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Detection of bissap calyces and bissap juices adulteration with sorghum leaves using NIR spectroscopy and VIS/NIR spectroscopy

 


1. Introduction

Adulteration of food and beverages is a growing concern, as it can lead to reduced nutritional benefits and potential health risks for consumers. In this study, the adulteration of bissap calyces and juices (‘sobolo’) with sorghum leaves was investigated using near-infrared (NIR) and ultraviolet-visible (VIS/NIR) spectroscopy. These analytical techniques, combined with chemometric methods, offer a rapid and reliable approach for detecting adulteration in food products. This research aims to assess the effectiveness of these spectroscopic techniques in identifying adulterants and quantifying their presence, ensuring better quality control and consumer safety.

2. Physicochemical Impact of Adulteration on Bissap Calyces and Juices

The presence of sorghum leaves in bissap calyces and juices significantly alters their physicochemical properties. Unadulterated samples exhibited lower pH levels and higher brix, titratable acidity, and total phenolic content. The intensity of color changes varied depending on the sample form (cut, whole, or powdered). These changes indicate a loss of some essential bioactive compounds in adulterated samples, potentially reducing the nutritional and antioxidant benefits of bissap juice. Understanding these physicochemical changes provides insights into the impact of adulteration on product quality.

3. Application of Near-Infrared and VIS/NIR Spectroscopy in Adulteration Detection

NIR and VIS/NIR spectroscopy offer non-destructive and rapid analytical methods for detecting food adulteration. In this study, these techniques were used to differentiate between pure and adulterated bissap samples. Spectral data provided critical information on chemical composition variations, allowing for the identification of adulterants. The results demonstrated that spectroscopy could effectively detect subtle differences in adulterated samples, particularly in juices made from cut calyces. This highlights the potential of spectroscopic methods as valuable tools for food authentication and quality assurance.

4. Chemometric Techniques for Adulteration Classification and Quantification

To enhance the accuracy of adulteration detection, chemometric methods such as Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), and Partial Least Squares Regression (PLSR) were applied. PCA showed no clear distinction between adulterated and unadulterated samples based on forms and concentrations, while LDA achieved 100% classification accuracy for cut samples but showed misclassifications in whole and powdered samples. PLSR models successfully predicted adulterant concentrations, demonstrating the potential of these statistical tools in food quality control.

5. Challenges in Detecting Adulteration in Bissap Juices

Although spectroscopy and chemometrics proved useful in identifying adulteration, some challenges were observed. Bissap juices adulterated with sorghum leaves were not easily distinguishable, particularly in whole and powdered forms. This suggests that certain adulteration methods can evade detection using standard analytical approaches. Further optimization of spectroscopic techniques, including combining multiple wavelengths and refining chemometric models, may enhance detection sensitivity. Addressing these challenges is crucial for ensuring the reliability of food authentication methods.

6. Future Prospects for Spectroscopy-Based Food Authentication

The integration of NIR and VIS/NIR spectroscopy with advanced chemometric techniques presents a promising approach for food authentication and adulteration detection. Future research should explore the use of machine learning algorithms to improve classification accuracy and predictive capabilities. Additionally, expanding the study to include other potential adulterants in bissap and related beverages can help develop a comprehensive authentication framework. The adoption of these techniques in regulatory and industrial settings could significantly enhance food safety and consumer trust.


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#BissapAdulteration #FoodFraudDetection #NIRSpectroscopy #VISNIRSpectroscopy #SpectralAnalysis #FoodQualityControl #SorghumDetection #AdulterantTesting #NonDestructiveTesting #SpectroscopyInFood #ChemicalAnalysis #HibiscusBeverage #FoodAuthentication #RapidScreening #Chemometrics #InfraredSpectroscopy #ConsumerSafety #FoodAnalysis #AuthenticityTesting #BeverageAdulteration #AdvancedSpectroscopy #QualityAssurance #FoodScience #SmartFoodTesting #AnalyticalChemistry

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