Development of a Detection Method for Adulterated Onion Powder using Raman Spectroscopy

Sangdae Lee, Santosh Lohumi, Hyoun Sub Lim, Takafumi Gotoh, Byoung Kwan Cho, Moon S. Kim, Soo Hee Lee

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The purpose of this study was to develop a detection technique for adulterated powder products using Raman spectroscopy. While conventional methods for food quality analysis require time and pretreatment procedures, Raman spectroscopy can be used to detect a food component rapidly and nondestructively without pretreatment. In this study, Raman spectra were measured using a 785 nm laser source in the range 3,200-170 cm-1 and multivariate analytical method using partial least square regression (PLSR) was applied to develop optimal models for predicting the mixed cornstarch concentration in adulterated onion powders. A range of preprocessing methods were applied to correct Raman spectra by reducing the systematic noise and variations produced by the light source and light scattering of the sample surface. Raman data were predicted with a high R2 value and low standard error for the entire preprocessing data set. The method proved its effectiveness to rapidly detect adulteration in powdered food.

Original languageEnglish
Pages (from-to)151-156
Number of pages6
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume60
Issue number1
Publication statusPublished - Feb 1 2015

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science

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  • Cite this

    Lee, S., Lohumi, S., Lim, H. S., Gotoh, T., Cho, B. K., Kim, M. S., & Lee, S. H. (2015). Development of a Detection Method for Adulterated Onion Powder using Raman Spectroscopy. Journal of the Faculty of Agriculture, Kyushu University, 60(1), 151-156.