Application of chemometrics in quality control of Turmeric (Curcuma longa) based on Ultra-violet, Fourier transform-infrared and 1H NMR spectroscopy

Gad, Haidy A.; Bouzabata, Amel

doi:10.1016/j.foodchem.2017.06.022

Cited by 70 publications

(60 citation statements)

References 36 publications

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“…Figure 10 reveals peaks at 1577, 1532, 1468, 1230, 1194, 1130, 1101, 1052, 1011, 455, and 414 cm −1 ; these peak levels were consistent with the literature [25] and could be ascribed to curcumin, the main component of turmeric. These results coincided with those obtained from the ATR-FTIR of turmeric (approximately at 1621, 1599, 1237, 1150 cm −1 ) [19,26]. The bands at 1722 cm −1 could be ascribed to Chinese insect wax, according to the ATR-FTIR results.…”

Section: Spectral Characterizationsupporting

confidence: 88%

“…The vibrations at 1150 cm −1 and 1058 cm −1 could be assigned to C-O-C and C-O stretching, respectively [19]. Bands at 1600 cm −1 (stretching amide I), 1540 cm −1 (stretching amide II absorption, combination of C-N stretching and NH bending), and 1455 cm −1 (amide III absorption, C-N stretching/bending) may be attributed to animal glue (gelatin) [19][20][21]. Traditionally, in ancient China, glue was added to a dyed solution to obtain a uniform color [22,23].…”

Section: Spectral Characterizationmentioning

confidence: 99%

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Analyzing ancient Chinese handmade Lajian paper exhibiting an orange-red color

et al. 2019

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The ancient technique employed to produce Lajian paper-a very famous Chinese traditional handmade paperhas been lost. However, widespread restoration of the traditional skills used in the paper's production is emerging in China. A small piece of orange-red Lajian paper dating from the Qing dynasty and decorated with flecked Ag and Au was chosen as the subject of this study to investigate the paper's composition and structure using optical microscopy (OM), SEM-EDS, X-ray photoelectron spectroscopy (XPS), Raman spectroscopy, and FTIR spectroscopy. The results revealed that the raw materials constituting the Lajian paper were bast and bamboo fibers. Each of the two paper layers was treated differently. First, the upper orange-red layer was treated with kaolinite and organic turmeric. Next, inorganic minium nt was used to obtain an orange-red color. Animal glue was used as a binding medium. Finally, the dyed surface was waxed with Chinese insect wax and then polished with small stones to form a smooth coating. The same treatment, except for the intentional use of inorganic pigment, was applied to the backing layer. Turmeric dye, minium, and wax coating protected Lajian paper from humidity and mold growth while maintaining the stability of the paper.

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Section: Spectral Characterizationsupporting

confidence: 88%

Section: Spectral Characterizationmentioning

confidence: 99%

Analyzing ancient Chinese handmade Lajian paper exhibiting an orange-red color

et al. 2019

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“…The complementary use of chromatographic and spectroscopic techniques has been recently applied in quality assessment of turmeric, thus confirming the effective advantage of the integrated analytical techniques approach in the metabolite profiling of plant extracts.…”

Section: Resultsmentioning

confidence: 99%

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

Cusano

Consonni

Petrakis

et al. 2018

Phytochemical Analysis

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“…On the other hand, FT‐IR fingerprints analyzed by PCA allowed the identification of authentic turmeric samples (Gad & Bouzabata, ). Similar results were found for the identification of samples of paprika adulterated with Sudan I (Lohumi et al., ), onion powder adulterated with corn starch (Lohumi et al., ), and garlic powder adulterated with corn starch (Lohumi, Lee, & Cho, ).…”

Section: Nontargeted Analytical Methodsmentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

110

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Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

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Application of chemometrics in quality control of Turmeric (Curcuma longa) based on Ultra-violet, Fourier transform-infrared and 1H NMR spectroscopy

Cited by 70 publications

References 36 publications

Analyzing ancient Chinese handmade Lajian paper exhibiting an orange-red color

Analyzing ancient Chinese handmade Lajian paper exhibiting an orange-red color

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

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