scholarly journals Principal component analysis in interpretation of the results of HPLC-ELC, HPLC-DAD and essential elemental contents obtained for medicinal plant extracts

2013 ◽  
Vol 11 (4) ◽  
pp. 519-526
Author(s):  
Pawel Konieczynski
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
Spectroscopic Techniques ◽  
Plant Materials ◽  
Polygonum Aviculare ◽  
Combined Application ◽  
Medicinal Plant Extracts ◽  
Betula Verrucosa ◽  
Selection Of

AbstractPrincipal component analysis (PCA) was applied to compare its usefulness with cluster analysis (CA), and factorial k-means analysis (fkm), for evaluating the results obtained using HPLC-DAD, HPLC-ELC and spectroscopic techniques (AAS and UV/VIS spectrometry for determining content of N, P, Fe and Cu) in aqueous extracts of seven medicinal plants. These represented the following plant species that are rich in flavonoids: Betula verrucosa Ehrh., Equisetum arvense L., Polygonum aviculare L., Viola tricolor L., Crataegus oxyacantha L., Sambucus nigra L. and Helichrysum arenarium (L.) Moench. The databases analyzed comprised four sets: 1) results obtained by the use of HPLC-DAD detection, 2) results obtained by the use of electrochemical detection (HPLC-ELC), 3) results for determining elements — total and water-extractable species, and 4) all data combined. Application of statistical methods allowed the samples to be classified into four groups: 1) Crataegus, Sambucus, 2) Equisetum, Polygonum and Viola, 3) Betula, and 4) Helichrysum, which were differentiated by characteristic patterns. PCA supported by CA, was the most suitable method, because it simultaneously allowed for reduction of multidimensionality of the databases, grouped the samples into four clusters, and made possible selection of the factors responsible for differentiation of the plant materials studied.

scholarly journals Selection of consistent plant traits for sunflower growth using principal component analysis

Helia ◽  
2004 ◽  
Vol 27 (41) ◽  
pp. 113-122 ◽  
Author(s):  
Sankar Maruthi ◽  
M. Vanaja ◽  
V. Maruthi ◽  
Raghuram Reddy ◽  
Murthy Narasimha
Keyword(s):  
Principal Component Analysis ◽  
Plant Traits ◽  
Principal Component ◽  
Component Analysis ◽  
Selection Of

Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia

2016 ◽  
Vol 22 (8) ◽  
pp. 699-707 ◽  
Author(s):  
Seneida Lopera-Cardona ◽  
Cecilia Gallardo ◽  
Jairo Umaña-Gallego ◽  
Lina María Gil
Keyword(s):  
Principal Component Analysis ◽  
Functional Properties ◽  
Principal Component ◽  
Component Analysis ◽  
Ananas Comosus ◽  
Whole Grain ◽  
Plant Materials ◽  
Pineapple Peel ◽  
Yellow Peas ◽  
Oyster Mushrooms

The physicochemical, compositional and functional properties of flour from green plantains ( Musa acuminata) of the large green plantain variety, oyster mushrooms ( Pleorotus ostreatus), pineapple peel ( Ananas comosus) of the ‘apple pineapple’ variety, yellow peas ( Pisum sativum), chickpeas ( Cicer arietinum), whole grain rice ( Oryza sativa), whole grain corn ( Zea mays) and whole grain white quinoa (Chenopodium quinoa) were evaluated by using one-way analysis of variance, Pearson correlations and principal component analysis chemical composition of the eight flours, statistically differed ( p < 0.05). Oyster mushroom and yellow pea flours had the greatest protein content (28.92 and 21.02%, respectively), whereas the pineapple peel, peas and corn stood out for their high contents of Fe and Zn. All flours exhibited emulsifying and foaming activities, while hydration and interfacial properties showed statistically significant negative correlations. There was a clear relationship between levels of protein and carbohydrates and gelation and syneresis phenomena in thermally treated flour suspensions. According to principal component analysis of functional, physicochemical and compositional properties, flours were classified into five groups of raw materials: (1) yellow peas, (2) chickpeas, rice, corn and quinoa, (3) green plantain, (4) pineapple peel and (5) oyster mushrooms. Results are promising to formulate mixes and composite flours for fortification and/or enrichment of food products by using different technological processes.

scholarly journals Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 980 ◽  
Author(s):  
SoonSil Chun ◽  
Edgar Chambers ◽  
Injun Han
Keyword(s):  
Principal Component Analysis ◽  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Sensory Panel ◽  
Mean Values ◽  
Profile Method ◽  
Medicinal Properties ◽  
Selection Of

Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.

Sign in / Sign up

Export Citation Format

Share Document