Application of a Portable Infrared Instrument for Simultaneous Analysis of Sugars, Asparagine and Glutamine Levels in Raw Potato Tubers

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dc.authoridKleinhenz, Matthew/0000-0003-1669-3668
dc.authoridRodriguez-Saona, Luis/0000-0002-6615-1296
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorSantos, Alejandra M.
dc.contributor.authorMoyseenko, Jennifer
dc.contributor.authorKleinhenz, Matthew
dc.contributor.authorRodriguez-Saona, Luis E.
dc.date.accessioned2025-01-27T20:11:49Z
dc.date.available2025-01-27T20:11:49Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe level of reducing sugars and asparagine in raw potatoes is critical for potato breeders and the food industry for production of commonly consumed food products including potato chips and French fries. Our objective was to evaluate the use of a portable infrared instrument for the rapid quantitation of major sugars and amino acids in raw potato tubers using single-bounce attenuated total reflectance (ATR) and dial path accessories as an alternative to time-consuming chromatographic techniques. Samples representing a total of 84 experimental and commercial potato varieties harvested in two consecutive growing seasons (2012 and 2013) were used in this study. Samples had wide ranges of sugars determined by HPLC-RID (non-detectable (ND)-7.7 mg glucose, ND-9.4 mg fructose and 0.4-5.4 mg sucrose per 1 g fresh weight), and asparagine and glutamine levels determined by GC-FID (0.7-2.9 mg and 0.3-1.7 mg per 1 g fresh weight). Infrared spectra collected from 64 varieties were used to create partial least squares regression (PLSR) calibration models that predicted the sugar and amino acid levels in an independent set of 16 validation potato varieties. Excellent linear correlations between infrared predicted and reference values were obtained. PLSR models had a high correlation coefficient of prediction (rPred > 0.95) and residual predictive deviation (RPD) values ranging between 3.1 and 5.5. Overall, the results indicated that the models could be used to simultaneously predict sugars, free asparagine and glutamine levels in the raw tubers, significantly benefiting potato breeding, certain aspects of crop management, crop production and research.
dc.description.sponsorshipOhio Agricultural Research and Development Center
dc.description.sponsorshipThe authors are grateful to the Ohio Agricultural Research and Development Center for their financial support of this research.
dc.identifier.doi10.1007/s11130-015-0484-7
dc.identifier.endpage220
dc.identifier.issn0921-9668
dc.identifier.issn1573-9104
dc.identifier.issue2
dc.identifier.pmid25861767
dc.identifier.scopus2-s2.0-84937763094
dc.identifier.scopusqualityQ1
dc.identifier.startpage215
dc.identifier.urihttps://doi.org/10.1007/s11130-015-0484-7
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20737
dc.identifier.volume70
dc.identifier.wosWOS:000353811300016
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofPlant Foods For Human Nutrition
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectInfrared spectroscopy
dc.subjectPotatoes
dc.subjectAcrylamide
dc.subjectSugars
dc.subjectAsparagine
dc.subjectGlutamine
dc.titleApplication of a Portable Infrared Instrument for Simultaneous Analysis of Sugars, Asparagine and Glutamine Levels in Raw Potato Tubers
dc.typeArticle

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