Prediction of raspberries puree quality traits by Fourier transform infrared spectroscopy

被引:11
作者
Andrianjaka-Camps, Zo-Norosoa [1 ]
Baumgartner, Daniel [2 ]
Camps, Cedric [1 ]
Guyer, Elena [2 ]
Arrigoni, Eva [2 ]
Carlen, Christoph [1 ]
机构
[1] Agroscope, Inst Plant Prod Sci IPS, CH-1964 Conthey, Switzerland
[2] Agroscope, Inst Food Sci, CH-8820 Wadenswil, Switzerland
关键词
Rubus ideaus cultivars; FTIR spectroscopy; Fruit quality; Bioactive compounds; ANTIOXIDANT CAPACITY; PHENOLIC-COMPOUNDS; RED WINE; ANTHOCYANIN; SUGARS; FTIR; ACID; QUANTIFICATION; CULTIVARS;
D O I
10.1016/j.lwt.2015.04.062
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
FTIR applications combined with chemometric methods can provide alternative techniques to conventional methods to determine quality traits of fruits or vegetables. In the present study, these techniques were used to predict the main traits involved in sensory quality of raspberry fruits (such as soluble solids content, total acid, pH, fructose, glucose and sucrose) and the main bioactive compounds implied in antioxidant capacities (vitamin C, phenolics and anthocyanins). Partial Least Squares regressions (PLS) were used to develop the prediction models. A leave-one-out procedure has been performed to determine the optimal number of latent variables and the wavenumber selection; and k-one-out procedure (2/3,113) to calibrate and to cross-validate the models. Excellent predictions were achieved for quality traits (pH, TA, SSC) with R-2-greater than 0.90, except for TA prediction in the second validation steps where R-2-value decreased to 0.61. Predictions of reducing sugars and sucrose were also excellent with R-2-values above 0.95 in both validation steps. Models aiming at to predict bioactive compounds presented lower performances than sugar models. They remain acceptable and promising for vitamin C and phenolics (R-2 >= 0.65; RMSECV <= 12%). Finally, the validation of anthocyanins prediction model did not give satisfactory results. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1056 / 1062
页数:7
相关论文
共 24 条
[1]  
[Anonymous], [No title captured]
[2]   Environmental and genetic variation of phenolic compounds in red raspberry [J].
Anttonen, MJ ;
Karjalainen, RO .
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2005, 18 (08) :759-769
[3]   Application of ATR-FTIR for a rapid and simultaneous determination of sugars and organic acids in apricot fruit [J].
Bureau, Sylvie ;
Ruiz, David ;
Reich, Maryse ;
Gouble, Barbara ;
Bertrand, Dominique ;
Audergon, Jean-Marc ;
Renard, Catherine M. G. C. .
FOOD CHEMISTRY, 2009, 115 (03) :1133-1140
[4]   Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil [J].
Cerretani, Lorenzo ;
Giuliani, Angela ;
Maggio, Ruben M. ;
Bendini, Alessandra ;
Toschi, Tullia Gallina ;
Cichelli, Angelo .
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2010, 112 (10) :1150-1157
[5]   Characterisation of major taste and health-related compounds of four strawberry genotypes grown at different Swiss production sites [J].
Crespo, Pamela ;
Bordonaba, Jordi Gine ;
Terry, Leon A. ;
Carlen, Christoph .
FOOD CHEMISTRY, 2010, 122 (01) :16-24
[6]   Differentiation of raspberry varieties according to anthocyanin composition [J].
de Ancos, B ;
Gonzalez, E ;
Cano, MP .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1999, 208 (01) :33-38
[7]   NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation [J].
Di Egidio, Valentina ;
Sinelli, Nicoletta ;
Giovanelli, Gabriella ;
Moles, Agostina ;
Casiraghi, Ernestina .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2010, 230 (06) :947-955
[8]   Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening [J].
Duarte, IF ;
Barros, A ;
Delgadillo, I ;
Almeida, C ;
Gil, AM .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (11) :3104-3111
[9]   Application of FT-MIR Spectroscopy for Fast Control of Red Grape Phenolic Ripening [J].
Fragoso, Sandra ;
Acena, Laura ;
Guasch, Josep ;
Busto, Olga ;
Mestres, Montserrat .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (06) :2175-2183
[10]   Phytochemical and fatty acid profile of selected red raspberry cultivars:: A comparative study [J].
Kafkas, E. ;
Ozgen, M. ;
Ozogul, Y. ;
Turemis, N. .
JOURNAL OF FOOD QUALITY, 2008, 31 (01) :67-78