Chemometrics-powered spectroscopic techniques for the measurement of food-derived phenolics and vitamins in foods: A review.

Foods are rich in various bioactive compounds, like phenolics, and vitamins, which play important physiological roles in the human body. The analysis of phenolics and vitamins in plant and animal-based foods is a topic of growing interest. Compared with conventional methods, the chemometrics-powered infrared, Fourier transform-near infrared and mid-infrared, ultraviolet-visible, fluorescence, and Raman spectroscopy offer a reliable, low-cost, and nondestructive means to determine phenolics and vitamins. This study briefly presents the physical properties of phenolics and vitamins and their physiological benefits, features of commonly used spectroscopic techniques, sample preparation for spectroscopic data analysis, and the progress of chemometrics methods for model calibration using spectroscopic data and their primary challenges in predicting phenolics and vitamins in real samples for the last five years. The spectral preprocessing method combined feature extraction quantitative chemometric model comparatively showed the best results for simultaneous and single detection. Finally, this study put forward future directions.