Comparison of Multiple NIR Instruments for the Quantitative Evaluation of Grape Seed and Other Polyphenolic Extracts with High Chemical Similarities
Matyas Lukacs,
Flora Vitalis,
Adrienn Bardos,
Judit Tormási,
Krzysztof B. Bec,
Justyna Grabska,
Zoltan Gillay,
Rita A. Tömösközi-Farkas,
László Abrankó,
Donatella Albanese,
Francesca Malvano,
Christian W. Huck,
Zoltan Kovacs
Affiliations
Matyas Lukacs
Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Flora Vitalis
Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Adrienn Bardos
Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Judit Tormási
Department of Food Chemistry and Analytics, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Krzysztof B. Bec
Institute of Analytical Chemistry and Radiochemistry, CCB-Center for Chemistry and Biomedicine, Leopold Franzens University, Innrain 80/82, 6020 Innsbruck, Austria
Justyna Grabska
Institute of Analytical Chemistry and Radiochemistry, CCB-Center for Chemistry and Biomedicine, Leopold Franzens University, Innrain 80/82, 6020 Innsbruck, Austria
Zoltan Gillay
Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Rita A. Tömösközi-Farkas
Department of Food Chemistry and Analytics, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
László Abrankó
Department of Food Chemistry and Analytics, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Donatella Albanese
Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy
Francesca Malvano
Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy
Christian W. Huck
Institute of Analytical Chemistry and Radiochemistry, CCB-Center for Chemistry and Biomedicine, Leopold Franzens University, Innrain 80/82, 6020 Innsbruck, Austria
Zoltan Kovacs
Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Grape seed extract (GSE), one of the world’s bestselling dietary supplements, is prone to frequent adulteration with chemically similar compounds. These frauds can go unnoticed within the supply chain due to the use of unspecific standard analytical methods for quality control. This research aims to develop a near-infrared spectroscopy (NIRS) method for the rapid and non-destructive quantitative evaluation of GSE powder in the presence of multiple additives. Samples were prepared by mixing GSE with pine bark extract (PBE) and green tea extract (GTE) on different levels between 0.5 and 13% in singular and dual combinations. Measurements were performed with a desktop and three different handheld devices for performance comparison. Following spectral pretreatment, partial least squares regression (PLSR) and support vector regression (SVR)-based quantitative models were built to predict extract concentrations and various chemical parameters. Cross- and external-validated models could reach a minimum R2p value of 0.99 and maximum RMSEP of 0.27% for the prediction of extract concentrations using benchtop data, while models based on handheld data could reach comparably good results, especially for GTE, caffeic acid and procyanidin content prediction. This research shows the potential applicability of NIRS coupled with chemometrics as an alternate, rapid and accurate quality evaluation tool for GSE-based supplement mixtures.
