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    Feasibility Study on the Use of Visible–Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in Broccoli

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    Author
    Hernandez-Hierro, Jose Miguel
    Valverde, Juan
    Villacreces, Salvador
    Reilly, Kim
    Gaffney, Michael
    Gonzalez-Miret, Maria Lourdes
    Heredia, Francisco J.
    Downey, Gerard
    Keyword
    Glucosinolates
    Broccoli
    visible spectroscopy
    near infrared spectroscopy
    chemometrics
    Date
    11/07/2012
    
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    URI
    http://hdl.handle.net/11019/220
    Citation
    Feasibility Study on the Use of Visible–Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in Broccoli. José Miguel Hernández-Hierro, Juan Valverde, Salvador Villacreces, Kim Reilly, Michael Gaffney, Maria Lourdes González-Miret, Francisco José Heredia, and Gerard Downey. J. Agric. Food Chem., 2012, 60 (30), pp 7352–7358. DOI: 10.1021/jf3018113
    Abstract
    The potential of visible–near-infrared spectroscopy to determine selected individual and total glucosinolates in broccoli has been evaluated. Modified partial least-squares regression was used to develop quantitative models to predict glucosinolate contents. Both the whole spectrum and different spectral regions were separately evaluated to develop the quantitative models; in all cases the best results were obtained using the near-infrared zone between 2000 and 2498 nm. These models have been externally validated for the screening of glucoraphanin, glucobrassicin, 4-methoxyglucobrassicin, neoglucobrassicin, and total glucosinolates contents. In addition, discriminant partial least-squares was used to distinguish between two possible broccoli cultivars and showed a high degree of accuracy. In the case of the qualitative analysis, best results were obtained using the whole spectrum (i.e., 400–2498 nm) with a correct classification rate of 100% in external validation being obtained.
    Funder
    Spanish MICINN; Junta de Andalucia
    Grant Number
    JCI-2011-09201; AGL2011-30254-C02; AGR 6331
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1021/jf3018113
    Scopus Count
    Collections
    Horticulture
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Quality & Sensory Science

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