Use of NIR spectroscopy on fresh apples to determine the phenolic compounds and dry matter content in peel and flesh

Description of the subject. The article deals with the use of near-infrared spectroscopy (NIR) on fresh apples to determine the phenolic compounds and dry matter content in peel and flesh powders. Objectives. The aim is the rapid and non-destructive determination of these nutritional parameters. Method. Two hundred twenty-nine fruits from 20 varieties were analyzed with NIR spectroscopy and reference methods. Results. Great variability of total phenolic compounds (TPC) in peel and flesh powders was observed among varieties. The dry matter (DM) content also differed greatly between peel and flesh. Calibration and validation models showed high coefficients of determination for the TPC content, which were slightly higher for the peel than for the flesh (R² val = 0.91 and 0.84 respectively). For the DM content, high coefficients of determination and ratios of prediction to deviation (RPDs) were also observed (R² val = 0.94, RPD = 4.8 and R² val = 0.94, RPD = 4.9 for the peel and flesh respectively). Conclusions. Calibration and validation models allow quantitative predictions to be made for TPC and DM content. They confirm the potential of NIRS for predicting the polyphenol content and highlight its potential for determining the DM content, a parameter often neglected in research into apple quality.

Download Full-text

Quality characterization, phenolic and carotenoid content of new orange, cream and yellow-fleshed sweetpotato genotypes

Horticultura Brasileira ◽

10.1590/s0102-0536-20210309 ◽

2021 ◽

Vol 39 (3) ◽

pp. 299-304

Author(s):

Lucimeire Pilon ◽

Jaqueline S Guedes ◽

Bruna S Bitencourt ◽

Raphael Augusto de C Melo ◽

Larissa PC Vendrame ◽

...

Keyword(s):

Phenolic Compounds ◽

Ipomoea Batatas ◽

Dry Matter ◽

Matter Content ◽

Soluble Solids ◽

Carotenoid Content ◽

Total Phenolic ◽

Dry Matter Content ◽

Total Carotenoids ◽

Β Carotene

ABSTRACT Sweetpotato (Ipomoea batatas) is a root crop grown in many countries. This tuberous root is a source of energy, nutrients, and phytochemicals. In this study, bioactive compounds and physical and physicochemical qualities of sweetpotato genotypes were evaluated. Eight new genotypes of sweetpotato produced by Embrapa Hortaliças (orange-fleshed: MD09026-OF and MD09024-OF; cream-fleshed: MD09011-CF, MD09004-CF, MD10039-CF, and MD10004-CF; yellow-fleshed: MD09017-YF and MD12002-YF) and two cultivars used as controls (Beauregard and Brazlândia Roxa) were evaluated for color, soluble solids, dry matter, phenolic compounds, total carotenoids and β-carotene. Hue angles differed even between those sweetpotatoes with the same flesh color. The orange-fleshed genotypes MD09024-OF, MD09026-OF, and Beauregard, had the lowest L*, showing to be darker than the others. These sweetpotatoes also had the brightest flesh colors with higher C*. The orange-fleshed genotypes MD09026-OF and MD09024-OF were sweeter (10.55oBrix and 9.23oBrix) than Beauregard (5.12oBrix). Brazlândia Roxa had the highest dry matter content (38.05%), followed by the genotypes MD10004-CF, MD09017-YF, MD09026-OF MD10039-CF, and MD09011-CF, which showed similarity, ranging from 32.33% to 29.12%. The highest contents of total carotenoids were found for the orange-fleshed genotypes MD09026-OF (80.06 mg g-1) and MD09024-OF (70.56 mg g-1) and Beauregard (73.12 mg g-1). These same genotypes showed the highest total phenolic compounds (0.815 mg g-1 and 0.686 mg g-1, respectively). MD09026-OF showed the highest content of β-carotene (46.47 mg g-1). MD09026-OF was the most prominent genotype among those evaluated, as it showed the highest total carotenoid, β-carotene, phenolic compounds, and soluble solids content, in addition to a high dry matter content.

