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Non-destructive Measurement of Total Carotenoid Content in Processed Tomato Products: Infrared Lock-In Thermography, Near-Infrared Spectroscopy/Chemometrics, and Condensed Phase Laser-Based Photoacoustics—Pilot Study

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Abstract

Carotenes found in a diversity of fruits and vegetables are among important natural antioxidants. In a study described in this paper, the total carotenoid content (TCC) in seven different products derived from thermally processed tomatoes was determined using laser photoacoustic spectroscopy (LPAS), infrared lock-in thermography (IRLIT), and near-infrared spectroscopy (NIRS) combined with chemometrics. Results were verified versus data obtained by traditional VIS spectrophotometry (SP) that served as a reference technique. Unlike SP, the IRLIT, NIRS, and LPAS require a minimum of sample preparation which enables practically direct quantification of the TCC.

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Authors and Affiliations

  1. Laboratory of Biophysics, Wageningen University, Dreijenlaan 3, 6703 HA, Wageningen, The Netherlands

    D. Bicanic

  2. National R&D Institute for Isotopic and Molecular Technologies, Donath Street 65-103, 400293, Cluj-Napoca, Romania

    M. Streza & D. Dadarlat

  3. Department of Physics and Mathematics, Faculty of Agricultural and Food Sciences, University of West Hungary, Deák F. Sq.1, Mosonmagyaróvár, 9200, Hungary

    O. Dóka

  4. Laboratory for MRA, Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia

    D. Valinger & Z. Kurtanjek

  5. Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovačića 1, 10000, Zagreb, Croatia

    S. Luterotti

  6. Institute of Food Sciences, Faculty of Agricultural and Food Sciences, University of West Hungary, Lucsony Street 15-17, Mosonmagyaróvár, 9200, Hungary

    Zs. Ajtony

Authors
  1. D. Bicanic
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  2. M. Streza
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  3. O. Dóka
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  4. D. Valinger
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  5. S. Luterotti
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  6. Zs. Ajtony
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  7. Z. Kurtanjek
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  8. D. Dadarlat
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Correspondence to O. Dóka.

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Bicanic, D., Streza, M., Dóka, O. et al. Non-destructive Measurement of Total Carotenoid Content in Processed Tomato Products: Infrared Lock-In Thermography, Near-Infrared Spectroscopy/Chemometrics, and Condensed Phase Laser-Based Photoacoustics—Pilot Study. Int J Thermophys 36, 2380–2388 (2015). https://doi.org/10.1007/s10765-015-1895-2

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  • DOI: https://doi.org/10.1007/s10765-015-1895-2

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