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Determination of total phenolic content and antioxidant capacity of blueberries using Fourier transformed infrared (FT-IR) spectroscopy and Raman spectroscopy

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Abstract

This study investigated the feasibility of using Fourier-transform infrared (FT-IR) and Raman spectroscopies to quantify total phenolic content and antioxidant capacity of blueberries. Blueberry extracts were applied to determine total phenolic content (Folin–Ciocalteu assay) and antioxidant capacity [oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH)], while pressed juices were used for spectroscopic analysis. Six partial least squares regression models with cross-validation were developed using FT-IR and Raman spectra of blueberries from 11 locations and their corresponding chemical testing values, followed by prediction tests using samples from another five locations. FT-IR prediction models show relatively good prediction power for ORAC, DPPH, and Folin–Ciocalteu values (R2-prediction = 0.6359, 0.6580, and 0.8092; RMSE-prediction = 6.19 and 0.71 µmol trolox equivalents/g fresh weight, and 0.14 µg GAE/g fresh weight), but Raman prediction models did not yield a satisfactory result. FT-IR spectroscopy may be used to rapidly determine blueberry antioxidants.

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Acknowledgements

This study was supported by Discovery, Engage, and Collaborative Research and Development Grants awarded to X. L. by Natural Sciences and Engineering Research Council of Canada. X. L. also thanks the financial support by Mitacs Accelerate Program in Canada.

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    Authors and Affiliations

    1. Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, V6T 1Z4, BC, Canada

      Xiaozhen Zheng, Yaxi Hu, Elfi Anggreani & Xiaonan Lu

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    1. Xiaozhen Zheng
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    2. Yaxi Hu
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    3. Elfi Anggreani
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    Correspondence to Xiaonan Lu.

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    Xiaozhen Zheng and Yaxi Hu have equally contributed as co-first authors.

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    Zheng, X., Hu, Y., Anggreani, E. et al. Determination of total phenolic content and antioxidant capacity of blueberries using Fourier transformed infrared (FT-IR) spectroscopy and Raman spectroscopy. Food Measure 11, 1909–1918 (2017). https://doi.org/10.1007/s11694-017-9573-7

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    • DOI: https://doi.org/10.1007/s11694-017-9573-7

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