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Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy

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Abstract

Bread is a major source of human’s diet especially in developing countries and has significant role in human's healthy lifestyle. The addition of sodium dithionite (Na2S2O4) to flour for whitening has dangerous effects on human's health. In this research Fourier Transform-Infrared (FT-IR) spectroscopy with chemometric techniques is used to identify this compound in flour. After acquiring spectral data some preprocessing methods for removing uninformative effects and improving model results were applied. Principle Component Analysis (PCA) as unsupervised and Support Vector Machine (SVM), and Linear Discriminant Analysis (LDA) as supervised models were used. By comparing different preprocessing methods with models, The SVM model had the best classification result with 100% and 79.62% for two (pure and adulterated) and five (pure and adulterated with adulteration levels) class classification, respectively. This study showed the applicability of FT-MIR spectroscopy technology with chemometrics methods for detection of fraud in wheat flour.

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Acknowledgements

This study was done by central laboratory of university of Tabriz. The authors thank the personnel of this laboratory for their friendly cooperation during the experiments.

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This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Biosystems Engineering, University of Tabriz, 29 Bahman Blvd., Tabriz, Iran

    Amir Kazemi & Asghar Mahmoudi

  2. Department of Mechanical Engineering, Faculty of Engineering, University of Bonab, Bonab, 55517-61167, Iran

    Mostafa Khojastehnazhand

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  1. Amir Kazemi
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Correspondence to Asghar Mahmoudi.

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Kazemi, A., Mahmoudi, A. & Khojastehnazhand, M. Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy. Food Measure 17, 1932–1939 (2023). https://doi.org/10.1007/s11694-022-01763-x

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