Article
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
Author/s | Nogales Bueno, Julio
![]() ![]() ![]() ![]() ![]() ![]() ![]() Baca Bocanegra, Berta ![]() ![]() ![]() ![]() ![]() ![]() Rodríguez Pulido, Francisco José ![]() ![]() ![]() ![]() ![]() ![]() ![]() Heredia Mira, Francisco José ![]() ![]() ![]() ![]() ![]() ![]() ![]() Hernández Hierro, José Miguel ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
Department | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Date | 2015 |
Published in |
|
Abstract | Hyperspectral images of intact grapes were recorded at harvest time using a near infrared hyperspectral imaging system (900–1700 nm). Spectral data have been correlated with red grape skin extractable poly- phenols (total ... Hyperspectral images of intact grapes were recorded at harvest time using a near infrared hyperspectral imaging system (900–1700 nm). Spectral data have been correlated with red grape skin extractable poly- phenols (total phenolic, anthocyanins and flavanols) by modified partial least squares regression (MPLS) using a number of spectral pretreatments. The obtained results (coefficient of determination (RSQ) and standard error of prediction (SEP), respectively) for the developed models were: 0.82 and 0.92 mg g-1 of grape skin for extractable total phenolic content, 0.79 and 0.63 mg g-1 of grape skin for extractable anthocyanin content, 0.82 and 0.45 mg g-1 of grape skin for extractable flavanol content. The obtained results present a good potential for a fast and reasonably inexpensive screening of the extractable poly- phenolic compounds in intact grapes. Moreover, the heterogeneity of extractable polyphenols within the ripeness stage has been also evaluated using the proposed method. |
Citation | Nogales Bueno, J., Baca Bocanegra, B., Rodríguez Pulido, F.J., Heredia Mira, F.J. y Hernández Hierro, J.M. (2015). Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins. Food Chemistry, 172, 559-564. |
Files | Size | Format | View | Description |
---|---|---|---|---|
FoodChem_172_559.pdf | 1.024Mb | ![]() | View/ | |