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Application of ATR-FTIR spectroscopy for profiling of non-structural carbohydrates in onion (Allium cepa L.) bulbs

GND
1058920979
Affiliation
Julius Kühn-Institute (JKI), Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Germany
Krähmer, Andrea;
GND
129256323
Affiliation
Julius Kühn-Institute (JKI), Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Germany
Böttcher, Christoph;
GND
1120965160
Affiliation
Julius Kühn-Institute (JKI), Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Germany
Gudi, Gennadi;
Affiliation
Symrise AG, Mühlenfeldstrasse 1, 37603 Holzminden, Germany
Stürtz, Melanie;
GND
140592741
Affiliation
Julius Kühn-Institute (JKI), Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Germany
Schulz, Hartwig

Qualitative and quantitative composition of non-structural carbohydrates comprising glucose, fructose, sucrose and fructooligosaccharides (FOS) is one of the key determinants of market suitability, storability and technological processability of onions. To develop a cost-effective and rapid tool for carbohydrate profiling, applicability of attenuated total reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy of onion juice was investigated with special regard to FOS patterns. As reference, detailed carbohydrate profiles of onion juices were generated by high-performance liquid chromatography coupled with evaporative light scattering detection (HPLC-ELSD). Hierarchical cluster analysis (HCA) of ATR-FTIR spectra was successfully applied for classifying onions into fresh market, storage and dehydrator type according to HPLC-ELSD profiles. A bootstrapping method for automatized test-set validation by projection to latent structures (PLS) algorithms using HPLC and ATR-FTIR spectroscopy data was developed. Model statistics showed promising perspectives for reliable quantification of individual saccharides and sum parameters. The presented methodology allows estimating the nutritional and pre-biotic value directly during cultivation and processing.

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