Near-infrared spectroscopy coupled chemometric algorithms for prediction of antioxidant activity of black goji berries (Lycium ruthenicum Murr.)

Journal of Food Measurement and Characterization - Tập 12 - Trang 2366-2376 - 2018
Muhammad Arslan1, Zou Xiaobo1, Haroon Elrasheid Tahir1, Hu Xuetao1, Allah Rakha2, Sajid Basheer1, Zhao Hao1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
2National Institute of Food Science &Technology, University of Agriculture, Faisalabad, Pakistan

Tóm tắt

In this study, near-infrared (NIR) spectroscopy coupled with partial least-squares (PLS) regression and various efficient variable selection algorithms, synergy interval-PLS (Si-PLS), backward interval PLS (Bi-PLS) and genetic algorithm-PLS (GA-PLS) were applied comparatively for the prediction of antioxidant activity in black wolfberry (BW). The eight assays were used for quantification of antioxidant content. The developed models were assessed using correlation coefficients (R2) of the calibration (Cal.) and prediction (Pre.); root mean square error of prediction, RMSEP; standard Error of Cross-Validation, RMSECV and residual predictive deviation, RPD. The performance of the built model greatly improved by the application of Si-PLS, Bi-PLS and GA-PLS compared with full spectrum PLS. The R2 values determined for calibration and prediction set ranged from 0.8479 to 0.9696 and 0.8401 to 0.9638, respectively. These findings revealed that NIR spectroscopy combined with chemometric algorithms can be used for quantification of antioxidant activity in BW samples.

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