Quantification and Detection of Ground Garlic Adulteration Using Fourier-Transform Near-Infrared Reflectance Spectra

Abstract

This study demonstrates the rapid and cost-effective possibility of quantifying adulterant amounts (corn flour or corn starch) in ground and dried garlic samples. Prepared mixtures with different concentrations of selected adulterant were effectively characterized using Fourier-transform near-infrared reflectance spectra (FT-NIR), and multivariate calibration models were developed using two methods: principal component regression (PCR) and partial least squares regression (PLSR). They were constructed for optimally preprocessed FT-NIR spectra, and PLSR models generally performed better regarding model fit and predictions than PCR. The optimal PLSR model, built to estimate the amount of corn flour present in the ground and dried garlic samples, was constructed for the first derivative spectra obtained after Savitzky–Golay smoothing (fifteen sampling points and polynomial of the second degree). It demonstrated root mean squared errors for calibration and validation samples equal to 1.8841 and 1.8844 (i.e., 1.88% concerning the calibration range), respectively, and coefficients of determination equal to 0.9955 and 0.9858. The optimal PLSR model constructed for spectra after inverse scattering correction to assess the amount of corn starch had root mean squared errors for calibration and validation samples equal to 1.7679 and 1.7812 (i.e., 1.77% and 1.78% concerning the calibration range), respectively, and coefficients of determination equal to 0.9961 and 0.9873. It was also possible to discriminate samples adulterated with corn flour or corn starch using partial least squares discriminant analysis (PLS-DA). The optimal PLS-DA model had a very high correct classification rate (99.66%), sensitivity (99.96%), and specificity (99.36%), calculated for external validation samples. Uncertainties of these figures of merit, estimated using the Monte Carlo validation approach, were relatively small. One-class classification partial least squares models, developed to detect the adulterant type, presented very optimistic sensitivity for validation samples (above 99%) but low specificity (64% and 45.33% for models recognizing corn flour or corn starch adulterants, respectively). Through experimental investigation, chemometric data analysis, and modeling, we have verified that the FT-NIR technique exhibits the required sensitivity to quantify adulteration in dried ground garlic, whether it involves corn flour or corn starch.