Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy

Pappas, Christos S.; Takidelli, C.; Tsantili, Eleni; Tarantilis, Petros Α.; Polissiou, Moschos G.

doi:10.1016/j.jfca.2010.07.001

Cited by 47 publications

(24 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…mid-IR spectroscopy is also used in the food quality control. the results are in most cases comparable to those obtained with traditional uv-vis and hPLC methods [48][49][50].…”

Section: Vibrational Spectroscopy Techniquessupporting

confidence: 79%

Chemometric Analysis of Raman and IR Spectra of Natural Dyes

Ryguła

Miśkowiec

2013

Challenges and Advances in Computational Chemistry and Physics

View full text Add to dashboard Cite

the use of chemometric methods in the analysis of Raman and IR spectra of dyes has opened new possibilities in the areas previously reserved only for chromatographic methods or conventional uv-vis studies. this chapter is focused on the analysis of natural dyes, especially carotenoids, flavonoids, anthraquinones and indigoids presented in biological samples e.g. plants or food. the discussed chemometric methods are implemented both in the qualitative and quantitative determination of colorants with the techniques of vibrational spectroscopy

show abstract

“…mid-IR spectroscopy is also used in the food quality control. the results are in most cases comparable to those obtained with traditional uv-vis and hPLC methods [48][49][50].…”

Section: Vibrational Spectroscopy Techniquessupporting

confidence: 79%

Chemometric Analysis of Raman and IR Spectra of Natural Dyes

Ryguła

Miśkowiec

2013

Challenges and Advances in Computational Chemistry and Physics

View full text Add to dashboard Cite

show abstract

“…Another study has been realized with the objective to develop a quantitative method for the determination of anthocyanin content in sweet cherries by using MIR spectroscopy, the spectrum of keracyanin (anthocyanin) as chloride salt was recorded and interpreted. A linear relationship between anthocyanin content and the area of the band between 1640 and 1630 cm À1 was established (coefficient of correlation 0.99) [18]. Mangolim et al have characterized, by MIR spectroscopy, curcumin before and after its complexation with ß-cyclodextrin.…”

mentioning

confidence: 99%

Phenolic compound explorer: A mid-infrared spectroscopy database

Abbas

Compère

Larondelle

et al. 2017

Vibrational Spectroscopy

111

View full text Add to dashboard Cite

“…Diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) has been used for different quantitative determinations in food products (Pappas et al, 2011;Reis et al, 2013). One of the major advantages of spectroscopy is to collect information from a large sample area.…”

Section: Introductionmentioning

confidence: 99%