Adulterated Powdered White Pepper Products by Tapioca Flour Sold in Indonesian’s Online Market Investigated by Simple FTIR Analytical Method

Achmat Sarifudin^1, , Enny Sholichah¹, Woro Setiaboma¹, Riyanti Ekafitri¹, Nok Afifah¹, Lia Ratnawati¹, Eko Ari Pudiyanto² and Nana Sutisna Achyadi²

¹Research Center for Appropriate Technology, Indonesian Institute of Sciences (P2TTG-LIPI), Jl. K.S. Tubun No. 5 Subang 41213, West Java, Indonesia 41213.

²Department of Food Technology, Pasundan University, Jl. Dr. Setiabudhi No.193, Gegerkalong, Sukasari, Kota Bandung, West Java, Indonesia 40153

Cite this paper:
Achmat Sarifudin, Enny Sholichah, Woro Setiaboma, Riyanti Ekafitri, Nok Afifah, Lia Ratnawati, Eko Ari Pudiyanto and Nana Sutisna Achyadi. Adulterated Powdered White Pepper Products by Tapioca Flour Sold in Indonesian’s Online Market Investigated by Simple FTIR Analytical Method. Journal of Food and Nutrition Research. 2021; 9(6):297-303. doi: 10.12691/jfnr-9-6-5

Abstract

Powdered pepper is very susceptible to be adulterated by flour. Adulteration of online-marketed powdered pepper product by tapioca flour was investigated by employing the FTIR technique. Powdered pepper products sold in five online market of Indonesia were surveyed then the FTIR spectra of some pepper products representing different pepper product categories were examined. By using the linear correlation between the concentration of powdered pepper and the normalized absorbance intensity of FTIR then the relative purity of powdered pepper products was determined. Result showed that out of 15 pepper products, 3 powdered pepper products (sample C, D and M) were confirmed being added by other ingredients, however, they cannot be classified being adulterated since their label says that they contain ingredients other than pepper. One product (sample K) in the category of powdered pepper products having brand and their label says that it is made of ground pepper was suspected being adulterated in which its relative purity was 67.3%. Based on this result, FTIR can be used as a fast and reliable analytical method to detect adulteration of powdered pepper product by tapioca flour.

Keywords:
food adulteration powdered pepper tapioca flour detection method FTIR

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Khan, U., A. M, and I. M, Non-destructive Analysis of Food Adulteration and Legitimacy by FTIR Technology, Journal of Food & Industrial Microbiology, 01 2018.
[2]	Galvin-King, P., S.A. Haughey, and C.T. Elliott, Herb and spice fraud; the drivers, challenges and detection, Food Control, 88 85-97, 2018.
[3]	Wu, X.-Y., et al., Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics, Journal of Food Quality, 2017 5019816, 2017.
[4]	Prayoga, G., et al., Diversity of black pepper plant (Piper nigrum) in Bangka Island (Indonesia) based on agro-morphological characters, Biodiversitas Journal of Biological Diversity, 21 2020.
[5]	Ginting, K.H., Position Analysis of Indonesia’s White Pepper in the World Market, Bogor Agricultural University, Bogor, 2014.
[6]	Dhanya, K., S. Syamkumar, and B. Sasikumar, Development and Application of SCAR Marker for the Detection of Papaya Seed Adulteration in Traded Black Pepper Powder, Food Biotechnology, 23 (2), 97-106, 2009.
[7]	Parvathy, V.A., et al., DNA Barcoding to Detect Chilli Adulteration in Traded Black Pepper Powder, Food Biotechnology, 28 (1), 25-40, 2014.
[8]	Lapcharoensuk, R., et al., Quantitative detection of pepper powder adulterated with rice powder using Fourier-transform near infrared spectroscopy, IOP Conference Series: Earth and Environmental Science, 301 012068, 2019.
[9]	Lohumi, S., et al., Detection of Starch Adulteration in Onion Powder by FT-NIR and FT-IR Spectroscopy, Journal of Agricultural and Food Chemistry, 62 (38), 9246-9251, 2014.
[10]	Lohumi, S., S. Lee, and B.-K. Cho, Optimal variable selection for Fourier transform infrared spectroscopic analysis of starch-adulterated garlic powder, Sensors and Actuators B: Chemical, 216 622-628, 2015.
[11]	Lima, A.B.S.d., et al., Fast quantitative detection of black pepper and cumin adulterations by near-infrared spectroscopy and multivariate modeling, Food Control, 107 106802, 2020.
[12]	Rodriguez-Saona, L.E. and M.E. Allendorf, Use of FTIR for rapid authentication and detection of adulteration of food, Annual Review Food Science and Technology, 2 467-83, 2011.
[13]	Valand, R., et al., A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations, Food Additives & Contaminants: Part A, 37 (1), 19-38, 2020.
[14]	Cuponation.co.id, The most popular online market in Indonesia 2019, 2019. Available: https://www.cuponation.co.id/magazin/toko-online-paling-populer-di-indonesia. [Accessed 12 November 2020].
[15]	Goodacre, R., et al., Rapid identification of urinary tract infection bacteria using hyperspectral whole-organism fingerprinting and artificial neural networks, Microbiology (Reading), 144 (Pt 5) 1157-70, 1998.
[16]	Hussain, K., et al., Evaluation of Metabolic Changes in Fruit of Piper Sarmentosum in Various Seasons by Metabolomics Using Fourier Transform Infrared (FTIR) Spectroscopy, Journal of Pharmacy Clinical Research, 1 2009.
[17]	Mohammad, G., A.M. Omran, and H. Hussein, Antibacterial and phytochemical analysis of piper nigrum using gas chromatography – mass spectrum and fourier-transform infrared spectroscopy, 8 977-996, 2016.
[18]	Wilde, A.S., et al., The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper, Food Control, 100 1-7, 2019.
[19]	Information, N.C.f.B., PubChem Compound Summary for CID 638024, Piperine, National Center for Biotechnology Information, 2020,
[20]	Williams, P. and J. Antoniszyn, Near-infrared Technology: Getting the best out of light, 2019.
[21]	Kar, S., et al., FT-NIR spectroscopy coupled with multivariate analysis for detection of starch adulteration in turmeric powder, Food Additive Contamination Part A Chemical Analysis Control Exposure Risk Assessment, 36 (6), 863-875, 2019.