Determination of antioxidant activity and polyphenols content in chips by raman and IR spectroscopy

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A74677" target="_blank" >RIV/60460709:41210/17:74677 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of antioxidant activity and polyphenols content in chips by raman and IR spectroscopy

Popis výsledku v původním jazyce

The application of vibrational spectroscopy for the determination of total polyphenols content, antioxidant activity, colour parameters, and fat level in chips originated from yellow-, red- and purple-fleshed potato varieties is reported. Raman, infrared (IR) and near-infrared (NIR) spectra of the laboratory-prepared chips were collected. Combining spectral data with the results of reference analyses, partial least squares regression models were built. To characterise and compare the elaborated models, the relative standard errors of prediction were calculated for calibration and validation sets. In the case of total phenolics quantification by Raman/IR/NIR techniques, these errors (%) amounted to 4,0/7,0/7,1 and 6,4/8,5/8,4 for calibration and validit ion samples, respectively, whereas they were 4,9/7,7/4,8 and 6,6/8,3/6,8 for antioxidant activity. The obtained results demonstrate that both infrared and Raman spectroscopy can effectively replace commonly used extraction methods. It follows that Ram

Název v anglickém jazyce

Determination of antioxidant activity and polyphenols content in chips by raman and IR spectroscopy

Popis výsledku anglicky

The application of vibrational spectroscopy for the determination of total polyphenols content, antioxidant activity, colour parameters, and fat level in chips originated from yellow-, red- and purple-fleshed potato varieties is reported. Raman, infrared (IR) and near-infrared (NIR) spectra of the laboratory-prepared chips were collected. Combining spectral data with the results of reference analyses, partial least squares regression models were built. To characterise and compare the elaborated models, the relative standard errors of prediction were calculated for calibration and validation sets. In the case of total phenolics quantification by Raman/IR/NIR techniques, these errors (%) amounted to 4,0/7,0/7,1 and 6,4/8,5/8,4 for calibration and validit ion samples, respectively, whereas they were 4,9/7,7/4,8 and 6,6/8,3/6,8 for antioxidant activity. The obtained results demonstrate that both infrared and Raman spectroscopy can effectively replace commonly used extraction methods. It follows that Ram

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Analytical Methods

ISSN

1936-9751

e-ISSN

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Svazek periodika

10

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

3964-3971

Kód UT WoS článku

000415044900017

EID výsledku v databázi Scopus

2-s2.0-85021220762