Open AccessDistinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis
Author(s) -
Jung Eun Lee,
Eun Joo Choi,
Cheol Seong Jang,
Hyang Sook Chun,
Sangdoo Ahn,
Byung Hee Kim
Publication year - 2021
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00980-2
Subject(s) - elemental analysis , analytical chemistry (journal) , chemistry , inductively coupled plasma , inductively coupled plasma atomic emission spectroscopy , pepper , nuclear chemistry , x ray fluorescence , fluorescence , environmental chemistry , plasma , physics , food science , inorganic chemistry , quantum mechanics
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.