Advertisement

Bioactive Compounds and Antioxidant Capacity in Freeze-Dried Red Cabbage by FT-NIR and MIR Spectroscopy and Chemometric Tools

  • 161 Accesses

Abstract

Red cabbage is a widely consumed vegetable worldwide due to its popularity and affordability. This vegetable has a significant content of bioactive compounds known for their antioxidant properties. Several traditional methodologies are commonly used to measure the total phenolic and anthocyanin content (TPC and TAC) and the antioxidant capacity. However, these methods generate toxic waste, pose a threat to the operator, and are time-consuming. This study determined the potential use of near and mid-infrared (NIR and MIR) spectroscopy, along with chemometric tools to evaluate TPC, TAC, and antioxidant capacity in red cabbage. The PLS models obtained by MIR to predict TAC (RMSEP = 0.35 mg/g), TPC (RMSEP = 0.34 mg GAEq/g), oxygen radical absorbance capacity (ORAC) (RMSEP = 125.31 μMol Eq trolox/g), and trolox equivalent antioxidant capacity (TEAC) (RMSEP = 0.33 μMol Eq trolox/g), and 2,2-diphenyl-picrylhydrazyl (DPPH) (RMSEP = 11.11 μMol Eq trolox/100 g) displayed good parameters of errors of prediction. Models constructed with NIR to predict TAC (RMSEP = 0.47 mg/g), TPC (RMSEP = 0.41 mg GAEq/g), ORAC (RMSEP = 116.34 μMol Eq trolox/g), TEAC (RMSEP = 0.29 μMol Eq trolox/g), and DPPH (RMSEP = 11.47 μMol Eq trolox/100 g) had similar results. These results suggest that the vibrational spectroscopic techniques of NIR and MIR associated with chemometrics could be successfully used for determination of TAC, TPC, and antioxidant capacity. They are sustainable and efficient methods that reduce toxic waste and time when compared to current protocols.

This is a preview of subscription content, log in to check access.

Access options

Buy single article

Instant unlimited access to the full article PDF.

US$ 39.95

Price includes VAT for USA

Subscribe to journal

Immediate online access to all issues from 2019. Subscription will auto renew annually.

US$ 99

This is the net price. Taxes to be calculated in checkout.

Fig. 1
Fig. 2
Fig. 3

References

  1. Alamar PD, Caramês ETS, Poppi RJ, Pallone JAL (2016) Quality evaluation of frozen guava and yellow passion fruit pulps by NIR spectroscopy and chemometrics. Food Res Int 85:209–214. https://doi.org/10.1016/j.foodres.2016.04.027

  2. AOAC (2005) Official methods of analysis of the Association of Official Analytical Chemists, 17th edn. AOAC, Washington, DC

  3. Batista NN, de Andrade DP, Ramos CL, Dias DR, Schwan RF (2016) Antioxidant capacity of cocoa beans and chocolate assessed by FTIR. Food Res Int 90:313–319. https://doi.org/10.1016/j.foodres.2016.10.028

  4. Burns DA, Ciurczak EW (2009) Handbook of near-infrared analysis, 3rd ed. Anal Bioanal Chem 393:1387–1389

  5. Cano A, Hernández-Ruíz J, García-Cánovas F, Acosta M, Arnao MB (1998) An end-point method for estimation of the total antioxidant activity in plant material. Phytochem Anal 9:196–202. https://doi.org/10.1002/(SICI)1099-1565(199807/08)9:4<196::AID-PCA395>3.0.CO;2-W

  6. Caramês ETS, Alamar PD, Poppi RJ, Pallone JAL (2016) Rapid assessment of total phenolic and anthocyanin contents in grape juice using infrared spectroscopy and multivariate calibration. Food Anal Methods 1–7. https://doi.org/10.1007/s12161-016-0721-1

  7. Caramês ETS, Alamar PD, Poppi RJ, Pallone JAL (2017) Quality control of cashew apple and guava nectar by near infrared spectroscopy. Journal of Food Composition and Analysis, 56:41–46. https://doi.org/10.1016/j.jfca.2016.12.002

  8. Cruz AB, H da S P, Veber B et al (2016) Assessment of bioactive metabolites and hypolipidemic effect of polyphenolic-rich red cabbage extract. Pharm Biol 54:3033–3039. https://doi.org/10.1080/13880209.2016.1200633

