Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics

Katarzyna Włodarska , Katarzyna Pawlak-Lemańska , Igor Khmelinskii , Ewa Sikorska

Abstract

Fluorescence spectroscopy is gaining increasing attention in food analysis due to its higher sensitivity and selectivity as compared to other spectroscopic techniques. Synchronous scanning fluorescence technique is particularly useful in studies of multi-fluorophoric food samples, providing a further improvement of selectivity by reduction in the spectral overlapping and suppressing light-scattering interferences. Presently, we study the feasibility of the prediction of the total phenolics, flavonoids, and antioxidant capacity using front-face synchronous fluorescence spectra of apple juices. Commercial apple juices from different product ranges were studied. Principal component analysis (PCA) applied to the unfolded synchronous fluorescence spectra was used to compare the fluorescence of the entire sample set. The regression analysis was performed using partial least squares (PLS1 and PLS2) methods on the unfolded total synchronous and on the single-offset synchronous fluorescence spectra. The best calibration models for all of the studied parameters were obtained using the PLS1 method for the single-offset synchronous spectra. The models for the prediction of the total flavonoid content had the best performance; the optimal model was obtained for the analysis of the synchronous fluorescence spectra at Δλ = 110 nm (R 2 = 0.870, residual predictive deviation (RPD) = 2.7). The optimal calibration models for the prediction of the total phenolic content (Δλ = 80 nm, R 2 = 0.766, RPD = 2.0) and the total antioxidant capacity (Δλ = 70 nm, R 2 = 0.787, RPD = 2.1) had only an approximate predictive ability. These results demonstrate that synchronous fluorescence could be a useful tool in fast semi-quantitative screening for the antioxidant properties of the apple juices.
Author Katarzyna Włodarska (WT / KTiAI)
Katarzyna Włodarska,,
- Department of Technology and Instrumental Analysis
, Katarzyna Pawlak-Lemańska (WT / KTiAI)
Katarzyna Pawlak-Lemańska,,
- Department of Technology and Instrumental Analysis
, Igor Khmelinskii - Universidade do Algarve, Portugal
Igor Khmelinskii,,
-
, Ewa Sikorska (WT / KTiAI)
Ewa Sikorska,,
- Department of Technology and Instrumental Analysis
Journal seriesFood Analytical Methods, ISSN 1936-9751, [1936-976X], (A 30 pkt)
Issue year2017
Vol10
No5
Pages1582-1591
Publication size in sheets0.5
Keywords in Englishapple juice, total phenolics, total flavonoids, synchronous fluorescence, partial least squares regression
ASJC Classification1106 Food Science; 2402 Applied Microbiology and Biotechnology; 3311 Safety Research; 1602 Analytical Chemistry; 2213 Safety, Risk, Reliability and Quality
DOIDOI:10.1007/s12161-016-0711-3
URL https://link.springer.com/article/10.1007/s12161-016-0711-3
Languageen angielski
Score (nominal)30
Score sourcejournalList
ScoreMinisterial score = 30.0, 19-03-2020, ArticleFromJournal
Publication indicators WoS Citations = 2; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.868; WoS Impact Factor: 2017 = 2.245 (2) - 2017=2.2 (5)
Citation count*7 (2020-07-05)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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