Synchronousfluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices

CAROLINA DI ANIBAL; MARÍA S. RODRÍGUEZ; LILIANA ALBERTENGO

FOOD CONTROL

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2015 vol. 56 p. 18 - 23

0956-7135

Spices are a globally traded commodity which has been found to be adulterated with forbidden Sudan dyes. This work proposes a screening method for determining the adulteration of paprika varieties (mild, hot and smoked) with Sudan I dye, based on constant-wavelength synchronousfluorescence spectros-copy with multivariate classification. Different wavelength-intervals (Dl) were evaluated. Classification models were built with Partial Least Squares-Discriminant Analysis (PLS-DA) at two Sudan I dye con-centration levels (1 and 5 mg/L) and they were tested with samples at a lower level (0.5 mg/L). Classification results were quite satisfactory when a strategy based onfirst-derivative spectra was used for improving classification results. nm was chosen as the optimum wavelength interval giving a 100% of sensitivity and specificity. These results are promising because the risk of assigning adulterated samples as safe to be consumed is highly minimized. The proposed method is feasible, rapid and simple taking advantage of Sudan Ifluorescence phenomena in a direct way.