Rapid metabolic discrimination and prediction of dioscin content from African yam tubers using Fourier transform-infrared spectroscopy combined with multivariate analysis

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dc.contributor.authorY K Kwon-
dc.contributor.authorEun-Yee Jie-
dc.contributor.authorA Sartie-
dc.contributor.authorD J Kim-
dc.contributor.authorJang Ryol Liu-
dc.contributor.authorB W Min-
dc.contributor.authorSuk Weon Kim-
dc.date.accessioned2020-09-23T14:25:35Z-
dc.date.available2020-09-23T14:25:35Z-
dc.date.issued2015-
dc.identifier.issn03088146-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/22578-
dc.description.abstractTo determine whether or not FT-IR spectroscopy could be used for taxonomic and metabolic discrimination of African yam lines, tuber samples from African and Asian yam species were subjected to FT-IR. Most remarkable spectral differences between African and Asian yams were found in the 1750-1700 cm -1 region, polysaccharide (1200-900 cm-1) and protein/amide I and II (1700-1500 cm-1) regions of FT-IR spectra. A hierarchical dendrogram based on partial least square-discriminant analysis (PLS-DA) of FT-IR data from 7 African yam species show phylogenetic relationship. In addition, the content of dioscin, a steroidal saponin found in yam tuber, was predicted using a PLS regression model with regression coefficient R2 = 0.7208 indicated that prediction model had average accuracy. Thus, considering these results we suggest that FT-IR combined with multivariate analysis could be applied as a novel tool for metabolic evaluation and high-throughput screening of African yam lines with higher content of dioscin.-
dc.publisherElsevier-
dc.titleRapid metabolic discrimination and prediction of dioscin content from African yam tubers using Fourier transform-infrared spectroscopy combined with multivariate analysis-
dc.title.alternativeRapid metabolic discrimination and prediction of dioscin content from African yam tubers using Fourier transform-infrared spectroscopy combined with multivariate analysis-
dc.typeArticle-
dc.citation.titleFood Chemistry-
dc.citation.numberC-
dc.citation.endPage396-
dc.citation.startPage389-
dc.citation.volume166-
dc.contributor.affiliatedAuthorEun-Yee Jie-
dc.contributor.affiliatedAuthorSuk Weon Kim-
dc.contributor.alternativeName권용국-
dc.contributor.alternativeName지은이-
dc.contributor.alternativeNameSartie-
dc.contributor.alternativeName김동진-
dc.contributor.alternativeName유장렬-
dc.contributor.alternativeName민병환-
dc.contributor.alternativeName김석원-
dc.identifier.bibliographicCitationFood Chemistry, vol. 166, no. C, pp. 389-396-
dc.identifier.doi10.1016/j.foodchem.2014.06.035-
dc.subject.keywordAfrican yam tuber-
dc.subject.keywordDioscin-
dc.subject.keywordFourier transform-infrared spectroscopy-
dc.subject.keywordMultivariate analysis-
dc.subject.keywordPLS (partial least square) regression-
dc.subject.localAfrican yam tuber-
dc.subject.localDioscin-
dc.subject.localFourier transform-infrared spectroscopy-
dc.subject.localFourier transform infrared spectroscopy (FT-IR)-
dc.subject.localMultivariate analysis-
dc.subject.localPLS (partial least square) regression-
dc.description.journalClassY-
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Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
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