Assessing the authenticity and quality of paprika (Capsicum annuum) and cinnamon (Cinnamomum spp.) in the Slovenian market: a multi-analytical and chemometric approach

Primožič, Sabina (author), Terro, Cathrine (author), Strojnik, Lidija (author), Šegatin, Nataša (author), Poklar Ulrih, Nataša (author), Ogrinc, Nives (author)

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.

• Language: English
• Keywords: paprika, cinnamon, stable isotopes, elemental composition, authentication, traceability, geographical origin, FTIR spectroscopy, phenolics, antioxidant activity
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: In print
• Publication version: Version of Record
• Publication date: 01.01.2025
• Year: 2025
• Number of pages: 27 str.
• Numbering: Vol. 14, iss. 13, art. 2323
• PID: 20.500.12556/RUL-181660
• UDC: 633.833+633.842:543.51
• ISSN on article: 2304-8158
• DOI: 10.3390/foods14132323
• COBISS.SI-ID: 240969731
• Publication date in RUL: 10.04.2026

Record is a part of a journal

• Title: Foods
• Shortened title: Foods
• Publisher: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: paprika, cimet, stabilni izotopi, elementna sestava, pristnost živil, sledljivost živil, geografsko poreklo