NIR spectroscopy and chemometrics for the discrimination of pure, powdered, purple sweet potatoes and their samples adulterated with the white sweet potato flour

Chemometrics and Intelligent Laboratory Systems

Volumn 144, Issue , 2015, Pages 17-23

  Ding, Xiaoxiao ^a   Ni, Yongnian ^a   Kokot, Serge ^b  

^a NANCHANG UNIVERSITY   (China)

^b QUEENSLAND UNIVERSITY OF TECHNOLOGY   (Australia)

Author keywords

Adulteration; Anthocyanin and antioxidant activity; Chemometrics methods; NIR spectroscopy; Pattern recognitions; Purple sweet potato

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTHOCYANIN; FERROUS ION; FLAVONOID; POLYPHENOL; TROLOX C;

ABTS RADICAL SCAVENGING ASSAY; ADULTERATION; ARTICLE; CHEMOMETRICS; CLASSIFICATION; CONTROLLED STUDY; DISCRIMINANT ANALYSIS; DPPH RADICAL SCAVENGING ASSAY; EXTRACTION; GENETIC ALGORITHM PARTIAL LEAST SQUARE; INTERMETHOD COMPARISON; K NEAREST NEIGHBOR; LINEAR DISCRIMINANT ANALYSIS; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NONHUMAN; PHYSICAL PHENOMENA; POTATO MEAL; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; PURPLE SWEET POTATO; QUANTITATIVE ANALYSIS; RADIAL BASIS FUNCTION PARTIAL LEAST SQUARE; STATISTICAL ANALYSIS; SUCCESSIVE PROJECTION ALGORITHM; SWEET POTATO; WHITE SWEET POTATO;

EID: 84936949038     PISSN: 01697439     EISSN: 18733239     Source Type: Journal    
DOI: 10.1016/j.chemolab.2015.03.004     Document Type: Article

References (38)

