Nondestructive prediction of total phenolics, flavonoid contents, and antioxidant capacity of rice grain using near-infrared spectroscopy

Journal of Agricultural and Food Chemistry
Caiya ZhangJinsong Bao

Abstract

Phytochemicals such as phenolics and flavonoids, which are present in rice grains, are associated with reduced risk of developing chronic diseases such as cardiovascular disease, type 2 diabetes, and some cancers. The phenolic and flavonoid compounds in rice grain also contribute to the antioxidant activity. Biofortification of rice grain by conventional breeding is a way to improve nutritional quality so as to combat nutritional deficiency. Since wet chemistry measurement of phenolic and flavonoid contents and antioxidant activity are time-consuming and expensive, a rapid and nondestructive predictive method based on near-infrared spectroscopy (NIRS) would be valuable to measure these nutritional quality parameters. In the present study, calibration models for measurement of phenolic and flavonoid contents and antioxidant capacity were developed using principal component analysis (PCA), partial least-squares regression (PLS), and modified partial least-squares regression (mPLS) methods with the spectra of the dehulled grain (brown rice). The results showed that NIRS could effectively predict the total phenolic contents and antioxidant capacity by PLS and mPLS methods. The standard errors of prediction (SEP) were 47.1 and 45.9 ...Continue Reading

References

Oct 3, 2002·Journal of Agricultural and Food Chemistry·Kafui Kwami Adom, Rui Hai Liu
Oct 13, 2006·Journal of Agricultural and Food Chemistry·Andreas Miller, Karl-Heinz Engel
Oct 17, 2007·Journal of Agricultural and Food Chemistry·S L JiangC H Shi

❮ Previous
Next ❯

Citations

Dec 17, 2010·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·Yafang ShaoJinsong Bao
Nov 28, 2012·Analytical and Bioanalytical Chemistry·Kennedy F Rubert-NasonRichard L Lindroth
Mar 1, 2012·Journal of Agricultural and Food Chemistry·Peng WangXiao-Hua Xu
Jul 4, 2012·Critical Reviews in Food Science and Nutrition·Xiaonan Lu, Barbara A Rasco
Jan 22, 2014·Food Chemistry·Beatriz A Acosta-EstradaSergio O Serna-Saldívar
Jul 5, 2016·Frontiers in Plant Science·Sangam L DwivediRodomiro Ortiz
Apr 21, 2017·Analytical and Bioanalytical Chemistry·Gaoyang ZhangJian Zhao
Nov 2, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ricardo N M J PáscoaClara Sousa
Feb 14, 2009·Journal of Agricultural and Food Chemistry·Carlos EsquerreGerard Downey

❮ Previous
Next ❯

Related Concepts

Related Feeds

CV Disorders & Type 2 Diabetes

This feed focuses on the association of cardiovascular diseases in patients with type 2 diabetes.