Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study
Yükleniyor...
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Food adulteration is a major problem causing significant economic and health risks for consumers. Non-destructive, quick, and inexpensive methods are needed for food authentication. No study has been found on the adulteration of organic pepper powders. This study examined the feasibility of a chromameter to discriminate pure and adulterated (mixed) organic red pepper powders obtained from intermittent microwave drying for the first time. PCA, SIMCA, and PLSR were used for the data analysis. The PCA exhibited a very good distinction based on product type (organic and conventional) and drying powers (150, 300, and 450 W), while the SIMCA effectively classified the samples as organic or conventional with a correct classification ratio of 94%. Also, the adulteration rate (%) of the organic pepper powders was predicted using PLSR with promising results (R-2 = 0.90). To summarize, the chromameter has a good potential to classify the red pepper powders as organic or conventional. Novelty Impact Statement Food adulteration has become a major problem on a global scale but no study has been conducted on the adulteration of organic pepper powders to the best knowledge of the authors. This work investigated the feasibility of a chromameter and chemometric techniques for the discrimination of organic red pepper powders from the ones adulterated with the same type of conventional pepper powders. The results revealed that a chromameter has a promising potential to classify the red pepper powders as organic or conventional.
Açıklama
Anahtar Kelimeler
Drying Kinetics, Sudan I, Color, Intermittent, Adulteration, L., Annuum, Spectroscopy, Quality, Flour
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
46
Sayı
6
