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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/479

Title: Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli
Authors: Hernandez-Hierro, Jose Miguel
Esquerre, Carlos
Valverde, Juan
Villacreces, Salvador
Reilly, Kim
Gaffney, Michael
Gonzalez-Miret, M. Lourdes
Heredia, Francisco J.
O'Donnell, Colm P.
Downey, Gerard
Keywords: Glucosinolates
Broccoli
Hyperspectral imaging
Near infrared
Visible
Chemometrics
Issue Date: 15-Nov-2013
Publisher: Elsevier
Citation: José Miguel Hernández-Hierro, Carlos Esquerre, Juan Valverde, Salvador Villacreces, Kim Reilly, Michael Gaffney, M. Lourdes González-Miret, Francisco J. Heredia, Colm P. O’Donnell, Gerard Downey. Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli. Journal of Food Engineering, 2014,126, 107-112. DOI: 10.1016/j.jfoodeng.2013.11.005
Series/Report no.: Journal of Food Engineering;vol 126
Abstract: The use of hyperspectral imaging to (a) quantify and (b) localise total glucosinolates in florets of a single broccoli species has been examined. Two different spectral regions (vis–NIR and NIR), a number of spectral pre-treatments and different mask development strategies were studied to develop the quantitative models. These models were then applied to freeze-dried slices of broccoli to identify regions within individual florets which were rich in glucosinolates. The procedure demonstrates potential for the quantitative screening and localisation of total glucosinolates in broccoli using the 950–1650 nm wavelength range. These compounds were mainly located in the external part of florets.
Description: peer-reviewed
J.M. Hernández-Hierro thanks the Spanish MICINN for the Juan de la Cierva contract (JCI-2011-09201) and Universidad de Sevilla for the mobility Grant (Universidad de Sevilla Research Plan). Spanish MICINN Project AGL2011-30254-C02 and Junta de Andalucia PGC Project AGR 6331.
URI: http://hdl.handle.net/11019/479
http://dx.doi.org/10.1016/j.jfoodeng.2013.11.005
http://www.sciencedirect.com/science/article/pii/S0260877413005736
ISSN: 0260-8774
Appears in Collections:Horticulture
Food Biosciences
Food Chemistry & Technology

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