Feasibility study on the use of near-infrared hyperspectral imaging for the screening of anthocyanins in intact grapes during ripening.
The potential of near-infrared hyperspectral imaging to determine anthocyanins in intact grape has been evaluated. The hyperspectral images of intact grapes during ripening were recorded using a near-infrared hyperspectral imaging covering the spectral range between 900 and 1700 nm. Reference values of anthocyanins were obtained by HPLC-DAD. A number of spectral pretreatments and different mask development strategies were studied. Calibrations were performed by modified partial least-squares regression (MPLS) and present a good potential (RSQ of 0.86 and SEP values of 2.62 and 3.05 mg g(-1) of grape skin for nonacylated and total anthocyanins, respectively) for a fast and reasonably inexpensive screening of these compounds in intact grapes.
Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla , 41012 Sevilla, Spain .
José Miguel
JM
Hernández-Hierro
Julio
J
Nogales-Bueno
Francisco José
FJ
Rodríguez-Pulido
Francisco José
FJ
Heredia
D000872:Anthocyanins / Q000032:analysis*; D005240:Feasibility Studies; D005638:Fruit / Q000254:growth & development*; D010936:Plant Extracts / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D027843:Vitis / Q000737:chemistry* / Q000254:growth & development
D000872:Anthocyanins; D010936:Plant Extracts