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Determination of curcumin content in sunflower oil by fourier transform near infrared spectroscopy

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Abstract

Using Fourier transform near-infrared (FT-NIR) spectroscopy and multivariate data analysis, a rapid method is developed for quantifying curcumin in sunflower oil. In this method, the influence of functional groups present in sunflower oil on the structural composition of curcumin was mitigated. All spectra were scanned in the diffuse transmittance mode in the complete spectral range of 12,000–4000 cm− 1. The spectra were analyzed by subjecting them to mathematical pre-processing viz. MSC (multiplicative scatter correction), SNV (standard normal variate), or first and second derivative. Estimation of curcumin in sunflower oil was done using the PLSR (partial least squares regression) method. The spectra required no pre-processing treatments, and the model formed between 7501.9 cm− 1 and 6800 cm− 1 of the spectral region was found to be the most sound, having a 0.9997 coefficient of correlation (r2), 2.68 root mean square error of validation (RMSECV) and less than 8 value for residual predictive deviation (RPD). Further ANOVA results showed no significant difference between the curcumin quantification by the developed FTNIR method and the HPLC method (Fcal, 0.025 < Fcri 2.12; α 0.05).

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Acknowledgements

The authors are thankful to the Department of Biotechnology (DBT), Government of India, New Delhi (India) for providing financial aid (Project Ref. No. BT/FNS/01/05/2008) and the Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal (India) for infrastructural support.

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No funding was received for conducting this study.

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Authors and Affiliations

  1. Centre for Incubation, Innovation, Research and Consultancy (CIIRC), Jyothy Institute of Technology, 560082, Bangalore, India

    Swarrna Haldar & Soumitra Banerjee

  2. Department of Process Analytics and Cereal Science, University of Hohenheim, 70599, Stuttgart, Germany

    Shubhangi Srivastava

  3. Agricultural & Food Engineering Department, Indian Institute of Technology, 721302, Kharagpur, West Bengal, India

    Hari Niwas Mishra

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  1. Swarrna Haldar
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  2. Shubhangi Srivastava
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  3. Hari Niwas Mishra
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Correspondence to Swarrna Haldar.

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Haldar, S., Srivastava, S., Mishra, H.N. et al. Determination of curcumin content in sunflower oil by fourier transform near infrared spectroscopy. Food Measure 17, 24–32 (2023). https://doi.org/10.1007/s11694-022-01569-x

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  • DOI: https://doi.org/10.1007/s11694-022-01569-x

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