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Screening of anthocyanins in single red grapes using a non‐destructive method based on the near infrared hyperspectral technology and chemometrics
Author(s) -
MartínezSandoval Jesús Raúl,
NogalesBueno Julio,
RodríguezPulido Francisco José,
HernándezHierro José Miguel,
SegoviaQuintero Manuel Alberto,
MartínezRosas Miguel Enrique,
Heredia Francisco José
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7266
Subject(s) - ripeness , hyperspectral imaging , chemometrics , wine , partial least squares regression , vitis vinifera , chemistry , ripening , anthocyanin , food science , polyphenol , grape wine , horticulture , chromatography , mathematics , biology , artificial intelligence , computer science , biochemistry , statistics , antioxidant
BACKGROUND Anthocyanins are the main compounds responsible for the colour of red wines and therefore it may be important to evaluate the content of the aforesaid secondary metabolites during grape ripening due to the crucial importance to determine wine colour. Nowadays, there is a growing demand of rapid and non‐destructive analytical tools for analysing grapes, such as the emerging hyperspectral analysis. RESULTS The hyperspectral images of intact grapes ( Vitis vinifera L. cv. Tempranillo, Graciano, Garnacha and Mazuelo red grape from vineyards located in the D.O.Ca. Rioja at two different developmental stages) were recorded using a near infrared hyperspectral imaging device (900–1700 nm). Reference values of anthocyanins were obtained by HPLC‐DAD . Calibrations were performed by modified partial least squares regression and present a good potential (coefficient of determination of 0.72 and standard error of cross‐validation values of 0.78 and 0.70 mg per grape for total and non‐acylated anthocyanins respectively). CONCLUSION The procedure reported here presents a good potential for a fast and reasonably inexpensive screening of these compounds in intact single berries. Moreover, the heterogeneity of anthocyanins within the same ripeness stage could be evaluated using this non‐detructive tool. © 2015 Society of Chemical Industry