Use of visible and near-infrared spectroscopy for predicting antioxidant compounds in summer squash (Cucurbita pepo ssp pepo)

Using Infrared Spectroscopy for Tracking and Estimating Antioxidant in Tomato Fruit Fractions

“…Also, it appears from general trend of the validation results that the data of SEP obtained in the validation model were lower than SD, and this is an indication for the ability of NIR model to determination and prediction as mentioned by [23], [40]. The obtained results of coefficient of prediction R 2P were in consistent with near infrared prediction models of antioxidant compounds reported in tomatoes and other fruits by [23], [28], [30], [32], [33]. It was found from the results obtained in external validation table that the values of RPD and RER for lycopene, beta carotene, phytoene and Phytofluene were 4.…”

“…A lot of studies used visible light band and the near infrared band in the wavelength region between 400 and 2500 nm to evaluate carotenoids content in tomato and developed which performed very well in determining total carotenoids, lycopene, beta-carotene and SSC of tomato fruit and products derived from tomatoes [28]- [30]. While, there were many investigations used NIR technology to quality inspection for other horticulture products such as mango [31], [32] and [23] for predicting carotenoid in summer squash fruit, while banana and potato by [33], [34] respectively. As a result of this inconsistency in the information about determination the antioxidants concentrations values of tomato fractions and the handicaps of conventional methods.…”

Gas phase plasma impact on phenolic compounds in pomegranate juice

“…Previous research confirmed that Vis-NIR measurements are useful for the prediction of blueberry quality in terms of ripening indexes (soluble solids content and firmness) and presence of compounds with functional properties (total anthocyanins, total flavonoids, total polyphenols and ascorbic acid) (Guidetti et al, 2008). The use of NIR technique for predicting some particular components of fresh/processed food was recently confirmed by different authors (Blanco-Diaz, Del Rio-Celestino, Martinez-Valdivieso, & Font, 2014;Diaz, Veal, & Chinn, 2014;Georgieva et al, 2013;Sanchez et al, 2014). Though investigations have been conducted on polyphenolic analysis using NIR for some fruit (Ferrer-Gallego, Hernandez-Hierro, Rivas-Gonzalo, & Escribano-Bailon, 2011;Inacio, de Lima, Lopes, Pessoa, & Teixeira, 2013), to date it has not been used to estimate phenolic compounds in fruit juice treated with cold plasma.…”

Determination of Antioxidant Compounds in Foodstuff

“…Several studies are described in the literature reporting the use of NIRS for the determination of natural antioxidants: total carotenoids [226]; individual carotenoids such as lycopene and lutein [227,228]; β-carotene [228]; malvidin-3-glucoside and tannins [229]; and polysaccharides [230]. In other studies, Pissard et al [231] and Blanco-Díaz et al [232] also determined ascorbic acid using NIRS. Polypeptides, fatty acids, esters and acids were also determined in cheese by this technology [233]; and fucoidan from Malaysian seaweeds [234].…”