Non-invasive quantification of vitamin C, citric acid, and sugar in ‘Valência’ oranges using infrared spectroscopies

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Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorThe Ohio State University-
Autor(es): dc.contributorAdnan Menderes University-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatorBorba, Karla Rodrigues [UNESP]-
Autor(es): dc.creatorSpricigo, Poliana Cristina-
Autor(es): dc.creatorAykas, Didem Peren-
Autor(es): dc.creatorMitsuyuki, Milene Corso-
Autor(es): dc.creatorColnago, Luiz Alberto-
Autor(es): dc.creatorFerreira, Marcos David-
Data de aceite: dc.date.accessioned2022-02-22T00:31:16Z-
Data de disponibilização: dc.date.available2022-02-22T00:31:16Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-020-04589-x-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/200635-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/200635-
Descrição: dc.descriptionNear (NIR) and mid (MIR) infrared spectroscopies have been studied as potential methods for non-destructive analyses of the fresh fruits quality. In this study, vitamin C, citric acid, total and reducing sugar content in ‘Valência’ oranges were evaluated using NIR and MIR spectroscopy with multivariate analysis. The spectral data were used to build up prediction models based on PLS (Partial Least Squares) regression. For vitamin C and citric acid, both NIR (r = 0.72 and 0.77, respectively) and MIR (0.81 and 0.91, respectively) resulted in feasible models. For sugars determination the two techniques presented a strong correlation between the reference values and analytical signals, with low RMSEP and r > 0.70 (NIR: sucrose RMSEP = 12.2 and r = 0.75; glucose RMSEP = 6.77 and r = 0.82; fructose RMSEP = 5.07 and r = 0.81; total sugar RMSEP = 12.1 and r = 0.80; reducing sugar RMSEP = 20.32 and r = 0.82; MIR: sucrose RMSEP = 9.47 and r = 0.80; glucose RMSEP = 6.70 and r = 0.82; fructose RMSEP = 5.20 and r = 0.81; total sugar RMSEP = 11.72 and r = 0.81; reducing sugar RMSEP = 20.42 and r = 0.81). The models developed with MIR presented lower prediction error rates than those made with NIR. Therefore, infrared techniques show applicability to determine of orange quality parameters in a non-destructive way.-
Descrição: dc.descriptionDepartment of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University-UNESP, Araraquara–Jaú, Km 1-
Descrição: dc.descriptionDepartment of Crop Science University of São Paulo/ESALQ, Pádua Dias, 11-
Descrição: dc.descriptionDepartment of Food Science and Technology The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road-
Descrição: dc.descriptionDepartment of Food Engineering Faculty of Engineering Adnan Menderes University-
Descrição: dc.descriptionEmbrapa Instrumentation, XV de Novembro, 1452-
Descrição: dc.descriptionDepartment of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University-UNESP, Araraquara–Jaú, Km 1-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectChemometrics-
Palavras-chave: dc.subjectIntact fruit quality-
Palavras-chave: dc.subjectMIR-
Palavras-chave: dc.subjectNIR-
Palavras-chave: dc.subjectNon-destructive analyses-
Palavras-chave: dc.subjectOranges-
Palavras-chave: dc.subjectPLS-
Título: dc.titleNon-invasive quantification of vitamin C, citric acid, and sugar in ‘Valência’ oranges using infrared spectroscopies-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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