Characterization and classification of almond cultivars by using spectroscopic and thermal techniques.
J Food Sci. 2013 Feb; 78(2):C138-44.JF

Abstract

Three different almond cultivars (Spanish Guara, Marcona, and Butte from U.S.A.) were characterized by using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and thermal analysis techniques (differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). All samples were directly analyzed without the need of a previous oil extraction. Similar FTIR bands were observed for all studied cultivars corresponding to specific functional groups characteristics of almond ingredients (water, fat, protein, and carbohydrates). Significant differences were observed between cultivars according to absorbance and maximum wave number values of specific bands observed by FTIR and melting and crystallization parameters obtained by DSC. TGA showed that samples were stable up to around 220 °C. Different stages of degradation were observed with increasing temperature corresponding to the degradation of the complex matrix of the samples. Successful discrimination was obtained for all samples by applying multivariate stepwise linear discriminant analysis (LDA) separately to data obtained from FTIR and DSC. A satisfactory multidisciplinary approach was also performed by inserting together all parameters obtained from the 3 techniques as predictors ensuring higher reliability of the obtained model. The obtained results proved the suitability of the studied analytical techniques combined with LDA for an easy and fast discrimination among different almond cultivars in food processing.

PRACTICAL APPLICATION

The study of spectroscopic and thermal parameters could be used as a control tool for the direct and fast assessment of almond samples in food processing, particularly for protected designation of origin products.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

García AV

Analytical Chemistry, Nutrition & Food Sciences Dept., Univ. of Alicante, 03080, Alicante, Spain. arancha.valdes@ua.es

Beltrán Sanahuja A

No affiliation info available

Garrigós Selva Mdel C

No affiliation info available

MeSH

Calorimetry, Differential ScanningCrystallizationDiscriminant AnalysisFood AnalysisFood HandlingMultivariate AnalysisPrunusSpectroscopy, Fourier Transform InfraredTemperature

Pub Type(s)

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23331259

Citation

García, Arantzazu Valdés, et al. "Characterization and Classification of Almond Cultivars By Using Spectroscopic and Thermal Techniques." Journal of Food Science, vol. 78, no. 2, 2013, pp. C138-44.

García AV, Beltrán Sanahuja A, Garrigós Selva Mdel C. Characterization and classification of almond cultivars by using spectroscopic and thermal techniques. J Food Sci. 2013;78(2):C138-44.

García, A. V., Beltrán Sanahuja, A., & Garrigós Selva, M. d. e. l. . C. (2013). Characterization and classification of almond cultivars by using spectroscopic and thermal techniques. Journal of Food Science, 78(2), C138-44. https://doi.org/10.1111/1750-3841.12031

García AV, Beltrán Sanahuja A, Garrigós Selva Mdel C. Characterization and Classification of Almond Cultivars By Using Spectroscopic and Thermal Techniques. J Food Sci. 2013;78(2):C138-44. PubMed PMID: 23331259.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Characterization and classification of almond cultivars by using spectroscopic and thermal techniques. AU - García,Arantzazu Valdés, AU - Beltrán Sanahuja,Ana, AU - Garrigós Selva,María del Carmen, Y1 - 2013/01/17/ PY - 2012/02/28/received PY - 2012/11/30/accepted PY - 2013/1/22/entrez PY - 2013/1/22/pubmed PY - 2013/8/10/medline SP - C138 EP - 44 JF - Journal of food science JO - J Food Sci VL - 78 IS - 2 N2 - UNLABELLED: Three different almond cultivars (Spanish Guara, Marcona, and Butte from U.S.A.) were characterized by using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and thermal analysis techniques (differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). All samples were directly analyzed without the need of a previous oil extraction. Similar FTIR bands were observed for all studied cultivars corresponding to specific functional groups characteristics of almond ingredients (water, fat, protein, and carbohydrates). Significant differences were observed between cultivars according to absorbance and maximum wave number values of specific bands observed by FTIR and melting and crystallization parameters obtained by DSC. TGA showed that samples were stable up to around 220 °C. Different stages of degradation were observed with increasing temperature corresponding to the degradation of the complex matrix of the samples. Successful discrimination was obtained for all samples by applying multivariate stepwise linear discriminant analysis (LDA) separately to data obtained from FTIR and DSC. A satisfactory multidisciplinary approach was also performed by inserting together all parameters obtained from the 3 techniques as predictors ensuring higher reliability of the obtained model. The obtained results proved the suitability of the studied analytical techniques combined with LDA for an easy and fast discrimination among different almond cultivars in food processing. PRACTICAL APPLICATION: The study of spectroscopic and thermal parameters could be used as a control tool for the direct and fast assessment of almond samples in food processing, particularly for protected designation of origin products. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/23331259/Characterization_and_classification_of_almond_cultivars_by_using_spectroscopic_and_thermal_techniques_ L2 - https://doi.org/10.1111/1750-3841.12031 DB - PRIME DP - Unbound Medicine ER -

Tags

Characterization and classification of almond cultivars by using spectroscopic and thermal techniques.J Food Sci. 2013 Feb; 78(2):C138-44.JF