Use of FT-IR spectroscopy to follow the effect of processing in cell wall polysaccharide extracts of a sun-dried pear

Ferreira, Dulcineia

doi:10.1016/s0144-8617(00)00320-9

Cited by 55 publications

(33 citation statements)

References 8 publications

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“…The scores plot of the U + HW + E discriminates clearly the sonication pretreatment; nevertheless, the other three groups were not evidently distinguished. In the future, the use of PCA in the CGT's FT-IR spectra can be implemented in the quality control of the biomass for bioethanol production and to predict the behavior of the CGT after different kinds of pretreatments [23]. …”

Section: Principal Component Analysis Of the Ft-ir Spectrummentioning

confidence: 99%

Analysis of alkali ultrasonication pretreatment in bioethanol production from cotton gin trash using FT-IR spectroscopy and principal component analysis

Plácido

Capareda

2014

Bioresour. Bioprocess.

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Background: Cotton gin trash (CGT) is a lignocellulosic residue that can be used in the production of cellulosic ethanol. In a previous research, the sequential use of ultrasonication, liquid hot water, and ligninolytic enzymes was selected as pretreatment for the production of ethanol from CGT. However, an increment in the ethanol production is necessary. To accomplish that, this research evaluated the effect of pretreating CGT using alkaline ultrasonication before a liquid hot water and ligninolytic enzymes pretreatments for ethanol production. Three NaOH concentrations (5%, 10%, and 15%) were employed for the alkaline ultrasonication. Additionally, this work is one of the first applications of Fourier transform infrared (FT-IR) spectrum and principal component analysis (PCA) as fast methodology to identify the differences in the biomass after different types of pretreatments. Results: The three concentrations employed for the alkaline ultrasonication pretreatment produced ethanol yields and cellulose conversions higher than the experiment without NaOH. Furthermore, 15% NaOH concentration achieved twofold increment yield versus the treatment without NaOH. The FT-IR spectrum confirmed modifications in the CGT structure in the different pretreatments. PCA was helpful to determine differences between the pretreated and un-pretreated biomass and to evaluate how the CGT structure changed after each treatment. Conclusions: The combination of alkali ultrasonication hydrolysis, liquid hot water, and ligninolytic enzymes using 15% of NaOH improved 35% the ethanol yield compared with the original treatment. Additionally, we demonstrated the use of PCA to identify the modifications in the biomass structure after different types of pretreatments and conditions.

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Section: Principal Component Analysis Of the Ft-ir Spectrummentioning

confidence: 99%

Analysis of alkali ultrasonication pretreatment in bioethanol production from cotton gin trash using FT-IR spectroscopy and principal component analysis

Plácido

Capareda

2014

Bioresour. Bioprocess.

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“…[20][21][22] FT-IR spectroscopy in association with chemometric techniques, when applied in the wavenumber region between 1200 and 850 cm À1 , has been used as a reliable and fast method for evaluation of the polysaccharide composition of pectic and hemicellulosic samples derived from orange and olive tissues 23,24 and to follow the effects of processing on cell wall polysaccharide extracts of fresh and dried pears. 25 This methodology was used here to characterise the cell wall polysaccharides extracted from the Chilean hazelnut (Gevuina avellana Mol, fam Proteaceae). Also, a histological study on elucidation of the seed structure and location of the embryo food reserves was carried out.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Chilean hazelnut (Gevuina avellana) tissues: light microscopy and cell wall polysaccharides

et al. 2003

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By applying several differential staining techniques and light microscopy, the structure and composition of Chilean hazelnut (Gevuina avellana) seeds were analysed. The structure of the G avellana seed is very simple, with a thin, heavily lignified seed coat and two voluminous cotyledons. The embryo food reserves are uniformly distributed over the cotyledon cells. The cell wall polysaccharides were recovered from the alcohol-insoluble residue by mild treatment with warm chlorite solution and sequential extraction with alkali solutions of increasing concentration. FT-IR spectra in the 1200-850 cm À1 region were used together with chemometric techniques to distinguish the hemicellulosic and pectic polysaccharides in the extracts. The most abundant extracts were fractionated by graded precipitation in ethanol. A xyloglucan was identified by 1 H and 13 C NMR as the major hemicellulosic polysaccharide, with a sugar composition of 4Glc:3.5Xyl:1Gal:0.5Fuc. The hazelnut cell walls are composed of equivalent amounts of pectic polysaccharides, xyloglucans and cellulose.

