Rudiati Evi Masithoh, Reza Adhitama Putra Hernanda, Hanim Zuhrotul Amanah, Byoung-Kwan Cho, Abdul Rohman
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引用次数: 0
Abstract
Betacyanin and betaxanthin are well-known secondary metabolites of betalains in red beet (Beta vulgaris), which contribute to the natural red–purple and yellow–orange color. Various analytical techniques, such as chromatography and nuclear magnetic resonance spectroscopy, are currently available and have been performed to quantify the betalain content. However, evidence shows that these methods remain arguable because of their disadvantages, such as being time-consuming, labor-intensive, destructive, and producing chemical wastes. This study aimed to encompass the spectroscopic techniques through near-infrared (NIR) and mid-infrared (MIR) spectroscopy coupled with partial least squares regression PLSR analysis for rapid and nondestructive measurements of red beet powder betalain content. This study evaluated full and effective wavebands to determine the optimum model for predicting betacyanin and betaxanthin in red beet powder. The finding of effective wavebands was done by employing a variable important in projection (VIP) technique. This study demonstrated that betacyanin and betaxanthin were optimally predicted using NIR, with an R2 of 0.92 and a RMSEP of 0.07 mg/g for betacyanin and R2 of 0.83 with RMSEP of 0.04 mg/g for betaxanthin. This optimum model was achieved through the effective wavebands via VIP method. Thus, the proposed model is applicable for predicting betalain content in red beet powder nondestructively.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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