Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis

• Published in: Food science and biotechnology Vol. 30; no. 12; pp. 1497 - 1507
• Main Authors: Lee, Jung Eun, Choi, Eunji, Jang, Cheol Seong, Chun, Hyang Sook, Ahn, Sangdoo, Kim, Byung Hee
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.11.2021; Springer Nature B.V; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Discriminant analysis; Emission measurements; Emission spectroscopy; Fluorescence; Fluorescence spectroscopy; Food Science; Inductively coupled plasma; Nutrition; Optical emission spectroscopy; Research Article; Spectrum analysis; X ray fluorescence analysis; X-ray fluorescence; 식품과학; Rb; Cl; Red pepper powder; Geographic origin; Orthogonal partial least squares-discriminant analysis
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-021-00980-2

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 ≤ 1.6 mg/100 g (measured by inductively coupled plasma-optical emission spectroscopy) and ≤ 215 mg/100 g, respectively. A blind trial demonstrated that Korean RPP containing ≥ 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.