TY - JOUR
T1 - A Comparative Study of Benchtop and Portable NIR and Raman Spectroscopic Methods for the Quantitative Determination of Curcuminoids in Turmeric Powder
AU - Khongkaew, Putthiporn
AU - Cruz, Jordi
AU - Bertotto, Judit Puig
AU - Cárdenas, Vanessa
AU - Alcalà, Manel
AU - Nuchtavorn, Nantana
AU - Phechkrajang, Chutima
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/7/22
Y1 - 2022/7/22
N2 - 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.
AB - 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.
KW - HPLC METHOD
KW - MEDICINE
KW - OPTIMIZATION
KW - VALIDATION
KW - curcuminoids
KW - food quality
KW - nondestructive analysis
KW - portable NIR
KW - portable Raman
KW - turmeric
UR - http://www.scopus.com/inward/record.url?scp=85136963537&partnerID=8YFLogxK
UR - https://www.mendeley.com/catalogue/854dd1f1-ba23-3dfd-90ed-697ed278261a/
U2 - 10.3390/foods11152187
DO - 10.3390/foods11152187
M3 - Article
C2 - 35892772
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 15
M1 - 2187
ER -