Raman and IR spectroscopic modality for authentication of turmeric powder.

• IR and Raman spectra were acquired from turmeric-adulterant samples. • Vibration modes were assigned and interpreted for turmeric-adulterant samples. • False positive detection of adulterants was observed in binary Raman images. • DD-SIMCA models were developed using IR spectra to authenticate yellow turmeric samples. • IR and Raman spectra can provide a more complete diagnostic fingerprint of samples. Deliberate chemical contamination of food powders has become a major food safety concern worldwide. This study used Raman imaging and FT-IR spectroscopy to detect Sudan Red and white turmeric adulteration in turmeric powder. While Sudan Red Raman spectral peaks were identifiable in turmeric-Sudan Red samples, Sudan Red false positive detection was observed in binary Raman images, limiting effective quantitative detection. In addition, white turmeric Raman spectral peaks were unidentifiable in turmeric-white turmeric mixtures. However, IR spectra of turmeric-Sudan Red and turmeric-white turmeric samples provided discrete identifier peaks for both the adulterants. Partial least squares regression models were developed using IR spectra for each mixture type. The models estimated Sudan Red and white turmeric concentrations with correlation coefficients of 0.97 and 0.95, respectively. Priority should be given to developing an IR imaging system and incorporating it with Raman system to simultaneously measure of food samples for detection of adulterants. [ABSTRACT FROM AUTHOR]