title: Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy.
abstract: Fourier transform infrared with attenuated total reflectance (FTIR-ATR) and Raman spectroscopy combined with partial least square regression (PLSR) were applied for the prediction of phenolic compounds and antioxidant activity in honey. Standards of catechin, syringic, vanillic, and chlorogenic acids were used for the identification and quantification of the individual phenolic compounds in six honey varieties using HPLC-DAD. Total antioxidant activity (TAC) and ferrous chelating capacity were measured spectrophotometrically. For the establishment of PLSR model, Raman spectra with Savitzky-Golay smoothing in wavenumber region 1500-400cm-1was used while for FTIR-ATR the wavenumber regions of 1800-700 and 3000-2800cm-1with multiplicative scattering correction (MSC) and Savitzky-Golay smoothing were used. The determination coefficients (R2) were ranged from 0.9272 to 0.9992 for Raman while from 0.9461 to 0.9988 for FTIT-ART. The FTIR-ATR and Raman demonstrated to be simple, rapid and nondestructive methods to quantify phenolic compounds and antioxidant activities in honey.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Haroon Elrasheid
authors.initials: HE
authors.lastname: Tahir
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China. Electronic address: zou_xiaobo@ujs.edu.cn.
authors.forename: Zou
authors.initials: Z
authors.lastname: Xiaobo
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Li
authors.initials: L
authors.lastname: Zhihua
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Shi
authors.initials: S
authors.lastname: Jiyong
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Xiaodong
authors.initials: X
authors.lastname: Zhai
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Sheng
authors.initials: S
authors.lastname: Wang
authors.affiliation: College of Sciences and Arts-Alkamil, University of Jeddah, P.O. Box 110, Alkamil 2193, Saudi Arabia; Department of Food Science & Technology, College of Agricultural Studies, Sudan University of Science & Technology, P.O. Box 71, Khartoum North, Sudan.
authors.forename: Abdalbasit Adam
authors.initials: AA
authors.lastname: Mariod
mesh_terms: D006722:Honey / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D013059:Spectrum Analysis, Raman / Q000379:methods*; D013397:Sudan
chemical_list: D010636:Phenols
keywords: Antioxidant activity; HPLC-DAD; Honey; Partial least square regression (PLSR); Phenolic compounds; Spectroscopy