The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper

Research output: Contribution to journalJournal article – Annual report year: 2019Researchpeer-review

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The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper. / Wilde, Amelie Sina; Haughey, Simon A.; Galvin-King, Pamela; Elliott, Christopher T.

In: Food Control, Vol. 100, 2019, p. 1-7.

Research output: Contribution to journalJournal article – Annual report year: 2019Researchpeer-review

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Wilde, Amelie Sina ; Haughey, Simon A. ; Galvin-King, Pamela ; Elliott, Christopher T. / The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper. In: Food Control. 2019 ; Vol. 100. pp. 1-7.

Bibtex

@article{e7bacbaa4c824a0380b443adc248e8c9,
title = "The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper",
abstract = "Black pepper is the most widely used spice in the world. Spices are highly vulnerable to economically motivated adulteration as they are high value products and traded along complex supply chains. The main fraud opportunity is to add cheaper bulking materials. Near and Fourier-Transform Infrared Spectroscopy has been combined with chemometrics to screen for the substitution of black pepper with papaya seeds, chili and with non-functional black pepper material such as black pepper husk, pinheads and defatted spent materials. A good separation performance between black pepper and adulterated samples could be shown. After running a binary classification model with an external test set an area under the receiver operator characteristic curve of 0.98 for both, the NIR and FT-IR model was obtained. This study shows the huge potential for a fast and rapid screening method that can be used to prove the authenticity of black pepper and detect adulterants.",
keywords = "Black pepper, Authenticity, Aduleration, Fourier transform infrared, Near infrared, Screening method",
author = "Wilde, {Amelie Sina} and Haughey, {Simon A.} and Pamela Galvin-King and Elliott, {Christopher T.}",
year = "2019",
doi = "10.1016/j.foodcont.2018.12.039",
language = "English",
volume = "100",
pages = "1--7",
journal = "Food Control",
issn = "0956-7135",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper

AU - Wilde, Amelie Sina

AU - Haughey, Simon A.

AU - Galvin-King, Pamela

AU - Elliott, Christopher T.

PY - 2019

Y1 - 2019

N2 - Black pepper is the most widely used spice in the world. Spices are highly vulnerable to economically motivated adulteration as they are high value products and traded along complex supply chains. The main fraud opportunity is to add cheaper bulking materials. Near and Fourier-Transform Infrared Spectroscopy has been combined with chemometrics to screen for the substitution of black pepper with papaya seeds, chili and with non-functional black pepper material such as black pepper husk, pinheads and defatted spent materials. A good separation performance between black pepper and adulterated samples could be shown. After running a binary classification model with an external test set an area under the receiver operator characteristic curve of 0.98 for both, the NIR and FT-IR model was obtained. This study shows the huge potential for a fast and rapid screening method that can be used to prove the authenticity of black pepper and detect adulterants.

AB - Black pepper is the most widely used spice in the world. Spices are highly vulnerable to economically motivated adulteration as they are high value products and traded along complex supply chains. The main fraud opportunity is to add cheaper bulking materials. Near and Fourier-Transform Infrared Spectroscopy has been combined with chemometrics to screen for the substitution of black pepper with papaya seeds, chili and with non-functional black pepper material such as black pepper husk, pinheads and defatted spent materials. A good separation performance between black pepper and adulterated samples could be shown. After running a binary classification model with an external test set an area under the receiver operator characteristic curve of 0.98 for both, the NIR and FT-IR model was obtained. This study shows the huge potential for a fast and rapid screening method that can be used to prove the authenticity of black pepper and detect adulterants.

KW - Black pepper

KW - Authenticity

KW - Aduleration

KW - Fourier transform infrared

KW - Near infrared

KW - Screening method

U2 - 10.1016/j.foodcont.2018.12.039

DO - 10.1016/j.foodcont.2018.12.039

M3 - Journal article

VL - 100

SP - 1

EP - 7

JO - Food Control

JF - Food Control

SN - 0956-7135

ER -