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 (avtor), Terro, Cathrine (avtor), Strojnik, Lidija (avtor), Šegatin, Nataša (avtor), Poklar Ulrih, Nataša (avtor), Ogrinc, Nives (avtor)

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.

• Jezik: Angleški jezik
• Ključne besede: paprika, cinnamon, stable isotopes, elemental composition, authentication, traceability, geographical origin, FTIR spectroscopy, phenolics, antioxidant activity
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: V tisku
• Različica publikacije: Objavljena publikacija
• Datum objave: 01.01.2025
• Leto izida: 2025
• Št. strani: 27 str.
• Številčenje: Vol. 14, iss. 13, art. 2323
• PID: 20.500.12556/RUL-181660
• UDK: 633.833+633.842:543.51
• ISSN pri članku: 2304-8158
• DOI: 10.3390/foods14132323
• COBISS.SI-ID: 240969731
• Datum objave v RUL: 10.04.2026

Gradivo je del revije

• Naslov: Foods
• Skrajšan naslov: Foods
• Založnik: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: paprika, cimet, stabilni izotopi, elementna sestava, pristnost živil, sledljivost živil, geografsko poreklo