Detection of Pistacia vera adulteration by using laser induced breakdown spectroscopy

Abstract

BACKGROUND: Pistachio has high economic value because of its high consumption rate and consumer demand. Therefore, it has become an important target for adulteration. Green pea and spinach are the most frequently used foods for pistachio adulteration as a result of their kernel color. The present study aimed to detect pistachio adulteration with green pea and spinach samples using laser induced breakdown spectroscopy (LIBS) combined with chemometric methods. RESULTS:In the first step of the study, principal component analysis was employed for qualitative analysis of pure pistachio, green pea, spinach and adulterated pistachio samples, and discrimination was achieved successfully. A score plot clearly discriminating pure pistachio, green pea and spinach samples, as well as their blind samples, was drawn using principle component (PC)1 and PC2 which explained 86.86% and 12.16% of the variance, respectively. The results showed that the calibration curve for green pea adulterated pistachio provides successful determination of adulteration level and had an R 2 of 0.995 and a limit of detection (LOD) of 2.04%, whereas the calibration curve for spinach adulterated pistachio had an R 2 of 0.993 and a LOD of 1.64%. CONCLUSION:The results of the present study demonstrate that LIBS with the chemometric methods showed a good performance based on the high value of prediction accuracy for pistachio adulteration. This technique has high potential as a rapid method for pistachio identification and detection of adulteration.

The trnL (UAA)‐trnF (GAA) intergenic spacer is a robust marker of green pea (Pisum sativum L.) adulteration in economically valuable pistachio nuts (Pistacia vera L.)

“…Green pea adulteration in the economically valuable pistachio nuts was recently addressed with two reports that describe the utilization of spectroscopic approaches . Unlike the limited number of existing studies related to the issue, the present work belongs to the discipline of food genomics and describes ‘genetic testing’ adapted to pistachio authenticity analysis.…”

“…The issue of the detection of adulteration in pistachio nuts was addressed only recently by two reports that describe spectroscopic methods. Raman hyperspectral imaging and laser‐induced breakdown spectroscopy were coupled with chemometric analyses to predict green pea adulteration in pistachio nuts in both studies.…”

Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry

“…Observation of ceramides with a modified long chain base and with specific fatty acids may increase the variety of chemical indicators that can be employed to confirm the presence of specific high-value nuts, such as pistachios and almonds, in food preparations, and to highlight contamination or adulteration with extraneous materials [2,24,25]. Several techniques are currently used for this task, including direct Near-Infra-Red [26] and Raman [27] spectroscopy, mineral element pattern [28], and chemometric evaluation of untargeted LC-HRMS analysis [29].…”

Rapid detection of green‐pea adulteration in pistachio nuts using Raman spectroscopy and chemometrics

“…Moreover, pistachio nuts are frequently supplied by the confectionary sector and by Turkish dessert factories in a ground form. Previous studies have reported that green peas, spinach, and peanuts with food dyes have been used as adulterants in the case of ground pistachio nuts 8,9 . A market search showed that a markedly cheaper product referred to as ‘decorative peanut’ – a mixture of peanut flour, sugar, starch, and green food dye – is used in confectionery products instead of authentic pistachio nuts.…”

“…In another previous study, Sezer et al . (2019) successfully detected green pea and spinach adulteration in pistachio nuts using laser‐induced breakdown spectroscopy 8 …”