Validation of microscopic method and mathematical model for detection of corn and wheat starch in adulteration in ground black pepper
DOI:
https://doi.org/10.18406/2316-1817v18nunico20262049Keywords:
Quality control, Spices, Fraud, Food microscopy, Black pepper, Piper nigrumAbstract
Adulteration of spices can have negative impacts on food quality and safety. Frauds with added starch are difficult to detect by the consumer. Therefore, the objective of this study was to quantify the presence of corn and wheat starch in ground black pepper by optical microscopy and to validate equations to estimate the percentage of starch to identify adulteration. Samples of black pepper grains were ground and intentionally adulterated with 3%, 5%, 10%, 15% and 20% of corn starch and wheat flour, separately, and analyzed by optical microscopy. A linear regression model was adjusted to estimate the percentage of adulterant starch. A spreadsheet was developed to calculate the estimated mean percentage of starch and the lower and upper limits. The model was validated in a blind test (adulterated samples unknown to the analyst). Additionally, three commercial samples and three suppliers were evaluated. Structural differences were observed in the corn and wheat starch granules, allowing their identification and counting. The blind test proved the effectiveness in identifying and counting the starch granules, in addition to validating the adjusted mathematical model and allowing a satisfactory quantification of the adulteration percentage, reinforcing the reliability of the results. The presence of wheat starch was verified in the three commercial samples and in two of the three suppliers' samples. Therefore, optical microscopy can be highlighted as a practical tool for the food industry, contributing significantly to the detection of food fraud and ensuring the quality and authenticity of spices.
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