Determination of the degree of methylesterification of pectic polysaccharides by FT-IR using an outer product PLS1 regression

Barros, António S.; Mafra, Isabel; Ferreira, Dulcineia; Cardoso, Susana M.; Reis, Ana; Lopes‐da‐Silva, José A.; Delgadillo, Ivonne; Rutledge, Douglas N.; Coimbra, Manuel A.

doi:10.1016/s0144-8617(02)00017-6

Cited by 86 publications

(35 citation statements)

References 46 publications

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“…In simple terms, OPA analysis starts by calculating the products of the intensities in the two signal domains for each sample (Barros et al , 2002Rutledge et al 1997Rutledge et al , 2001Di Natale et al 2002). All the intensities of one domain are multiplied by all intensities in the other domain, resulting in a data matrix containing all possible combinations of the intensities in the two domains.…”

Section: Chemometricsmentioning

confidence: 99%

“…This method was applied to NIR and FT-IR chicken fillet spectral data. Each NIR and FT-IR spectrum was centred, standardised and then scaled to a mean of 0 and standard deviation of 1, reducing offset and sample size effects (Barros et al 2002;Rutledge et al 1997Rutledge et al , 2001. All the calculations were done using CATS (v1 beta 2.99; Institut National Agronomique, France & University of Aveiro, Portugal).…”

Section: Chemometricsmentioning

confidence: 99%

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Rapid Non-destructive Detection of Spoilage of Intact Chicken Breast Muscle Using Near-infrared and Fourier Transform Mid-infrared Spectroscopy and Multivariate Statistics

Alexandrakis

Downey

Scannell

2009

Food Bioprocess Technol

118

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Near-infrared (NIR) transflectance and Fourier transform-infrared (FT-IR) attenuated total reflectance spectra of intact chicken breast muscle packed under aerobic conditions and stored at 4°for 14 days were collected and investigated for their potential use in rapid non-destructive detection of spoilage. Multiplicative scatter correctiontransformed NIR and standard normal variate-transformed FT-IR spectra were analysed using principal component analysis (PCA), partial least-squares discriminant analysis (PLS2-DA) and outer product analysis (OPA). PCA and PLS2-DA regression failed to completely discriminate between days 0 and 4 samples (total viable count (TVC) days 0 and 4=5.23 and 6.75 log 10 cfu g −1 ) which had bacterial loads smaller than the accepted levels (8 log 10 cfu g −1 ) of sensory spoilage detection but classified correctly days 8 and 14 samples (TVC days 8 and 14= 9.61 and 10.37 log 10 cfu g −1 ). OPA performed on both NIR and FT-IR datasets revealed several correlations that highlight the effect of proteolysis in influencing the spectra. These correlations indicate that increase in free amino acids and peptides could be the main factor in the discrimination of intact chicken breast muscle. This investigation suggests that NIR and FT-IR spectroscopy can become useful, rapid, non-destructive tools for spoilage detection.

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Section: Chemometricsmentioning

confidence: 99%

Section: Chemometricsmentioning

confidence: 99%

Rapid Non-destructive Detection of Spoilage of Intact Chicken Breast Muscle Using Near-infrared and Fourier Transform Mid-infrared Spectroscopy and Multivariate Statistics

Alexandrakis

Downey

Scannell

2009

Food Bioprocess Technol

118

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“…Methanol released after saponification of samples was determined as described previously (Barros et al, 2002). Acetic acid released under the same saponification conditions was determined by HPLC on an Aminex HPX-87H column at 30 8C.…”

Section: Degree Of Methylesterification and Acetylationmentioning

confidence: 99%

Calcium-mediated gelation of an olive pomace pectic extract

Cardoso

Coimbra

Lopes‐da‐Silva

2003

Carbohydrate Polymers

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Pectic raw material was extracted from the alcohol insoluble residue of olive pomace. After purification, the olive pectic extract (OPE) contained 48% of galacturonic acid (GalA) and 31% of arabinose, in a total sugar content of 72%, and a degree of methylesterification (DM) of 43%. Phase diagrams were established to define the physical state of the OPE/calcium systems, at pH 3 and 7, as a function of GalA and calcium concentration. The rheological properties of the OPE/calcium systems were investigated by small-amplitude oscillatory tests. Kinetics of gel ageing and the viscoelastic properties of the cured gels were evaluated as a function of GalA and calcium concentration at pH 3 and 7. Compared with the observed behaviour of a citrus pectin, taken as representative of a commercial low-methoxyl pectin, the OPE showed higher critical GalA and calcium concentrations for gelation to occur, a larger region corresponding to homogeneous gel, and gels characterised by lower viscoelastic moduli, at similar GalA and calcium concentrations. q

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“…Infrared spectroscopy has also been suggested as a useful and non-destructive tool to distinguish different pectins: (Barros et al, 2002;Haas & Jager, 1986;Monsoor, Kalapathy, & Proctor, 2001;Synytsya, Č opíková, Matějka, & Machovič, 2003). In particular Chatjigakis et al (1998) and Gnanasambandam and Proctor (2000) used Fourier transform infrared spectroscopy (FT-IR) to determine the degree of pectin methylesterification.…”

Section: Introductionmentioning

confidence: 99%

Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations

Fellah

Anjukandi

Waterland

et al. 2009

Carbohydrate Polymers

139

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Determination of the degree of methylesterification of pectic polysaccharides by FT-IR using an outer product PLS1 regression

Cited by 86 publications

References 46 publications

Rapid Non-destructive Detection of Spoilage of Intact Chicken Breast Muscle Using Near-infrared and Fourier Transform Mid-infrared Spectroscopy and Multivariate Statistics

Rapid Non-destructive Detection of Spoilage of Intact Chicken Breast Muscle Using Near-infrared and Fourier Transform Mid-infrared Spectroscopy and Multivariate Statistics

Calcium-mediated gelation of an olive pomace pectic extract

Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations

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