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

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

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Autor: Nogales Bueno, Julio
Baca Bocanegra, Berta
Rodríguez Pulido, Francisco José
Heredia Mira, Francisco José
Hernández Hierro, José Miguel
Departamento: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Fecha: 2015
Publicado en: Food Chemistry, 172, 559-564.
Tipo de documento: Artículo
Resumen: 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.
Cita: 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.
Tamaño: 1.024Mb
Formato: PDF

URI: http://hdl.handle.net/11441/41827

DOI: http://dx.doi.org/10.1016/j.foodchem.2014.09.112

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