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Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy

2020; Elsevier BV; Volume: 340; Linguagem: Inglês

10.1016/j.foodchem.2020.127899

1873-7072

Isaac Yves Lopes de Macêdo, Fábio Bahls Machado, Gabrielle Santos Ramos, André G. C. Costa, Rayssa Dias Batista, Arlindo Rodrigues Galvão Filho, Eduardo Ramirez Asquieri, Aparecido Ribeiro de Souza, Anselmo E. de Oliveira, Eric de Souza Gil,

Essential Oils and Antimicrobial Activity

• Starch content of turmeric samples influences the spectroscopic data. • Turmeric samples can classified by adulteration with K-means of infrared spectra. • Electroanalysis show potentially lesser antioxidant capacity in adulterated samples. • 50.48 g starch per 100 g turmeric is the found threshold for adulteration. • Partial least squares regression determined starch content of turmeric.