Download Full-text

Non-destructive prediction of soluble solids and dry matter content using NIR spectroscopy and its relationship with sensory quality in sweet cherries

Postharvest Biology and Technology ◽

10.1016/j.postharvbio.2017.01.016 ◽

2017 ◽

Vol 128 ◽

pp. 112-120 ◽

Cited By ~ 44

Author(s):

S. Escribano ◽

W.V. Biasi ◽

R. Lerud ◽

D.C. Slaughter ◽

E.J. Mitcham

Keyword(s):

Dry Matter ◽

Sensory Quality ◽

Nir Spectroscopy ◽

Matter Content ◽

Soluble Solids ◽

Dry Matter Content ◽

Sweet Cherries ◽

Non Destructive

Download Full-text

DO SALICYLIC ACID, NITRIC OXIDE AND FEEDING BY MAHANARVA SPECTABILIS NYMPHS INDUCE A RESISTANCE RESPONSE IN ELEPHANT GRASS?

Experimental Agriculture ◽

10.1017/s0014479713000689 ◽

2013 ◽

Vol 50 (4) ◽

pp. 498-504 ◽

Cited By ~ 2

Author(s):

M. V. LEITE ◽

A. M. AUAD ◽

T. T. RESENDE ◽

M. P. FRIAS ◽

M. G. FONSECA ◽

...

Keyword(s):

Nitric Oxide ◽

Salicylic Acid ◽

Phenolic Compounds ◽

Dry Matter ◽

Matter Content ◽

Total Phenolic ◽

Dry Matter Content ◽

Elephant Grass ◽

Total Phenolic Compounds ◽

Resistance Response

SUMMARYThe objective of this study was to determine whether salicylic acid, nitric oxide (NO) and/or feeding by nymphs of the spittlebug Mahanarva spectabilis affect the concentration of total phenolic compounds and the dry matter content of different genotypes of elephant grass (Pennisetum purpureum). Four genotypes of elephant grass with varying levels of resistance to insect attack were treated with 4 mL of salicylic acid (1%) or 2 mL of NO per plant in the presence and the absence of nymphs. We determined the concentration of total phenolic compounds and the percentage dry matter of shoots and roots in the plants. We found that salicylic acid, NO and attack by M. spectabilis did not change significantly the total phenolic compounds concentration in any of the genotypes of elephant grass tested. However, we observed variations in the concentration of phenolic compounds produced between the resistant and susceptible genotypes, both in the shoot, when subjected to salicylic acid or nymphs, and in the roots in the presence of nymphs. Furthermore, the inducers resulted in variation in the dry matter content of the shoots and roots for most of the genotypes tested. Therefore, we conclude that chemical inducers and feeding by M. spectabilis nymphs cannot be used to elicit a resistance response in elephant grass by stimulating the production of phenolic compounds.

Download Full-text

Infrared Spectroscopy for the Quality Assessment of Habanero Chilli: A Proof-of-Concept Study

Engineering Proceedings ◽

10.3390/engproc2021008019 ◽

2021 ◽

Vol 8 (1) ◽

pp. 19

Author(s):

Joel B. Johnson ◽

Janice S. Mani ◽

Mani Naiker

Keyword(s):

Infrared Spectroscopy ◽

Infrared Spectra ◽

Total Phenolic Content ◽

Dry Matter ◽

Near Infrared ◽

Phenolic Content ◽

Matter Content ◽

Total Phenolic ◽

Dry Matter Content ◽

Near Infrared Spectra

Habanero chillies (Capsicum chinense cv Habanero) are a popular species of hot chilli in Australia, with their production steadily increasing. However, there is limited research on this crop due to its relatively low levels of production at present. Rapid methods of assessing fruit quality could be greatly beneficial both for quality assurance purposes and for use in breeding programs or experimental growing trials. Consequently, this work investigated the use of infrared spectroscopy for predicting dry matter content, total phenolic content and capsaicin/dihydrocapsaicin content in 20 Australian Habanero chilli samples. Near-infrared spectra (908–1676 nm) taken from the fresh fruit showed strong potential for the estimation of dry matter content, with an R2cv of 0.65 and standard error of cross-validation (SECV) of 0.50%. A moving-window partial least squares regression model was applied to optimise the spectral window used for dry matter content prediction, with the best-performing window being between 1224 and 1422 nm. However, the near-infrared spectra could not be used to estimate the total phenolic content or capsaicin/dihydrocapsaicin content of the samples. Mid-infrared spectra (4000–400 cm−1) collected from the dried, powdered material showed slightly more promise for the prediction of total phenolics and the ratio of capsaicin-to-dihydrocapsaicin, with an R2cv of 0.45 and SECV of 0.32 for the latter. The results suggest that infrared spectroscopy may be able to determine dry matter content in Habanero chilli with acceptable accuracy, but not the capsaicinoid or total phenolic content.

