Detection of counterfeit stevia products using a handheld Raman spectrometer

Jentzsch, Paul Vargas; Torrico-Vallejos, Sonia; Mendieta-Brito, Sonia; Ramos, Luis A.; Ciobotă, Valerian

doi:10.1016/j.vibspec.2016.01.015

Cited by 32 publications

(15 citation statements)

References 35 publications

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“…However, although the demand for portable devices has increased (Bouyé & d'Humières, 2017), its focus has been the evaluation of food quality and composition, especially in meat, dairy products, and fruits and vegetables (Abasi et al, 2018;Capitani, Sobolev, Di Tullio, Mannina, & Proietti, 2017;Porep, Kammerer, & Carle, 2015). In addition, there are works based on portable/handheld spectrometer for food authentication (Basri et al, 2017;Correia et al, 2018;Grassi & Alamprese, 2018;Limm, Karunathilaka, Yakes, & Mossoba, 2018;Liu et al, 2018;Manfredi et al, 2018;Nieuwoudt, Holroyd, McGoverin, Simpson, & Williams, 2016;Picouet, Gou, Hyypiö, & Castellari, 2018;Schmutzler, Beganovic, Böhler, & Huck, 2015;Shotts, Plans Pujolras, Rossell, & Rodriguez-Saona, 2018;Vargas Jentzsch, Torrico-Vallejos, Mendieta-Brito, Ramos, & Ciobotȃ, 2016).…”

Section: Portable/handheld Spectrometers For Spice's Authenticationmentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

108

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Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

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Section: Portable/handheld Spectrometers For Spice's Authenticationmentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

108

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“…[ 15–23 ] Moreover, the capability of Raman spectroscopy to detect adulterated and counterfeit products was demonstrated. [ 24–26 ]…”

Section: Introductionmentioning

confidence: 99%

Raman spectroscopy in the detection of adulterated essential oils: The case of nonvolatile adulterants

Jentzsch

Sandoval‐Pauker

Pozo

et al. 2021

J Raman Spectroscopy

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Essential oils are liquid mixtures of volatile compounds extracted from plants. Their quality is usually controlled via gas chromatography (GC), although with limitations when adulterants are nonvolatile substances. The essential oils of lavender (Lavandula angustifolia Mill.), peppermint (Mentha piperita L.), patchouli (Pogostemon cablin Benth), and their adulterated versions were measured by GC coupled to flame ionization detector (GC‐FID) and Raman spectroscopy. Canola oil, a nonvolatile substance, was used as the adulterant. The adulterated essential oils contained 1%, 3%, 5%, 10%, 15%, and 20% (v/v) of canola oil. Chromatograms of the adulterated essential oils containing 20% (v/v) of canola oil showed decrements in peak areas of the essential oil components, compared with peaks of the pure essential oils. The highest decrements were observed for the adulterated essential oil of patchouli. In general, detection of adulterated essential oils by simple visual inspection of the Raman features was difficult, due to slight differences observed in the spectra. Principal Components Analysis (PCA) allowed achieving a good spectral discrimination between pure and adulterated essential oils. These results suggest that Raman spectroscopy can overcome limitations of GC‐based methods, thus becoming an interesting alternative and complementary technique for quality control of essential oils.

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“…In recent years, vibrational spectroscopic has become a powerful tool for the detection of adulterations. The use of handheld Raman devices for the identification of adulterated essential oils, counterfeit stevia and quality control of agricultural products (e.g., cocoa beans) was successfully carried out in the past [29,30,31,32] and this offers new opportunities for analysis in different fields.…”

Section: Introductionmentioning

confidence: 99%

Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador

Salvador

Guijarro-Fuertes

Rubio

et al. 2019

Foods

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Honey is one of the oldest sweetening foods and has economic importance, making this product attractive to adulteration with cheap sugars. This can cause a critical problem in the honey industry and a possible health risk. The present work has the aim of evaluating the authenticity of honey commercialized in two different provinces of Ecuador (Pichincha and Loja) by performing physicochemical and spectroscopic analyses. For this study 25 samples were collected from different places and markets and characterized by water, sucrose, reducing sugars and electric conductivity measurement. Also, their Raman and Infrared (IR) spectra were recorded and analysed using a Principal Component Analysis (PCA) in order to verify the quality of the honeys. In addition, a screening of several pesticides was performed in order to verify possible chemical threats to human health and honey bees. It was found that 8 samples have a deviation from the Standard established parameters. Two of them have a high difference in the content of sucrose and reducing sugars, which are located deviated from all the other samples in the PCA of the applied vibrational spectroscopy (IR/Raman), shaping two clear clusters. The results show that Raman and IR spectroscopy is appropriate techniques for the quality control of honey and correlates well with the physicochemical analyses.

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Detection of counterfeit stevia products using a handheld Raman spectrometer

Cited by 32 publications

References 35 publications

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Raman spectroscopy in the detection of adulterated essential oils: The case of nonvolatile adulterants

Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador

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