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Issue 27, 2016
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Detection and quantification of food colorant adulteration in saffron sample using chemometric analysis of FT-IR spectra

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Abstract

The aim of present study is to investigate the combination of Fourier transform infrared (FT-IR) spectroscopy with pattern recognition to recognize the standard saffron from those which have been adulterated with various types of food colorants. Transmittance FT-IR spectra have been obtained for standard saffron and six mixed samples with food colorants including Tartrazine, Sunset yellow, Azorubine, Quinoline-yellow, Allura red and Sudan II. Genetic algorithm-linear discriminant analysis (GA-LDA) based on the concept of clustering of variables has been applied to transmittance FT-IR spectra for classification of standard saffron from fraudulent samples. Analysis of the selected clusters of variables indicates that three bands corresponding to 1800–1830, 2600–2900 and 3700–3850 cm−1 are responsible for differentiation of standard samples from fraudulent ones. Regression analysis has been introduced in order to obtain information related to the amount of food colorant. A combination of FT-IR and the concept of clustering of variables resulted in the best performances for calibration and an external test set with 100% sensitivity and specificity.

Graphical abstract: Detection and quantification of food colorant adulteration in saffron sample using chemometric analysis of FT-IR spectra

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Publication details

The article was received on 06 Dec 2015, accepted on 18 Feb 2016 and first published on 19 Feb 2016


Article type: Paper
DOI: 10.1039/C5RA25983E
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RSC Adv., 2016,6, 23085-23093

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    Detection and quantification of food colorant adulteration in saffron sample using chemometric analysis of FT-IR spectra

    S. Karimi, J. Feizy, F. Mehrjo and M. Farrokhnia, RSC Adv., 2016, 6, 23085
    DOI: 10.1039/C5RA25983E

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