Classification of chili powder (Capsicum annuum L.) antioxidant activity based on near infrared spectra

Aprilia Y.I., . and Khuriyati N., . and Sukartiko A.C., . (2021) Classification of chili powder (Capsicum annuum L.) antioxidant activity based on near infrared spectra. Food Research (Malaysia), 5 (S2). pp. 51-56. ISSN 2550-2166

Testing the antioxidant activity of chili powder is often destructive; these methods are expensive, complicated, and lengthy analysis time. Meanwhile, information on antioxidant activity is needed by the industry to determine its quality class in rapid and uncomplicated handling. Therefore, this study was aimed to measure the antioxidant activity of chili powder and classify it into three quality classes, namely high, medium, and low, using Near Infrared (NIR) spectroscopy at spectral wavelengths of 1000-2500 nm and combined with chemometric techniques. The antioxidant activity of the sample was evaluated using the DPPH assay. Processing of the data started with outlier detection using Hotelling's T², then confirmed using leverage analysis and influence plot. The data were then processed with Smoothing-Savitzky Golay, SNV, and De-Trending. Principal Component Analysis (PCA) was performed for classifying the samples, which were validated with full cross- validation. The results showed that the antioxidant activity was detected at a range of 1395 - 2390 nm. De-Trending was the best pre-treatment that successfully classified the low and high levels of antioxidant activity with a success rate of 100% and classified a medium level of antioxidant activity with a success rate of 96.97%.

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Abstract

Testing the antioxidant activity of chili powder is often destructive; these methods are expensive, complicated, and lengthy analysis time. Meanwhile, information on antioxidant activity is needed by the industry to determine its quality class in rapid and uncomplicated handling. Therefore, this study was aimed to measure the antioxidant activity of chili powder and classify it into three quality classes, namely high, medium, and low, using Near Infrared (NIR) spectroscopy at spectral wavelengths of 1000-2500 nm and combined with chemometric techniques. The antioxidant activity of the sample was evaluated using the DPPH assay. Processing of the data started with outlier detection using Hotelling's T², then confirmed using leverage analysis and influence plot. The data were then processed with Smoothing-Savitzky Golay, SNV, and De-Trending. Principal Component Analysis (PCA) was performed for classifying the samples, which were validated with full cross- validation. The results showed that the antioxidant activity was detected at a range of 1395 - 2390 nm. De-Trending was the best pre-treatment that successfully classified the low and high levels of antioxidant activity with a success rate of 100% and classified a medium level of antioxidant activity with a success rate of 96.97%.

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Item Type:	Article
Additional Information:	The 3rd International Conference on Food Science and Engineering (ICFSE) 2020
AGROVOC Term:	Capsicum annuum
AGROVOC Term:	classification
AGROVOC Term:	quality control
AGROVOC Term:	near infrared spectroscopy
AGROVOC Term:	principal component analysis
AGROVOC Term:	food quality
AGROVOC Term:	spectroscopy
AGROVOC Term:	quality
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Feb 2026 09:00
Last Modified:	04 Feb 2026 09:00
URI:	http://webagris.upm.edu.my/id/eprint/3217

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