| dc.contributor.author |
Pappas, CS |
en |
| dc.contributor.author |
Takidelli, C |
en |
| dc.contributor.author |
Tsantili, E |
en |
| dc.contributor.author |
Tarantilis, PA |
en |
| dc.contributor.author |
Polissiou, MG |
en |
| dc.date.accessioned |
2014-06-06T06:51:26Z |
|
| dc.date.available |
2014-06-06T06:51:26Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.issn |
08891575 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.jfca.2010.07.001 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5512 |
|
| dc.subject |
Anthocyanins |
en |
| dc.subject |
Deconvolution |
en |
| dc.subject |
Diffuse reflectance infrared Fourier transform spectroscopy |
en |
| dc.subject |
DRIFTS |
en |
| dc.subject |
Food analysis |
en |
| dc.subject |
Food composition |
en |
| dc.subject |
Prunus avium L. |
en |
| dc.subject |
Sweet cherry |
en |
| dc.subject.other |
Prunus |
en |
| dc.subject.other |
Prunus avium |
en |
| dc.title |
Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.jfca.2010.07.001 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
The determination of sweet cherry anthocyanins in crude material of three varieties using diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) and the curve-fitting deconvolution method is described. A linear relationship between the sweet anthocyanins content and the peak area at 1640-1630cm-1 was established with a high correlation coefficient (0.990). The deconvolution analysis using the curve-fitting method allowed the elimination of spectral interferences from other cell wall components. The proposed methodology was compared with a reference UV-vis spectrophotometric method and found equivalent in reproducibility and accuracy (F-test, t-test). The proposed method is simple, rapid, non-destructive for the analytical samples and could be applicable to any cherries. © 2010 Elsevier Inc. |
en |
| heal.journalName |
Journal of Food Composition and Analysis |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
24 |
en |
| dc.identifier.doi |
10.1016/j.jfca.2010.07.001 |
en |
| dc.identifier.spage |
17 |
en |
| dc.identifier.epage |
21 |
en |