A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

作者：Melendez Martinez A J; Ayala F; Echavarri J F; Negueruela A I; Escudero Gilete M L; Gonzalez Miret M L; Vicario I M; Heredia F J^*

来源：Food Chemistry, 2011, 126(4): 1862-1869.

DOI：10.1016/j.foodchem.2010.11.167

• Carotenoids
• Characteristic vector
• Citrus
• Colour
• Foods
• Orange juice
• Quality control
• Tristimulus colorimetry

We have devised a more sensible approach to estimate the carotenoid content of orange juices, which can be regarded as a model system of food with intricate carotenoid pattern. For this purpose spectroscopic information at several wavelengths and spectra of the juices and not from their carotenoid extracts were considered, such that more accurate and rapid quantitative assessments can be achieved. The wavelengths proposed on the basis of the characteristic vector method were 420, 455, 515, 545 and 610 nm or 420, 445, 510, 545 and 605 nm, depending on the measurement conditions. The correlations between the carotenoid content and the reflectances at these wavelengths were very good (R = 0.94 and 0.90, respectively). Additionally, it was demonstrated that the colour of the juices could be assessed with very good accuracy considering them. Due to its simplicity and rapidity, this method is intended to facilitate the quality control of the carotenoid content of foodstuffs in the industry and/or in the field.

• 出版日期2011-6-15