Bioactive Compounds and Antioxidant Capacity in Freeze-Dried Red Cabbage by FT-NIR and MIR Spectroscopy and Chemometric
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Bioactive Compounds and Antioxidant Capacity in Freeze-Dried Red Cabbage by FT-NIR and MIR Spectroscopy and Chemometric Tools Elem T. S. Caramês 1 & Priscila D. Alamar 1 & Juliana A. Lima Pallone 1 Received: 12 February 2019 / Accepted: 29 April 2019 # Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract Red cabbage is a widely consumed vegetable worldwide due to its popularity and affordability. This vegetable has a significant content of bioactive compounds known for their antioxidant properties. Several traditional methodologies are commonly used to measure the total phenolic and anthocyanin content (TPC and TAC) and the antioxidant capacity. However, these methods generate toxic waste, pose a threat to the operator, and are time-consuming. This study determined the potential use of near and mid-infrared (NIR and MIR) spectroscopy, along with chemometric tools to evaluate TPC, TAC, and antioxidant capacity in red cabbage. The PLS models obtained by MIR to predict TAC (RMSEP = 0.35 mg/g), TPC (RMSEP = 0.34 mg GAEq/g), oxygen radical absorbance capacity (ORAC) (RMSEP = 125.31 μMol Eq trolox/g), and trolox equivalent antioxidant capacity (TEAC) (RMSEP = 0.33 μMol Eq trolox/g), and 2,2-diphenyl-picrylhydrazyl (DPPH) (RMSEP = 11.11 μMol Eq trolox/100 g) displayed good parameters of errors of prediction. Models constructed with NIR to predict TAC (RMSEP = 0.47 mg/g), TPC (RMSEP = 0.41 mg GAEq/g), ORAC (RMSEP = 116.34 μMol Eq trolox/g), TEAC (RMSEP = 0.29 μMol Eq trolox/g), and DPPH (RMSEP = 11.47 μMol Eq trolox/100 g) had similar results. These results suggest that the vibrational spectroscopic techniques of NIR and MIR associated with chemometrics could be successfully used for determination of TAC, TPC, and antioxidant capacity. They are sustainable and efficient methods that reduce toxic waste and time when compared to current protocols. Keywords TAC . TPC . antioxidant capacity . NIR . MIR
Introduction Vegetables in the genus Brassica are extensively consumed worldwide, due to their popularity, availability, and moderate prices. The species Brassica oleracea var. capitata f. rubra DC. Red cabbage is a popular health food and rich in minerals, oligosaccharides, and bioactive compounds. These include vitamins (C and E), carotenoids, glucosinolates, sulfur organic compounds, phenolic compounds such as flavonoids, and anthocyanins. The application of conservation technologies, such as freezing or freeze-drying, on fresh cabbages may help to preserve and retain the biologically active compounds at their highest content. Therefore, making it possible to use red cabbages as an additive in a variety of products, such as beverages like apple juice (Wiczkowski et al. 2013, 2014;
* Juliana A. Lima Pallone [email protected] 1
Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo 13083-862, Brazil
Nogales-Bueno et al. 2015; Radziejewska-Kubzdela and Biegańska-Marecik 2015; Vale et al. 2015; Cruz et al. 2016; Kapusta-Duch et
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