{"title":"基于植物化学成分和抗氧化活性的秋葵CIELAB颜色参数预测建模:一种非破坏性图像和RSM方法","authors":"Zahra Mohammadzadeh , Abdolali Shojaeiyan , Mandana Mahfeli , Mahdi Ayyari , Masoud Tohidfar , Ali Mokhtassi-Bidgoli , Mohammad Reza Atighi","doi":"10.1016/j.lwt.2025.118080","DOIUrl":null,"url":null,"abstract":"<div><div>Okra (<em>Abelmoschus esculentus</em>), native to Africa, is an economically important crop cultivated globally for its nutritional value, bioactive compounds, and traditional medicinal uses. In fruits and vegetables, color is a key visual attribute that can be correlated with antioxidant activity and the presence of bioactive compounds such as phenolics and flavonoids. Changes in pod color may therefore reflect variations in their phytochemical content and organoleptic quality. The objective of the present study was to investigate the relationship between the bioactive compound (TPC, TFC, and AOA) and color features (L∗, a∗ and b∗) of ten okra accessions using response surface methodology (RSM) and Imagej software, as a nondestructive, fast, and fairly accurate method. Analysis of variance (ANOVA) confirmed the significance of the developed models, with determination coefficients (R<sup>2</sup>) of 0.89, 0.82, and 0.91 for L∗, a∗, and b∗ responses, respectively. The strong relationship between color features and bioactive compounds suggests that color-based modeling can serve as a simple and cost-effective tool for selecting okra genotypes with enhanced phytochemical content.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118080"},"PeriodicalIF":6.0000,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Predictive modeling of CIELAB color parameters in okra accessions based on phytochemical composition and antioxidant activity: A non-destructive Imagej and RSM approach\",\"authors\":\"Zahra Mohammadzadeh , Abdolali Shojaeiyan , Mandana Mahfeli , Mahdi Ayyari , Masoud Tohidfar , Ali Mokhtassi-Bidgoli , Mohammad Reza Atighi\",\"doi\":\"10.1016/j.lwt.2025.118080\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Okra (<em>Abelmoschus esculentus</em>), native to Africa, is an economically important crop cultivated globally for its nutritional value, bioactive compounds, and traditional medicinal uses. In fruits and vegetables, color is a key visual attribute that can be correlated with antioxidant activity and the presence of bioactive compounds such as phenolics and flavonoids. Changes in pod color may therefore reflect variations in their phytochemical content and organoleptic quality. The objective of the present study was to investigate the relationship between the bioactive compound (TPC, TFC, and AOA) and color features (L∗, a∗ and b∗) of ten okra accessions using response surface methodology (RSM) and Imagej software, as a nondestructive, fast, and fairly accurate method. Analysis of variance (ANOVA) confirmed the significance of the developed models, with determination coefficients (R<sup>2</sup>) of 0.89, 0.82, and 0.91 for L∗, a∗, and b∗ responses, respectively. The strong relationship between color features and bioactive compounds suggests that color-based modeling can serve as a simple and cost-effective tool for selecting okra genotypes with enhanced phytochemical content.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"228 \",\"pages\":\"Article 118080\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2025-06-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643825007649\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825007649","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Predictive modeling of CIELAB color parameters in okra accessions based on phytochemical composition and antioxidant activity: A non-destructive Imagej and RSM approach
Okra (Abelmoschus esculentus), native to Africa, is an economically important crop cultivated globally for its nutritional value, bioactive compounds, and traditional medicinal uses. In fruits and vegetables, color is a key visual attribute that can be correlated with antioxidant activity and the presence of bioactive compounds such as phenolics and flavonoids. Changes in pod color may therefore reflect variations in their phytochemical content and organoleptic quality. The objective of the present study was to investigate the relationship between the bioactive compound (TPC, TFC, and AOA) and color features (L∗, a∗ and b∗) of ten okra accessions using response surface methodology (RSM) and Imagej software, as a nondestructive, fast, and fairly accurate method. Analysis of variance (ANOVA) confirmed the significance of the developed models, with determination coefficients (R2) of 0.89, 0.82, and 0.91 for L∗, a∗, and b∗ responses, respectively. The strong relationship between color features and bioactive compounds suggests that color-based modeling can serve as a simple and cost-effective tool for selecting okra genotypes with enhanced phytochemical content.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.