Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study

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dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.authoridSEKERLI, Yunus Emre/0000-0002-7954-8268
dc.authoridARSLAN, Aysel/0000-0002-0060-0263
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorArslan, Aysel
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorSekerli, Yunus Emre
dc.contributor.authorCeliktas, Nafiz
dc.date.accessioned2024-09-18T21:05:24Z
dc.date.available2024-09-18T21:05:24Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractFood 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.en_US
dc.identifier.doi10.1111/jfpp.15846
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85112591918en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.15846
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13553
dc.identifier.volume46en_US
dc.identifier.wosWOS:000682887800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDrying Kineticsen_US
dc.subjectSudan Ien_US
dc.subjectColoren_US
dc.subjectIntermittenten_US
dc.subjectAdulterationen_US
dc.subjectL.en_US
dc.subjectAnnuumen_US
dc.subjectSpectroscopyen_US
dc.subjectQualityen_US
dc.subjectFlouren_US
dc.titleFeasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot studyen_US
dc.typeArticleen_US

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