Monitoramento da extração de vitamina C empregando modelos de calibração multivariados por espectroscopia NIR

Luciana M. Herculano Silva, Lívia P. Dias Ribeiro, Bianca C Costa, Ebenezer Oliveira Silva, Maria Raquel Alcântara Miranda

Resumo


Devido ao seu elevado conteúdo de vitamina C, a acerola é utilizada como fonte dessa vitamina e utilizada no enriquecimento de produtos industriais. Esse trabalho teve como objetivo desenvolver um método de monitoramento do conteúdo de vitamina C durante a produção do seu extrato a partir de acerola, quando foram estudadas diferentes etapas de processamento. Os modelos de calibração e validação foram obtidos por regressão dos quadrados mínimos parciais com a correlação dos valores do método de referência por espectrofotometria a 525 nm e dos dados de absorção por espectroscopia no infravermelho próximo de 800 nm a 2.500 nm. O modelo de quantificação mais robusto foi determinado utilizando o coeficiente de determinação, o erro de validação interna e erro de previsão. O conteúdo de vitamina C variou de 1.188,39 a 9.959,74 mg. 100 g-1, durante todo processamento. O erro de previsão RMSEP 166,27 mg 100 g-1 obtido corrobora com o uso de espectroscopia NIR como uma metodologia promissora para o processamento de acerola com vistas a extração de vitamina C, com a possibilidade de verificar o conteúdo em etapas intermediárias da própria linha de produção e permitindo que ajustes sejam feitos para correção.

Texto completo:

PDF

Referências


ABE-MATSOMOTO, L. T.; SAMPAIO, G. R; BASTOS, D. H. M. Do the labels of vitamin A, C, and E supplements reflect actual vitamin content in commercial supplements? Journal of Food Composition and Analysis, v.72, p. 141-149, 2018.

ALAMAR, P. D. et al. Quality evaluation of frozen guava and yellow passion fruit pulps by NIR spectroscopy and chemometrics. Food Research International, v. 85, p. 209–214, 2016.

AMERICAN SOCIETY FOR TESTING AND MATERIALS ‒ ASTM. E1655-05: Standard practices for infrared multivariate quantitative analysis. West Conshohocken, 2012. AMODIO, M. L. et al. Potential of NIR spectroscopy for predicting internal quality and discriminating among strawberry fruits from different production systems. Postharvest Biology and Technology, v. 125, n. 125, p. 112–121, 2017.

ARENDSE, E. et al. Development of calibration models for the evaluation of pomegranate aril quality by Fourier-transform near infrared spectroscopy. Biosystems Engineering, v. 159, p. 22–32, 2017.

ARENDSE, E. et al. Fourier transform near infrared diffuse reflectance spectroscopy and two spectral acquisition modes for evaluation of external and internal quality of intact pomegranate fruit. Postharvest Biology and Technology, v. 138, p. 91–98, 2018.

BELWAL, T. et al. Phytopharmacology of Acerola (Malpighia spp.) and its potential as functional food. Trends in Food Science and Technology, v. 74, p. 99–106, 2018.

CALGARO, M.; BRAGA, M. B. A cultura da acerola. - 3. ed. rev. ampl. - Brasília, DF:

Embrapa, p. 144, 2012.

CARAMÊS, E. T. S. et al. Quality control of cashew apple and guava nectar by near infrared spectroscopy. Journal of Food Composition and Analysis, n. 56, p. 41–46, 2017.

CASALE, M. et al. NIR, Spectroscopy-based efficient approach to detect fraudulent additions within mixtures of dried porcini mushrooms, Talanta, v. 160. p. 729–734, 2016.

CHEN, J.; WANG, X. Experimental instruction of plant physiology. South China University of Technology Press, Guangzhou, p. 124, 2000.

GARCIA, V. A. S.; SILVA, M. R.; SEIXAS, F. A. V. Rapid analysis of vitamin C content in acerola extract by FT–NIR spectroscopy. Revista Tecnológica, Maringá, v. 22, p. 13-21, 2013.

GOLIC, M.; WALSH, K. B.; LAWSON, P. Short-wavelength near infrared spectra of sucrose, glucose, and fructose with respect to sugar concentration and temperature. Applied Spectroscopy, v. 57, p. 139-145, 2003.

GÓMEZ, A. H., HE, Y., PEREIRA, A. G. Non-destructive measurement of acidity, soluble solids and firmness of Satsuma mandarin using vis–NIR spectroscopy techniques. Journal Food Engineering, v. 77, p. 313–319, 2006.

HU, J. et al. Rapid evaluation of the quality of chestnuts using near-infrared reflectance spectroscopy. Food Chemistry. n. 231. p. 141–147, 2017.

LIU, Y.; CHEN, X.; OUYANG, A. Nondestructive determination of pear internal quality indices by visible and near-infrared spectrometry. Food Science and Technology, v. 41, p. 1720–1725, 2008.

LOUW, E.D.; THERON, K.I. Robust prediction models for quality parameters in Japanese plums (Prunus salicina L.) using NIR spectroscopy. Postharvest Biology and Technology, v. 58, p. 176–184, 2010.

LU, H. et al. Application of Fourier transform near infrared spectrometer in rapid estimation of soluble solids content of intact citrus fruits. Journal of Zhejiang University Science, v. 7, p. 794–799, 2006

MAGWAZA, L. S. et al. NIR spectroscopy applications for internal and external quality analysis of citrus fruit – A review. Food Bioprocess Technol, v. 5, p. 425–444, 2012.

MALEGORI, C. et al. Comparing the analytical performances of Micro-NIR and FT-NIR spectrometers in the evaluation of acerola fruit quality, using PLS and SVM regression algorithms. Talanta, v. 165, p. 112–116, 2017.

MALEGORI, C. et al. Vitamin C distribution in acerola fruit by near infrared hyperspectral imaging. Journal of spectral imaging. v.5. n. 1, 2016.

MORAES, F.P. et al. Estimation of ascorbic acid in intact acerola (Malpighia emarginata DC) Fruit by NIRS and Chemometric Analysis. Horticulturae, v. 5, n. 1, p. 12, 2019.

NING-PFAUE, H.B. Analysis of water in food by near infrared spectroscopy. Food Chemistry. v. 82. p. 107–115, 2003.

SNYDER, A. B. et al. Rapid authentication of concord juice concentration in a grape juice blend using Fourier-Transform infrared spectroscopy and chemometric analysis. Food Chemistry, v. 147, n. 2014, p. 295–301, 2014.

TIERNO, R. et al. Phytochemicals determination and classification in purple and red-fleshed potato tubers by analytical methods and near infrared spectroscopy. Journal of the Science of Food and Agriculture, v. 96, n. 6, p. 1888–1899, 2016.

TOLEDO-MARTÍN, E. M. et al. Application of visible/near-infrared reflectance spectroscopy for predicting internal and external quality in pepper. Journal of the Science of Food and Agriculture, v. 96, n. 9, p. 3114–3125, 2016.

VENDRAMINI, A. L.; TRUGO, L. C. Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity. Food Chemistry, v. 71, n. 2, p. 195–198, 2000.




Revista Ciência Agronômica ISSN 1806-6690 (online) 0045-6888 (impresso), Site: www.ccarevista.ufc.br, e-mail: ccarev@ufc.br - Fone: (85) 3366.9702 - Expediente: 2ª a 6ª feira - de 7 às 17h.