  9. Dal Prá V, Dolwitsch CB, da Silveira GD, Porte L, Frizzo C, Tres MV, Mossi V, Mazutti MA, do Nascimento PC, Bohrer D, de Carvalho LM, Viana C, da Rosa MB (2013) Supercritical CO2 extraction, chemical characterisation and antioxidant potential of Brassica oleracea var capitata against OH and ROO. Food Chem 141:3954–3959. https://doi.org/10.1016/j.foodchem.2013.06.098

  10. Floegel A, Kim D-O, Chung S-J, Koo SI, Chun OK (2011) Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J Food Compos Anal 24:1043–1048. https://doi.org/10.1016/j.jfca.2011.01.008

  11. Frizon CNT, Oliveira GA, Perussello CA, Peralta-Zamora PG, Camlofski AMO, Rossa ÜB, Hoffmann-Ribani R (2015) Determination of total phenolic compounds in yerba mate (Ilex paraguariensis) combining near infrared spectroscopy (NIR) and multivariate analysis. LWT Food Sci Technol 60:795–801. https://doi.org/10.1016/j.lwt.2014.10.030

  12. Giusti MM, Wrolstad RE (2001) Characterization and measurement of anthocyanins by UV-Visible spectroscopy. In: Wrolstad RE, Acree TE, Decker EA et al (eds) Current Protocols in Food Analytical Chemistry. John Wiley & Sons, Inc., Hoboken, NJ, USA

  13. Hu Y, Pan ZJ, Liao W, Li J, Gruget P, Kitts DD, Lu X (2016) Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy. Food Chem 202:254–261. https://doi.org/10.1016/j.foodchem.2016.01.130

  14. Kapusta-Duch J, Kusznierewicz B, Leszczyńska T, Borczak B (2017) The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut. J Food Process Preserv 41:n/a-n/a. https://doi.org/10.1111/jfpp.13105

  15. Kljusurić JG, Mihalev K, Bečić I et al (2016) Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits. Food Technol Biotechnol 54:236–242. https://doi.org/10.17113/ftb.54.02.16.4095

  16. Laokuldilok N, Thakeow P, Kopermsub P, Utama-ang N (2016) Optimisation of microencapsulation of turmeric extract for masking flavour. Food Chem 194:695–704. https://doi.org/10.1016/j.foodchem.2015.07.150

  17. Li H, He J, Li F, Zhang Z, Li R, Su J, Zhang J, Yang B (2016) Application of NIR and MIR spectroscopy for rapid determination of antioxidant activity of Radix Scutellariae from different geographical regions. Phytochem Anal 27:73–80. https://doi.org/10.1002/pca.2602

  18. Liang N, Lu X, Hu Y, Kitts DD (2016) Application of attenuated total reflectance–Fourier transformed infrared (ATR-FTIR) spectroscopy to determine the chlorogenic acid isomer profile and antioxidant capacity of coffee beans. J Agric Food Chem 64:681–689. https://doi.org/10.1021/acs.jafc.5b05682

  19. Nogales-Bueno J, Baca-Bocanegra B, Rodríguez-Pulido FJ, Heredia FJ, Hernández-Hierro JM (2015) Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins. Food Chem 172:559–564. https://doi.org/10.1016/j.foodchem.2014.09.112

  20. Páscoa RNMJ, Magalhães LM, Lopes JA (2013) FT-NIR spectroscopy as a tool for valorization of spent coffee grounds: application to assessment of antioxidant properties. Food Res Int 51:579–586. https://doi.org/10.1016/j.foodres.2013.01.035

  21. Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard L, Hampsch-Woodill M, Huang D, Ou B, Jacob R (2003) Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. J Agric Food Chem 51:3273–3279. https://doi.org/10.1021/jf0262256

  22. Radziejewska-Kubzdela E, Biegańska-Marecik R (2015) A comparison of the composition and antioxidant capacity of novel beverages with an addition of red cabbage in the frozen, purée and freeze-dried forms. LWT Food Sci Technol 62:821–829. https://doi.org/10.1016/J.LWT.2014.07.018

  23. Redaelli R, Alfieri M, Cabassi G (2016) Development of a NIRS calibration for total antioxidant capacity in maize germplasm. Talanta 154:164–168. https://doi.org/10.1016/j.talanta.2016.03.048

  24. Sánchez-Moreno C, Larrauri JA, Saura-Calixto F (1998) A procedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric 76:270–276. https://doi.org/10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9

