dc.creator | Nogales Bueno, Julio | es |
dc.creator | Ayala Zurbano, Fernando | es |
dc.creator | Hernández Hierro, José Miguel | es |
dc.creator | Rodríguez Pulido, Francisco José | es |
dc.creator | Echávarri, José Federico | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.date.accessioned | 2016-06-03T11:46:39Z | |
dc.date.available | 2016-06-03T11:46:39Z | |
dc.date.issued | 2015 | |
dc.identifier.citation | Nogales Bueno, J., Ayala Zurbano, F., Hernández Hierro, J.M., Rodríguez Pulido, F.J., Echávarri, J.F. y Heredia Mira, F.J. (2015). Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: Application of the characteristic vector method to near-infrared spectra. Journal of Agricultural and Food Chemistry, 63 (17), 4284-4290. | |
dc.identifier.issn | 0021-8561 | es |
dc.identifier.uri | http://hdl.handle.net/11441/41866 | |
dc.description.abstract | Characteristic vector analysis has been applied to near-infrared spectra to extract the main spectral information
from hyperspectral images. For this purpose, 3, 6, 9, and 12 characteristic vectors have been used to reconstruct the spectra, and
root-mean-square errors (RMSEs) have been calculated to measure the differences between characteristic vector reconstructed
spectra (CVRS) and hyperspectral imaging spectra (HIS). RMSE values obtained were 0.0049, 0.0018, 0.0012, and 0.0012
[log(1/R) units] for spectra allocated into the validation set, for 3, 6, 9, and 12 characteristic vectors, respectively. After that,
calibration models have been developed and validated using the different groups of CVRS to predict skin total phenolic
concentration, sugar concentration, titratable acidity, and pH by modified partial least-squares (MPLS) regression. The obtained
results have been compared to those previously obtained from HIS. The models developed from the CVRS reconstructed from
12 characteristic vectors present similar values of coefficients of determination (RSQ) and standard errors of prediction (SEP)
than the models developed from HIS. RSQ and SEP were 0.84 and 1.13 mg g−1 of skin grape (expressed as gallic acid
equivalents), 0.93 and 2.26 °Brix, 0.97 and 3.87 g L−1 (expressed as tartaric acid equivalents), and 0.91 and 0.14 for skin total
phenolic concentration, sugar concentration, titratable acidity, and pH, respectively, for the models developed from the CVRS
reconstructed from 12 characteristic vectors | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | American Chemical Society | es |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry, 63 (17), 4284-4290. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | near-infrared spectroscopy | es |
dc.subject | hyperspectral imaging | es |
dc.subject | grape maturity | es |
dc.subject | characteristic vector analysis | es |
dc.subject | chemometrics | es |
dc.title | Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: Application of the characteristic vector method to near-infrared spectra | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | 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 | 10.1021/jf505870s | es |
dc.identifier.doi | http://dx.doi.org/10.1021/jf505870s | es |
dc.contributor.group | Universidad de Sevilla. AGR225: Color y Calidad de Alimentos | es |
idus.format.extent | 7 p. | es |
dc.journaltitle | Journal of Agricultural and Food Chemistry | es |
dc.publication.volumen | 63 | es |
dc.publication.issue | 17 | es |
dc.publication.initialPage | 4284 | es |
dc.publication.endPage | 4290 | es |
dc.identifier.idus | https://idus.us.es/xmlui/handle/11441/41866 | |