A low-cost optical sensor to quantify bioactive compounds in fruit
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ORIGINAL PAPER
A low‑cost optical sensor to quantify bioactive compounds in fruit João Isaac Silva Miranda1 · Mônica Maria de Almeida Lopes2 · Kellina Oliveira de Souza2 · Hilton Andrade Pinho1 · Marcela Cristina Rabelo2 · Lucas Pinheiro de Moura1 · Kaliana Sitonio Eça3 · Maria Raquel Alcântara de Miranda2 · Luciana de Siqueira Oliveira3 · Glendo de Freitas Guimarães1 Received: 19 February 2020 / Accepted: 4 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This paper discusses the design, development and construction of a low cost system to measure plant-based bioactive compounds. The proposed system uses a light emitting diode (LED), an optical filter, a cuvette holder, a photodiode, an electronic board and a mechanical structure. The results are based on transmittance and reflectance absorptiometric measurements. In order to evaluate the sensitivity of the prototype sensor it was tested against a commercial spectrophotometer. The two systems measured the bioactive compounds of a variety of different fruits (acerola, pineapple, plum, atemoya, banana, cashew apple, kiwi, pitomba, sapodilla, yellow mombin and grape). The coefficient r of the two systems were similar (r = 0.99 for total polyphenols, r = 0.95 for total flavonoids, r = 0.99 for ascorbic acid). Nevertheless, further research is required to improve the precision of this optical sensor, which has significant potential for industrial applications. Keywords Optical sensor · Bioactive compounds · Instrumentation system
Introduction Food analysis has become an important field of research, due to an increased demand of food with (greater) nutritional value by consumers; a trend being followed up by the food industry. Fruits and vegetables, apart from being good sources of vitamins, minerals and fiber, are also rich sources of bioactive compounds that may provide desirable health benefits beyond basic nutrition. A wide variety of fruits provides a range of different bioactive compounds whose health benefits are attributed to the synergy or interactions of bioactive compounds and other nutrients in whole food [7]. All the authors contributed equally to this work. * Glendo de Freitas Guimarães [email protected]; [email protected] 1
Photonics Laboratory, Department of Telecommunications, Federal Institute of Education, Science and Technology of Ceará, Av. 13 de Maio, Fortaleza, CE 2081, Brazil
2
Department of Biochemistry and Molecular Biology, Federal University of Ceará, Av. Mr. Hull 2297 Bl. 907, Campus do Pici, Fortaleza, CE, Brazil
3
Department of Food Engineering, Federal University of Ceará, Av. Mr. Hull 2297 Bl. 858, Campus do Pici, Fortaleza, CE, Brazil
Phenolics, carotenoids and vitamins (vitamin C and pro-vitamin A) are the main bioactive compounds found in foods. Fruits are good sources of phenolic compounds [10, 23] and L-ascorbic acid (vitamin C) [12, 20], antioxidants that have shown to reduce the incidence of degenerative diseases [14], including prevention of aging, cat
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