Spectroscopy NIR and MIR toward predicting simultaneous phenolic contents and antioxidant in red propolis by multivariate analysis

被引：31

作者：

Sales de Lima, Amanda Beatriz ^{[1
]}

Batista, Acsa Santos ^{[1
]}

Correia Santos, Mariana Romana ^{[1
]}

da Rocha, Renata de Souza ^{[1
]}

da Silva, Marcondes Viana ^{[1
]}

Barbosa Ferrao, Sibelli Passini ^{[1
]}

Silva de Almeida, Vitor Visintin ^{[2
]}

Santos, Leandro Soares ^{[1
]}

机构：

[1] Univ Estadual Sudoeste Bahia, Dept Tecnol Rural & Anim, Praca Primavera 40, BR-45700000 Itapetinga, BA, Brazil

[2] Univ Fed Alagoas, Ave Manoel Severino Barbosa, BR-57309005 Arapiraca, AL, Brazil

来源：

FOOD CHEMISTRY | 2022年 / 367卷

关键词：

Chemometry; Infrared-spectroscopy; Chromatography; Bee products; Calibration; Bioactive compounds; NEAR-INFRARED SPECTROSCOPY; QUANTIFICATION;

D O I：

10.1016/j.foodchem.2021.130744

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Conventional methods for determining phenolics and their bioactive properties are expensive, time-consuming, and laborious. This hinders the quality control of red propolis, recognized for having different types of phenolic constituents with different bioactive properties, for example, its antioxidant properties. In this sense, we present a new application of near and medium infrared spectroscopy to predict phenolic constituents, total flavonoids, gallic acid, kaempferol, pyrocatechin, quercetin, and different antioxidant tests (DPPH radical, reducing power and protection of the beta-carotene: linoleic acid system) of red propolis using chemometry. The optimized models showed good predictive capacity with a minimum correlation coefficient of 0.70, low associated error, and figures of merit that indicate the good predictive capacity in the validation of the models. These data show infrared spectroscopy as efficient to simultaneously predict nine quality analyzes of red propolis quickly and simply. This also avoids tedious procedures for traditional chromatographic and spectrophotometric tests.

引用

页数：8