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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(12): 1497-1507
Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis
Jung Eun Lee1 • Eunji Choi1 • Cheol Seong Jang2 • Hyang Sook Chun3 • Sangdoo Ahn4 • Byung Hee Kim1
1 Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea 2 Department of Applied Plant Sciences, Kangwon National University, Chuncehon 24341, Korea 3 Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea 4 Department of Chemistry, Chung-Ang University, Seoul 06974, Korea
ABSTRACT
This study aimed to distinguish between Korean and Chinese red pepper powder (RPP) using inorganic elemental analysis data combined with orthogonal partial least squares-discriminant analysis (OPLS-DA). Elemental concentrations were obtained for 31 Korean and 31 Chinese RPP samples that were collected in Korea. Energy dispersive X-ray fluorescence spectroscopy detected 11 elements in these samples. Rb and Cl concentrations were selected as the variables which best allowed distinguishing between Korean and Chinese RPP using an S-plot from OPLS-DA. Rb and Cl concentrations in the Korean RPP samples were B 1.6 mg/100 g (measured by inductively coupled plasma-optical emission spectroscopy) and B 215 mg/100 g, respectively. A blind trial demonstrated that Korean RPP containing C 50 g/100 g of Chinese RPP could be identified by applying predetermined ranges of Rb and Cl concentrations, suggesting that analysis of these two elements is a possible approach to distinguish between Korean and Chinese RPP.
KEYWORD
Red pepper powder · Geographic origin · Cl · Rb · Orthogonal partial least squares-discriminant analysis
Food Science and Biotechnology 2021 ; 30(12): 1497-1507
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