Journal
FOOD CONTROL
Volume 21, Issue 5, Pages 786-789Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2009.11.001
Keywords
FTIR; FRAP; Quality control; Polyphenolic compounds
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Fourier transform infrared (FTIR) spectroscopy provides rapid and nondestructive analysis of wine, with almost no sample preparation. Aim of this study Was to use FTIR measurement for the prediction of red wine total antioxidant capacity (TAC). Partial-least squares (PLS) regression was chosen for the evaluation of FTIR spectra. Plot of the full cross-validated PLS predicted TAC values showed a good correlation (r = 0.85), the slope of 0.74 and the prediction error provided by the PLS model was consistent with the uncertainty derived from the reference method. In conclusion, FTIR spectroscopy is a promising technique to rapidly provide information on TAC of red wines and has a high potential to be implemented for [tie rapid screening of several TAC methods concurrently. (C) 2009 Elsevier Ltd. All rights reserved.
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