500 cm −1 ), and Amide A (~3300 cm −1 ) bands, where C═O, CN, and NH stretching modes of proteins are observed, can be easily detected from the FTIR spectrum (Demir et al, 2015; Dıblan et al, 2018; Guerrero et al, 2013). Overall, these peaks provide information regarding the polysaccharides, fat, and protein in the flours.…”