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

Near (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 multivari...

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Bibliographic Details
Published in:Journal of food science and technology 2021-02, Vol.58 (2), p.731-738
Main Authors: Borba, Karla Rodrigues, Spricigo, Poliana Cristina, Aykas, Didem Peren, Mitsuyuki, Milene Corso, Colnago, Luiz Alberto, Ferreira, Marcos David
Format: Article
Language:English
Subjects:
Ascorbic acid
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Citric acid
Food Science
Fructose
Glucose
Infrared analysis
Infrared spectroscopy
Multivariate analysis
Nondestructive testing
Nutrition
Oranges
Original
Original Article
Prediction models
Regression analysis
Spectroscopy
Sucrose
Sugar
Vitamin C
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Summary:Near (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.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04589-x