NIR-based Sudan I to IV and Para-Red food adulterants screening
- Trentanni-hansen, Gimena Jessica
- Almonacid, Jonathan Samuel
- Albertengo, Liliana
- Rodriguez, Maria Susana
- Di Anibal, Carolina Vanesa
- Delrieux, Claudio Augusto
DOIAbstract
Spices are added in order to enhance the organoleptic characteristics of food and culinary dishes, making them more attractive for consumers. The use of illicit cheap colourants might be profitable along the food supply chain, posing undue risks to human health. This work evaluates the feasibility of NIR spectroscopy with chemometrics as a rapid, simple, non-destructive and affordable screening tool to determine the presence of Sudan I, II, III, IV and Para-red dyes in paprika. The dataset comprised unadulterated and adulterated samples with the five studied dyes at different concentration levels. Several multivariate classification models were built with Linear Discriminant Analysis (LDA) and different machine learning techniques. Prelimin...
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