Download Full-text

Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers

Molecules ◽

10.3390/molecules24050967 ◽

2019 ◽

Vol 24 (5) ◽

pp. 967 ◽

Cited By ~ 4

Author(s):

Cédric Camps ◽

Zo-Norosoa Camps

Keyword(s):

Dry Matter ◽

Near Infrared ◽

Reducing Sugars ◽

Prediction Models ◽

Storage Temperature ◽

Sugar Content ◽

Nir Spectroscopy ◽

Matter Content ◽

Infrared Spectrometry ◽

Dry Matter Content

Dry matter content (DMC) and reducing sugars (glucose, fructose) contents of three potato varieties for frying (Innovator, Lady Claire, and Markies) were determined by applying Fourier-transform near-infrared spectrometry (FT-NIR), with paying particular attention to tubers preparation (unpeeled, peeled, and transversally cut tubers) before spectral acquisitions. Potatoes were subjected to normal storage temperature as it is processed in the industry (8 °C) and lower temperature inducing sugar accumulations (5 °C) for 195 and 48 days, respectively. Prediction of DMC has been successfully modeled for all varieties. A common model to the three varieties reached R2, root mean square error (RMSEP), and ratio performance to deviation (RPD) values of 0.84, 1.2, and 2.49. Prediction accuracy of reducing sugars was variety dependent. Reducing sugars were accurately predicted for Innovator (R2 = 0.84, RMSEP = 0.097, and RPD = 2.86) and Markies (R2 = 0.78, RMSEP = 0.033, and RPD = 2.15) and slightly less accurate for Lady Claire (R2 = 0.63, RMSEP = 0.036, and RPD = 1.64). The lack of accuracy obtained with the Lady Claire variety is mainly due to the tight variability in sugar content measured over the storage. Finally, the best preparation of the tuber from the point of view of the accuracy of the prediction models was to use the whole peeled potato. Such preparation allowed for the improvement in RPD values by 15% to 38% the RPD values depending on reducing sugars and 35% for DMC.

Download Full-text

Application of near Infrared Transmission Spectroscopy for the Determination of Some Quality Parameters of Apples

Journal of Near Infrared Spectroscopy ◽

10.1255/jnirs.47 ◽

1994 ◽

Vol 2 (4) ◽

pp. 213-221 ◽

Cited By ~ 26

Author(s):

T. Lovász ◽

P. Merész ◽

A. Salgó

Keyword(s):

Dry Matter ◽

Near Infrared ◽

Matter Content ◽

Dry Matter Content ◽

Quality Factors ◽

Infrared Transmission ◽

Transmission Method ◽

Titratable Acid ◽

Transmission Spectroscopy ◽

Relative Standard

The acceptability of near infrared (NIR) transmission spectroscopy for the prediction of six quality factors of apples (firmness, refractive index, pH, titratable acid, dry matter and alcohol insoluble solids content) was investigated. The effects of storage conditions, cultivars and season on the accuracy of the NIR transmission method were also studied during the experiment. The accuracy of the calibration of all investigated parameters decreased during storage. The alteration of the characteristics of the spectra is possibly due to changes in the chemical composition and structure of apples between September and April. The calibration method was improved by developing a separate calibration for each cultivar per year. The calibrations of the different parameters are season-dependent except for the dry matter content. Using outlier diagnostics, the prediction accuracy can be generally improved by about 10%. The coefficient of variation for each parameter is compatible with the relative standard deviation for the reference methods except for the titratable acid content, showing the applicability of NIR transmission techniques. A relationship seems to exist between the maturity and the NIR transmission spectra of the apple.

