Non-destructive Measurement of Total Carotenoid Content in Processed Tomato Products: Infrared Lock-In Thermography, Near-Infrared Spectroscopy/Chemometrics, and Condensed Phase Laser-Based Photoacoustics—Pilot Study

D. Bicanic; M. Streza; O. Dóka; D. Valinger; S. Luterotti; Zs Ajtony; Z. Kurtanjek; D. Dadarlat

doi:10.1007/s10765-015-1895-2

Non-destructive Measurement of Total Carotenoid Content in Processed Tomato Products: Infrared Lock-In Thermography, Near-Infrared Spectroscopy/Chemometrics, and Condensed Phase Laser-Based Photoacoustics—Pilot Study

D. Bicanic, M. Streza, O. Dóka^*, D. Valinger, S. Luterotti, Zs Ajtony, Z. Kurtanjek, D. Dadarlat

^*Corresponding author for this work

Biophysics

Research output: Contribution to journal › Article › Academic › peer-review

11 Citations (Scopus)

Abstract

Carotenes found in a diversity of fruits and vegetables are among important natural antioxidants. In a study described in this paper, the total carotenoid content (TCC) in seven different products derived from thermally processed tomatoes was determined using laser photoacoustic spectroscopy (LPAS), infrared lock-in thermography (IRLIT), and near-infrared spectroscopy (NIRS) combined with chemometrics. Results were verified versus data obtained by traditional VIS spectrophotometry (SP) that served as a reference technique. Unlike SP, the IRLIT, NIRS, and LPAS require a minimum of sample preparation which enables practically direct quantification of the TCC.

Original language	English
Pages (from-to)	2380-2388
Journal	International Journal of Thermophysics
Volume	36
Issue number	9
DOIs	https://doi.org/10.1007/s10765-015-1895-2
Publication status	Published - 2015

Keywords

Carotenoids
Infrared lock-in thermography
Laser photoacoustic spectroscopy
Near-infrared spectroscopy/chemometrics
Processed tomato
Spectrophotometry

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Bicanic, D., Streza, M., Dóka, O., Valinger, D., Luterotti, S., Ajtony, Z., Kurtanjek, Z., & Dadarlat, D. (2015). Non-destructive Measurement of Total Carotenoid Content in Processed Tomato Products: Infrared Lock-In Thermography, Near-Infrared Spectroscopy/Chemometrics, and Condensed Phase Laser-Based Photoacoustics—Pilot Study. International Journal of Thermophysics, 36(9), 2380-2388. https://doi.org/10.1007/s10765-015-1895-2

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abstract = "Carotenes found in a diversity of fruits and vegetables are among important natural antioxidants. In a study described in this paper, the total carotenoid content (TCC) in seven different products derived from thermally processed tomatoes was determined using laser photoacoustic spectroscopy (LPAS), infrared lock-in thermography (IRLIT), and near-infrared spectroscopy (NIRS) combined with chemometrics. Results were verified versus data obtained by traditional VIS spectrophotometry (SP) that served as a reference technique. Unlike SP, the IRLIT, NIRS, and LPAS require a minimum of sample preparation which enables practically direct quantification of the TCC.",

keywords = "Carotenoids, Infrared lock-in thermography, Laser photoacoustic spectroscopy, Near-infrared spectroscopy/chemometrics, Processed tomato, Spectrophotometry",

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Bicanic, D, Streza, M, Dóka, O, Valinger, D, Luterotti, S, Ajtony, Z, Kurtanjek, Z & Dadarlat, D 2015, 'Non-destructive Measurement of Total Carotenoid Content in Processed Tomato Products: Infrared Lock-In Thermography, Near-Infrared Spectroscopy/Chemometrics, and Condensed Phase Laser-Based Photoacoustics—Pilot Study', International Journal of Thermophysics, vol. 36, no. 9, pp. 2380-2388. https://doi.org/10.1007/s10765-015-1895-2

Non-destructive Measurement of Total Carotenoid Content in Processed Tomato Products: Infrared Lock-In Thermography, Near-Infrared Spectroscopy/Chemometrics, and Condensed Phase Laser-Based Photoacoustics—Pilot Study. / Bicanic, D.; Streza, M.; Dóka, O. et al.
In: International Journal of Thermophysics, Vol. 36, No. 9, 2015, p. 2380-2388.

Research output: Contribution to journal › Article › Academic › peer-review

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AU - Streza, M.

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AU - Valinger, D.

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AU - Ajtony, Zs

AU - Kurtanjek, Z.

AU - Dadarlat, D.

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AB - Carotenes found in a diversity of fruits and vegetables are among important natural antioxidants. In a study described in this paper, the total carotenoid content (TCC) in seven different products derived from thermally processed tomatoes was determined using laser photoacoustic spectroscopy (LPAS), infrared lock-in thermography (IRLIT), and near-infrared spectroscopy (NIRS) combined with chemometrics. Results were verified versus data obtained by traditional VIS spectrophotometry (SP) that served as a reference technique. Unlike SP, the IRLIT, NIRS, and LPAS require a minimum of sample preparation which enables practically direct quantification of the TCC.

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KW - Infrared lock-in thermography

KW - Laser photoacoustic spectroscopy

KW - Near-infrared spectroscopy/chemometrics

KW - Processed tomato

KW - Spectrophotometry

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Bicanic D, Streza M, Dóka O, Valinger D, Luterotti S, Ajtony Z et al. Non-destructive Measurement of Total Carotenoid Content in Processed Tomato Products: Infrared Lock-In Thermography, Near-Infrared Spectroscopy/Chemometrics, and Condensed Phase Laser-Based Photoacoustics—Pilot Study. International Journal of Thermophysics. 2015;36(9):2380-2388. doi: 10.1007/s10765-015-1895-2