Multivariate calibration by near infrared spectroscopy for the determination of the vitamin E and the antioxidant properties of quinoa

• Published in: Talanta (Oxford) Vol. 116; pp. 65 - 70
• Main Authors: Moncada, Guillermo Wells, González Martín, Ma Inmaculada, Escuredo, Olga, Fischer, Susana, Míguez, Montserrat
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 15.11.2013
• Subjects: antioxidant activity; Antioxidant capacity; Antioxidants - analysis; Ascorbic Acid - chemistry; Biphenyl Compounds - chemistry; Calibration; Chenopodium quinoa - chemistry; Copper - chemistry; correlation; dietary supplements; fiber optics; free radical scavengers; functional foods; gallic acid; Gallic Acid - chemistry; ingredients; least squares; Least-Squares Analysis; Near infrared spectroscopy; phenols; Phenols - chemistry; Picrates - chemistry; prediction; Quinoa; reflectance; Spectroscopy, Near-Infrared; Vitamin E; Vitamin E - analysis; Near infrared spectroscopy; Antioxidant capacity; Quinoa; Vitamin E

Quinoa is a pseudocereal that is grown mainly in the Andes. It is a functional food supplement and ingredient in the preparation of highly nutritious food. In this paper we evaluate the potential of near infrared spectroscopy (NIR) for the determination of vitamin E and antioxidant capacity in the q...