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Design and Fabrication of a Real-Time Measurement System for the Capsaicinoid Content of Korean Red Pepper (Capsicum annuum L.) Powder by Visible and Near-Infrared Spectroscopy

1
National Institute of Agricultural Science, Rural Development Administration, 310 Nongsaengmyeng-ro, Wansan-gu, Jeonju, Jeo1labuk-do 54875, Korea
2
Environmental Microbiology and Food Safety Laboratory, BARC-East, Agricultural Research Service, US Department of Agriculture, 10300 Baltimore Avenue, Beltsville, MD 20705, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Markus W. Sigrist
Sensors 2015, 15(11), 27420-27435; https://doi.org/10.3390/s151127420
Received: 17 July 2015 / Revised: 26 October 2015 / Accepted: 26 October 2015 / Published: 29 October 2015
(This article belongs to the Section Physical Sensors)
This research aims to design and fabricate a system to measure the capsaicinoid content of red pepper powder in a non-destructive and rapid method using visible and near infrared spectroscopy (VNIR). The developed system scans a well-leveled powder surface continuously to minimize the influence of the placenta distribution, thus acquiring stable and representative reflectance spectra. The system incorporates flat belts driven by a sample input hopper and stepping motor, a powder surface leveler, charge-coupled device (CCD) image sensor-embedded VNIR spectrometer, fiber optic probe, and tungsten halogen lamp, and an automated reference measuring unit with a reference panel to measure the standard spectrum. The operation program includes device interface, standard reflectivity measurement, and a graphical user interface to measure the capsaicinoid content. A partial least square regression (PLSR) model was developed to predict the capsaicinoid content; 44 red pepper powder samples whose measured capsaicinoid content ranged 13.45–159.48 mg/100 g by per high-performance liquid chromatography (HPLC) and 1242 VNIR absorbance spectra acquired by the pungency measurement system were used. The determination coefficient of validation (RV2) and standard error of prediction (SEP) for the model with the first-order derivative pretreatment method for Korean red pepper powder were 0.8484 and ±13.6388 mg/100 g, respectively. View Full-Text
Keywords: visible and near-infrared; spectroscopy; capsaicinoid content; red pepper powder; partial least square regression visible and near-infrared; spectroscopy; capsaicinoid content; red pepper powder; partial least square regression
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Lim, J.; Kim, G.; Mo, C.; Kim, M.S. Design and Fabrication of a Real-Time Measurement System for the Capsaicinoid Content of Korean Red Pepper (Capsicum annuum L.) Powder by Visible and Near-Infrared Spectroscopy. Sensors 2015, 15, 27420-27435.

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