Rapid Evaluation of Antioxidant activity of freeze dried Lemon juices by Fourier Transform Infrared Spectroscopy and Chemometric Analysis

Aijaz Ahmed Bhutto, Syed Tufail Hussain Sheerazi, Sarfaraz Ahmed Mahesar

Abstract


The prospect of using Fourier transform infrared (FTIR) spectroscopy in combination with multivariate analysis as a prompt quantitative tool to evaluate the antioxidant activity (AA) of lemon juice extracts was investigated. Partial least square (PLS) and principal component regression (PCR) were used and optimized to develop the calibration models using spectrum regions ranging from 1900 cm-1 to 950 cm-1. The evaluation of developed models was carried out by cross-validation in order to find out the standard error of models including root mean square error of cross validation (RMSECV), root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP). The best model used to evaluate the antioxidant activity was obtained by PLS algorithm with coefficients of determination (R2) of 0.99864 and RMSEC of 0.171. Comparison of predicted FTIR results with standard DDPH (1,1-diphenyl-2- picrylhydrazyl) assay validated that FTIR spectroscopy combined with multivariate analysis can be efficiently used to evaluate the antioxidant potential of lemon juices.


Keywords


Food Chemistry, Spectroscopy

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