Near Infrared Spectroscopy in Natural Products Analysis

Abstract

!Several medicinal and herbal plants properties are related to individual compounds such as essential oils, terpenoids, flavonoids, which are present in natural products in low concentrations (e. g., ppm or ppb). For many years, the use of classical separation and chromatographic and spectrometric techniques such as high performance liquid chromatography (HPLC), gas chromatography (GC), liquid chromatography (LC) and mass spectrometry (MS) were initially used for the elucidation of isolated compounds from different plant matrices. Spectroscopic techniques in the infrared (IR) wavelength region of the electromagnetic spectrum have been used in the food industry to monitor and evaluate the composition of foods. Although Herschel discovered light in the near-infrared (NIR) region as early as 1800, most spectroscopists of the first half of the last century ignored it, in the belief that it lacked any analytical interest. However, during the last 40 years NIR spectroscopy has become one of the most attractive and used methods for analysis. This mini-review highlights recent applications of NIR spectroscopy to the qualitative and quantitative analysis of plant natural products.

Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins

“…As result of this external validation the standard errors of prediction (SEP) were obtained for each reference variable, these values were also included in Table 2. These values are comparatively similar to the errors previously reported for total or extractable content of these compounds using near infrared spectroscopy taking into the account the applicability range (Cozzolino, 2009;Ferrer-Gallego, Hernández-Hierro, Rivas-Gonzalo, & EscribanoBailón, 2011;Hernández-Hierro et al, 2013;Nogales-Bueno et al, 2014;Rodríguez-Pulido et al, 2014).…”

Recent advances in the identification and the study of composition and activities of medicinal plants

“…In food industry, spectroscopy techniques in the IR wavelength region of the electromagnetic spectrum have been used to monitor and evaluate food composition [96]. Low molar absorptivities and scattering are characteristics of near infrared (NIR) spectroscopy.…”

“…These two characteristics allow nearly effortless evaluation of pure materials. New computers allow NIR spectroscopy to have many applications in various fields including the medical, pharmaceutical and food analysis [96].…”

“…An analysis method is selected depending on the chemical nature of the analyte [95]. There are various techniques that are used for determination of active components in herbs like HPLC, GC, UHPLC and TLC [96]. Moreover, the recent approaches including hyphenated chromatography and spectroscopy like HPLC-diode array detection (DAD), GC-MS, HPLC-MS, CE-DAD and HPLC-NMR might give additional spectral information which may be helpful for the qualitative and quantitative analysis and even for the structural elucidation [97,98].…”

Near Infra Red Spectroscopic Analysis of Macrotyloma Uniflorum (Lam.) Verdc., Phaseolus Lunatus Linn. And Phaseolus Vulgaris Linn.

“…Several pharmaceutical companies have initiated sophisticated plant screening programs, in order to find out promising active therapeutic compound(s). Therefore, the use of gas chromatography (GC), liquid chromatography (LC), high performance liquid chromatography (HPLC), mass spectrometry (MS), and Nuclear Magnetic Resonance (NMR) were focused for the elucidation of isolated compounds 1 . The increasing population of the world requires quick, reliable, and accurate techniques for the determination of food quality.…”