NMR-Based Metabolomic Approach for Evaluation of the Harvesting Time and Cooking Characteristics of Different Cassava Genotypes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling
2.2. Lignin Extraction
2.3. NMR Spectroscopy
2.4. Relative Quantitative 1H-13C HSQC NMR Analysis of the Lignin
2.5. Chemometric Analysis of the 1H NMR Dataset
2.6. Metabolomic Pathway Analysis
2.7. Determination of Starch (Fresh and Dry Weight) and Cooking Time
3. Results and Discussion
3.1. Metabolomic Fingerprinting
3.2. Relative Quantitative 1H-13 HSQC NMR Analysis of the Lignin in Cassava Genotypes
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Cooking Characteristics | |||||||
---|---|---|---|---|---|---|---|
Model | 2 LV a (%) | Bias b | r2 cal c | RMSEC d | r2 val e | RMSECV f | RMSEC/RMSEV g |
9 months | 61.82 | −1.03 × 10−3 | 0.80 | 0.22 | 0.80 | 0.22 | 1 |
15 months | 92.54 | −4.29 × 10−3 | 0.92 | 0.14 | 0.91 | 0.15 | 0.93 |
Cooking Time | |||||||
---|---|---|---|---|---|---|---|
Model | 5 LV a (%) | Bias b | r2 cal c | RMSEC d | r2 val e | RMSECV f | RMSEC/RMSEV g |
9 months | 88.35 | −1.4 × 10−14 | 0.91 | 3.31 | 0.86 | 4.00 | 0.83 |
15 months | 74.17 | −7.1 × 10−15 | 0.91 | 3.42 | 0.88 | 4.10 | 0.83 |
Percentage of starch at fresh root | |||||||
Model | 8 LV a (%) | Bias b | r2 cal c | RMSEC d | r2 val e | RMSECV f | RMSEC/RMSEV g |
9 months | 86.74 | −3.5 × 10−15 | 0.96 | 0.70 | 0.88 | 1.27 | 0.55 |
15 months | 84.95 | 0 | 0.98 | 0.57 | 0.96 | 0.92 | 0.62 |
Starch at dried base | |||||||
Model | 8 LV a (%) | Bias b | r2 cal c | RMSEC d | r2 val e | RMSECV f | RMSEC/RMSEV g |
9 months | 87.33 | −2.8 × 10−14 | 0.96 | 1.17 | 0.88 | 2.06 | 0.57 |
15 months | 82.80 | −2.8 × 10−14 | 0.98 | 1.20 | 0.94 | 1.92 | 0.62 |
Genotype | S/G |
---|---|
Saracura | 0.6255 |
BRS Dourada | 0.8385 |
Eucalipto | 0.8655 |
BRS Brasil | 0.79321 |
2009.0213 | 0.8395 |
2009.0216 | 0.8513 |
2009.0905 | 0.7965 |
2009.1220 | 0.8320 |
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Silva, L.M.A.; Alves Filho, E.G.; Martins, R.M.; Oliveira, W.J.D.J.; Vidal, C.S.; de Oliveira, L.A.; de Brito, E.S. NMR-Based Metabolomic Approach for Evaluation of the Harvesting Time and Cooking Characteristics of Different Cassava Genotypes. Foods 2022, 11, 1651. https://doi.org/10.3390/foods11111651
Silva LMA, Alves Filho EG, Martins RM, Oliveira WJDJ, Vidal CS, de Oliveira LA, de Brito ES. NMR-Based Metabolomic Approach for Evaluation of the Harvesting Time and Cooking Characteristics of Different Cassava Genotypes. Foods. 2022; 11(11):1651. https://doi.org/10.3390/foods11111651
Chicago/Turabian StyleSilva, Lorena Mara A., Elenilson G. Alves Filho, Robson M. Martins, Willyane J. D. J. Oliveira, Cristine S. Vidal, Luciana A. de Oliveira, and Edy S. de Brito. 2022. "NMR-Based Metabolomic Approach for Evaluation of the Harvesting Time and Cooking Characteristics of Different Cassava Genotypes" Foods 11, no. 11: 1651. https://doi.org/10.3390/foods11111651