dc.creator | Nogales Bueno, Julio | es |
dc.creator | Baca Bocanegra, Berta | es |
dc.creator | Rodríguez Pulido, Francisco José | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.creator | Hernández Hierro, José Miguel | es |
dc.date.accessioned | 2016-06-03T07:49:51Z | |
dc.date.available | 2016-06-03T07:49:51Z | |
dc.date.issued | 2015 | |
dc.identifier.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. | |
dc.identifier.issn | 0308-8146 | es |
dc.identifier.uri | http://hdl.handle.net/11441/41827 | |
dc.description.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. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Chemistry, 172, 559-564. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Extractable polyphenols | es |
dc.subject | Anthocyanins | es |
dc.subject | Flavanols | es |
dc.subject | Grapes | es |
dc.subject | Near infrared hyperspectral imaging | es |
dc.subject | Chemometrics | es |
dc.title | Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.publisherversion | 10.1016/j.foodchem.2014.09.112 | es |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodchem.2014.09.112 | |
dc.identifier.doi | 10.1016/j.foodchem.2014.09.112 | es |
idus.format.extent | 6 p. | es |
dc.journaltitle | Food Chemistry | es |
dc.publication.volumen | 172 | es |
dc.publication.initialPage | 559 | es |
dc.publication.endPage | 564 | es |
dc.identifier.idus | https://idus.us.es/xmlui/handle/11441/41827 | |