1. Ray R.C., Panda S.K., Swain M.R., Sivakumar P.S. Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas. L.) wine. Int. J. Food Sci. Technol. 2012, 47:452-458.
2. Shan S., Zhu K.X., Peng W., Zhou H.M. Physicochemical properties and salted noodle-making quality of purple sweet potato flour and wheat flour blends. J. Food Process. Preserv. 2013, 37:709-716.
3. Patras A., Brunton N.P., Donnell C.O., Tiwari B.K. Processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci. Technol. 2010, 21:3-11.
4. Lee M.J., Park J.S., Choi D.S., Jung M.Y. Characterization and quantitation of anthocyanins in purple-fleshed sweet potatoes cultivated in Korea by HPLC-DAD and HPLC-ESI-QTQF-MS/MS. J. Agric. Food Chem. 2013, 61:3148-3158.
5. Nems A., Peksa A., Kucharska A.Z., Sokol-Letowska A., Kita A., Drozdz W., Hamouz K. Anthocyanin and antioxidant activity of snacks with coloured potato. Food Chem. 2015, 172:175-182.
6. Katsube N., Iwashita K., Tsushida T., Yamaki K., Kobori M. Induction of apoptosis in cancer cells by bilberry (Vaccinium myrtillus) and the anthocyanins. J. Agric. Food Chem. 2003, 51:68-75.
7. Wu D.M., Lu J., Zheng Y.L., Zhou Z., Shan Q., Ma D.F. Purple sweet potato color repairs D-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins. Neurobiol. Learn. Mem. 2008, 90:19-27.
8. Sun H.N., Mu T.H., Liu X.L., Zhang M., Chen J.W. Purple sweet potato (Ipomoea batatas L.) anthocyanins: preventive effect on acute and subacute alcoholic liver damage and dealcoholic effect. J. Agric. Food Chem. 2014, 62:2364-2373.
9. Kong J.M., Chia L.S., Goh N.K., Chia T.F. Analysis and biological activities of anthocyanins. Phytochemistry 2003, 64:923-933.
10. Jiao Y.Z., Yang Z.D., Jiang Y.J., Zhai W.W. Study on chemical constituents and antioxidant activity of anthocyanins from purple sweet potato (Ipomoea batatas L.). Int. J. Food Eng. 2012, 8(2):1556-3758.
11. Steed L.E., Truong V.D. Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweet potato purees. J. Food Sci. 2008, 73(5):215-221.
12. Brandao L.F.P., Braga J.W.B., Suarez Z.P.A.Z. Determination of vegetable oils and fats adulterants in diesel oil by high performance liquid chromatography and multivariate methods. J. Chromatogr. A 2012, 1225:150-157.
13. Tian X.J., Wang J., Cui S.Q. Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors. J. Food Eng. 2013, 119:744-749.
14. Haughey S.A., Galvin-King P., Ho Y.C., Bell S.E.J., Elliott C.T. The feasibility of using near infrared and Raman spectroscopic techniques to detect fraudulent adulteration of chili powders with Sudan dye. Food Control 2015, 48:75-83.
15. Teye E., Huang X.Y., Lei W., Dai H. Feasibility study on the use of Fourier transform near-infrared spectroscopy together with chemometrics to discriminate and quantify adulteration in cocoa beans. Food Res. Int. 2014, 55:288-293.
16. Lohumi S., Lee S., Lee W.H., Kim M.S., Mo C., Bae H., Cho B.K. Detection of starch adulteration in onion powder by FT-NIR and FT-IR spectroscopy. J. Agric. Food Chem. 2014, 62:9246-9251.
17. Wang Y., Mei M., Ni Y.N., Kokot S. Combined NIR/MIR analysis: a novel method for classification of complex substances such as Illicium verum Hook. F. and its adulterants. Spectrochim. Acta A 2014, 130:539-545.
18. Lopez A., Arazuri S., Garcia I., Mangado J., Jaren C. A review of the application of near-infrared spectroscopy for the analysis of potatoes. J. Agric. Food Chem. 2013, 61:5413-5424.
19. Burgos G., Amoros W., Munoa L., Sosa P., Cayhualla E., Sanchez C., Diaz C., Bonierbale M. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling. J. Food Compos. Anal. 2013, 30:6-12.
20. Fan G.J., Han Y.B., Gu Z.X., Chen D.M. Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM). LWT Food Sci. Technol. 2008, 41:155-160.
21. Smith R.C., Reeves J.C. Antioxidant properties of 2-imidazolones and 2-imidazolthiones. Biochem. Pharmacol. 1987, 36:1457-1460.
22. Ak T., Gulcin I. Antioxidant and radical scavenging properties of curcumin. Chem. Biol. Interact. 2008, 174:27-37.
23. Dong W.J., Ni Y.N., Kokot S. A near-infrared reflectance spectroscopy method for direct analysis of several chemical components and properties of fruit, for example, Chinese hawthorn. J. Agric. Food Chem. 2013, 61:540-546.
24. Tan F., Feng X., Fang Z., Li M., Guo Y., Jiang L. Prediction of mitochondrial proeins based on genetic algorithm-partial least squares and support vector machine. Amino Acids 2007, 33:669-675.
25. Leardi R. Application of genetic algorithm-PLS for feature selection in spectral data sets. J. Chemometr. 2000, 14:643-655.
26. Dai Q., Cheng J.H., Sun D.W., Zeng X.A. Potential of hyperspectral imaging for non-invasive determination of mechanical properties of prawn (Metapenaeus ensis). J. Food Eng. 2014, 136:64-72.
27. Chen Q.S., Zhao J.W., Chen Z., Lin H., Zhao D.A. Discrimination of green tea quality using electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools. Sensors Actuators B 2011, 159:294-300.
28. Teye E., Huang X.Y., Dai H., Chen Q.S. Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification. Spectrochim. Acta A 2013, 114:183-189.
29. Zhang A.H., Sun H., Dou S.S., Sun W.J., Wu X.H., Wang P., Wang X.J. Metabolomics study on the hepatoprotective effect of scoparone using ultra-performance liquid chromatography/electrospray ionization quadruple time-of-flight mass spectrometry. Analyst 2013, 138:353-361.
30. Dong W.J., Ni Y.N., Kokot S. A novel near-infrared spectroscopy and chemometrics method for rapid analysis of several chemical components and antioxidant activity of Mint (Mentha haplocalyx Briq.) sample. Appl. Spectrosc. 2014, 68:245-254.
31. Kompany-Zareh M., Khoshkam M. QSAR study of dihydrofolate reductase inhibitors activities based on optimization of correlation weights of local graph invariants. J. Iran. Chem. Soc. 2012, 9:269-276.
32. Li P., Du G.R., Cai W.S., Shao X.G. Rapid and nondestructive analysis of pharmaceutical products using near-infrared deffuse reflectance spectroscopy. J. Pharm. Biomed. Anal. 2012, 70:288-294.
33. Ni Y.N., Mei M.H., Kokot S. Resolution of high performance liquid chromatographic fingerprints of Rhizoma Curcumae by application of chemometrics. J. Liq. Chromatogr. Relat. Technol. 2011, 34(17):1952-1964.
34. Rajer-Kanduc K., Zupan J., Majcen N. Separation of data on the training and test set for modelling: a case study for modelling of five colour properties of a white pigment. Chemom. Intell. Lab. Syst. 2003, 65:221-229.
35. Moncada G.W., Martin M.I.G., Escuredo O., Fischer S., Miguez M. Multivariate calibration by near infrared spectroscopy for the determination of the vitamin E and the antioxidant properties of quinoa. Talanta 2013, 116:65-70.
36. Nicolai B.M., Beullens K., Bobelyn E., Peirs A., Saeys W., Theron K.I., Lammertyn J. Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: a review. Postharvest Biol. Technol. 2007, 46:99-118.
37. Smyth H.E., Cozzolino D., Cynkar W.U., Dambergs R.G., Sefton M., Gishen M. Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits. Anal. Bioanal. Chem. 2008, 390:1911-1916.
38. Hein P.R.G. Multivariate regression methods for estimating basic density in Eucalyptus wood from near infrared spectroscopic data. Cerne Lavras 2010, 16:90-96.