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Rapid metabolic discrimination and prediction of dioscin content from African yam tubers using Fourier transforminfrared spectroscopy combined with multivariate analysis

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Title Rapid metabolic discrimination and prediction of dioscin content from African yam tubers using Fourier transforminfrared spectroscopy combined with multivariate analysis
 
Creator Kwon, Y.K.
Jie, E.Y.
Sartie, A.M.
Kim, D.J.
Liu, J.R.
Min, B.W.
Kim, S.W.
 
Subject yams
multivariate analysis
 
Description To determine whether or not FT-IR spectroscopy could be used for taxonomic and metabolic discriminationof African yam lines, tuber samples from African and Asian yam species were subjected to FT-IR.Most remarkable spectral differences between African and Asian yams were found in the 1750–1700 cm 1 region, polysaccharide (1200–900 cm 1) and protein/amide I and II (1700–1500 cm 1) regionsof FT-IR spectra. A hierarchical dendrogram based on partial least square-discriminant analysis (PLS-DA)of FT-IR data from 7 African yam species show phylogenetic relationship. In addition, the content of dioscin,a steroidal saponin found in yam tuber, was predicted using a PLS regression model with regressioncoefficient R2 = 0.7208 indicated that prediction model had average accuracy. Thus, considering theseresults we suggest that FT-IR combined with multivariate analysis could be applied as a novel tool formetabolic evaluation and high-throughput screening of African yam lines with higher content of dioscin.
 
Date 2015-01
2016-05-25T12:00:27Z
2016-05-25T12:00:27Z
 
Type Journal Article
 
Identifier Kwon, Y.K., Jie, E.Y., Sartie, A., Kim, D.J., Liu, J.R., Min, B.W., & Kim, S.W. (2015). Rapid metabolic discrimination and prediction of dioscin content from African yam tubers using Fourier transform-infrared spectroscopy combined with multivariate analysis. Food Chemistry, 166, 389-396.
0308-8146
https://hdl.handle.net/10568/74478
https://doi.org/10.1016/j.foodchem.2014.06.035
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Publisher Elsevier BV
 
Source Food Chemistry