Raman spectroscopy for analyzing anthocyanins of lyophilized blueberries

The non-destructive nature of spectroscopy as a modern analytical method for food analysis is particularly attractive for rapid quality checks. This paper shows how Raman spectroscopy can be used for assessing the nutraceutic properties of lyophilized blueberries which were selected at different ripeness. The Raman spectra of powder samples were processed together with their reference data by means of Principal Component Analysis for classifying the ripeness. Then, Partial Least Square regression was applied, so as to create predictive models for quantifying the total content of anthocyanins as well as their sub-groups.