FTIR-ATR Spectroscopy Combined with Multivariate Regression Modeling as a Preliminary Approach for Carotenoids Determination in Cucurbita spp.

Abstract

Quantitative analysis of carotenoids has been extensively reported using UV-Vis spectrophotometry and chromatography, instrumental techniques that require complex extraction protocols with organic solvents. Fourier transform infrared spectroscopy (FTIR) is a potential alternative for simplifying the analysis of food constituents. In this work, the application of FTIR with attenuated total reflectance (ATR) was evaluated for the determination of total carotenoid content (TCC) in Cucurbita spp. samples. Sixty-three samples, belonging to different cultivars of butternut squash (C. moschata) and pumpkin (C. maxima), were selected and analyzed with FTIR- ATR (attenuated total reflectance). Three different preparation protocols for samples were followed: homogenization (A), freeze-drying (B), and solvent extraction (C). The recorded spectra were used to develop regression models by Partial Least Squares (PLS), using data from TCC, determined by UV-Vis spectrophotometry. The PLS regression model obtained with the FTIR data from the freeze-dried samples, using the spectral range 920–3000 cm−1, had the best figures of merit (R2CAL of 0.95, R2PRED of 0.93 and RPD of 3.78), being reliable for future application in agriculture. This approach for carotenoid determination in pumpkin and squash avoids the use of organic solvents. Moreover, these results are a rationale for further exploring this technique for the assessment of specific carotenoids in food matrices.

Molecular Characterization of Fungal Pigments

“…In order to gain as much detail as possible on the pigment in question, the methods previously described are usually used as a supplement. As in the case of Quijano-Ortega et al [ 48 ], both FTIR and ATR were used jointly to determine carotenoids present in Cucurbita spp., where structural conformations typical of carotenoids could be determined, for example the double bonding between carbons, deformation of CH 3 groups and even the stable existence of CH 2 chains [ 48 ].…”

“…This technique consists of chromatography carried out in a stationary phase in the form of a thin layer, commonly on aluminum, glass, and even plastic surfaces and with solvents as mobile phase. The separated molecules are detected after the evaporation of the solvent and by employing physical methods or chemical staining reagents [ 46 , 48 , 72 , 73 ].…”

Nfluence of Drying Regimes on the Content of Carotenoids in Pumpkin Semi-Finished Products

“…В последние годы значительно увеличился интерес к сырью растительного происхождения с высоким содержанием каротиноидов, одновременно обладающих активностью провитамина А и антиоксидантными свойствами [1][2][3][4]. Среди огромного разнообразия плодов и овощей, используемых в питании человека, плоды тыквы (Cucurbita) являются не только источником каротиноидов, но в составе большинства ее сортов преобладают каротины.…”

“…Среди огромного разнообразия плодов и овощей, используемых в питании человека, плоды тыквы (Cucurbita) являются не только источником каротиноидов, но в составе большинства ее сортов преобладают каротины. При суммарном содержании каротиноидов -от 2,5 до 8,6 мг / 100 г [3,[5][6][7], на долю β-каротина приходится 55-79%, α-каро-Технология продовольственных продуктов ВЛИЯНИЕ РЕЖИМОВ СУШКИ НА СОДЕРЖАНИЕ КАРОТИНОИДОВ… Нилова Людмила Павловна, Малютенкова Светлана Михайловна тина -10-12%, ликопина -менее 5% [8][9][10]. В тыкве Cucurbita moschata Duch, произрастающей в южных регионах Бразилии, содержание суммы каротиноидов может доходить до 40 мг / 100 г, при этом количество каротинов превышает 50% с преобладанием β-каротина [11].…”

“…Но есть некоторые сорта тыквы вида Cucurbita maxima, суммарно содержащие больше лютеина и виалаксантина, чем β-каротина [12,13]. Высокое содержание каротиноидов в сочетании с витамином С (4,8-13,7 мг / 100 г) позволяет использовать тыкву как ингредиент в пищевых продуктах для здорового питания [3,[5][6][7].…”