Estimation of antioxidant components of tomato using VIS-NIR reflectance data by handheld portable spectrometer

• Autorzy: Szuvandzsiev P. , Helyes L. , Lugasi A. , Szanto C. , Baranowski P. , Pek Z.
• Języki publikacji: EN

Abstrakty

EN

Processing tomato production represents an important part of the total production of processed vegetables in the world. The quality characteristics of processing tomato, important for the food industry, are soluble solids content and antioxidant content (such as lycopene and polyphenols) of the fruit. Analytical quantification of these components is destructive, time and labour consuming. That is why researchers try to develop a non-destructive and rapid method to assess those quality parameters. The present study reports the suitability of a portable handheld visible near infrared spectrometer to predict soluble solids, lycopene and polyphenol content of tomato fruit puree. Spectral ranges of 500-1000 nm were directly acquired on fruit puree of five different tomato varieties using a FieldSpec HandHeld 2™ Portable Spectroradiometer. Immediately after spectral measurement, each fruit sample was analysed to determine soluble solids, lycopene and polyphenol content. Partial least square regressions were carried out to create models of prediction between spectral data and the values obtained from the analytical results. The accuracy of the predictions was analysed according to the coefficient of determination value (R2), the root mean square error of calibration/cross-validation.

Słowa kluczowe

EN

antioxidant component; tomato; Lycopersicon esculentum; vegetable; lycopene; polyphenol; spectrometer; near infrared reflectance spectroscopy

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2014
• Tom: 28
• Numer: 4
• Opis fizyczny: p.521-527,fig.,ref.

Twórcy

autor

Szuvandzsiev P.

• Institute of Horticulture, Szent Istvan University, Pater K. ut 1., H-2100 Godollo, Hungary

autor

Helyes L.

• Institute of Horticulture, Szent Istvan University, Pater K. ut 1., H-2100 Godollo, Hungary

autor

Lugasi A.

• Department of Catering, Budapest Business School, College of Commerce, Catering and Tourism, Alkotmany u. 9-11, H-1054, Budapest, Hungary

autor

Szanto C.

• Institute of Horticulture, Szent Istvan University, Pater K. ut 1., H-2100 Godollo, Hungary

autor

Baranowski P.

• Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland

autor

Pek Z.

• Institute of Horticulture, Szent Istvan University, Pater K. ut 1., H-2100 Godollo, Hungary

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