In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopy

Cozzolino, Daniel; Degner, S.; Eglinton, J.

doi:10.1016/j.saa.2015.05.073

Cited by 10 publications

(6 citation statements)

References 34 publications

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“…Other peaks related to lipid structures were identified at ~1730 cm -1 representing stretching vibrations of the triglyceride bonds (O-C=O) [21]. Also, the shoulder at ~1715 cm -1 has been reported to be related to the carboxyl group of free fatty acids [21][22][23]. The region between 1694 cm -1 and 1441 cm -1 was interpreted to relate mostly to amide bonds in proteins.…”

Section: Features Of the Mid-infrared Spectramentioning

confidence: 98%

Mid-infrared spectroscopy coupled with chemometrics to identify spectral variability in Australian barley samples from different production regions

Gordon

Chapman

Power

et al. 2019

Journal of Cereal Science

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Mid-infrared spectroscopy coupled with chemometrics was used to identify spectral differences in malt barley associated with region (e.g. rainfall, temperature and sunlight). The observed differences in the MIR spectra confirmed that different environmental conditions of the region they are grown, explain or modulate changes in the chemical composition of the grain. Principal component analysis (PCA) was performed to identify underlying patterns and correlations in the data set. Partial least squares (PLS) regression with cross-validation was applied to develop models to predict the regions using the weather variables, the MIR fingerprint region and a combination of both. The PLS model with the combined data predicted the growing location with the standard error of cross-validation (SECV) of 3.38%, an R 2 value of 0.53, a slope of 0.52 and a bias of 0.23. The exploratory approach demonstrated the usefulness of chemometrics to identify differences and similarities based on the MIR spectra. The results provided a solid foundation for hypothesising the overall degree of biochemical similarity and or difference among the samples and a quantifiable method to screen samples for further analysis.

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Section: Features Of the Mid-infrared Spectramentioning

confidence: 98%

Mid-infrared spectroscopy coupled with chemometrics to identify spectral variability in Australian barley samples from different production regions

Gordon

Chapman

Power

et al. 2019

Journal of Cereal Science

Self Cite

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“…Water uptake is of interest for farmers and agronomists, as well as from the processing industry. Alternative methods have been applied for the study of seed imbibition, e.g., magnetic resonance micro-imaging, but the equipment required is still expensive, thus NIRSbased methods can offer better insights into the water uptake process in a non-destructive and rapid way (86). Wheat conditioning, i.e., addition of water before milling, is a paramount step in flour milling production, for this reason some studies focused on the use of HSI to visualize water uptake in seeds and grains.…”

Section: Other Applications Of Nir and Hsi In Cereal Grainsmentioning

confidence: 99%

Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains

Caporaso

Whitworth

2018

Applied Spectroscopy Reviews

169

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Hyperspectral imaging (HSI) combines spectroscopy and imaging, providing information about the chemical properties of a material and their spatial distribution. It represents an advance of traditional Near-Infrared (NIR) spectroscopy. The present work reviews the most recent applications of NIR spectroscopy for cereal grain evaluation, then focuses on the use of HSI in this field. The progress of research from ground material to whole grains and single kernels is detailed. The potential of NIR-based methods to predict protein content, sprout damage and a-amylase activity in wheat and barley is shown, in addition to assessment of quality parameters in other cereals such as rice, maize and oats, and the estimation of fungal infection. This analytical technique also offers the possibility to rapidly classify grains based on properties such as variety, geographical origin, kernel hardness, etc. Further applications of HSI are expected in the near future, for its potential for rapid single-kernel analysis.

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“…More important, however, is the absorption of water by the whole seeds, grain endosperm and the husk of barley. The research on this matter helps to facilitate and reduce the cost of analysis of barley grains intended for brewing while improving the production (Cozzolino et al 2015). Ferulic and p-coumaric acids are primary coreless phenolic lignins (Moore and Hatfield 1994).…”

Section: Discussionmentioning

confidence: 99%

The Impact of the Application of Brewer's by-Product Roasted Barley Husks on Selected Parameters of Rumen Fermentation of Dairy Cows. In Vitro Study

Formella¹,

Pecka-Kiełb²,

Zawadzki³

et al. 2019

Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Z

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The aim of the study was to evaluate the effect of brewer's by-product roasted barley husks additive (RBH) on the cow's rumen fermentation process, in in vitro conditions. Ruminal fluid for the research was collected from 9 dairy cows selected on the basis of analogues. Animals were fed total mixed ratio (TMR). The substrates for in vitro experiment were composed on the basis of TMR. Control substrate contained only TMR. Substrates D1, D2, D3 contained TMR with the addition of respectively: 5, 10 and 15% of dry matter of RBH. Substrate D4 contained only RBH. Samples of ruminal fluid were incubated for 8 hours, in anaerobic conditions, at 39°C. A desirable effect of applying RBH was observed in groups D3 and D4the production of volatile fatty acids (VFA) increased. Furthermore, positive effects were observed in groups D2 and D4-acetic acid production decreased (by up to 7%). Reduced methane production (up to 10%) was observed in experimental groups which indicates that animals would have smaller energy losses. Most beneficial changes in the VFA profile and the highest growth of non-glucogenic and glucogenic acids ratio (NGR) were recorded in D3 group samples. Positive results in this matter are promising as the roasted barley husks are a by-product of beer production and its usage has both economic and ecologic benefits. Obtained results in the in vitro study are the prerequisites to carry out an in vivo experiment.

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In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopy

Cited by 10 publications

References 34 publications

Mid-infrared spectroscopy coupled with chemometrics to identify spectral variability in Australian barley samples from different production regions

Mid-infrared spectroscopy coupled with chemometrics to identify spectral variability in Australian barley samples from different production regions

Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains

The Impact of the Application of Brewer's by-Product Roasted Barley Husks on Selected Parameters of Rumen Fermentation of Dairy Cows. In Vitro Study

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