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

Abstract

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 R2CV 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.

Keywords

• spices
• herb
• corn-flour
• authentication
• spectroscopy