کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585236 | 1492034 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans
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کلمات کلیدی
ABTSRMSEC2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acidTEACRPDHSIcoefficient of variation (%)Theobroma cacaoRMSEPRMSECVRMSEDPPHNIRPLS2,2-diphenyl-1-picrylhydrazyl - 2،2-دی فینیل-1-پریکیل هیدرازیلHyperspectral imaging - تصویربرداری فراطیفیPartial least squares - حداقل مربعات جزئی Root mean square error - ریشه میانگین خطای مربعNear-infrared spectroscopy - طیف شناسی فروسرخ نزدیکAntioxidant capacity - ظرفیت آنتی اکسیدانTrolox equivalent antioxidant capacity - ظرفیت آنتی اکسیدانی معادل ترولوکسAntioxidant activity - فعالیت آنتیاکسیدانیPhenolics - فنولیکNear-infrared - نزدیک مادون قرمزTotal polyphenols - کل پلی فنل ها
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans](/preview/png/7585236.png)
چکیده انگلیسی
The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500â¯nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive manner. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R2 of 0.50 (RMSEPâ¯=â¯0.27, RPDâ¯=â¯1.40), 0.70 (RMSEPâ¯=â¯34.1â¯mg ferulic acidâ¯gâ1, RPDâ¯=â¯1.77) and 0.74 (60.0â¯mmol Trologâ¯kgâ1, RPDâ¯=â¯1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds (chemical images). HSI is thus suggested as a promising approach to estimate cocoa bean composition rapidly and non-destructively, thus offering a valid tool for food inspection and quality control.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 258, 30 August 2018, Pages 343-351
Journal: Food Chemistry - Volume 258, 30 August 2018, Pages 343-351
نویسندگان
Nicola Caporaso, Martin B. Whitworth, Mark S. Fowler, Ian D. Fisk,