Browsing by Subject "Food fraud"

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    Authentication strategy for paprika analysis according to geographical origin and study of adulteration using near infrared spectroscopy and chemometric approaches
    (Elsevier, 2024-02-17) Castell, Ana; Arroyo-Manzanares, Natalia; López-García, Ignacio; Zapata, Félix; Viñas, Pilar; Química Analítica
    Paprika is a spice whose composition and characteristics vary with its geographical origin and additionally is illegally adulterated with dyes to improve its appearance. This work proposes a strategy based on Fourier transform near infrared (FT-NIR) analysis and chemometric tools for its authentication and detection of fraud. A total of 115 paprika samples were analyzed, including paprika with protected designation of origin (PDO) labels from Spain, France and Hungary, and samples from China and Zambia. The proposed orthogonal partial least squares-discriminant analysis (OPLS-DA) models allow to distinguish paprika according to its PDO and variety, as well as to identify adulteration with Sudan dyes or Congo red. Partial least squares regressions allow to quantify the adulterant in paprika from 0.1 to 5 %. Chemometric models achieved high classification success rates and suitable linearities. The proposed strategy is presented as a comprehensive and effective tool to ensure paprika quality and authenticity, including the detection and quantification of adulteration with commercial dyes.