Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage

Moriken Sangaré; Mamadou Lamarana Souaré; Mamady Diawara; Vamougna Soumaoro; Romdhane Karoui

doi:doi:10.11648/j.ijnfs.20241306.14

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Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage

Moriken Sangaré^*

, Mamadou Lamarana Souaré

, Mamady Diawara

, Vamougna Soumaoro

, Romdhane Karoui

Published in International Journal of Nutrition and Food Sciences (Volume 13, Issue 6)

Received: 25 October 2024 Accepted: 8 November 2024 Published: 28 November 2024

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Abstract

Fermented Parkia biglobosa seed is a food of high nutritional value that plays a vital role in the diet of many populations, particularly in West Africa. This food offers a combination of proteins, vitamins, minerals and fibers, while having beneficial properties for the health of consumers. Thus, this study aimed to investigate the feasibility of using front face fluorescence (FFFS) to assess the quality of dry fermented seed of Parkia biglobosa (Soumbara) during storage. In this study, the physicochemical parameters (pH, fat and peroxide value (PV)) were determined. The obtained results showed that the pH, fat and PV values varied with the storage duration. For example, from day 1 to day 30, the pH values increased from 6.130 ± 0.05 to 6.723 ± 0.07. By applying principal component analysis (PCA) and factorial discriminant analysis (FDA) on the emission spectra acquired after excitation wavelengths fixed at 250 nm, 340 nm, 360 nm, 290, 290 nm and 410 nm, a perfect discrimination of the soumbara samples according to the storage times. In addition, the factorial discriminant analysis allowed to obtain a correct classification rate between 90 and 100. Regarding the prediction of the pH, fat and PV level, the partial least squares regression (PLSR) applied to the FFFS spectra data gave an excellent prediction with R² values of 0.99. The results obtained in this study show that the FFFS method coupled with descriptive and predictive chemometric tools could be applied as an effective, rapid and non-destructive method for monitoring the quality of fermented Parkia biglobosa (soumbara) seeds during storage.

Published in	International Journal of Nutrition and Food Sciences (Volume 13, Issue 6)
DOI	10.11648/j.ijnfs.20241306.14
Page(s)	270-282
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fluorescence Spectroscopy, Parkia biglobosa, Chemometric, Quality, Soumbara

References

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APA Style

Sangaré, M., Souaré, M. L., Diawara, M., Soumaoro, V., Karoui, R. (2024). Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage. International Journal of Nutrition and Food Sciences, 13(6), 270-282. https://doi.org/10.11648/j.ijnfs.20241306.14

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ACS Style

Sangaré, M.; Souaré, M. L.; Diawara, M.; Soumaoro, V.; Karoui, R. Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage. Int. J. Nutr. Food Sci. 2024, 13(6), 270-282. doi: 10.11648/j.ijnfs.20241306.14

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AMA Style

Sangaré M, Souaré ML, Diawara M, Soumaoro V, Karoui R. Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage. Int J Nutr Food Sci. 2024;13(6):270-282. doi: 10.11648/j.ijnfs.20241306.14

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@article{10.11648/j.ijnfs.20241306.14,
  author = {Moriken Sangaré and Mamadou Lamarana Souaré and Mamady Diawara and Vamougna Soumaoro and Romdhane Karoui},
  title = {Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {6},
  pages = {270-282},
  doi = {10.11648/j.ijnfs.20241306.14},
  url = {https://doi.org/10.11648/j.ijnfs.20241306.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241306.14},
  abstract = {Fermented Parkia biglobosa seed is a food of high nutritional value that plays a vital role in the diet of many populations, particularly in West Africa. This food offers a combination of proteins, vitamins, minerals and fibers, while having beneficial properties for the health of consumers. Thus, this study aimed to investigate the feasibility of using front face fluorescence (FFFS) to assess the quality of dry fermented seed of Parkia biglobosa (Soumbara) during storage. In this study, the physicochemical parameters (pH, fat and peroxide value (PV)) were determined. The obtained results showed that the pH, fat and PV values varied with the storage duration. For example, from day 1 to day 30, the pH values increased from 6.130 ± 0.05 to 6.723 ± 0.07. By applying principal component analysis (PCA) and factorial discriminant analysis (FDA) on the emission spectra acquired after excitation wavelengths fixed at 250 nm, 340 nm, 360 nm, 290, 290 nm and 410 nm, a perfect discrimination of the soumbara samples according to the storage times. In addition, the factorial discriminant analysis allowed to obtain a correct classification rate between 90 and 100. Regarding the prediction of the pH, fat and PV level, the partial least squares regression (PLSR) applied to the FFFS spectra data gave an excellent prediction with R2 values of 0.99. The results obtained in this study show that the FFFS method coupled with descriptive and predictive chemometric tools could be applied as an effective, rapid and non-destructive method for monitoring the quality of fermented Parkia biglobosa (soumbara) seeds during storage.
},
 year = {2024}
}

