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
Article Information
Identifiers and Pagination:
Year: 2024Volume: 18
E-location ID: e18743315289226
Publisher ID: e18743315289226
DOI: 10.2174/0118743315289226240122063646
Article History:
Received Date: 25/10/2023Revision Received Date: 06/01/2024
Acceptance Date: 11/01/2024
Electronic publication date: 27/03/2024
Collection year: 2024
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.
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.