4.7 Article

Determination of quality attributes in wax jambu fruit using NIRS and PLS

期刊

FOOD CHEMISTRY
卷 190, 期 -, 页码 1-4

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.05.063

关键词

NIRS; PLS; Wax jambu; Total anthocyanins content; Total phenolic compounds

资金

  1. CNPq/Capes [070/2012, 305962/2014-0]
  2. FAPERN [005/2012]

向作者/读者索取更多资源

The aim of this work was to develop an analytical method to predict total anthocyanins content (TAC) and total phenolic compounds (TPC) in intact wax jambu fruit [Syzygium malaccense (L) Merryl et Perry] using near-infrared spectroscopy (NIRS) and partial least squares (PLS). The estimation accuracy was based on parameters such as root mean square error of prediction (RMSEP), correlation coefficients [calibration (r(c)) and prediction (r(p)) set] and ratio of performance to deviation (RPD). TAC, r(p) = 0.98, RMSEP = 9.0 mg L-1 and RPD = 5.19 were attained using second derivative pre-treatment. TPC, r(p) = 0.94, RMSEP = 22.18 (mg gallic acid equivalents (GAE)/100 g) and RPD = 3.27 (excellent accuracy) were also obtained using second derivative pre-treatment. These findings suggest that the NIRS and PLS algorithms can be used to determine TCA and TPC in intact wax jambu fruit. (C) 2015 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据