  25. Schaich KM, Tian X, Xie J (2015) Hurdles and pitfalls in measuring antioxidant efficacy: a critical evaluation of ABTS, DPPH, and ORAC assays. J Funct Foods 14:111–125. https://doi.org/10.1016/j.jff.2015.01.043

  26. Schmutzler M, Huck CW (2016) Simultaneous detection of total antioxidant capacity and total soluble solids content by Fourier transform near-infrared (FT-NIR) spectroscopy: a quick and sensitive method for on-site analyses of apples. Food Control 66:27–37. https://doi.org/10.1016/j.foodcont.2016.01.026

  27. Schönbichler SA, Falser GFJ, Hussain S, et al. (2014) Comparison of NIR and ATR-IR spectroscopy for the determination of the antioxidant capacity of Primulae flos cum calycibus 6:6343–6351. https://doi.org/10.1039/C4AY00669K

  28. Shiroma C, Rodriguez-Saona L (2009) Application of NIR and MIR spectroscopy in quality control of potato chips. J Food Compos Anal 22:596–605. https://doi.org/10.1016/j.jfca.2008.09.003

  29. Silva SD, Feliciano RP, Boas LV, Bronze MR (2014) Application of FTIR-ATR to Moscatel dessert wines for prediction of total phenolic and flavonoid contents and antioxidant capacity. Food Chem 150:489–493. https://doi.org/10.1016/j.foodchem.2013.11.028

  30. Silverstein RM, Webster FX DJK (2005) Spectrometric identification of organic compounds .J Mol Struct https://doi.org/10.1016/0022-2860(76)87024-X

  31. Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158

  32. Vale AP, Santos J, Brito NV, Marinho C, Amorim V, Rosa E, Oliveira MBPP (2015) Effect of refrigerated storage on the bioactive compounds and microbial quality of Brassica oleraceae sprouts. Postharvest Biol Technol 109:120–129. https://doi.org/10.1016/j.postharvbio.2015.06.013

  33. Vicas SI, Teusdea AC, Carbunar M, Socaci SA, Socaciu C (2013) Glucosinolates profile and antioxidant capacity of Romanian brassica vegetables obtained by organic and conventional agricultural practices. Plant Foods Hum Nutr 68:313–321. https://doi.org/10.1007/s11130-013-0367-8

  34. Viegas TR, Mata ALML, Duarte MML, Lima KMG (2016) Determination of quality attributes in wax jambu fruit using NIRS and PLS. Food Chem 190:1–4. https://doi.org/10.1016/j.foodchem.2015.05.063

  35. Wiczkowski W, Szawara-Nowak D, Topolska J (2013) Red cabbage anthocyanins: profile, isolation, identification, and antioxidant activity. Food Res Int 51:303–309. https://doi.org/10.1016/j.foodres.2012.12.015

  36. Wiczkowski W, Topolska J, Honke J (2014) Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period. J Funct Foods 7:201–211. https://doi.org/10.1016/j.jff.2014.02.011

  37. Wiczkowski W, Szawara-Nowak D, Topolska J (2015) Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing. Res Gate. https://doi.org/10.1016/j.foodchem.2014.06.087

  38. Wu Z, Xu E, Long J, Wang F, Xu X, Jin Z, Jiao A (2015) Rapid measurement of antioxidant activity and γ-aminobutyric acid content of Chinese rice wine by Fourier-transform near infrared spectroscopy. Food Anal Methods 8:2541–2553. https://doi.org/10.1007/s12161-015-0144-4

  39. Xie L, Ye X, Liu D, Ying Y (2009) Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS. Food Chem 114:1135–1140. https://doi.org/10.1016/j.foodchem.2008.10.076

Download references

Author information

Correspondence to Juliana A. Lima Pallone.

Ethics declarations

Conflict of Interest

The authors declare that they have no conflict of interest.

Ethical Approval

This article does not contain any studies with animals performed by any of the authors.

Informed Consent

Not applicable.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Caramês, E.T.S., Alamar, P.D. & Lima Pallone, J.A. Bioactive Compounds and Antioxidant Capacity in Freeze-Dried Red Cabbage by FT-NIR and MIR Spectroscopy and Chemometric Tools. Food Anal. Methods 13, 78–85 (2020) doi:10.1007/s12161-019-01523-6

Download citation

Keywords

  • TAC
  • TPC
  • antioxidant capacity
  • NIR
  • MIR