Institut für Lebensmittelchemie

Permanent URI for this collectionhttps://hohpublica.uni-hohenheim.de/handle/123456789/8

Browse

Browsing Institut für Lebensmittelchemie by Person "Armbruster, Wolfgang"

Type the first few letters and click on the Browse button
Now showing 1 - 2 of 2
  • Thumbnail Image
    Publication
    Combining spring wheat genotypes with contrasting root architectures modifies plant–microbe interactions under different water regimes
    (2025) Lattacher, Adrian; Le Gall, Samuel; Rothfuss, Youri; Harings, Moritz; Armbruster, Wolfgang; van Dusschoten, Dagmar; Pflugfelder, Daniel; Alahmad, Samir; Hickey, Lee T.; Kandeler, Ellen; Poll, Christian; Lattacher, Adrian; Soil Biology Department, Institute of Soil Science and Land Evaluation, University of Hohenheim, 70599, Stuttgart, Germany; Le Gall, Samuel; Institute of Bio- and Geosciences, Agrosphere (IBG-3), Forschungszentrum Jülich, 52428, Jülich, Germany; Rothfuss, Youri; Institute of Bio- and Geosciences, Agrosphere (IBG-3), Forschungszentrum Jülich, 52428, Jülich, Germany; Harings, Moritz; Institute of Bio- and Geosciences, Agrosphere (IBG-3), Forschungszentrum Jülich, 52428, Jülich, Germany; Armbruster, Wolfgang; Department of Food Chemistry and Analytical Chemistry, Institute of Food and Chemistry, University of Hohenheim, 70599, Stuttgart, Germany; van Dusschoten, Dagmar; Institute of Bio- and Geoscience, Plant Sciences (IBG-2), Forschungszentrum Jülich, 52428, Jülich, Germany; Pflugfelder, Daniel; Institute of Bio- and Geoscience, Plant Sciences (IBG-2), Forschungszentrum Jülich, 52428, Jülich, Germany; Alahmad, Samir; Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 4072, St Lucia, QLD, Australia; Hickey, Lee T.; Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 4072, St Lucia, QLD, Australia; Kandeler, Ellen; Soil Biology Department, Institute of Soil Science and Land Evaluation, University of Hohenheim, 70599, Stuttgart, Germany; Poll, Christian; Soil Biology Department, Institute of Soil Science and Land Evaluation, University of Hohenheim, 70599, Stuttgart, Germany
    Background and Aims: Improving agricultural tolerance to climate change is crucial for food security. We investigated whether combining wheat genotypes with contrasting root architecture enhances plant performance under varying conditions. Specifically, we examined how these genotype mixtures affect nitrogen uptake, carbon release and root-microbe interactions compared to single-genotype plantings. Methods: We exposed monocultures and a mixture of shallow- and deep-rooting spring wheat (Triticum aestivum L.) genotypes separately to well-watered and water-deficit conditions in a column experiment. We determined plant and microbial biomass, major microbial groups, and β-glucosidase activity using soil zymography. Additionally, we followed carbon and nitrogen fluxes in the plant-soil-microorganism system by 13CO2 labelling of the atmosphere and 15N injection into top- and subsoil. Results: Combining wheat genotypes with contrasting root phenotypes influenced microbial activity and nutrient uptake depending on water availability. Under well-watered conditions, the mixture performed similarly to the respective monocultures. However, under water-deficit conditions, it exhibited complementary nutrient acquisition strategies where the deep-rooting genotype accessed deeper soil layers, while the shallow-rooting genotype relied more on topsoil nitrogen. This was accompanied by a reduced release of plant-derived carbon into the soil, resulting in lower microbial abundance and reduced β-glucosidase activity compared to monocultures. Conclusion: Our results show that plants grown in a mixture performed similarly to monocultures under well-watered conditions while acquiring nutrients more efficiently under water-deficit conditions. This highlights the potential suitability of combining genotypes with contrasting root phenotypes under climate change. However, yield effects remained untested due to experimental constraints, warranting further investigation under field conditions.
  • Thumbnail Image
    Publication
    Monitoring a coffee roasting process based on near‐infrared and raman spectroscopy coupled with chemometrics
    (2025) Munyendo, Leah; Schuster, Katharina; Armbruster, Wolfgang; Babor, Majharulislam; Njoroge, Daniel; Zhang, Yanyan; von Wrochem, Almut; Schaum, Alexander; Hitzmann, Bernd
    Roasting is a fundamental step in coffee processing, where complex reactions form chemical compounds related to the coffee flavor and its health‐beneficial effects. These reactions occur on various time scales depending on the roasting conditions. To monitor the process and ensure reproducibility, the study proposes simple and fast techniques based on spectroscopy. This work uses analytical tools based on near‐infrared (NIR) and Raman spectroscopy to monitor the coffee roasting process by predicting chemical changes in coffee beans during roasting. Green coffee beans of Robusta and Arabica species were roasted at 240°C for different roasting times. The spectra of the samples were taken using the spectrometers and modeled by the k‐nearest neighbor regression (KNR), partial least squares regression (PLSR), and multiple linear regression (MLR) to predict concentrations from the spectral data sets. For NIR spectra, all the models provided satisfactory results for the prediction of chlorogenic acid, trigonelline, and DPPH radical scavenging activity with low relative root mean square error of prediction (pRMSEP < 9.649%) and high coefficient of determination ( R 2  > 0.915). The predictions for ABTS radical scavenging activity were reasonably good. On the contrary, the models poorly predicted the caffeine and total phenolic content (TPC). Similarly, all the models based on the Raman spectra provided good prediction accuracies for monitoring the dynamics of chlorogenic acid, trigonelline, and DPPH radical scavenging activity (pRMSEP < 7.849% and R 2  > 0.944). The results for ABTS radical scavenging activity, caffeine, and TPC were similar to those of NIR spectra. These findings demonstrate the potential of Raman and NIR spectroscopy methods in tracking chemical changes in coffee during roasting. By doing so, it may be possible to control the quality of coffee in terms of its aroma, flavor, and roast level.