RESEARCH ARTICLE


Near-infrared Spectroscopy for Direct Investigation of Quality Compounds in Capsicum spp (Capsicum annuum L. and Capsicum frutescens L.)



Kusumiyati Kusumiyati1, 2, *, Eizo Taira3, Yusuf Eka Maulana2
1 Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
2 Laboratory of Horticulture, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
3 Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa, 903-0213, Japan


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Creative Commons License
© 2024 The Author(s). Published by Bentham Open.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia; E-mail: kusumiyati@unpad.ac.id


Abstract

Introduction

Capsicum spp., commonly known as peppers or chili peppers, are essential horticultural crops. The unique flavors, pungency levels, and nutritional profiles of these peppers are determined by a complex composition of quality compounds such as antioxidant activity, capsaicin, and dihydrocapsaicin. Assessing and quantifying these compounds is crucial for both agricultural and industrial purposes.

Methods

This research provides fresh insight into the use of near-infrared spectroscopy (NIRS) to investigate quality compounds in Capsicum spp., such as antioxidant activity, capsaicin, and dihydrocapsaicin. The NIRS utilized wavelengths ranging from 702 to 1065 nm with intervals of 3 nm. The total sample size was 400, consisting of 7 varieties of Capsicum spp., including cayenne pepper 'Domba', 'Manik', and 'Ratuni', as well as red chili peppers 'CB2', 'Tanjung 2', 'Lingga', and 'Tanjung'. The sample was divided into a calibration (n=300) and a prediction set (n=100), and then modeling was carried out using statistical software.

Results

Accuracy values for antioxidant activity, capsaicin, and dihydrocapsaicin obtained were Rcal ≤ 0.86, Rpred ≤ 0.79, RMSEC ≤ 28.16, RMSEP ≤ 34.58, and RPD ≤ 1.66.

Conclusion

These findings suggested that NIRS is a rapid and precise method for investigating quality compounds in Capsicum spp., such as antioxidant activity, capsaicin, and dihydrocapsaicin.

Keywords: A non-destructive method, Powdered sample, Quality compound, Spectrometer, Horticultural crops, Antioxidants.