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Green method for determination of phenolic compounds in mung bean ( Vigna radiata L.) based on near‐infrared spectroscopy and chemometrics
Author(s) -
Meenu Maninder,
Kamboj Uma,
Sharma Anupma,
Guha Paramita,
Mishra Sunita
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13232
Subject(s) - vitexin , chemometrics , chemistry , chromatography , partial least squares regression , catechin , caffeic acid , ferulic acid , chlorogenic acid , vigna , analytical chemistry (journal) , organic chemistry , mathematics , botany , polyphenol , antioxidant , flavonoid , biology , statistics
Summary Mung bean grains exhibit high level of antioxidant activity due the presence of phenolic compounds. Near‐infrared spectroscopy ( NIRS ), in conjunction with chemometrics, was used to develop a rapid, nondestructive, chemical free and easy‐to‐use method to determine these compounds in sixty genotypes of mung bean. NIRS calibration curve with high‐performance liquid chromatography ( HPLC ) as reference method was used to determine phenolic compounds (catechin, chlorogenic acid, caffeic acid, p ‐coumaric acid, t ‐ferulic acid, vitexin, isovitexin, myricetin, quercetin and kaempferol). It was observed that partial least square regression ( PLSR ) model in the wavelength range of 1600–2500 nm with standard normal variate ( SNV ) and linear baseline correction ( LBC ) as preprocessing techniques can measure phenolic compound accurately ( R 2 > 0.987) with root‐mean‐square error less than 1.82%. This study shows that NIRS along with chemometrics is an accurate method to estimate the phenolic compounds rapidly and nondestructively.