Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 1...
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| Format: | Article |
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MDPI AG
2021-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/7/1879 |
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| author | Oladipupo Q. Adiamo Yasmina Sultanbawa Daniel Cozzolino |
| author_facet | Oladipupo Q. Adiamo Yasmina Sultanbawa Daniel Cozzolino |
| author_sort | Oladipupo Q. Adiamo |
| collection | DOAJ |
| description | In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm<sup>−1</sup>, 1641 cm<sup>−1</sup>, and 2852–2926 cm<sup>−1</sup>) in the MIR spectra show the main components in the AS samples. Principal component analysis (PCA) of the MIR data displayed the clustering of samples according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly (<i>p</i> < 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting. |
| first_indexed | 2024-03-10T12:52:58Z |
| format | Article |
| id | doaj.art-2ac36601b6a44618ba7a97e98fe1146f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T12:52:58Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-2ac36601b6a44618ba7a97e98fe1146f2023-11-21T12:08:34ZengMDPI AGMolecules1420-30492021-03-01267187910.3390/molecules26071879Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed SpeciesOladipupo Q. Adiamo0Yasmina Sultanbawa1Daniel Cozzolino2ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Block 10, Level 1, 39 Kessels Rd., Coopers Plains, QLD 4108, AustraliaARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Block 10, Level 1, 39 Kessels Rd., Coopers Plains, QLD 4108, AustraliaARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Block 10, Level 1, 39 Kessels Rd., Coopers Plains, QLD 4108, AustraliaIn recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm<sup>−1</sup>, 1641 cm<sup>−1</sup>, and 2852–2926 cm<sup>−1</sup>) in the MIR spectra show the main components in the AS samples. Principal component analysis (PCA) of the MIR data displayed the clustering of samples according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly (<i>p</i> < 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting.https://www.mdpi.com/1420-3049/26/7/1879acacia seedspeciesregionsroastingMIR spectroscopychemical composition |
| spellingShingle | Oladipupo Q. Adiamo Yasmina Sultanbawa Daniel Cozzolino Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species Molecules acacia seed species regions roasting MIR spectroscopy chemical composition |
| title | Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species |
| title_full | Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species |
| title_fullStr | Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species |
| title_full_unstemmed | Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species |
| title_short | Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species |
| title_sort | mid infrared spectroscopy as a rapid tool to qualitatively predict the effects of species regions and roasting on the nutritional composition of australian acacia seed species |
| topic | acacia seed species regions roasting MIR spectroscopy chemical composition |
| url | https://www.mdpi.com/1420-3049/26/7/1879 |
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