Author ORCID
Abstract
This research aims to enhance the accuracy and reliability of detecting and quantifying adulterants in turmeric using infrared spectroscopy and chemometric analysis, thereby improving food quality control, ensuring consumer safety, and supporting the authenticity of turmeric in the market.
Status
Graduate
Department
Chemistry & Biochemistry
College
College of Arts and Sciences
Campus
Athens
Faculty Mentor
Harrington Peter
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Detection and Quantification of Plant-Based Adulterants in Turmeric Using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) and Chemometrics
This research aims to enhance the accuracy and reliability of detecting and quantifying adulterants in turmeric using infrared spectroscopy and chemometric analysis, thereby improving food quality control, ensuring consumer safety, and supporting the authenticity of turmeric in the market.