An Overview of the Successful Application of Vibrational Spectroscopy Techniques to Quantify Nutraceuticals in Fruits and Plants

Vibrational spectroscopy techniques are the most used techniques in the routine analysis of foods. This technique is widely utilised to measure and monitor the proximate chemical composition (e.g., protein, dry matter, fat and fibre) in an array of agricultural commodities, food ingredients and products. Developments in optics, instrumentation and hardware concomitantly with data analytics, have allowed for the progress in novel applications of these technologies in the field of nutraceutical and bio compound analysis. In recent years, several studies have demonstrated the capability of vibrational spectroscopy to evaluate and/or measure these nutraceuticals in a broad selection of fruit and plants as alternative to classical analytical approaches. This article highlights, as well as discusses, the challenges and opportunities that define the successful application of vibrational spectroscopy techniques, and the advantages that these techniques have to offer to evaluate and quantify nutraceuticals in fruits and plants.

Automated summary

Vibrational spectroscopy techniques are widely used in food analysis, especially in the evaluation and quantification of nutraceuticals.