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TY  - JOUR
T1  - Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage

AU  - Moriken Sangaré
AU  - Mamadou Lamarana Souaré
AU  - Mamady Diawara
AU  - Vamougna Soumaoro
AU  - Romdhane Karoui
Y1  - 2024/11/28
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241306.14
DO  - 10.11648/j.ijnfs.20241306.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 270
EP  - 282
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241306.14
AB  - Fermented Parkia biglobosa seed is a food of high nutritional value that plays a vital role in the diet of many populations, particularly in West Africa. This food offers a combination of proteins, vitamins, minerals and fibers, while having beneficial properties for the health of consumers. Thus, this study aimed to investigate the feasibility of using front face fluorescence (FFFS) to assess the quality of dry fermented seed of Parkia biglobosa (Soumbara) during storage. In this study, the physicochemical parameters (pH, fat and peroxide value (PV)) were determined. The obtained results showed that the pH, fat and PV values varied with the storage duration. For example, from day 1 to day 30, the pH values increased from 6.130 ± 0.05 to 6.723 ± 0.07. By applying principal component analysis (PCA) and factorial discriminant analysis (FDA) on the emission spectra acquired after excitation wavelengths fixed at 250 nm, 340 nm, 360 nm, 290, 290 nm and 410 nm, a perfect discrimination of the soumbara samples according to the storage times. In addition, the factorial discriminant analysis allowed to obtain a correct classification rate between 90 and 100. Regarding the prediction of the pH, fat and PV level, the partial least squares regression (PLSR) applied to the FFFS spectra data gave an excellent prediction with R2 values of 0.99. The results obtained in this study show that the FFFS method coupled with descriptive and predictive chemometric tools could be applied as an effective, rapid and non-destructive method for monitoring the quality of fermented Parkia biglobosa (soumbara) seeds during storage.

VL  - 13
IS  - 6
ER  -

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Author Information

Moriken Sangaré

Department of Food Technology and Control, Higher Institute of Sciences and Veterinary Medicine of Dalaba, Dalaba, Guinea

Contact Email

http://orcid.org/0000-0003-2995-6201
Mamadou Lamarana Souaré

Department of Food Technology and Control, Higher Institute of Sciences and Veterinary Medicine of Dalaba, Dalaba, Guinea

Contact Email

http://orcid.org/0009-0006-2827-067X
Mamady Diawara

Environmental Research Center, Gamal Abdel Nasser University of Conakry, Conakry, Guinea

Contact Email

http://orcid.org/0009-0001-5380-3267
Vamougna Soumaoro

Department of Food Technology and Control, Higher Institute of Sciences and Veterinary Medicine of Dalaba, Dalaba, Guinea

Contact Email

http://orcid.org/0009-0005-1374-0977
Romdhane Karoui

UMR-T 1158 BioEcoAgro, Lens, France

Contact Email

http://orcid.org/0000-0003-3896-6081

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Plain Text BibTeX RIS

APA Style

Sangaré, M., Souaré, M. L., Diawara, M., Soumaoro, V., Karoui, R. (2024). Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage. International Journal of Nutrition and Food Sciences, 13(6), 270-282. https://doi.org/10.11648/j.ijnfs.20241306.14

