Fast Analytical Method for Authentication of Chili Powder from Synthetic Dyes Using UV-Vis Spectroscopy in Combination with Chemometrics

https://doi.org/10.22146/ijc.36297

Eti Rohaeti(1), Khoirotul Muzayanah(2), Dewi Anggraeni Septaningsih(3), Mohamad Rafi(4*)

(1) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Jl. Tanjung, Kampus IPB Dramaga, Bogor 16680, Indonesia
(2) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Jl. Tanjung, Kampus IPB Dramaga, Bogor 16680, Indonesia
(3) Tropical Biopharmaca Research Center-Institute of Research and Community Services, Bogor Agricultural University, Jl. Taman Kencana No. 3, Kampus IPB Taman Kencana, Bogor 16128, Indonesia
(4) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Jl. Tanjung, Kampus IPB Dramaga, Bogor 16680, Indonesia
(*) Corresponding Author

Abstract


Chili is widely used in many food products, especially in Indonesia food. Sometimes a synthetic dye, i.e., rhodamine B or red textile dye were found in commercial chili powder. A fast, precise and accurate analytical method is necessary to authenticate chili powders from the two synthetics dye as they can cause a health problem. A combination of UV-Vis spectroscopy and chemometrics (multivariate analysis) were used in this study to detect rhodamine B and red textile dye present in chili powder samples. Authentication of chili powder from the two dyes by principal component analysis (PCA) with absorbance data from the UV-Vis spectra of samples was not able to classify all of the samples into each group (pure and adulterated chili powder). Fortunately, by using principal component analysis-discriminant analysis (PCA-DA), approximately 89 and 86% of chili samples mixed with rhodamine B and commercial red textile dye were successfully classified into their corresponding group respectively. The combination of UV-Vis spectroscopy with PCA-DA could be used for fast authentication of chili powder from rhodamine B and textile dye used in this study.


Keywords


authentication; chemometrics; chili; synthetic dyes; UV-Vis spectroscopy

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DOI: https://doi.org/10.22146/ijc.36297

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