Analysis of secondary biochemical components in maize flour samples by NIR (near infrared reflectance) spectroscopy

Basit Öğe Kaydı
dc.authoridKahrıman, Fatih/0000-0001-6944-0512
dc.contributor.authorKahrıman, Fatih
dc.contributor.authorOnac, Iskender
dc.contributor.authorOner, Fatih
dc.contributor.authorMert, Figen
dc.contributor.authorEgesel, Cem Omer
dc.date.accessioned2025-01-27T20:51:55Z
dc.date.available2025-01-27T20:51:55Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study was carried out to determine whether it is possible to detect secondary biochemical components in maize flour samples by near infrared reflectance (NIR) spectroscopy. Two hundred fifty maize samples were used as the material. Calibration models were developed for six different secondary biochemical components, namely amylose, amylopectin, lysine, tryptophan, zein, and phytic acid. The robustness of the calibration models (n = 200) was tested by external validation (n = 50). Results showed that NIR spectroscopy could be used to detect secondary quality components in maize. The most successful prediction model was for amylose content (SEP: 1.784%, RPD: 3.09, r = 0.963). Models for the other traits (amylopectin, zein, lysine, tryptophan, phytic acid) gave acceptable results (RPD > 2) for material screening purposes. Target traits subjected to calibration studies were found to be related to the different overtone regions of C-H, N-H and S-H bond vibrations in scanning the spectral region. It seems that it is necessary to improve the prediction performance of the models using different approaches, such as broadening the spectral area and/or using chemometric technique combinations.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [215O867]
dc.description.sponsorshipThe authors acknowledge the financial support of the Scientific and Technological Research Council of Turkey (TUBITAK, Project ID: 215O867).
dc.identifier.doi10.1007/s11694-020-00479-0
dc.identifier.endpage2332
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85085138473
dc.identifier.scopusqualityQ1
dc.identifier.startpage2320
dc.identifier.urihttps://doi.org/10.1007/s11694-020-00479-0
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25579
dc.identifier.volume14
dc.identifier.wosWOS:000530600400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectZea mays
dc.subjectMinor quality traits
dc.subjectWavelength
dc.subjectSpectrum
dc.titleAnalysis of secondary biochemical components in maize flour samples by NIR (near infrared reflectance) spectroscopy
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu