Development of multi-product calibration models of various root and tuber powders by fourier transform near infra-red (FT-NIR) spectroscopy for the quantification of polysaccharide contents

Rudiati Evi Masithoh; Santosh Lohumi; Won-Seob Yoon; Hanim Z Amanah; Byoung-Kwan Cho

doi:10.1016/j.heliyon.2020.e05099

Development of multi-product calibration models of various root and tuber powders by fourier transform near infra-red (FT-NIR) spectroscopy for the quantification of polysaccharide contents

Heliyon. 2020 Oct 22;6(10):e05099. doi: 10.1016/j.heliyon.2020.e05099. eCollection 2020 Oct.

Authors

Rudiati Evi Masithoh¹, Santosh Lohumi², Won-Seob Yoon², Hanim Z Amanah^{1

2}, Byoung-Kwan Cho²

Affiliations

¹ Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia.
² Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseoung-gu, Daejeon, 305-764, Republic of Korea.

Abstract

The objective of this study was to quantify the chemical content of multiple products using one single calibration model. This study involved seven tuber and root powders from arrowroot, Canna edulis, cassava, taro, as well as purple, yellow, and white sweet potato, for partial least square (PLS) regression to predict polysaccharide contents (i.e., amylose, starch, and cellulose). The developed PLS models showed acceptable results, with R_c ² of 0.9, 0.95, and 0.85 and SEC of 2.7%, 3.33%, and 3.22%, for amylose, starch, and cellulose, respectively. The models also successfully predicted polysaccharide contents with R_p ² of 0.89, 0.95, and 0.79; SEP of 2.83%, 3.33%, and 3.55%; and RPD of 3.02, 4.47, and 2.18 for amylose, starch, and cellulose, respectively. These results showed the potential of Fourier transform near-infrared spectroscopy to quantify the chemical composition of multiple products instead of using one individual model.

Keywords: Amylose; Cellulose; Chemistry; Engineering; FT-NIR; Food analysis; Food safety; Food science; PCA; PLS; Starch.