Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR)

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dc.contributor.authorCanneddu, Giovanna
dc.contributor.authorCunha Junior, Luis Carlos
dc.contributor.authorAlmeida Teixeira, Gustavo Henrique de [UNESP]
dc.contributor.institutionUniv Sassari
dc.contributor.institutionUniversidade Federal de Goiás (UFG)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T15:30:35Z
dc.date.available2018-11-26T15:30:35Z
dc.date.issued2016-07-01
dc.description.abstractThe quality of shelled and unshelled macadamia nuts was assessed by means of Fourier transformed near-infrared (FT-NIR) spectroscopy. Shelled macadamia nuts were sorted as sound nuts; nuts infected by Ecdytolopha aurantiana and Leucopteara coffeella; and cracked nuts caused by germination. Unshelled nuts were sorted as intact nuts (<10% half nuts, 2014); half nuts (March, 2013; November, 2013); and crushed nuts (2014). Peroxide value (PV) and acidity index (AI) were determined according to AOAC. PCA-LDA shelled macadamia nuts classification resulted in 93.2% accurate classification. PLS PV prediction model resulted in a square error of prediction (SEP) of 3.45 meq/kg, and a prediction coefficient determination value (R-p(2)) of 0.72. The AI PLS prediction model was better (SEP = 0.14%, R-p(2) = 0.80). Although adequate classification was possible (93.2%), shelled nuts must not contain live insects, therefore the classification accuracy was not satisfactory. FT-NIR spectroscopy can be successfully used to predict PV and AI in unshelled macadamia nuts, though. Practical Applications Near-infrared spectroscopy (FT-NIR) was used to evaluate the quality of macadamia nuts, specially to access one of the major shelled macadamia nut defects (insect damage) and the onset of lipid oxidation in unshelled macadamia nuts. Although adequate classification was possible (93.2%), shelled nuts must not contain live insects, therefore the classification accuracy was not satisfactory. FT-NIR spectroscopy can be successfully used to predict peroxide value (PV) and acidity index (AI) in unshelled macadamia nuts and can be used by the food industry in quality control processes.en
dc.description.affiliationUniv Sassari, Dipt Agr, Via Enrico de Nicola 7, I-07100 Sassari, Italy
dc.description.affiliationUniv Fed Goias, Setor Hort, Escola Agron EA, Ave Esperanca S-N,Campus Univ, BR-74690000 Goiania, Go, Brazil
dc.description.affiliationUniv Estadual Paulista, FCAV, Via Acesso Prof Paulo Donato Castellane S-N, BR-14870900 Jaboticabal, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, FCAV, Via Acesso Prof Paulo Donato Castellane S-N, BR-14870900 Jaboticabal, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2008/51408-1
dc.format.extentC1613-C1621
dc.identifierhttp://dx.doi.org/10.1111/1750-3841.13343
dc.identifier.citationJournal Of Food Science. Hoboken: Wiley, v. 81, n. 7, p. C1613-C1621, 2016.
dc.identifier.doi10.1111/1750-3841.13343
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/11449/158977
dc.identifier.wosWOS:000380154200003
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal Of Food Science
dc.relation.ispartofsjr0,827
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectacidity index
dc.subjectEcdytolopha aurantiana
dc.subjectLDA
dc.subjectLeucopteara coffeella
dc.subjectMacadamia integrifolia Maiden & Betche
dc.subjectPCA
dc.subjectperoxide value
dc.subjectPLS
dc.subjectPLS-DA
dc.titleQuality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR)en
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-Blackwell
unesp.author.orcid0000-0001-7490-4537[2]

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