Ensuring authenticity of cinnamon powder: Detection of adulteration with coffee husk and corn meal using NIR, MIR spectroscopy and chemometrics

Cinnamon (Cinnamomum sp.) is a commonly used spice that is at risk of being counterfeited due to its intricate production process, which can compromise its integrity. This study aimed to develop a rapid detection method using Near Infrared (NIR) and Mid Infrared (MIR) spectroscopy, along with chemometrics, to identify fraud in genuine cinnamon powder. Various techniques, including exploratory, non-targeted, and targeted methods, were used to detect the presence of adulterants such as coffee husks and corn meal in cinnamon, with concentrations ranging from 10% to 50%. The exploratory and non-targeted models successfully identified the potential occurrence of fraud as a result of the addition of coffee husks and corn meal. The models' effectiveness was tested on commercial cinnamon samples, exposing a high proportion of potentially fraudulent samples. Adulteration percentages exceeded 60% for the presence of coffee husks and 50% for corn meal. The results show that NIR and MIR spectroscopy, when used with chemometrics, are effective for monitoring the quality of cinnamon powder. [Display omitted] •NIR and MIR spectroscopy were effective in detecting fraud in cinnamon.•Exploratory models made it possible to identify fraud in cinnamon powder samples.•The PLS models successfully predicted the presence of adulterants in unknown samples.