Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli
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Author
Hernandez-Hierro, Jose MiguelEsquerre, Carlos
Valverde, Juan
Villacreces, Salvador
Reilly, Kim
Gaffney, Michael
Gonzalez-Miret, Maria Lourdes
Heredia, Francisco J.
O'Donnell, Colm P.
Downey, Gerard
Date
15/11/2013
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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.2013.11.005Abstract
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.Funder
Spanish MICINN; Junta de AndaluciaGrant Number
JCI-2011-09201); AGL2011-30254-C02; AGR 6331.ae974a485f413a2113503eed53cd6c53
http://dx.doi.org/10.1016/j.jfoodeng.2013.11.005