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Bee pollen consumption has increased in the last years, mainly due to its nutritional value and therapeutic applications. The quantification of mineral constituents is of great importance in order to evaluate both, the toxicity and the beneficial effect of essential elements. The purpose of this work was to quantify the essential elements, Ca, Mg, Zn, P and K, by diffuse reflectance spectra in the near infrared region (NIR) combined with partial least squares regression (PLS), which is a clean and fast method. Reference method used was ICP OES. The determination coefficients for calibration models (R) were above 0.87 and the mean percent calibration error varied from 5 to 10%. For external validation R values were higher than 0.76. The results indicated that NIR spectroscopy can be useful for an approximate quantification of these minerals in bee pollen samples and can be used as a faster alternative to the standard methodologies.
This article was published in the following journal.
Name: Food chemistry
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A noninvasive technique that uses the differential absorption properties of hemoglobin and myoglobin to evaluate tissue oxygenation and indirectly can measure regional hemodynamics and blood flow. Near-infrared light (NIR) can propagate through tissues and at particular wavelengths is differentially absorbed by oxygenated vs. deoxygenated forms of hemoglobin and myoglobin. Illumination of intact tissue with NIR allows qualitative assessment of changes in the tissue concentration of these molecules. The analysis is also used to determine body composition.
A spectroscopic technique in which a range of wavelengths is presented simultaneously with an interferometer and the spectrum is mathematically derived from the pattern thus obtained.
Measurement of the regional temperature of the body or an organ by infrared sensing devices, based on self-emanating infrared radiation.
Spectroscopy technique which measures changes in organic compounds by tracking the spectral energy of absorption of HYDROGEN atoms.
That portion of the electromagnetic spectrum usually sensed as heat. Infrared wavelengths are longer than those of visible light, extending into the microwave frequencies. They are used therapeutically as heat, and also to warm food in restaurants.