A Comparative Study of Benchtop and Portable NIR and Raman Spectroscopic Methods for the Quantitative Determination of Curcuminoids in Turmeric Powder
1
Issued Date
2022-08-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85136963537
Journal Title
Foods
Volume
11
Issue
15
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.11 No.15 (2022)
Suggested Citation
Khongkaew P., Cruz J., Bertotto J.P., Cárdenas V., Alcalà M., Nuchtavorn N., Phechkrajang C. A Comparative Study of Benchtop and Portable NIR and Raman Spectroscopic Methods for the Quantitative Determination of Curcuminoids in Turmeric Powder. Foods Vol.11 No.15 (2022). doi:10.3390/foods11152187 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83171
Title
A Comparative Study of Benchtop and Portable NIR and Raman Spectroscopic Methods for the Quantitative Determination of Curcuminoids in Turmeric Powder
Other Contributor(s)
Abstract
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.