PubAg

Attenuated Total Reflectance-Fourier transform infrared spectroscopy coupled with chemometrics for the rapid detection of coconut water adulteration

Author:

Teklemariam, Thomas A., Moisey, John, Gotera, Jason

Source:

Food chemistry 2021 v.355 pp. 129616

ISSN:

0308-8146

Subject:

added sugars, adulterants, adulterated products, chemometrics, coconut water, data collection, food chemistry, high fructose corn syrup, infrared spectroscopy, least squares, prediction, principal component analysis, rapid methods

Abstract:

Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR), in combination with chemometrics, was explored as a rapid method of detecting sugar adulteration in coconut water. In a simulated experiment, coconut water was substituted with binary sugars, mixed sugars, and high fructose corn syrup and discriminated using the fingerprint infrared band region between 1200 and 950 cm⁻¹. Principal component analysis (PCA) performed on data pre-processed by the Savitzky-Golay smoothing and gap-segment derivative, revealed data clusters discernible by the type and level of substituted sugars, enabling visual diagnosis of the similarity and anomalous features in the dataset. Statistical performance metrics following a cross-validated partial least square (PLS) regression indicated the prediction of adulterant sugars at single-digit percent substitutions. A parallel exploratory analysis of 31 different commercial coconut water samples showed a distinct PCA clustering for samples bearing the label “added sugar”, suggesting the potential use of the methods to screening samples for undeclared sugar additions.

Agid:

7317094

https://dx.doi.org/10.1016/j.foodchem.2021.129616