Abstract

Whole oat has been described as an important healthy food for humans due to its beneficial nutritional components. The positive health benefits of consuming oats as a whole-grain food are attributed in part to β-glucan, which has outstanding functional and nutritional properties. Near infrared reflectance spectroscopy is a powerful, fast, accurate and non-destructive analytical tool that can be substituted for some traditional chemical analysis. A total of 1728 single intact groats of six different oat varieties were scanned by near infrared spectroscopy to develop non-destructive predictions for (1,3;1,4)-β-D-glucan (β-glucan), protein and oil content in groats. Prediction models for single kernels were developed using partial least squares regression. Regression parameters between the chemical values, determined by wet-lab reference methods, and the predicted values determined from near infrared spectra, were verified by cross-validation and against data from a set of independent samples. The cross-validation correlation coefficients (R²_CV) for β-glucan, protein and oil were 0.83, 0.72 and 0.92, respectively, the root-mean-square error ranged from 0.25% to 0.60% for all compounds. Independent validation data had r² values ranging from 0.69 to 0.95; root-mean-square error of prediction values (RMSEP) values were equal to or less than 0.52%, 0.62% and 0.27% for β-glucan, protein and oil, respectively. The data indicated that non-destructive screening of β-glucan, protein and oil contents in single kernels of dehulled oat grains from their near infrared spectra could be successfully used in breeding programs.

© 2017 The Author(s)

Rapid determination of the main components of corn based on near-infrared spectroscopy and a BiPLS-PCA-ELM model

Lili Xu, Jinming Liu, Chunqi Wang, Zhijiang Li, and Dongjie Zhang
Appl. Opt. 62(11) 2756-2765 (2023)

Nondestructive quantification of the soluble-solids content and the available acidity of apples by Fourier-transform near-infrared spectroscopy

Yibin Ying, Yande Liu, and Yang Tao
Appl. Opt. 44(25) 5224-5229 (2005)

Rapid detection of talc content in flour based on near-infrared spectroscopy combined with feature wavelength selection

Changhao Bao, Changhao Zeng, Jinming Liu, and Dongjie Zhang
Appl. Opt. 61(19) 5790-5798 (2022)

Spatial mapping of proteoglycan content in articular cartilage using near-infrared (NIR) spectroscopy

Isaac O. Afara, Hayley Moody, Sanjleena Singh, Indira Prasadam, and Adekunle Oloyede
Biomed. Opt. Express 6(1) 144-154 (2015)

Mid-infrared absorption spectroscopy and differential damage in vitro between lipids and proteins by an all-fiber-integrated supercontinuum laser

Kevin Ke, Chenan Xia, Mohammed N. Islam, Michael J. Welsh, and Michael J. Freeman
Opt. Express 17(15) 12627-12640 (2009)