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Start date: 2020Subject: search.filters.subject.FTIR

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    Evaluation of quality characteristics, antioxidant activity, functional groups of sweet potato by-products and their usage in sandwich bread processing
    (2026-04-01)
    Dung, Nguyen Chi
    ;
    Thuy, Nguyen Minh
    ;
    Giau, Tran Ngoc
    ;
    Van Hao, Hong
    ;
    Van Thanh, Nguyen
    A substantial quantity of waste is generated during sweet potato processing, posing environmental and economic challenges. This study aimed to valorize sweet potato by-products (SPB) by drying and milling them into powder and incorporating the material into sandwich bread formulations as a partial replacement for wheat flour at levels of 10–25% (corresponding to formulas B1 to B4) along with control sample B0. The physicochemical, structural, and functional properties of SPB powder were evaluated to determine its suitability as a functional ingredient. The results indicated that SPB powder possesses high nutritional value, with considerable amounts of dietary fiber, bioactive compounds, and strong antioxidant activity. Scanning electron microscopy revealed predominantly oval and polygonal particles with relatively smooth surfaces and intact structures. Fourier-transform infrared spectroscopy confirmed a polysaccharide-rich lignocellulosic composition, including starch, cellulose, hemicellulose, and phenolic compounds. Among the tested formulations, bread containing 15% SPB (B2) was identified as optimal, as it maintained desirable moisture content, loaf volume, and color characteristics while significantly enhancing nutritional quality. Compared with the control, the B2 formulation showed substantial increases in dietary fiber and total polyphenols. These findings highlight the potential of SPB powder as a sustainable, high-fiber functional ingredient for bakery product fortification.
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    Effect of different extraction solvents on the yield and enzyme inhibition (α-amylase, α-glucosidase, and lipase) activity of some vegetables
    (2023-01-01)
    Maser, Wahyu Haryati
    ;
    Maiyah, Nur
    ;
    Nagarajan, Muralidharan
    ;
    Kingwascharapong, Passakorn
    ;
    Senphan, Theeraphol
    Maser WH, Maiyah N, Nagarajan M, Kingwascharapong P, Senphan T, Ali AMM, Bavisetty SCB. 2023. Effect of different extraction solvents on the yield and enzyme inhibition (α-amylase, α-glucosidase, and lipase) activity of some vegetables. Biodiversitas 24: 3320-3331. The present study investigated the in vitro inhibition of α-amylase, α-glucosidase, and lipase, and antioxidant activities (DPPH, metal chelating, and FRAP) of Allium cepa L., Apium graveolens L., Coriandrum sativum L., and Petroselinum crispum (Mill.) Fuss using solvent 80% ethanol, absolute ethanol, acetone, methanol, n-hexane, chloroform, and hot water. The total phenolic content (TPC) and the FTIR and GC-MS characterization spectra were compared with the activities. The TPC of 80% ethanol extract in A. graveolens L. was the highest among the extracts, with 23.78 mg GAE/g extract. The 80% ethanol extract exhibited the most potent antioxidant activity on DPPH radical scavenging (A. graveolens, 125.57 mg AEAC/g extract), metal chelating (C. sativum, 92.85 mg EECC/g extract), and FRAP activities (C. sativum, 46.98 mg AEAC/g extract). The 80% ethanol extract showed the highest anti-α-amylase (P. crispum, 30.61 mmol ACE/g extract) and anti-α-glucosidase (A. cepa, 595.28 mmol ACE/g extract) activities. In comparison, the absolute ethanol extract of C. sativum showed the highest anti-lipase activity (42.10% inhibition). According to the FTIR spectra, the 80% ethanol extract of the four green leafy vegetables is predicted to have several active compounds. GC-MS identified the compounds responsible for the activity. Studies on the recovery potential of active compounds as oral agents to treat diabetes mellitus with certain solvents are very useful in producing oral agents and functional foods to prevent diabetes mellitus.
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    Development of a screening method for adulteration detection in coconut milk via mid-infrared spectroscopy: A study of linear and nonlinear regression method
    (2022-12-01)
    Sitorus, Agustami
    ;
    Bulan, Ramayanty
    In the present study, we developed a screening method for detection of adulteration in coconut milk via mid-infrared spectroscopy. Linear and nonlinear regression methods (principal component regression (PCR), partial least squares regression (PLSR), and support vector machine regression (SVMR)) were employed and compared to achieve an optimal screening method. Spectral data were scanned using the FTIR benchtop with a wavelength range of 4000–16702 nm. The calibration models of the linear and nonlinear regression methods were developed using the leave-one-out cross-validation method before testing using predictive data that had been prepared. Furthermore, five spectral data treatment techniques were employed to improve the accuracy of the proposed calibration model. The results obtained show that the SVMR method is better than PCR and PLSR for the detection of adulteration in coconut milk by mid-infrared data spectroscopy. The coefficient of determination for calibration (R<sup>2</sup><inf>c</inf>) and prediction (R<sup>2</sup><inf>p</inf>), the root mean square error of calibration (RMSEC) and prediction (RMSEP) and the ratio of prediction to deviation (RPD) using the SVMR method were 100%, 0.81, 98.40%, 0.87 and 7.86, respectively. Furthermore, based on RPD analysis, it is known that the SVMR model can be used to perform excellent quality control of water-adulterated coconut milk.
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    Change in fatty acid profile, volatile compounds and FTIR spectra of samrong seed oil during storage
    (2020-01-01)
    Takeungwongtrakul, S.
    ;
    Karnjanapratum, S.
    ;
    Kaewthong, P.
    ;
    Nalinanon, S.
    Samrong (Sterculia foetida Linn.) is a wild plant. It is used in traditional medicine. The kernels of samrong seeds have been reported to contain a high amount of oil. The changes in fatty acid profile, volatile compounds, and fourier transform infrared (FTIR) spectra of oil from samrong seed kernel during storage (48 days) were investigated. With increasing storage time, the content of saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) decreased. There was little change in fatty acid profile at the end of storage. As to FTIR spectra, a slight change in wave number from 3600 cm<sup>-1</sup> to 3200 cm<sup>-1</sup> and wave number 1711 cm<sup>-1</sup> was observed with increasing storage time. After storage, the results observed 12 volatile lipid oxidation compounds. However, slight changes in abundance of volatile compounds were found. Therefore, samrong seed kernel oil had good oxidative stability.