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ACS Style

Sangaré, M.; Souaré, M. L.; Diawara, M.; Soumaoro, V.; Karoui, R. Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage. Int. J. Nutr. Food Sci. 2024, 13(6), 270-282. doi: 10.11648/j.ijnfs.20241306.14

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AMA Style

Sangaré M, Souaré ML, Diawara M, Soumaoro V, Karoui R. Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage. Int J Nutr Food Sci. 2024;13(6):270-282. doi: 10.11648/j.ijnfs.20241306.14

Copy | Download

@article{10.11648/j.ijnfs.20241306.14,
  author = {Moriken Sangaré and Mamadou Lamarana Souaré and Mamady Diawara and Vamougna Soumaoro and Romdhane Karoui},
  title = {Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {6},
  pages = {270-282},
  doi = {10.11648/j.ijnfs.20241306.14},
  url = {https://doi.org/10.11648/j.ijnfs.20241306.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241306.14},
  abstract = {Fermented Parkia biglobosa seed is a food of high nutritional value that plays a vital role in the diet of many populations, particularly in West Africa. This food offers a combination of proteins, vitamins, minerals and fibers, while having beneficial properties for the health of consumers. Thus, this study aimed to investigate the feasibility of using front face fluorescence (FFFS) to assess the quality of dry fermented seed of Parkia biglobosa (Soumbara) during storage. In this study, the physicochemical parameters (pH, fat and peroxide value (PV)) were determined. The obtained results showed that the pH, fat and PV values varied with the storage duration. For example, from day 1 to day 30, the pH values increased from 6.130 ± 0.05 to 6.723 ± 0.07. By applying principal component analysis (PCA) and factorial discriminant analysis (FDA) on the emission spectra acquired after excitation wavelengths fixed at 250 nm, 340 nm, 360 nm, 290, 290 nm and 410 nm, a perfect discrimination of the soumbara samples according to the storage times. In addition, the factorial discriminant analysis allowed to obtain a correct classification rate between 90 and 100. Regarding the prediction of the pH, fat and PV level, the partial least squares regression (PLSR) applied to the FFFS spectra data gave an excellent prediction with R2 values of 0.99. The results obtained in this study show that the FFFS method coupled with descriptive and predictive chemometric tools could be applied as an effective, rapid and non-destructive method for monitoring the quality of fermented Parkia biglobosa (soumbara) seeds during storage.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage

AU  - Moriken Sangaré
AU  - Mamadou Lamarana Souaré
AU  - Mamady Diawara
AU  - Vamougna Soumaoro
AU  - Romdhane Karoui
Y1  - 2024/11/28
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241306.14
DO  - 10.11648/j.ijnfs.20241306.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 270
EP  - 282
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241306.14
AB  - Fermented Parkia biglobosa seed is a food of high nutritional value that plays a vital role in the diet of many populations, particularly in West Africa. This food offers a combination of proteins, vitamins, minerals and fibers, while having beneficial properties for the health of consumers. Thus, this study aimed to investigate the feasibility of using front face fluorescence (FFFS) to assess the quality of dry fermented seed of Parkia biglobosa (Soumbara) during storage. In this study, the physicochemical parameters (pH, fat and peroxide value (PV)) were determined. The obtained results showed that the pH, fat and PV values varied with the storage duration. For example, from day 1 to day 30, the pH values increased from 6.130 ± 0.05 to 6.723 ± 0.07. By applying principal component analysis (PCA) and factorial discriminant analysis (FDA) on the emission spectra acquired after excitation wavelengths fixed at 250 nm, 340 nm, 360 nm, 290, 290 nm and 410 nm, a perfect discrimination of the soumbara samples according to the storage times. In addition, the factorial discriminant analysis allowed to obtain a correct classification rate between 90 and 100. Regarding the prediction of the pH, fat and PV level, the partial least squares regression (PLSR) applied to the FFFS spectra data gave an excellent prediction with R2 values of 0.99. The results obtained in this study show that the FFFS method coupled with descriptive and predictive chemometric tools could be applied as an effective, rapid and non-destructive method for monitoring the quality of fermented Parkia biglobosa (soumbara) seeds during storage.

VL  - 13
IS  - 6
ER  -

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