A Data Fusion Model to Merge the Spectra Data of Intact and Powdered Cayenne Pepper for the Fast Inspection of Antioxidant Properties

Abstract

Spectroscopy technology has been widely used for the quality assessment of agricultural products, but the models produced in recent studies usually focus on only one sample form. Meanwhile, most products, especially cayenne pepper, are not only in the form of fresh samples but also in powder. Therefore, the research used visible/near-infrared (Vis/NIR) spectroscopy to predict the antioxidant properties using a fusion model derived from both intact and powdered cayenne pepper. The parameters used to determine these properties include the %inhibition, antioxidant activity, and antioxidant capacity. The results showed that the fusion model at %inhibition was 0.90 (Rcal), 7.63 (RMSEC), 0.84 (Rpred), and 9.16 (RMSEP) while the antioxidant activity had 0.94, 181.82, 0.81, and 340.06, whereas antioxidant capacity produced 0.94, 14.42, 0.82, and 22.64 for Rcal, RMSEC, Rpred, and RMSEP, respectively. The Vis/NIR spectroscopy was able to predict the antioxidant properties in both the intact and powdered cayenne pepper using the fusion model.

Prediction of Phytochemical Constituents in Cayenne Pepper Using MIR and NIR Spectroscopy

“…This indicated that the infrared spectroscopy methods used in this study were unable to accurately discriminate between high or low levels of antioxidant capacity of chili samples. Prediction of antioxidant capacity (as measured by either of these methods) does not appear to have been previously attempted in this crop in the literature; however, the DPPH method has been used [23]. While these authors reported some success, the results are not directly comparable to either the FRAP or CUPRAC assays.…”

“…The prediction of antioxidant capacity appears to have only been considered by one previous author [23], and there are very few studies outside of our laboratory attempting the prediction of total phenolic content [6,12]. In addition, many of these studies have been performed on bell peppers rather than cayenne peppers, which are more widely grown in Australia.…”

Real-Time Detection of the Nutritional Compounds in Green ‘Ratuni UNPAD’ Cayenne Pepper

“…The Vis/NIR spectrometer (NirVana AG410, Integrated Spectronics Pty, Ltd., North Ryde, Australia) with a wavelength range of 381-1065 nm at 3 nm intervals was utilized for spectra acquisition. Each sample was placed into a Petri dish and exposed to radiation five times [21]. The irradiated parts of each sample included the top, bottom, right, left, and center surfaces.…”

“…Vis/NIR spectroscopy has been extensively used to monitor the quality of various vegetables and fruits for example in the Cucurbitaceae family [13][14][15], tomato [16], apple [17], banana [18], sapodilla [19], and mandarin orange [20]. Kusumiyati et al [21] conducted a study on cayenne pepper and predicted the quality attributes of intact and powdered 'Manik' and 'Domba' cayenne peppers. However, the built calibration model only considers antioxidant property parameters.…”

Comparison of color spectrophotometer and Vis/NIR spectroscopy on assessing natural pigments of cucumber applied with different ethephon concentrations

“…There are various types including Fourier-Transform Infrared (FTIR), Near-Infrared (NIR), Ultraviolet–Visible (UV/Vis), Visible/Near-Infrared (Vis/NIR), Nuclear Magnetic Resonance (NMR), Raman, and X-ray spectroscopies. These technologies have been used to quantitatively detect various ingredients in agricultural products [ [17] , [18] , [19] , [20] , [21] , [22] , [23] , [24] , [25] , [26] ]. The differences between the various types of spectroscopy usually depend on the wavelength, the type of sample, and the analytical parameters required.…”