Application of Near-Infrared Spectroscopy to Investigate Some Endogenic Properties of Pleurotus ostreatus Cultivars

Abstract

Fourteen different Pleurotus ostreatus cultivars (Po_1–Po_14) were tested for free amino acid content (fAA), total polyphenol content (TPC), and antioxidant capacity (Ferric Reducing Ability of Plasma—FRAP) to select the cultivars with the most favorable traits. Automatic amino acid analyzer (fAA) and spectrophotometric assay (TPC, FRAP) results as well as Fourier-transform near infrared (FT-NIR) spectra were evaluated with different chemometric methods (Kruskal–Wallis test, Principal Component Analysis—PCA, Linear Discriminant Analysis—LDA). Based on total free amino acid concentrations and FRAP values, the Po_2 cultivar was found to be the most favorable. Types Po_3, Po_8, Po_10 and Po_12 were separated using PCA. Based on the spectral profile, they may contain polyphenols and reducing compounds of different qualities. LDA classification that was based on the concentrations of all free amino acids, cysteine, and proline of the cultivars was performed with an accuracy of over 90%. LDA classification that was based on the TPC and FRAP values was performed with an accuracy of over 83%.

Metabolomics Combined with Transcriptomics Analysis Revealed the Amino Acids, Phenolic Acids, and Flavonol Derivatives Biosynthesis Network in Developing Rosa roxburghii Fruit

“…Typically, amino acids have been reported as antioxidant substances. Fodor et al reported that free amino acids contributed to FRAP [ 50 ]. Cit has the characteristics of a hydroxyl radical scavenger [ 51 ].…”

Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

“…In the case of POSF, the values for the remaining amino acids were in agreement with previously reported in all cases except Ser (0.39–0.59 g/100 g) and Leu (0.39–0.67 g/100 g), in which the results obtained in this study were lower than the 0.91 and 1.01 g/100 g, respectively, described by Dabbour et al [ 64 ]. Differences in amino acid content could be due to strain differences [ 65 ]. It is important to note that the samples comprised all essential amino acids; this high protein quality could make these flours a suitable ingredient for the enrichment of plant-based foods.…”

Comparison of Multiple NIR Spectrometers for Detecting Low-Concentration Nitrogen-Based Adulteration in Protein Powders

“…These spectrometers, which are miniature versions of vibrational spectroscopy equipment, have made it possible for the food industry to do on-site and real-time evaluations of food quality and food production processes. They have been used for authentication and detection of adulterants in several foods [ 19 , 20 , 21 ], food product development [ 22 , 23 ], and geographical discrimination of food [ 24 , 25 , 26 ].…”