Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits

Author(s)

Santos, Y. J. S. ; Malegori, C. ; Colnago, L. A. ; Vanin, F. M.

• Document type: Journal article
• Source: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION; v. N/A, p. 11-pg., 2022-09-26.

Abstract

Recent studies have demonstrated the metabolic benefits of phenolic compounds on human health. However, traditional analytical methods used for quantification of total phenolic compounds are time-consuming, laborious, require a high volume of reagents, mostly toxic substances, and involve several steps that can result in systematic and instrumental errors. Spectroscopic techniques have been used as alternatives to these methods for the determination of bioactive compounds directly in the food matrix by minimal sample preparation, without using toxic reagents. Therefore, this overview presents the advantages of nondestructive methods focusing on infrared spectroscopy (IR), for the quantification of total phenolic compounds in fruits. In addition, the main difficulties in applying these spectroscopic techniques are presented, as well as a comparison between the quantification of total phenolic compounds by traditional and IR methods. This review concludes by focusing on model building, highlighting that IR data are mainly processed using the partial least-squares (PLS) regression method to predict total phenolic content. The development of portable and inexpensive IR instruments, combined with multivariate data processing, could give to the consumers a straightforward technology to evaluate the total phenolic content of fruits prior to purchase. (AU)

• FAPESP's process: 21/12694-3 - Applications of NMR and infrared spectroscopies in the non-destructive analysis of products and agroindustrial processes
• Grantee: Luiz Alberto Colnago
• Support Opportunities: Regular Research Grants
• FAPESP's process: 19/11479-1 - Inclusive and efficient food systems: effect of process on the functionality of alternative flours (chemical, structural and product digestibility properties)
• Grantee: Yves José de Souza Santos
• Support Opportunities: Scholarships in Brazil - Master
• FAPESP's process: 21/12270-9 - Homemade and industrialized baby food: a theoretical and practical assessment of quality, safety, classification and consumer perception aspects
• Grantee: Fernanda Maria Vanin
• Support Opportunities: Regular Research Grants
• FAPESP's process: 18/03324-5 - Sustainable food production: a case study of Brazilian orange juice industry waste application.
• Grantee: Fernanda Maria Vanin
• Support Opportunities: Regular Research Grants
• FAPESP's process: 13/12693-0 - Study of functional French bread producing during the baking process: a local study to better understanding the technological and sensory properties of final product
• Grantee: Fernanda Maria Vanin
• Support Opportunities: Regular Research Grants