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“…parede celular que são solubilizados, levando degradação da mesma e a perda de adesão das clulas descrita para outros frutos e vegetais durante os processamentos térmicos (Ferreira et al, 2001). O valor de sólidos solúveis reduziu linearmente, de 12,84% no pequi cru, para 7,11%, após 40 minutos de cozimento (Figura 4 B).…”

Section: Resultsunclassified

Qualidade dos frutos do pequizeiro submetidos a diferentes tempos de cozimento

Gonçalves¹,

Boas

Resende

et al. 2011

Ciênc. agrotec.

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RESUMOO pequi é consumido tradicionalmente cozido, podendo sofrer influência desse processo. Objetivou-se, neste trabalho, avaliar o efeito de diferentes tempos de cozimento sobre a qualidade do pequi. Os frutos oriundos do Norte de Minas Gerais foram selecionados, lavados, sanificados, descascados e submetidos a diferentes tempos de cozimento (0, 5, 10, 15, 20, 25, 30, 35 e 40 minutos). As análises foram realizadas no mesocarpo interno e na água de cozimento. Com o aumento do tempo de cozimento, observou-se, no fruto, diminuição da cor, firmeza e sólidos solúveis e dos minerais potássio, sódio, zinco e ferro, sendo esses minerais detectados na água. O cobre aumentou no mesocarpo interno e reduziu na água. Fósforo, cálcio, magnésio, manganês e enxofre não foram influenciados pelo tempo de cozimento. Vitamina C, carotenóides totais e ß-caroteno diminuíram proporcionalmente ao tempo de cozimento e desses, apenas a vitamina C foi encontrada na água de cozimento. Conclui-se que, mesmo com 40 minutos de cozimento, o pequi continua sendo importante fonte de nutrientes. Termos para indexação:Frutas do cerrado, valor nutricional, minerais, vitaminas. ABSTRACTCaryocar brasiliense Camb. fruits is traditionally consumed cooked; and may suffer influences from this process. Thus, the objective of this work was to evaluate the effect of different times of cooking on the quality of this fruit. The fruits from North of Minas Gerais (Brazil) were selected, washed, sanitized, peeled and submitted to different times of cooking (0, 5, 10, 15, 20, 25, 30, 35 and 40 minutes). The analyses were carried out at the internal mesocarp and in the cooking water. With the increase of cooking time, decrease of color, firmness and the minerals potassium, sodium, zinc and iron decreased in the fruit and were detected in the water. The copper increased in internal mesocarp and reduced in the water. Potassium, sodium, zinc and iron decreased in the fruit with increased time of cooking and were detected in the water. Copper increased in the internal mesocarp and decreased in water. Phosphorus, calcium, magnesium, manganese and sulfur were not influenced by cooking time. Vitamin C, total carotenoids and betacarotene decreased to the time of cooking and of these, only vitamin C was found in the cooking water. It was concluded that even with 40 minutes of cooking these fruits continues as an important source of nutrients.

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Use of FT-IR spectroscopy to follow the effect of processing in cell wall polysaccharide extracts of a sun-dried pear

Cited by 55 publications

References 8 publications

Analysis of alkali ultrasonication pretreatment in bioethanol production from cotton gin trash using FT-IR spectroscopy and principal component analysis

Analysis of alkali ultrasonication pretreatment in bioethanol production from cotton gin trash using FT-IR spectroscopy and principal component analysis

Characterisation of Chilean hazelnut (Gevuina avellana) tissues: light microscopy and cell wall polysaccharides

Qualidade dos frutos do pequizeiro submetidos a diferentes tempos de cozimento

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