Title: Near Infrared Spectroscopy as a quick tool to identify saw dust adulteration in Coriander (Coriandrum sativum L.) Powder
Abstract:
Near Infrared (NIR) Spectroscopy is a rapid, non-destructive tool to analyse the food products qualitatively and quantitatively. In the present study NIR is used to analyse the adulteration of Coriander (Coriandrum sativum L.) powder. Coriander is considered an annual herb and spice since both its leaves and seeds are used as condiments. It is used in all of its components as a species (seeds, leaves and powder) and also used in cuisine as a flavouring agent. It is also known as Ayurveda medicine in the modern period. Saw dust was used as an adulterant. Three samples were prepared to do a pilot study on how the pure and adulterated samples behave in near infrared spectrum. It was observed that NIR spectra was sufficient to identify the pure sample, adulterant and adulterated sample using Principal Component Analysis. Further it was also studied does the water absorption bands are also affected by the adulterant used. Satisfactory results were obtained which revealed that NIR spectra alone were sufficient for classification of adulterated samples.
