Garlic adulteration detection using NIR and FTIR spectroscopy and chemometrics

Garlic (Allium sativum) is used daily in a variety of cooking methods worldwide however, it under threat from economic adulteration. and possible adulterants such as talc, maltodextrin, corn starch, cornflour, peanut butter powder, sodium caseinate, potato rice flour, cassava white maize meal were obtained for the development an adulteration detection method. Near infrared (NIR) Fourier transform (FTIR) along with chemometrics method development. Principal component analysis (PCA) models created to establish if there was separation garlic adulterants. Orthogonal partial least squares – discriminant (OPLS-DA) then developed resulting R2 Q2 values 0.985 0.914 respectively NIR. The FTIR 0.994 (R2) 0.964 (Q2). Following validation, receiver operating curve (ROC) indicated highly accurate area (AUC) 0.997 NIR 1 FTIR. Youden index calculated at 0.984 determine test cut-off value. These results indicate that are capable detecting unknown samples can be help protect spice industry fraud.