Determination of total iron-reactive phenolics, anthocyanins and tannins in wine grapes of skins and seeds based on near-infrared hyperspectral imaging

Food Chem. 2017 Dec 15;237:811-817. doi: 10.1016/j.foodchem.2017.06.007. Epub 2017 Jun 2.

Abstract

Phenolics contents in wine grapes are key indicators for assessing ripeness. Near-infrared hyperspectral images during ripening have been explored to achieve an effective method for predicting phenolics contents. Principal component regression (PCR), partial least squares regression (PLSR) and support vector regression (SVR) models were built, respectively. The results show that SVR behaves globally better than PLSR and PCR, except in predicting tannins content of seeds. For the best prediction results, the squared correlation coefficient and root mean square error reached 0.8960 and 0.1069g/L (+)-catechin equivalents (CE), respectively, for tannins in skins, 0.9065 and 0.1776 (g/L CE) for total iron-reactive phenolics (TIRP) in skins, 0.8789 and 0.1442 (g/L M3G) for anthocyanins in skins, 0.9243 and 0.2401 (g/L CE) for tannins in seeds, and 0.8790 and 0.5190 (g/L CE) for TIRP in seeds. Our results indicated that NIR hyperspectral imaging has good prospects for evaluation of phenolics in wine grapes.

Keywords: Anthocyanins; Grape seeds; Grape skins; Hyperspectral images; Tannins; Total iron-reactive phenolics.

MeSH terms

  • Anthocyanins
  • Iron
  • Phenol
  • Seeds
  • Tannins
  • Vitis*
  • Wine

Substances

  • Anthocyanins
  • Tannins
  • Phenol
  • Iron