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Food Chem. 2019 Feb 1;273:85-90. doi: 10.1016/j.foodchem.2018.02.017. Epub 2018 Feb 9.

Quantification of mineral composition of Brazilian bee pollen by near infrared spectroscopy and PLS regression.

Author information

1
Theoretical and Applied Chemometrics Laboratory (LQTA), Institute of Chemistry, University of Campinas - Unicamp, P.O. Box 6154, 13084-971 Campinas, SP, Brazil. Electronic address: cristina.costa@iqm.unicamp.br.
2
Food Science and Quality Center (CCQA), Food Technology Institute (ITAL), Av. Brasil 2880, P.O. Box 139, 13070-178 Campinas, SP, Brazil. Electronic address: morgano@ital.sp.gov.br.
3
Theoretical and Applied Chemometrics Laboratory (LQTA), Institute of Chemistry, University of Campinas - Unicamp, P.O. Box 6154, 13084-971 Campinas, SP, Brazil. Electronic address: marcia@iqm.unicamp.br.
4
Food Science and Quality Center (CCQA), Food Technology Institute (ITAL), Av. Brasil 2880, P.O. Box 139, 13070-178 Campinas, SP, Brazil. Electronic address: raquel.milani@ital.sp.gov.br.

Abstract

Bee pollen consumption has increased in the last years, mainly due to its nutritional value and therapeutic applications. The quantification of mineral constituents is of great importance in order to evaluate both, the toxicity and the beneficial effect of essential elements. The purpose of this work was to quantify the essential elements, Ca, Mg, Zn, P and K, by diffuse reflectance spectra in the near infrared region (NIR) combined with partial least squares regression (PLS), which is a clean and fast method. Reference method used was ICP OES. The determination coefficients for calibration models (R2) were above 0.87 and the mean percent calibration error varied from 5 to 10%. For external validation R2 values were higher than 0.76. The results indicated that NIR spectroscopy can be useful for an approximate quantification of these minerals in bee pollen samples and can be used as a faster alternative to the standard methodologies.

KEYWORDS:

Chemometrics; Diffuse reflectance; ICP OES; Minerals; NIR spectroscopy; PLS

PMID:
30292379
DOI:
10.1016/j.foodchem.2018.02.017
[Indexed for MEDLINE]

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