Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy

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• 作者：Andrea Versari ; Giuseppina Paola Parpinello ; Francesca Scazzina ; Daniele Del Rio
• 关键词：FTIR ; FRAP ; Quality control ; Polyphenolic compounds
• 刊名：Food Control
• 出版年：2010
• 出版时间：May 2010
• 年：2010
• 卷：21
• 期：5
• 页码：786-789
• 全文大小：252 K

文摘

Fourier transform infrared (FTIR) spectroscopy provides rapid and nondestructive analysis of wine, with almost no sample preparation. Aim of this study was to use FTIR measurement for the prediction of red wine total antioxidant capacity (TAC). Partial-least squares (PLS) regression was chosen for the evaluation of FTIR spectra. Plot of the full cross-validated PLS predicted TAC values showed a good correlation (r = 0.85), the slope of 0.74 and the prediction error provided by the PLS model was consistent with the uncertainty derived from the reference method. In conclusion, FTIR spectroscopy is a promising technique to rapidly provide information on TAC of red wines and has a high potential to be implemented for the rapid screening of several TAC methods concurrently.