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

 

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Opened Access Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
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Author: 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: Food Chemistry, 172, 559-564.
Document type: Article
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 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.
Cite: 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.
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URI: http://hdl.handle.net/11441/41827

DOI: 10.1016/j.foodchem.2014.09.112

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