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The Measurement of Antioxidant Capacity and Colour Attributes in Wild Harvest Samphire (Tecticornia sp.) Samples Using Mid-infrared Spectroscopy

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Abstract

Samphire (Tecticornia sp.) is an underutilised Australian indigenous edible halophyte and has been used as complementary vegetable, salads or salt substitute. The present study aimed to characterise as well as to differentiate wild harvested samphire samples from different sub-locations in the Kimberly Region of Western Australia using mid-infrared spectroscopy. Antioxidant capacity measured as total phenolic content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, and colour attributes were determined in the harvested samples using routine reference methods. This data was used to develop mid-infrared calibration models using partial least squares regression. The present study shows the ability of mid-infrared spectroscopy to predict TPC and DPPH radical scavenging capacity in wild harvested samphire samples.

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Acknowledgements

The authors acknowledge the Traditional Owners of the lands on which the Tecticornia sp. plants were harvested and respect the knowledge and experience the Traditional Owners hold regarding the care, harvest and use of these plants.

Funding

This project was funded by the University of Queensland, Australia, the Australian Research Council (ARC) Industrial Transformation Training Centre for Uniquely Australian Foods (IC180100045) and the Accelerating Higher Education Expansion and Development Program (AHEAD), Sri Lanka.

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Authors and Affiliations

  1. ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, 4108, Australia

    Sukirtha Srivarathan, Anh Dao Thi Phan, Olivia Wright, Yasmina Sultanbawa, Michael E. Netzel & Daniel Cozzolino

  2. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD, 4072, Australia

    Sukirtha Srivarathan, Anh Dao Thi Phan, Olivia Wright, Yasmina Sultanbawa, Michael E. Netzel & Daniel Cozzolino

  3. Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Ariviyal Nagar, Kilinochchi, 44000, NP, Sri Lanka

    Sukirtha Srivarathan

  4. School of Human Movement and Nutrition Sciences, The University of Queensland, St. Lucia, QLD, 4072, Australia

    Olivia Wright

Authors
  1. Sukirtha Srivarathan
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  2. Anh Dao Thi Phan
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  3. Olivia Wright
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  4. Yasmina Sultanbawa
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  5. Michael E. Netzel
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  6. Daniel Cozzolino
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Corresponding authors

Correspondence to Michael E. Netzel or Daniel Cozzolino.

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

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Conflict of Interest

Sukirtha Srivarathan declares that she has no conflict of interest. Anh Dao T. Phan declares that she has no conflict of interest. Olivia Wright declares that she has no conflict of interest. Yasmina Sultanbawa declares that she has no conflict. Michael E. Netzel declares that he has no conflict of interest. Daniel Cozzolino declares that he has no conflict of interest.

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Srivarathan, S., Phan, A.D.T., Wright, O. et al. The Measurement of Antioxidant Capacity and Colour Attributes in Wild Harvest Samphire (Tecticornia sp.) Samples Using Mid-infrared Spectroscopy. Food Anal. Methods 14, 2328–2334 (2021). https://doi.org/10.1007/s12161-021-02065-6

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