title: Near infrared spectroscopy for prediction of antioxidant compounds in the honey.
abstract: The selection of antioxidant variables in honey is first time considered applying the near infrared (NIR) spectroscopic technique. A total of 60 honey samples were used to develop the calibration models using the modified partial least squares (MPLS) regression method and 15 samples were used for external validation. Calibration models on honey matrix for the estimation of phenols, flavonoids, vitamin C, antioxidant capacity (DPPH), oxidation index and copper using near infrared (NIR) spectroscopy has been satisfactorily obtained. These models were optimised by cross-validation, and the best model was evaluated according to multiple correlation coefficient (RSQ), standard error of cross-validation (SECV), ratio performance deviation (RPD) and root mean standard error (RMSE) in the prediction set. The result of these statistics suggested that the equations developed could be used for rapid determination of antioxidant compounds in honey. This work shows that near infrared spectroscopy can be considered as rapid tool for the nondestructive measurement of antioxidant constitutes as phenols, flavonoids, vitamin C and copper and also the antioxidant capacity in the honey.
authors.affiliation: Department Vegetal Biology and Soil Sciences, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain. oescuredo@uvigo.es
authors.forename: Olga
authors.initials: O
authors.lastname: Escuredo
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Seijo
authors.forename: Javier
authors.initials: J
authors.lastname: Salvador
authors.forename: M Inmaculada
authors.initials: MI
authors.lastname: González-Martín
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D006722:Honey / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D001205:Ascorbic Acid
keywords: Antioxidant properties; Cross-validation; Honey; Modified partial least squares regression; Near infrared spectroscopy