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Article

A Comparative Study of Benchtop and Portable NIR and Raman Spectroscopic Methods for the Quantitative Determination of Curcuminoids in Turmeric Powder

1
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand
2
Faculty of Pharmaceutical Science, Burapha University, Chonburi 20131, Thailand
3
Salesian School of Sarria, Escola University, 08017 Barcelona, Spain
4
Analytical Chemistry Unit, Department of Chemistry, The Autonomous University of Barcelona, 08193 Barcelona, Spain
5
National Institute of Metrology, Bogotá 111321, Colombia
*
Author to whom correspondence should be addressed.
Academic Editors: Jordi Riu and Barbara Giussani
Foods 2022, 11(15), 2187; https://doi.org/10.3390/foods11152187
Received: 29 June 2022 / Revised: 19 July 2022 / Accepted: 20 July 2022 / Published: 22 July 2022
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. View Full-Text
Keywords: curcuminoids; turmeric; food quality; nondestructive analysis; portable NIR; portable Raman curcuminoids; turmeric; food quality; nondestructive analysis; portable NIR; portable Raman
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MDPI and ACS Style

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 2022, 11, 2187. https://doi.org/10.3390/foods11152187

AMA Style

Khongkaew P, Cruz J, Bertotto JP, 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. 2022; 11(15):2187. https://doi.org/10.3390/foods11152187

Chicago/Turabian Style

Khongkaew, Putthiporn, Jordi Cruz, Judit Puig Bertotto, Vanessa Cárdenas, Manel Alcalà, Nantana Nuchtavorn, and Chutima Phechkrajang. 2022. "A Comparative Study of Benchtop and Portable NIR and Raman Spectroscopic Methods for the Quantitative Determination of Curcuminoids in Turmeric Powder" Foods 11, no. 15: 2187. https://doi.org/10.3390/foods11152187

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