Near Infrared Spectroscopy As A Quick Tool To Identify Adulteration In Coariander (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. Nine samples were prepared by changing the concentration of the adulterant in the pure sample. Analysis was done using Principal Component Analysis in near infrared spectrum to classify the samples on the basis of quantity of adulteration. It was observed that NIR spectra were sufficient to identify the pure sample and the quantity of the adulterated sample using Principal Component Analysis. Satisfactory results were obtained which revealed that NIR spectra alone were sufficient for classification of adulterated samples.