Data Fusion Approach Improves the Prediction of Single Phenolic Compounds in Honey: A Study of NIR and Raman Spectroscopies
- 10.2991/efood.k.191018.001How to use a DOI?
- Honey; phenolic compounds; data fusion; spectroscopy; partial least square (PLS)
The combination of Near-Infrared Spectroscopy (NIR) and Raman Spectroscopy (RS) of 100 honey samples collected from different countries were used to develop the calibration model for determination of single phenolic compound. In high-performance liquid chromatography with diode-array detection analysis, 16 phenolic compounds were identified with p-hydroxybenzoic acid being the major compound detected in all honey samples. Thus, p-hydroxybenzoic acid was used for developing prediction models. Spectral data were modeled individually and using data fusion methodologies. The performance of the model based on RS spectra [ = 0.9500, Root Mean Standard Error of Prediction (RMSEP) = 6.83] was higher than that based on the NIR spectra ( = 0.8147, RMSEP = 13.80). The application of both low-level ( = 0.9553, RMSEP = 6.59) and mid-level ( = 0.9563, RMSEP = 7.95) data fusion together with Partial Least Squares (PLS) had effectively improved the prediction models of NIR but did not enhance prediction models based on RS technique. The results demonstrated that the NIR, RS, and data fusion approaches together with the PLS model could be used as alternative quantitative methods for determination of p-hydroxybenzoic acid in honey samples.
- © 2019 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
- Open Access
- This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - JOUR AU - Haroon Elrasheid Tahir AU - Muhammad Arslan AU - Gustav Komla Mahunu AU - Jiyong Shi AU - Xiaobo Zou AU - Mohammed Abdalbasit Ahmed Gasmalla AU - Abdalbasit Adam Mariod PY - 2019 DA - 2019/11/02 TI - Data Fusion Approach Improves the Prediction of Single Phenolic Compounds in Honey: A Study of NIR and Raman Spectroscopies JO - eFood SP - 173 EP - 180 VL - 1 IS - 2 SN - 2666-3066 UR - https://doi.org/10.2991/efood.k.191018.001 DO - 10.2991/efood.k.191018.001 ID - Tahir2019 ER -