Determination of Quality Parameters in Mangetout (Pisum sativum L. ssp. arvense) by Using Vis/Near-Infrared Reflectance Spectroscopy

Abstract

Pisum sativum L. ssp. arvense, is colloquially called tirabeque or mangetout because it is eaten whole; its pods are recognized as a delicatessen in cooking due to its crunch on the palate and high sweetness. Furthermore, this legume is an important source of protein and antioxidant compounds. Quality control in this species requires the analysis of a large number of samples using costly and laborious conventional methods. For this reason, a non-chemical and rapid technique as near-infrared reflectance spectroscopy (NIRS) was explored to determine its physicochemical quality (color, firmness, total soluble solids, pH, total polyphenols, ascorbic acid and protein content). Pod samples from different cultivars and grown under different fertigation treatments were added to the NIRS analysis to increase spectral and chemical variability in the calibration set. Modified partial least squares regression was used for obtaining the calibration models of these parameters. The coefficients of determination in the external validation ranged from 0.50 to 0.88. The RPD (standard deviation to standard error of prediction ratio) and RER (standard deviation to range) were variable for quality parameters and showed values that were characteristic of equations suitable for quantitative prediction and screening purposes, except for the total soluble solid calibration model.

Evaluating the Use of Vibrational Spectroscopy to Detect the Level of Adulteration of Cricket Powder in Plant Flours: The Effect of the Matrix

“…The NIR raw and second-derivative spectra of the samples analysed are shown in Figure 1, panels C and D, respectively. The main absorbances in the NIR region can be observed at around 8304 cm −1 , which is related to fatty acids, such as oleic acid and linoleic acid; this has been reported in insects by other researchers [24,[40][41][42][43][44]. The 6800 cm −1 wavenumber is associated with O-H groups, corresponding mainly with the water content, whilst that around 4720 cm −1 is associated with CONH 2 and C=O bonded with N-H groups (e.g., peptides and proteins) [24,[40][41][42][43][44].…”

“…The main absorbances in the NIR region can be observed at around 8304 cm −1 , which is related to fatty acids, such as oleic acid and linoleic acid; this has been reported in insects by other researchers [24,[40][41][42][43][44]. The 6800 cm −1 wavenumber is associated with O-H groups, corresponding mainly with the water content, whilst that around 4720 cm −1 is associated with CONH 2 and C=O bonded with N-H groups (e.g., peptides and proteins) [24,[40][41][42][43][44]. The bands observed at around 4335 cm −1 and 4261 cm −1 are associated with the presence of aliphatic hydrocarbons (fatty acids) and lipids, respectively [24,[40][41][42][43][44].…”

Effect of Wheat Crop Nitrogen Fertilization Schedule on the Phenolic Content and Antioxidant Activity of Sprouts and Wheatgrass Obtained from Offspring Grains

“…Vis-NIR reflectance spectroscopy, to assess in a rapid and non-destructive way the quality attributes of sprouts and wheatgrass shoots [ 40 ], gave pretty inconclusive results, with the exclusion of those related to photosynthetic pigments estimation [ 41 ]. This could be attributed to (i) the use of VIs rather than the full reflectance [ 42 , 43 , 44 ] or (ii) the effect of the anatomical and biochemical tissue traits (i.e., surface texture or thickness of cuticle, shape, and thickness of the palisade and spongy mesophyll) [ 45 ]. However, such investigations deserve to be deepened in future works, involving the preparation of dedicated experiments with a larger number of samples as well as various pre-processing and processing methods of the raw spectra.…”

Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods

“…This Special Issue has had a resoundingly enthusiastic response, with several submissions from academics and professional spectroscopists, resulting in a collection of 13 papers, including one exhaustive review paper [8][9][10][11][12][13][14][15][16][17][18][19][20]. The articles submitted represent the variety of the discussed field well, covering a wide range of topics related to NIR spectroscopy.…”

“…The feasibility of measuring physicochemical quality parameters of mangetout pods by means of VIS-NIRS has also been demonstrated. The results revealed that the models allow for an accurate quantification of protein and total polyphenol content and a rough screening method of the samples for color parameters (c* and h*), firmness, ascorbic acid content and pH [9].…”