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Prediction of phytochemical constituents in cayenne pepper using MIR and NIR spectroscopy_CQU.pdf (3.55 MB)

Prediction of phytochemical constituents in cayenne pepper using MIR and NIR spectroscopy

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journal contribution
posted on 2024-04-03, 01:35 authored by Joel JohnsonJoel Johnson, Aimen El Orche, Janice ManiJanice Mani, Abderrahmane Aït-Kaddour, Kerry WalshKerry Walsh, Mani NaikerMani Naiker
The aim of the present study was to evaluate the potential of handheld near-infrared (NIR) and benchtop mid-infrared (MIR) spectroscopy for the rapid prediction of antioxidant capacity, dry matter, and total phenolic contents in cayenne pepper (Capsicum annuum ‘Cayenne’). Using NIR spectroscopy, the best-performing model for dry matter had an R2pred = 0.74, RMSEP = 0.38%, and RPD of 2.02, exceeding the best results previously reported in the literature. This was also the first study to predict dry matter content from the mid-infrared spectra, although with lower accuracy (R2pred = 0.54; RMSEP = 0.51%, RPD 1.51). The models for antioxidant capacity and total phenolic content did not perform well using NIR or MIR spectroscopy (RPD values < 1.5), indicating that further optimization is required in this area. Application of support vector regression (SVR) generally gave poorer results compared to partial least squares regression (PLSR). NIR spectroscopy may be useful for in-field measurement of dry matter in the chili crop as a proxy measure for fruit maturity. However, the lower accuracy of MIR spectroscopy is likely to limit its use in this crop.

History

Volume

13

Issue

8

Start Page

1

End Page

14

Number of Pages

14

eISSN

2076-3417

Publisher

MDPI AG

Additional Rights

CC BY 4.0 DEED

Language

en

Peer Reviewed

  • Yes

Open Access

  • Yes

Acceptance Date

2023-04-18

External Author Affiliations

University of Sultan Moulay Slimane, Morocco; Université Clermont Auvergne, France

Author Research Institute

  • Institute for Future Farming Systems

Era Eligible

  • Yes

Journal

Applied Sciences

Article Number

5143

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