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Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts
The thermal behavior of mopane worms (Imbrasia belina), roasted peanuts (Arachis hypogaea L.), and sweet corn (Zea mays L. saccharata) was investigated under inert conditions using the TGA-FTIR analytical technique heated from 64 to 844°C at a heating rate of 20°C/min. The degradation patterns of th...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9626220/ https://www.ncbi.nlm.nih.gov/pubmed/36329707 http://dx.doi.org/10.1155/2022/1509569 |
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author | Masite, Nonkululeko S. Ncube, Somandla Madikizela, Lawrence M. Mtunzi, Fanyana M. Pakade, Vusumzi E. |
author_facet | Masite, Nonkululeko S. Ncube, Somandla Madikizela, Lawrence M. Mtunzi, Fanyana M. Pakade, Vusumzi E. |
author_sort | Masite, Nonkululeko S. |
collection | PubMed |
description | The thermal behavior of mopane worms (Imbrasia belina), roasted peanuts (Arachis hypogaea L.), and sweet corn (Zea mays L. saccharata) was investigated under inert conditions using the TGA-FTIR analytical technique heated from 64 to 844°C at a heating rate of 20°C/min. The degradation patterns of the food samples differed as sweet corn and peanuts exhibited four degradation stages 188, 248, 315, and 432°C and 145, 249, 322, and 435°C, respectively. Mopane worms displayed three (106, 398, and 403°C). The different decomposition patterns together with the types of evolved gases shown by FTIR analysis justified the varied biochemical and chemical composition of foods. The common evolved gas species between the food samples were H(2)O, CO(2), P=O, CO, and CH(4) but mopane worms showed two extra different bands of C-N and N-H. Higher volumes of evolved gases were recorded at temperatures between 276 and 450°C, which are higher than the usual cooking temperature of 150°C. This means that the food maintained its nutritional value at the cooking temperature. Mopane worms were found to contain twice and four times crude protein content than peanuts and corn, respectively. Only total arsenic metal was reported to be above threshold limits. |
format | Online Article Text |
id | pubmed-9626220 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-96262202022-11-02 Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts Masite, Nonkululeko S. Ncube, Somandla Madikizela, Lawrence M. Mtunzi, Fanyana M. Pakade, Vusumzi E. Int J Food Sci Research Article The thermal behavior of mopane worms (Imbrasia belina), roasted peanuts (Arachis hypogaea L.), and sweet corn (Zea mays L. saccharata) was investigated under inert conditions using the TGA-FTIR analytical technique heated from 64 to 844°C at a heating rate of 20°C/min. The degradation patterns of the food samples differed as sweet corn and peanuts exhibited four degradation stages 188, 248, 315, and 432°C and 145, 249, 322, and 435°C, respectively. Mopane worms displayed three (106, 398, and 403°C). The different decomposition patterns together with the types of evolved gases shown by FTIR analysis justified the varied biochemical and chemical composition of foods. The common evolved gas species between the food samples were H(2)O, CO(2), P=O, CO, and CH(4) but mopane worms showed two extra different bands of C-N and N-H. Higher volumes of evolved gases were recorded at temperatures between 276 and 450°C, which are higher than the usual cooking temperature of 150°C. This means that the food maintained its nutritional value at the cooking temperature. Mopane worms were found to contain twice and four times crude protein content than peanuts and corn, respectively. Only total arsenic metal was reported to be above threshold limits. Hindawi 2022-10-25 /pmc/articles/PMC9626220/ /pubmed/36329707 http://dx.doi.org/10.1155/2022/1509569 Text en Copyright © 2022 Nonkululeko S. Masite et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Masite, Nonkululeko S. Ncube, Somandla Madikizela, Lawrence M. Mtunzi, Fanyana M. Pakade, Vusumzi E. Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts |
title | Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts |
title_full | Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts |
title_fullStr | Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts |
title_full_unstemmed | Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts |
title_short | Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts |
title_sort | trace metals, crude protein, and tga-ftir analysis of evolved gas products in the thermal decomposition of roasted mopane worms, sweet corn, and peanuts |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9626220/ https://www.ncbi.nlm.nih.gov/pubmed/36329707 http://dx.doi.org/10.1155/2022/1509569 |
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