Autor según el artículo: Sans S; Ferré J; Boqué R; Sabaté J; Casals J; Simó J
Departamento: Química Analítica i Química Orgànica
Autor/es de la URV: Boqué Martí, Ricard / Ferré Baldrich, Joan
Palabras clave: ‘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
Resumen: © 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.
Áreas temáticas: 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
Direcció de correo del autor: joan.ferre@urv.cat ricard.boque@urv.cat
Identificador del autor: 0000-0001-6240-413X 0000-0001-7311-4824
Página final: 183
Fecha de alta del registro: 2024-09-07
Volumen de revista: 262
Versión del articulo depositado: info:eu-repo/semantics/submittedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0308814618307428
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Chemistry. 262 178-183
Referencia de l'ítem segons les normes 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
DOI del artículo: 10.1016/j.foodchem.2018.04.102
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2018
Página inicial: 178
Tipo de publicación: Journal Publications
Repositori URV