Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour
Paprika powder is a spice of culinary importance in many homes but it’s powdered form, has been targeted for fraudulent activities intended at consumer deception. Diverse methods have been used to investigate some of these adulterations but there is no report of paprika adulteration with co...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2019-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950346Z.pdf |
| _version_ | 1818448791712301056 |
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| author | Zaukuu John-Lewis Z. Bodor Zsanett Vitalis Flora Zsom-Muha Victoria Kovacs Zoltan |
| author_facet | Zaukuu John-Lewis Z. Bodor Zsanett Vitalis Flora Zsom-Muha Victoria Kovacs Zoltan |
| author_sort | Zaukuu John-Lewis Z. |
| collection | DOAJ |
| description | Paprika powder is a spice of culinary importance in many homes but it’s
powdered form, has been targeted for fraudulent activities intended at
consumer deception. Diverse methods have been used to investigate some of
these adulterations but there is no report of paprika adulteration with corn
flour, although it remains a suspicion. Technologies such as the near
infrared spectroscopy (NIRS) possess non-invasive and rapid advantages that
could be explored to monitor this type of adulteration. The study aimed to
discriminate and quantify different levels of paprika powder adulterated
with corn flour, using NIRS. Two authentic paprika types (DP and SP) were
purchased from reputable sources in Hungary and artificially adulterated in
the laboratory. Three repeats of each adulteration level (40%, 30%, 25%,
20%, 15%, 10%, 5%, 3%, 1%) were prepared and scanned with the Metri NIRS
respectively, then, analysed with chemometrics: Linear discriminant analysis
(LDA) and partial least squares regression (PLSR). LDA showed 100%
recognition and prediction accuracies respectively when DP and SP were
analyzed separately to discriminate different concentrations of paprika
adulteration. LDA models with NIRS recognize corn flour adulteration with
95.55% and predict it with 95.02% accuracy irrespective of the paprika type
used in this experiment. PLSR prediction of 40%, 30%, 25%, 20%, 15%, 10%,
5%, 3%, 1% corn flour adulteration yielded an R2CV of 0.98 (high accuracy)
and a low RMSECV of 1.71 g/100g (low error). Near infrared as a non-invasive
technique exhibited good potentials for paprika powder authentication when
corn flour is used as an adulterant. |
| first_indexed | 2024-12-14T20:25:08Z |
| format | Article |
| id | doaj.art-8cd92f4c93d34f42b537859b8035f7d1 |
| institution | Directory Open Access Journal |
| issn | 1450-7188 2406-095X |
| language | English |
| last_indexed | 2024-12-14T20:25:08Z |
| publishDate | 2019-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-8cd92f4c93d34f42b537859b8035f7d12022-12-21T22:48:39ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882406-095X2019-01-0120195034635210.2298/APT1950346Z1450-71881950346ZNear infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flourZaukuu John-Lewis Z.0Bodor Zsanett1Vitalis Flora2Zsom-Muha Victoria3Kovacs Zoltan4Szent István University, Faculty of Food Science, Department of Physics and Control, Budapest, HungarySzent István University, Faculty of Food Science, Department of Physics and Control, Budapest, HungarySzent István University, Faculty of Food Science, Department of Physics and Control, Budapest, HungarySzent István University, Faculty of Food Science, Department of Physics and Control, Budapest, HungarySzent István University, Faculty of Food Science, Department of Physics and Control, Budapest, HungaryPaprika powder is a spice of culinary importance in many homes but it’s powdered form, has been targeted for fraudulent activities intended at consumer deception. Diverse methods have been used to investigate some of these adulterations but there is no report of paprika adulteration with corn flour, although it remains a suspicion. Technologies such as the near infrared spectroscopy (NIRS) possess non-invasive and rapid advantages that could be explored to monitor this type of adulteration. The study aimed to discriminate and quantify different levels of paprika powder adulterated with corn flour, using NIRS. Two authentic paprika types (DP and SP) were purchased from reputable sources in Hungary and artificially adulterated in the laboratory. Three repeats of each adulteration level (40%, 30%, 25%, 20%, 15%, 10%, 5%, 3%, 1%) were prepared and scanned with the Metri NIRS respectively, then, analysed with chemometrics: Linear discriminant analysis (LDA) and partial least squares regression (PLSR). LDA showed 100% recognition and prediction accuracies respectively when DP and SP were analyzed separately to discriminate different concentrations of paprika adulteration. LDA models with NIRS recognize corn flour adulteration with 95.55% and predict it with 95.02% accuracy irrespective of the paprika type used in this experiment. PLSR prediction of 40%, 30%, 25%, 20%, 15%, 10%, 5%, 3%, 1% corn flour adulteration yielded an R2CV of 0.98 (high accuracy) and a low RMSECV of 1.71 g/100g (low error). Near infrared as a non-invasive technique exhibited good potentials for paprika powder authentication when corn flour is used as an adulterant.http://www.doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950346Z.pdfspicesherbcorn-flourauthenticationspectroscopy |
| spellingShingle | Zaukuu John-Lewis Z. Bodor Zsanett Vitalis Flora Zsom-Muha Victoria Kovacs Zoltan Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour Acta Periodica Technologica spices herb corn-flour authentication spectroscopy |
| title | Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour |
| title_full | Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour |
| title_fullStr | Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour |
| title_full_unstemmed | Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour |
| title_short | Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour |
| title_sort | near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour |
| topic | spices herb corn-flour authentication spectroscopy |
| url | http://www.doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950346Z.pdf |
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