A novel NIR spectroscopic method for rapid analyses of lycopene, total acid, sugar, phenols and antioxidant activity in dehydrated tomato samples

Near-infrared (NIR) spectroscopy is a well-known, rapid and non-destructive technique suitable for analyses of many different food products. In this work, it was used to develop a novel method for the analysis of dehydrated tomato samples, collected from four different producers. The NIR spectra from such samples were discriminated according to the four production sources, with the use of principal component analysis (PCA). Also, hierarchical...