The application of near infrared spectroscopy to the measurement of bioactive compounds in food commodities

The perceived benefit of functional foods in the prevention or mitigation of degenerative diseases has stimulated the growth of the functional food market. This perception is based on the presence in these foods of specific molecules which have a positive pharmacological effect when consumed in sufficient quantities (bioactive compounds). The increasing market and consumer desire for quality food products with positive health benefits has created a need for efficient and accurate analytical methods for the quantification of bioactive compounds in raw materials and finished products. Near infrared (NIR) spectroscopy is a fast, non-destructive and accurate method of analysis that has been extensively utilised for the study of foods. NIR spectroscopy has been used to quantify carotenoids, polyphenols, fatty acids and glucosinolates in a wide range of food commodities, for example, wine, dairy products, tea, fruit, vegetables, herbs, spices and cereals. Often, these quantifications are based on data from both the NIR and visible spectral regions; several bioactive compounds are also considered pigments, hence the utility of the visible spectral region. Major classes of other bioactive compounds, including pre- and probiotics, have yet to be analysed using NIR spectroscopy. The use of NIR spectroscopy for analysis of bioactive compounds is expected to match the growth of the functional food and bioactive ingredients markets.