Journal
FOOD CHEMISTRY
Volume 367, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130744
Keywords
Chemometry; Infrared-spectroscopy; Chromatography; Bee products; Calibration; Bioactive compounds
Funding
- Coordenacao de Aperfeicoamento Pessoal de Nivel Superior (CAPES)
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This study utilizes infrared spectroscopy to predict nine quality analyzes of red propolis, showing good predictive capacity and avoiding tedious procedures for traditional chromatographic and spectrophotometric tests.
Conventional methods for determining phenolics and their bioactive properties are expensive, time-consuming, and laborious. This hinders the quality control of red propolis, recognized for having different types of phenolic constituents with different bioactive properties, for example, its antioxidant properties. In this sense, we present a new application of near and medium infrared spectroscopy to predict phenolic constituents, total flavonoids, gallic acid, kaempferol, pyrocatechin, quercetin, and different antioxidant tests (DPPH radical, reducing power and protection of the beta-carotene: linoleic acid system) of red propolis using chemometry. The optimized models showed good predictive capacity with a minimum correlation coefficient of 0.70, low associated error, and figures of merit that indicate the good predictive capacity in the validation of the models. These data show infrared spectroscopy as efficient to simultaneously predict nine quality analyzes of red propolis quickly and simply. This also avoids tedious procedures for traditional chromatographic and spectrophotometric tests.
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