Articles producció científica> Química Analítica i Química Orgànica

Determination of chemical properties in ‘calçot’ (Allium cepa L.) by near infrared spectroscopy and multivariate calibration

  • Identification data

    Identifier: imarina:5643723
    Authors:
    Sans SFerré JBoqué RSabaté JCasals JSimó J
    Abstract:
    © 2018 Elsevier Ltd ‘Calçots’ the immature floral stems of second-year onion resprouts, are an economically important traditional crop in Catalonia (Spain). Classical approaches to evaluating the chemical properties of ‘calçots’ are time consuming and expensive; near-infrared spectroscopy (NIRS) may be faster and cheaper. We used NIRS to develop partial least square (PLS) models to predict dry matter, soluble solid content, titratable acidity, and ash content in cooked ‘calçots’. To guarantee the robustness of the models, calibration samples were grown and analyzed in a first season (2014–15) and validation samples in a second season (2015–16). NIRS on puree spectra estimated dry matter and soluble solid content with excellent accuracy (R2pred = 0.953, 0.985 and RPD = 4.571, 8.068, respectively). However, good estimation of titratable acidity and ash content required using ground dried puree spectra (R2pred = 0.852, 0.820 and RPD = 2.590, 1.987, respectively). NIRS can be a helpful tool for ‘calçots’ breeding and quality control.
  • Others:

    Author, as appears in the article.: Sans S; Ferré J; Boqué R; Sabaté J; Casals J; Simó J
    Department: Química Analítica i Química Orgànica
    URV's Author/s: Boqué Martí, Ricard / Ferré Baldrich, Joan
    Keywords: ‘calçot’ Soluble solids content Reflectance spectroscopy Quality Products Pls Phaseolus-vulgaris l. Onions Nir spectroscopy Nir Multivariate calibration Fruit Dry-matter Chemometrics Calçot Antioxidant activity 'calcot' quality pls nir multivariate calibration chemometrics
    Abstract: © 2018 Elsevier Ltd ‘Calçots’ the immature floral stems of second-year onion resprouts, are an economically important traditional crop in Catalonia (Spain). Classical approaches to evaluating the chemical properties of ‘calçots’ are time consuming and expensive; near-infrared spectroscopy (NIRS) may be faster and cheaper. We used NIRS to develop partial least square (PLS) models to predict dry matter, soluble solid content, titratable acidity, and ash content in cooked ‘calçots’. To guarantee the robustness of the models, calibration samples were grown and analyzed in a first season (2014–15) and validation samples in a second season (2015–16). NIRS on puree spectra estimated dry matter and soluble solid content with excellent accuracy (R2pred = 0.953, 0.985 and RPD = 4.571, 8.068, respectively). However, good estimation of titratable acidity and ash content required using ground dried puree spectra (R2pred = 0.852, 0.820 and RPD = 2.590, 1.987, respectively). NIRS can be a helpful tool for ‘calçots’ breeding and quality control.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
    ISSN: 03088146
    Author's mail: joan.ferre@urv.cat ricard.boque@urv.cat
    Author identifier: 0000-0001-6240-413X 0000-0001-7311-4824
    Last page: 183
    Record's date: 2024-09-07
    Journal volume: 262
    Papper version: info:eu-repo/semantics/submittedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0308814618307428
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Chemistry. 262 178-183
    APA: Sans S; Ferré J; Boqué R; Sabaté J; Casals J; Simó J (2018). Determination of chemical properties in ‘calçot’ (Allium cepa L.) by near infrared spectroscopy and multivariate calibration. Food Chemistry, 262(), 178-183. DOI: 10.1016/j.foodchem.2018.04.102
    Article's DOI: 10.1016/j.foodchem.2018.04.102
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2018
    First page: 178
    Publication Type: Journal Publications
  • Keywords:

    Analytical Chemistry,Chemistry, Applied,Food Science,Food Science & Technology,Medicine (Miscellaneous),Nutrition & Dietetics
    ‘calçot’
    Soluble solids content
    Reflectance spectroscopy
    Quality
    Products
    Pls
    Phaseolus-vulgaris l.
    Onions
    Nir spectroscopy
    Nir
    Multivariate calibration
    Fruit
    Dry-matter
    Chemometrics
    Calçot
    Antioxidant activity
    'calcot'
    quality
    pls
    nir
    multivariate calibration
    chemometrics
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Geociências
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Enfermagem
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Chemistry, applied
    Biotecnología
    Biodiversidade
    Astronomia / física
    Analytical chemistry
    Administração pública e de empresas, ciências contábeis e turismo
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