A Comparative Study of Benchtop and Portable NIR and Raman Spectroscopic Methods for the Quantitative Determination of Curcuminoids in Turmeric Powder
Khongkaew, P. (Burapha University)
Cruz, Jordi (Escola Universitària Salesiana de Sarrià)
Bertotto, J.P. (Universitat Autònoma de Barcelona. Departament de Química)
Cárdenas, V. (National Institute of Metrology)
Alcalà Bernàrdez, Manel (Universitat Autònoma de Barcelona. Departament de Química)
Nuchtavorn, N. (Mahidol University)
Phechkrajang, C. (Mahidol University)

Fecha:	2022
Resumen:	Turmeric consumption is continually increasing worldwide. Curcuminoids are major active constituents in turmeric and are associated with numerous health benefits. A combination of spectroscopic methods and chemometrics shows the suitability of turmeric for food quality control due to advantages such as speed, versatility, portability, and no need for sample preparation. Five calibration models to quantify curcuminoids in turmeric were proposed using benchtop and portable devices. The most remarkable results showed that Raman and NIR calibration models present an excellent performance reporting RMSEP of 0. 44% w/w and 0. 41% w/w, respectively. In addition, the five proposed methods (FT-IR, Raman, and NIR) were compared in terms of precision and accuracy. The results showed that benchtop and portable methods were in good agreement and that there are no significant differences between them. This study aims to foster the use of portable devices for food quality control in situ by demonstrating their suitability for the purpose.
Ayudas:	Ministerio de Economía y Competitividad CTQ2016-79696-P
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Publicado en:	Foods, Vol. 11, Núm. 15 (August 2022) , art. 2187, ISSN 2304-8158

DOI: 10.3390/foods11152187
PMID: 35892772

13 p, 2.2 MB

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