Capsaicinoids content prediction model development for Korean red-pepper powder using a visible and near-infrared spectroscopy

Jongguk Lim; Changyeun Mo; Sang Ha Noh; Sukwon Kang; Kangjin Lee; Moon S. Kim

doi:10.1117/12.923656

4 May 2012 Capsaicinoids content prediction model development for Korean red-pepper powder using a visible and near-infrared spectroscopy

Jongguk Lim, Changyeun Mo, Sang Ha Noh, Sukwon Kang, Kangjin Lee, Moon S. Kim

Author Affiliations +

Proceedings Volume 8369, Sensing for Agriculture and Food Quality and Safety IV; 83690Z (2012) https://doi.org/10.1117/12.923656
Event: SPIE Defense, Security, and Sensing, 2012, Baltimore, Maryland, United States

Abstract

A nondestructive, real-time pungency measuring system with visible and near-infrared spectroscopy has been recently developed to measure capsaicinoids content in Korean red-pepper powder. One hundred twenty-five red-pepper powder samples produced from 11 regions in Republic of Korea were used for this investigation. The visible and near-infrared absorption spectra in the range from 450 to 950 nm were acquired and used for the development of prediction models of capsaicinoids contents in red-pepper powders without any chemical pretreatment to the samples. Partial Least Squares Regression (PLSR) models were developed to predict the regional capsaicinoids contents using the acquired absorption spectra. The chemical analysis of the total capsaicinoids (capsaicin and dihydrocapsaicin) was performed by a high performance liquid chromatographic (HPLC) method. The determination coefficient of validation (R_V ²) and the standard error of prediction (SEP) for the capsaicinoids content prediction model, for a representative region in this study, were 0.9585 and ±10.147 mg/100g, respectively.

Citation Download Citation

Jongguk Lim, Changyeun Mo, Sang Ha Noh, Sukwon Kang, Kangjin Lee, and Moon S. Kim "Capsaicinoids content prediction model development for Korean red-pepper powder using a visible and near-infrared spectroscopy", Proc. SPIE 8369, Sensing for Agriculture and Food Quality and Safety IV, 83690Z (4 May 2012); https://doi.org/10.1117/12.923656

ACCESS THE FULL ARTICLE

INSTITUTIONAL
Select your institution to access the SPIE Digital Library.

SELECT YOUR INSTITUTION

PERSONAL
Sign in with your SPIE account to access your personal subscriptions or to use specific features such as save to my library, sign up for alerts, save searches, etc.

PERSONAL SIGN IN

No SPIE Account? Create one

PURCHASE THIS CONTENT

SUBSCRIBE TO DIGITAL LIBRARY

50 downloads per 1-year subscription

Members: $195

Non-members: $335 ADD TO CART

25 downloads per 1 - year subscription

Members: $145

Non-members: $250 ADD TO CART

PURCHASE SINGLE ARTICLE

Includes PDF, HTML & Video, when available