Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy

Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy

•Starch content of turmeric samples influences the spectroscopic data.•Turmeric samples can classified by adulteration with K-means of infrared spectra.•Electroanalysis show potentially lesser antioxidant capacity in adulterated samples.•50.48 g starch per 100 g turmeric is the found threshold for a...

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Veröffentlicht in:Food chemistry 2021-03, Vol.340, p.127899-127899, Article 127899
Hauptverfasser: Macêdo, Isaac Yves Lopes de, Machado, Fabio Bahls, Ramos, Gabrielle Santos, Costa, André Gabriel do Carmo, Batista, Rayssa Dias, Filho, Arlindo Rodrigues Galvão, Asquieri, Eduardo Ramirez, Souza, Aparecido Ribeiro de, Oliveira, Anselmo Elcana de, Gil, Eric de Souza
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Sprache:eng
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Zusammenfassung:•Starch content of turmeric samples influences the spectroscopic data.•Turmeric samples can classified by adulteration with K-means of infrared spectra.•Electroanalysis show potentially lesser antioxidant capacity in adulterated samples.•50.48 g starch per 100 g turmeric is the found threshold for adulteration.•Partial least squares regression determined starch content of turmeric.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.127899