Detection of dextran, maltodextrin and soluble starch in the adulterated Lycium barbarum polysaccharides (LBPs) using Fourier-transform infrared spectroscopy (FTIR) and machine learning models

Carbon-Coated Iron Oxide Nanoparticles Promote Reductive Stress-Mediated Cytotoxic Autophagy in Drug-Induced Senescent Breast Cancer Cells

“…The sharp peak related to the C–H stretching vibration related to the flexibility in the chain around the glycosidic bond at 1015 cm –1 and an additional one associated with the bending vibration at 764 cm –1 were observed in pure dextran and modified magnetite NPs. Also, the α-glycosidic bond appeared at 918 and 846 cm –1 , and the glycosidic bond and C–O–C stretching vibration were observed at 1154 cm –1 . , …”

“…Also, the α-glycosidic bond appeared at 918 and 846 cm –1 , and the glycosidic bond and C–O–C stretching vibration were observed at 1154 cm –1 . 39 , 40 …”

“…Also, the α-glycosidic bond appeared at 918 and 846 cm −1 , and the glycosidic bond and C−O−C stretching vibration were observed at 1154 cm −1 . 39,40 In contrast, D-glucosamine and Fe 3 O 4 @aC FTIR spectra are different because, in the case of Fe 3 O 4 @aC, D-glucosamine degradation was noted (Figure 1c). The typical D-glucosamine bands disappeared during the magnetite crystallization process, which was related to the thermal decomposition of this organic compound and the formation of amorphous carbon containing a high concentration of functional groups, i.e., a structure similar to the hydrochar (also see Raman spectra analysis presented in Figure S1b).…”