Chemometric search for IR spectral characteristics associated with the level of antiradical activity of food ingredients and feed for aquaculture

The paper provides data on the assessment and search of spectral characteristics of the mid-IR range using chemometric analysis methods, as well as the search for diagnostically associated spectral regions that statistically correlate with the values of increased antiradical activity for food components and ingredients used in the production of feed in aquaculture. The study included such commonly used food additives as tocopherol (vitamin E), ascorbic acid, as well as hydrocolloids: gum arabic (E414), guar gum (E412), konjac gum (E425), structure-forming agents isolated from edible algae species: agar-agar (E406), alginate (E401), κ-, λ-, ι--carrageenans (E407). For each of the studied groups of compounds, in addition to its spectral IR characteristics, an analysis was performed to determine the antiradical activity, which was measured photocolorimetrically by using the stable radical DPPH. The presented data are very relevant for the development of a mathematical model that allows rapid testing of food components, food products, and ready-made feeds for aquaculture in order to assess their antiradical activity and, in the future, their shelf life.