Design and Fabrication of a Real-Time Measurement System for the Capsaicinoid Content of Korean Red Pepper Capsicum annuum L. Powder by Visible and Near-Infrared SpectroscopyReport as inadecuate




Design and Fabrication of a Real-Time Measurement System for the Capsaicinoid Content of Korean Red Pepper Capsicum annuum L. Powder by Visible and Near-Infrared Spectroscopy - Download this document for free, or read online. Document in PDF available to download.

1

National Institute of Agricultural Science, Rural Development Administration, 310 Nongsaengmyeng-ro, Wansan-gu, Jeonju, Jeo1labuk-do 54875, Korea

2

Environmental Microbiology and Food Safety Laboratory, BARC-East, Agricultural Research Service, US Department of Agriculture, 10300 Baltimore Avenue, Beltsville, MD 20705, USA





*

Author to whom correspondence should be addressed.



Academic Editor: Markus W. Sigrist

Abstract This research aims to design and fabricate a system to measure the capsaicinoid content of red pepper powder in a non-destructive and rapid method using visible and near infrared spectroscopy VNIR. The developed system scans a well-leveled powder surface continuously to minimize the influence of the placenta distribution, thus acquiring stable and representative reflectance spectra. The system incorporates flat belts driven by a sample input hopper and stepping motor, a powder surface leveler, charge-coupled device CCD image sensor-embedded VNIR spectrometer, fiber optic probe, and tungsten halogen lamp, and an automated reference measuring unit with a reference panel to measure the standard spectrum. The operation program includes device interface, standard reflectivity measurement, and a graphical user interface to measure the capsaicinoid content. A partial least square regression PLSR model was developed to predict the capsaicinoid content; 44 red pepper powder samples whose measured capsaicinoid content ranged 13.45–159.48 mg-100 g by per high-performance liquid chromatography HPLC and 1242 VNIR absorbance spectra acquired by the pungency measurement system were used. The determination coefficient of validation RV2 and standard error of prediction SEP for the model with the first-order derivative pretreatment method for Korean red pepper powder were 0.8484 and ±13.6388 mg-100 g, respectively. View Full-Text

Keywords: visible and near-infrared; spectroscopy; capsaicinoid content; red pepper powder; partial least square regression visible and near-infrared; spectroscopy; capsaicinoid content; red pepper powder; partial least square regression





Author: Jongguk Lim 1, Giyoung Kim 1,* , Changyeun Mo 1 and Moon S. Kim 2

Source: http://mdpi.com/



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