Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

Monago-Maraña, Olga; Eskildsen, Carl Emil; Afseth, Nils Kristian; Galeano-Dı́az, Teresa; Peña, Arsenio Muñoz de la; Wold, Jens Petter

doi:10.1016/j.foodchem.2018.08.129

Cited by 35 publications

(8 citation statements)

References 38 publications

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“…Later, Monago‐Maraña et al. () using Raman equipped with a noncontact probed to develop a classification method for pure paprika samples and adulterated samples with Sudan I (RMSEP = 0.91 mg/g).…”

Section: Nontargeted Analytical Methodsmentioning

confidence: 99%

“…Regarding Raman spectra, in addition to the previously mentioned spectral variations, the preprocessing must be directed to correct fluorescence background signal. Polynomial fitting algorithm is used for removing fluorescence background signal and baseline in Raman spectra (Lieber & Mahadevan‐Jansen, ), and this algorithm was used for treated Raman spectra of paprika/Sudan I (Monago‐Maraña et al., ), chili pepper/Sudan I (Haughey et al., ), and turmeric/metanil yellow (Dhakal et al., ). In Raman HSI, fluorescence background signals could be corrected using the adaptive iteratively reweighted penalized least squares (airPLS) method (Lohumi et al., ; Zhang, Chen, & Liang, ).…”

Section: Chemometrics For Spice Authenticationmentioning

confidence: 99%

“…The work demonstrated the viability of the sensor to quantify the content of Sudan I in paprika by relating it to an increase in peak intensity at 721 cm −1 , with an analysis time of less than 1 min. Later, Monago-Maraña et al (2019) using Raman equipped with a noncontact probed to develop a classification method for pure paprika samples and adulterated samples with Sudan I (RMSEP = 0.91 mg/g).…”

Section: Raman Spectroscopymentioning

confidence: 99%

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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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Section: Nontargeted Analytical Methodsmentioning

confidence: 99%

Section: Chemometrics For Spice Authenticationmentioning

confidence: 99%

Section: Raman Spectroscopymentioning

confidence: 99%

See 1 more Smart Citation

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

View full text Add to dashboard Cite

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“…Any substance which is added to the food to enhance its appearance and its addition to any foodstuff is not allowed by the authorities is termed illicit or illegal. SERS and Raman spectroscopies have been used in conjunction with multivariate calibration for detecting such illicit additives (Bedward et al., 2019; Chen et al., 2011; Cheng & Dong, 2011; Cheung et al., 2010; Dhakal et al., 2016; Di Anibal et al., 2012; Gao et al., 2015; Haughey et al., 2015; He et al., 2015; Hu & Lu, 2016; Hu et al., 2015; Karunathilaka et al., 2017; Karunathilaka et al., 2018; Lin et al., 2019; Lin et al., 2008; Liu et al., 2010; Monago‐Maraña et al., 2019; Ou et al., 2017; Ryder et al., 1999; Xiong et al., 2017). Melamine is deliberately introduced to increase the content of protein foodstuff and has been widely studied in foodstuffs among the illicit additives using SERS/Raman chemometrics approach (Cheng & Dong, 2011; Hu & Lu, 2016; Hu et al., 2015; Karunathilaka et al., 2017; Lin et al., 2008; Liu et al., 2010; Xiong et al., 2017).…”

Section: Potential Hazards In Foodstuffsmentioning

confidence: 99%

Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy

Wang

Chen

Belwal

et al. 2021

Comp Rev Food Sci Food Safe

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Raman spectroscopy and surface‐enhanced Raman spectroscopy (SERS) have been extensively explored in the design of accurate, transparent, and conclusive food safety and quality control assays. Its hyphenation with chemometric algorithms is instrumental in securing safe food campaigns. To provide valuable recommendations and meet the growing demands for food screening, the current study begins with a brief description of the Raman spectroscopy and SERS theory followed by a comprehensive overview of spectral preprocessing, qualitative algorithms, variable selection methods, and quantitative algorithms. The review emphasizes on the importance of food monitoring practices using multivariate regression models. The applicability of the distinct chemometrics modes toward monitoring pesticide, food and illicit additives, heavy metals, pathogens, and its metabolites in Raman spectroscopy and SERS is covered in dairy, poultry, oil, honey, beverages, and other selected food matrices. Its pertinence toward classification and/or discrimination in food quality and safety monitoring and authentication is examined. Finally, it also complies with the limitations, key challenges, and prospects. The chemometrics processing spectra implemented with simpler or no complicated sample pretreatment step make Raman spectroscopy/SERS technique a potential approach that is expected to achieve simultaneous and fast detection of multiple analytes in food matrices.

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“…Chromatography (GC-MS, LC-q-TOF-MS, HPLC) (4,6,8), and spectrophotometry (5), are some of the most often reported analytical instruments used for qualitative and quantitative food authentication of spices. In recent times however is a paradigm shift for more rapid but relatively cheap methods such as spectroscopy (9)(10)(11). Spectroscopy is a science of light interaction (absorbance/reflectance) with an analyte across the electromagnetic spectrum.…”

mentioning

confidence: 99%

Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour

et al. 2019

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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 R 2 CV 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.

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Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

Cited by 35 publications

References 38 publications

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

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

Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy

Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour

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