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. 

Keywords

• Infrared spectroscopy,Legumes,Functional groups,PCA

References

1. Bassbasi, M., De Luca, M., Ioele, G., Oussama, A. & Ragno, G. (2014). Prediction of the geographical origin of butters by partial least square discriminant analysis (PLS-DA) applied to infrared spectroscopy (FTIR) data. Journal of Food Composition and Analysis, 33(2), 210–215.
2. Cai, J.X., Wang, Y. F., Xi, X. G., Li, H. & Wei, X. L. (2015). Using FTIR spectra and pattern recognition for discrimination of tea varieties. International Journal of Biological Macromolecules, 78, 439–446.
3. Chung, H.-J. & Liu, Q. (2012). Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars. International Journal of Biological Macromolecules, 50(1), 131–137.
4. Demir, P., Onde, S., Severcan, F. (2015). Phylogeny of cultivated and wild wheat species using ATR-FTIR spectroscopy. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 135, 757–763.
5. Eriksson, L., Johansson, E., Kettaneh-Wold, N., Wold, S. (2001). Multi- and mega-variate data analysis: principles and applications. Umea: Umetrics Academy, p. 533, ISBN 9197373052
6. Escarpa, A., Gonzalez, M.C. (2001). Total extractable phenolic chromatographic index: an overview of the phenolic class contents from different sources of foods. European Food Research and Technology, 212, 439-444.
7. Graham Solomon, T.W., Craig Fryhle, S.S. (2014). Families of Carbon Compounds. In Organic Chemistry (p. 86–98). John Wiley & Sons Singapore Pte. Ltd. ISBN 978-975-8431-87-8
8. Guerrero, P., Garrido, T., Leceta, I. & De La Caba, K. (2013). Films based on proteins and polysaccharides: Preparation and physical-chemical characterization. European Polymer Journal, 49(11), 3713-3721.

9. Guerrero, P., Kerry, J.P., De La Caba, K. (2014). FTIR characterization of protein-polysaccharide interactions in extruded blends. Carbohydrate Polymers, 111, 598-605.
10. Gurdeniz, G., Ozen, B. (2009). Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chemistry, 116(2), 519-525.
11. Hu, Y., Pan, Z.J., Liao, W., Li, J., Gruget, P., Kitts, D.D., Lu, X. (2016). Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed - infrared spectroscopy. Food Chemistry, 202, 254-261.
12. Hurtado-Fernández, E., Gómez-Romero, M., Carrasco-Pancorbo, A., Fernández-Gutiérrez Alberto, A. (2010). Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material. Journal of Pharmaceutical and Biomedical Analysis, 53(5), 1130–1160.
13. Javidnia, K., Parish, M., Karimi, S., Hemmateenejad, B. (2013). Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: A comparative study between different modeling methods. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 104, 175-181.
14. Koehnlein, E.A., Koehnlein, E.M., Correa, R.C.G., Nishida, V.S., Correa, V.G., Bracht, A., Peralta, R.M. (2016). Analysis of a whole diet in terms of phenolic content and antioxidant capacity: effects of a simulated gastrointestinal digestion. International Journal of Food Sciences and Nutrition, 67(6), 614-623.
15. Li, B., Wang, H., Zhao, Q., Ouyang, J., Wu, Y. (2015). Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: A comparative study. Food Chemistry, 181, 25-30.
16. Lin-Vien, D., Colthup, N.B., Fateley, W.G., Grasselli, J.G. (1991) The Handbook of Infrared and Raman Characteristic Frequencies of Organic Molecules. London: Academic Press, p. 45-60, ISBN 0124511600.
17. Lu, X., Wang, J., Al-Qadiri, H. M., Ross, C. F., Powers, J. R., Tang, J. & Rasco, B. A. (2011). Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chemistry, 129(2), 637-644.
18. Marimuthu, M., Gurumoorthi, P. (2013). Phytochemical Screening and FT-IR Studies on Wild and Common South Indian Legumes. Asian Journal of Pharmaceutical and Clinical Research, 6, 141-144.
19. Naumann, A., Heine, G. & Rauber, R. (2010). Efficient discrimination of oat and pea roots by cluster analysis of Fourier transform infrared (FTIR) spectra. Field Crops Research, 119(1), 78-84.
20. Oomah, B.D., Caspar, F., Malcolmson, L.J., Bellido, A. S. (2011). Phenolics and antioxidant activity of lentil and pea hulls. Food Research International, 44(1), 436-441.
21. Rohman, A., Riyanto, S., Sasi, A. M. & Yusof, F. M. (2014). The use of FTIR spectroscopy in combination with chemometrics for the authentication of red fruit (Pandanus conoideus Lam) oil from sunflower and palm oils. Food Bioscience, 7, 64-70. Sanati, M. & Andersson, A. (1993). DRIFT study of the oxidation and the ammoxidation of toluene over a TiO, (B )-supported vanadia catalyst. Journal of Molecular Catalysis, 81, 51-62.
22. Shevkani, K., Singh, N., Kaur, A. & Rana, J. C. (2015). Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study. Food Hydrocolloids, 43, 679-689.
23. Silva, S. D., Feliciano, R. P., Boas, L. V. & Bronze, M. R. (2014). Application of FTIR-ATR to Moscatel dessert wines for prediction of total phenolic and flavonoid contents and antioxidant capacity. Food Chemistry, 150, 489-493.
24. Singh, R. K., Kukrety, A., Sharma, O. P., Baranwal, S., Atray, N. & Ray, S. S. (2016). Study of a novel phenolic-ester as antioxidant additive in lube, biodiesel and blended diesel. Journal of Industrial and Engineering Chemistry, 37, 27-31.
25. Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
26. Xu, B.J., Chang, S.K.C. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science, 72(2), 159-166.
27. Xu, L., Cai, C.B., Cui, H.F., Ye, Z.H., Yu, X.P. (2012). Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics. Meat Science, 92(4), 506-510.
28. Zhao, Y., Du, S., Wang, H., Cai, M. (2014). In vitro antioxidant activity of extracts from common legumes. Food Chemistry, 152, 462-466.