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Some Statistical Considerations Regarding the Occurrence and Analysis of Bioactive Materials in Foods

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Bioactive materials (BMs) include a diversity of reactive chemicals that occur in foods and feeds. Some are natural constituents of specific foods, while others may be developed as a consequence of processing or microbial growth, as environmental contaminants, or as additives and adulterants. Many BMs have potential health-giving benefits, but those that are potentially harmful to the consumer are of equal, or possibly, greater importance. Examples of BMs that occur in foods are discussed briefly and some examples of the statistical methods used in planning and/or analysis of experimental work are described. Of critical importance is the manner in which the distribution of specific compounds within a food material may impact the outputs of statistical procedures.

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Abbreviations

ANOVA:

Analysis of variance

BMs:

Bioactive materials

KW:

Kruskal-Wallis

NBD:

Negative binomial distribution

ND:

Normal distribution

PCA:

Principle components analysis

SAP:

Sampling and analytical plan

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Acknowledgments

I am grateful to Dr Alan Hedges of the University of Bristol for his inciteful and helpful comments on the draft of this chapter.

Author information

Authors and Affiliations

  1. Daubies Farm, Ross-on-Wye, UK

    Basil Jarvis

  2. Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, The University, Reading, UK

    Basil Jarvis

Authors
  1. Basil Jarvis
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Corresponding author

Correspondence to Basil Jarvis .

Editor information

Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Jarvis, B. (2019). Some Statistical Considerations Regarding the Occurrence and Analysis of Bioactive Materials in Foods. In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_77

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