Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics

The objective of this study was to characterize the insoluble and soluble dietary fiber present in Argentine and Italian artichoke (Cynara scolymus) by-products by comparing chemical analysis and ATR-FTIR spectroscopy. Non-edible bracts of Argentine (AR) and Italian (Benevento (BN) and Sicily (SC))...

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Autores principales:	N. A. Quintero Ruiz, M. Paolucci, F. Siano, G. Mamone, G. Picariello, M. C. Puppo, G. Cascone, M. G. Volpe
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2021
Materias:	artichoke waste atr-ftir soluble fiber insoluble fiber Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/837933847ddc4286aff7152bacf18be3
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spelling	oai:doaj.org-article:837933847ddc4286aff7152bacf18be32021-11-04T15:00:41ZCharacterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics1094-29121532-238610.1080/10942912.2021.1995409https://doaj.org/article/837933847ddc4286aff7152bacf18be32021-01-01T00:00:00Zhttp://dx.doi.org/10.1080/10942912.2021.1995409https://doaj.org/toc/1094-2912https://doaj.org/toc/1532-2386The objective of this study was to characterize the insoluble and soluble dietary fiber present in Argentine and Italian artichoke (Cynara scolymus) by-products by comparing chemical analysis and ATR-FTIR spectroscopy. Non-edible bracts of Argentine (AR) and Italian (Benevento (BN) and Sicily (SC)) artichoke cultivars were employed. The soluble and insoluble dietary fibers were extracted by physical procedures and determined by chemical, attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, and chemometric analysis (principal components analysis, PCA). No differences in total dietary fiber content between AR and SC samples were observed, although they both showed higher values than BN. With respect to insoluble fiber, this fraction represents 82.5%, 63.5%, and 55.2% of the total dietary fiber for BN, SC and AR, respectively. Fibers from AR presented different compositions and structures, as determined by ATR-FTIR, compared to those of the Italian cultivars (BN and SC). Comparing the results of dietary fiber measured by ezymogravimetric assay with those obtained by ATR-FTIR and PCA, we conclude that it is possible to discriminate samples that contain different kinds of fiber using ATR-FTIR.N. A. Quintero RuizM. PaolucciF. SianoG. MamoneG. PicarielloM. C. PuppoG. CasconeM. G. VolpeTaylor & Francis Grouparticleartichoke wasteatr-ftirsoluble fiberinsoluble fiberNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENInternational Journal of Food Properties, Vol 24, Iss 1, Pp 1693-1704 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	artichoke waste atr-ftir soluble fiber insoluble fiber Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	artichoke waste atr-ftir soluble fiber insoluble fiber Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 N. A. Quintero Ruiz M. Paolucci F. Siano G. Mamone G. Picariello M. C. Puppo G. Cascone M. G. Volpe Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics
description	The objective of this study was to characterize the insoluble and soluble dietary fiber present in Argentine and Italian artichoke (Cynara scolymus) by-products by comparing chemical analysis and ATR-FTIR spectroscopy. Non-edible bracts of Argentine (AR) and Italian (Benevento (BN) and Sicily (SC)) artichoke cultivars were employed. The soluble and insoluble dietary fibers were extracted by physical procedures and determined by chemical, attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, and chemometric analysis (principal components analysis, PCA). No differences in total dietary fiber content between AR and SC samples were observed, although they both showed higher values than BN. With respect to insoluble fiber, this fraction represents 82.5%, 63.5%, and 55.2% of the total dietary fiber for BN, SC and AR, respectively. Fibers from AR presented different compositions and structures, as determined by ATR-FTIR, compared to those of the Italian cultivars (BN and SC). Comparing the results of dietary fiber measured by ezymogravimetric assay with those obtained by ATR-FTIR and PCA, we conclude that it is possible to discriminate samples that contain different kinds of fiber using ATR-FTIR.
format	article
author	N. A. Quintero Ruiz M. Paolucci F. Siano G. Mamone G. Picariello M. C. Puppo G. Cascone M. G. Volpe
author_facet	N. A. Quintero Ruiz M. Paolucci F. Siano G. Mamone G. Picariello M. C. Puppo G. Cascone M. G. Volpe
author_sort	N. A. Quintero Ruiz
title	Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics
title_short	Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics
title_full	Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics
title_fullStr	Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics
title_full_unstemmed	Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics
title_sort	characterization of soluble and insoluble fibers in artichoke by-products by atr-ftir spectroscopy coupled with chemometrics
publisher	Taylor & Francis Group
publishDate	2021
url	https://doaj.org/article/837933847ddc4286aff7152bacf18be3
work_keys_str_mv	AT naquinteroruiz characterizationofsolubleandinsolublefibersinartichokebyproductsbyatrftirspectroscopycoupledwithchemometrics AT mpaolucci characterizationofsolubleandinsolublefibersinartichokebyproductsbyatrftirspectroscopycoupledwithchemometrics AT fsiano characterizationofsolubleandinsolublefibersinartichokebyproductsbyatrftirspectroscopycoupledwithchemometrics AT gmamone characterizationofsolubleandinsolublefibersinartichokebyproductsbyatrftirspectroscopycoupledwithchemometrics AT gpicariello characterizationofsolubleandinsolublefibersinartichokebyproductsbyatrftirspectroscopycoupledwithchemometrics AT mcpuppo characterizationofsolubleandinsolublefibersinartichokebyproductsbyatrftirspectroscopycoupledwithchemometrics AT gcascone characterizationofsolubleandinsolublefibersinartichokebyproductsbyatrftirspectroscopycoupledwithchemometrics AT mgvolpe characterizationofsolubleandinsolublefibersinartichokebyproductsbyatrftirspectroscopycoupledwithchemometrics
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Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics

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