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NIR Transmittance Estimation of Free Lipid Content and Its Glycolipid and Digalactosyldiglyceride Contents Using Wheat Flour Lipid Extracts
Author(s) -
Ohm J. B.,
Chung O. K.
Publication year - 2000
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2000.77.5.556
Subject(s) - chemistry , cuvette , calibration , absorbance , glycolipid , mahalanobis distance , chromatography , content (measure theory) , analytical chemistry (journal) , barley flour , wheat flour , food science , mathematics , biochemistry , statistics , physics , mathematical analysis , quantum mechanics
ABSTRACT Free lipids (FL) in 72 hard winter wheat flours were extracted and dissolved in hexane. Absorbance (log 1/T) values were measured using a scanning spectrophotometer with a 2‐mm cuvette, and used to develop calibration models for estimating flour FL content and glycolipid (GL) and digalactosyldiglyceride (DGDG) contents. Fifty‐one calibration samples were selected based on the cutoff point of 0.3 of Mahalanobis distance, and the remaining twenty‐one samples were used for validation. The best model for the estimation of FL content showed coefficients of determination ( R 2 ) of 0.95 for the calibration set and R 2 = 0.89 for the validation set. Glycolipid contents could be estimated by a model which had R 2 = 0.87 for the calibration set and R 2 = 0.89 for the validation set. For DGDG, the best model showed R 2 = 0.94 for the calibration set and R 2 = 0.88 for the validation set.