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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #398668

Research Project: New Bioactive Dairy Products for Health-Promoting Functional Foods

Location: Dairy and Functional Foods Research

Title: 1D and 2D NMR Datasets, Resonance Assignments and Coupling Constant Analysis of Red Beet Fiber and Pectin

item Strahan, Gary
item Hotchkiss, Arland
item DIENG, SENGHANE - Ingredion, Inc
item HIRSCH, JULIE - Ingredion, Inc

Submitted to: Data in Brief
Publication Type: Other
Publication Acceptance Date: 12/14/2022
Publication Date: 12/20/2022
Citation: Strahan, G.D., Hotchkiss, A.T., Dieng, S., Hirsch, J. 2022. 1D and 2D NMR Datasets, Resonance Assignments and Coupling Constant Analysis of Red Beet Fiber and Pectin. Data in Brief.

Interpretive Summary: Red beet is a healthy food, yet more data is needed in order to obtain health claims for this vegetable. Therefore, researchers in Wyndmoor, PA described the dietary fiber structural composition in greater detail. The red beet dietary fiber is known to promote the growth of health-beneficial human gut bacteria and can also act as an emulsion stabilizer and thickening agent in food formulations. This information will be useful to understand the multiple health benefits of red beet and provide more value for this specialty crop.

Technical Abstract: The datasets presented in this article represent detailed NMR spectral analyses on red beet fiber, including the pomace, water-soluble and water-insoluble fractions, as well as the acid-extracted pectin. The samples were solvated in deuterium oxide and investigated by 1D-1H, 1D-13C NMR, and multiple 2D-NMR experiments, including gCOSY, zTOCSY, HSQC, HMBC, HSQCTOCSY, and H2BC. The NMR chemical shifts, coupling constants and spin-systems were identified for the major carbohydrate residues in each sample. This article provides additional data related to the research article “Structural characterization of red beet fiber and pectin” published in Food Hydrocolloids (Hotchkiss, et al, 2022).