As part of the master's theme, we wanted to check the state on the Slovenian market of authenticity and quality of cinnamon (Cinnamomum spp.) and paprika powder (Capsicum annuum). We checked whether we would find any adulteration, such as adding substances and misrepresenting geographical or botanical origin to earn more money, conceal inferior quality or improve colour. The authenticity of cinnamon and paprika powder samples was verified by determining the elemental composition for which Inductively Coupled Plasma Mass Spectrometry (ICP-MS) was used; we also performed mass spectrometry for the analytics of stable light element isotopes (IRMS); with Fourier Transformer Infrared Spectroscopy (FTIR), we did an analysis to determine the presence of certain functional groups. The quality of cinnamon and paprika powder samples was interpreted also by their antioxidant activity (AA), which was determined by DPPH⠙ method, and by content of total phenolic compounds (TPC) determined by Folin-Ciocalteu method. Paprika powders had AA in range of 2.36–4.65 mg TE/g LS and TPC in range of 7.5–16.2 mg of GA/g LS. Cinnamon showed much higher AA (53–404 mg TE/g LS) and TPC content (33–254 mg GA/g LS). In the IR spectrum cassia is characterized by a peak at 750 cm–1, which makes it possible to distinguish between cassia and real cinnamon. All hazard coefficients (HQ) and hazard index (HI) for potentially toxic elements (PTE) were below 1. IRMS and ICP-MS methods enable the separation of samples by geographical origin and agricultural way. Paprika powder differed statistically by countries according to Mg, P, Cr, Rb, Sr, Mo, Ag, Cs, δ13C, δ34S and δ15N; cinnamon in most elements and δ13C, δ34S and δ15N. Cinnamon grown in different agricultural ways differed significantly in P, Ba and δ34S; and paprika powder in Na, Al, V, Cr, Fe, Zn, As, Rb, Cs, Ba, Pb and δ15N and δ34S. Determining composition of spices that complement each other represent a good basis for scanning the current situation on the Slovenian market.
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