Download Full-text

Near-infrared Spectroscopy for Rapid Estimation of Dry Matter Content in Whole Unpeeled Potato Tubers

Journal of Food Research ◽

10.5539/jfr.v1n4p55 ◽

2012 ◽

Vol 1 (4) ◽

pp. 55 ◽

Cited By ~ 12

Author(s):

Trygve Helgerud ◽

Vegard H. Segtnan ◽

Jens P. Wold ◽

Simon Ballance ◽

Svein H. Knutsen ◽

...

Keyword(s):

Dry Matter ◽

Near Infrared ◽

Reference Method ◽

Quality Parameters ◽

Matter Content ◽

Dry Matter Content ◽

Potato Tubers ◽

External Reference ◽

Explained Variance ◽

Processed Potatoes

The dry matter is one of the main quality parameters of raw and processed potatoes. In the present study, the potential of utilizing high throughput commercially available NIR interactance systems for dry matter determination in whole unpeeled potato tubers is investigated. The performance of a 2D NIR interactance instrument was compared with that of a 1D NIR interactance instrument and a traditional underwater weight apparatus. A total of 114 tubers were assessed individually with both of the NIR instruments (760-1040 nm), the underwater weight and an external reference method (freeze drying). The 1D interactance instrument obtained better prediction results than what the 2D instrument could achieve (R2=0.95, RMSECV=0.91, and R2=0.83, RMSECV=1.65, respectively). The underwater weight obtained the highest explained variance (R2=0.97), but the estimation was biased by approximately 1.5% (by weight). The poorer prediction performance of the 2D NIR interactance system can be partly explained by the lower penetration depths of the light compared to the 1D NIR interactance systems.

Download Full-text

Cold storage of ‘Palmer’ mangoes sorted based on dry matter content using portable near infrared (VIS-NIR) spectrometer

Journal of Food Processing and Preservation ◽

10.1111/jfpp.13644 ◽

2018 ◽

Vol 42 (6) ◽

pp. e13644 ◽

Cited By ~ 3

Author(s):

João Paixão dos Santos Neto ◽

Gustavo Walace Pacheco Leite ◽

Gabriele da Silva Oliveira ◽

Luís Carlos Cunha Júnior ◽

Priscila Lupino Gratão ◽

...

Keyword(s):

Cold Storage ◽

Dry Matter ◽

Near Infrared ◽

Matter Content ◽

Dry Matter Content

Download Full-text

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

Foods ◽

10.3390/foods8080307 ◽

2019 ◽

Vol 8 (8) ◽

pp. 307 ◽

Cited By ~ 15

Author(s):

Pratap Madane ◽

Arun Das ◽

Mirian Pateiro ◽

Pramod Nanda ◽

Samiran Bandyopadhyay ◽

...

Keyword(s):

Lipid Oxidation ◽

Dietary Fibre ◽

Dry Matter ◽

Total Phenolics ◽

Sensory Attributes ◽

Matter Content ◽

Total Phenolic ◽

Array Detector ◽

Dry Matter Content ◽

Chicken Nuggets

The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with 1% MF) and T2 (2% MF)—were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were assessed during refrigerated storage at 4 °C up to 20 days. In addition, MF extracts were characterised in terms of chemical composition, total phenolic content and its components using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), dietary fibre and antioxidant capacity. MF contained high protein (17.87 ± 0.28 dry matter), dietary fibre (36.14 ± 0.77 dry matter) and total phenolics (18.34 ± 1.16 to 19.49 ± 1.35 mg gallic acid equivalent (GAE)/g dry matter) content. The treated nuggets (T1 and T2) had significantly enhanced cooking yield, emulsion stability, ash, protein, total phenolics and dietary fibre compared to control. Incorporation of MF extract at 2% not only significantly reduced the redness/increased the lightness, but also decreased the hardness, gumminess and chewiness of the product compared to control. Moreover, the addition of MF extract significantly improved the oxidative stability and odour scores by reducing lipid oxidation during storage time. Sensory attributes of nuggets were not affected by the addition of MF extract and the products remained stable and acceptable even on 15th day of storage. These results showed that MF extract could be considered as an effective natural functional ingredient for quality improvement and reducing lipid oxidation in cooked chicken nuggets.

Download Full-text