Discrimination of turmeric brands by means of near infrared (NIR) spectroscopy combined with chemometrics

Abstract

Near Infrared (NIR) spectroscopy combined with chemometrics technique has become a strongest tool for qualitative as well as quantitative assessment in food industry. In this paper, NIR spectroscopy technique is used to discriminate different turmeric brands available at the local market along with a homemade turmeric powder sample. NIR spectroscopic data of turmeric were subjected to different data analysis techniques viz. box plot, principal component analysis (PCA) and linear discriminant analysis (LDA). The separation index value after LDA had reflected an acceptable value to confirm the proper discrimination.