20.500.12556/RUL-181660 Assessing the authenticity and quality of paprika (Capsicum annuum) and cinnamon (Cinnamomum spp.) in the Slovenian market: a multi-analytical and chemometric approach The authentication of high-value spices such as paprika and cinnamon is critical due to increasing food fraud. This study explored the potential of a multi-analytical approach, combined with chemometric tools, to differentiate 45 paprika and 46 cinnamon samples from the Slovenian market based on their geographic origin, production methods, and possible adulteration. The applied techniques included stable isotope ratio analysis (δ13C, δ15N, δ34S), multi-elemental profiling, FTIR, and antioxidant compound analysis. Distinct isotopic and elemental markers (e.g., δ13C, δ34S, Rb, Cs, V, Fe, Al) contributed to classification by geographic origin, with preliminary classification accuracies of 90% for paprika (Hungary, Serbia, Spain) and 89% for cinnamon (Sri Lanka, Madagascar, Indonesia). Organic paprika samples showed higher values of δ15N, δ34S, and Zn, whereas conventional ones had more Na, Al, V, and Cr. For cinnamon, a 95% discrimination accuracy was achieved between production practice using δ34S and Ba, as well as As, Rb, Na, δ13C, S, Mg, Fe, V, Al, and Cu. FTIR differentiated Ceylon from cassia cinnamon and suggested possible paprika adulteration, as indicated by spectral features consistent with oleoresin removal or azo dye addition, although further verification is required. Antioxidant profiling supported quality assessment, although the high antioxidant activity in cassia cinnamon may reflect non-phenolic contributors. Overall, the results demonstrate the promising potential of the applied analytical techniques to support spice authentication. However, further studies on larger, more balanced datasets are essential to validate and generalize these findings. paprika cinnamon stable isotopes elemental composition authentication traceability geographical origin FTIR spectroscopy phenolics antioxidant activity paprika cimet stabilni izotopi elementna sestava pristnost živil sledljivost živil geografsko poreklo true false true Angleški jezik Slovenski jezik Članek v reviji 2026-04-10 15:47:46 2026-04-10 15:47:57 2026-04-13 04:41:59 0000-00-00 00:00:00 2025 0 0 27 str. iss. 13, art. 2323 Vol. 14 2025 0000-00-00 Zaloznikova VTisku NiDoloceno 0000-00-00 0000-00-00 2025-01-01 633.833+633.842:543.51 2304-8158 10.3390/foods14132323 240969731 RAZ_Primozic_Sabina_2025.pdf RAZ_Primozic_Sabina_2025.pdf 1 419D82F0D909A298C32A6D99128CBF9D 58dd16211abe7d8e794aed5ba679295f1c1a3244e2e264af5c93d877bb43300d 5439ae58-34e4-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=232318 https://www.mdpi.com/2304-8158/14/13/2323 1 adaa92a3-34e3-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=232317 Biotehniška fakulteta 0 0 0