Prediction of Artificial Sweetener Adulteration in Commercial Stevia Using FTIR-Based Chemometrics
DOI:
https://doi.org/10.11113/bioprocessing.v4n2.87Keywords:
FTIR, Chemometrics, Stevia adulteration, PLS regression, Principal component analysisAbstract
Stevia is widely used as a natural sweetener, yet its high cost has led to increasing cases of adulteration with cheaper artificial sweeteners. Rapid and reliable detection methods are therefore essential for quality control. This study evaluates the use of Fourier Transform Infrared (FTIR) spectroscopy combined with chemometric modelling to predict the adulteration level of artificial sweeteners in commercial stevia products. FTIR spectra of pure stevia, three artificial sweeteners (aspartame, sodium saccharin, sodium cyclamate), and their mixtures were analysed. Principal component analysis (PCA) successfully distinguished pure stevia from adulterated samples based on characteristic wavenumbers. Partial least squares (PLS) regression models were developed to predict adulterant levels, yielding R² values of 0.88–0.95 which indicate a strong correlation between FTIR spectral features and adulterant concentration, and RMSEP values of 33.72–43.28% that reflect moderate prediction errors that are acceptable for screening purposes. Application of the models to three commercial stevia products revealed varying levels of adulteration, particularly with sodium saccharin and sodium cyclamate. Although some predictions exceeded 100%, indicating model extrapolation, the overall results demonstrate that FTIR coupled with chemometrics provides a rapid, non-destructive approach for screening stevia authenticity. This method shows strong potential for routine detection of sweetener adulteration in commercial products.
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