Authentication of Palmyrah Palm Jaggery

Authentication of touchyrah Palm jaggheryA Preliminary arena and Principal Component depth psychology for the Authentication of Palmyrah Palm Jaggery Using NIR SpectroscopySelvaratnam Balaranjan, Kugamoorthy Velauthamurty, Ganeshalingam SashikeshAbstract.Palmyrah jaggary is employ as a best-selling(predicate) traditional come-on in Jaffna peninsula, Sri Lanka. It is a nutrient rich crude sugar which is also use in the traditional medicine. The authenticity of the product in markets is questionable since there is no analytical methods exist to note adulte rations. In this training, NIR spectroscopy with principal subdivision digest is employ for the authentication of jagghery and identification of the adulterator. Jaggery was produced in laboratory as pure and load with sugar and rice bran at different concentrations. Aqueous solutions of these samples were prep ard and used to obtain NIR spectra. Principal part analysis of the spectra was found useful in identifying th e admixtures and for the authentication of jaggery.Key lyric Palmyrah, jiggery, debasements, sweetener, NIR spectroscopy.IntroductionPalmyrah palm Borassus flabellifer is a celestial tree which is thick in the northern part of Sri Lanka. Other than northern Sri Lanka, it is widespread in the arid tropics of South America, East Africa, India and South-East Asia. Palmyrah palms argon economically useful leaves be used for thatching, mats, hats, and so on., stalks are used to make fence, glum timber used in constructions, young plants, fruits, jelly like seeds are consumed as foods. A sugary liquid oozed from the inflorescence of palmyrah pam, called jack oak, squeeze out be obtained from the young inflorescence of either male or female ones. The tucker is a sweet clear watery liquid and contains sugars, vitamins and minerals. Also spanking sap is a good source of vitamin B entangled1. The sap outhouse be consumed directly. Further, there are some(prenominal) products can be do by motioning the sap jaggery, treacle, sugar candy, toddy, vinegar, arrack and wine.JaggeryJaggery is a main product made out of sap in Sri Lanka. jaggery is much more nutritious than crude cane sugar, containing 1.04 % protein, 0.19 % fat, 76.86 % sucrose, 1.66 % glucose, 3.15 % good minerals, 0.861 % calcium, 0.052 % phosphorus Also 11.01 mg iron per 100 g and 0.767 mg of copper per 100 g. It contains vitamins as well analysis on jaggery from has shown the presence of vitamins such as riboflavin, 402 mg/100 g, vitamin B12, 15 mg/100 g, vitamin C, Thiamine and nicotinic acid1. jaggery is used as a popular traditional sweetener in northern Sri Lanka and India. Furthermore, jaggery posses medicinal properties it is used in indigenous medicine 2, also it is reported that jaggery posses atoxic and anti-carcinogenic properties as well3. Traditionally palmyrah jaggery has high demand among the occupants of northern Sri Lanka. This can be attributed to the use of jaggery as a t raditional sweetener and it use in indigenous medicine. jaggery is expensive relative to commercial message unobjectionable crystal distinguish sugar as of writing, 1 Kg of jaggery costs around 600 LKR which is roughly six cartridge holders that of commercial white crystalline sugar. Due to its relative high price and popularity, Jaggery is a great deal load with cheap adulterants such as cane or beet sugar, rice bran, corn flour, etc. A study by ITI reveals that the ratio amid reducing sugar is to non-reducing sugars can be used as a measure to identify the adulterations in the kithul jaggery4. However there are no reported works on the authentication of palmyrah jaggery.Food alloysAdulteration is the practice of adding low-value substances to a relatively high value food in order to increase the financial return. It is a good deal unlikely for consumers and food processors to detect the adulterations without special chemical or physical analysis. But it is a double-faced practice. There are several cases of adulterations sugars in honey 5, proteins in yoghurt 6, etc. Adulteration has several consequences such as decrease in the demand, unwanted health effects, unfair competition and so on.The adulterants are often have same chemical composition for example, honey is rich in sugars such as sucrose glucose and levulose and is adulterated with high fructose corn syrups7, jaggery syrup, sugar solutions etc., extra-virgin oil color with different edible oils8, chromatic oil with soya oil, sunflower oil, corn oil walnut oil and hazelnut oil9, yogurt with vegetable protein powder, edible gelatin, and even industrial gelatin6 etc. Since the chemical composition is similar, the detection of adulteration is difficult. Nevertheless, there are several methods exists to detect and characterize the adulterations. These detection processes have different approaches for the authentication process determining the ratio between some chemical compositions for aut hentic samples and equal the ratio for the test samples with the assumption that the ratios are constant for a peculiar(a) type of food, search for specific markers present in the adulterants. Highly-sophisticated analytical techniques such as GC-MS, HPLC, GC, IR-MS, NMR and DNA based techniques are used in the authentication process. Although these methods provide desirable solution to the problem, they are usually time consuming, require dedicated laboratories equipped with costly instruments and require highly-skilled personnel to do the analysis. However, in contrast to those methods, infrared spectroscopy, specifically mid-infrared (MIR) and near-infrared (NIR) spectroscopic methods used to engineer this problem because of its desirable characteristics such as minimal or no sample preparation, short analysis time, does not require chemical reagent bargain for or disposal, relatively cost effective and easy deployment once initial method is developed.NIR SpectroscopyNIR Spec troscopy operates in 750-2500 nm (12500 4000 cm-1) region of electromagnetic spectrum. This is a vibrational spectroscopic technique, shares the same fundamental principle as that of Mid-IR (4000 200 cm-1). However, opposed to fundamental vibrations which a show up in the MIR, NIR give rise to overtones and combinations of fundamental vibrations, also the NIR absorption bands overlap with each other. This renders the NIR spectrum more complex than the IR spectrum and hence the chemical information from NIR spectra is poorly resolved. In NIR noninterchangeable vibrations takes place such as C-H, N-H and O-H this makes NIR spectroscopy useful in the studies of products of biological origin.ChemometricsTo resolve useful information from NIR spectra, it is necessary to utilize multivariate statistical analysis. The use of multivariate statistical techniques in the analytical chemistry is termed as chemometrics. Chemometric techniques can be used for qualitative and quantitative studi es. These techniques analyze the correlations between variables, since absorptions in NIR wavelengths are correlated with each other chemometrics is exploited in NIR analysis.Principal Component AnalysisPrinciple Component Analysis (PCA) is a chemometric technique which can be used to reduce the number of variables when the systems (samples) are characterized by several variables (absorption at different wavelengths). This is a variable diminution technique and analyzes correlation between variables, reduce the noise and combine the variables into bleached variables called Principle Components (PCs) which explains the most variation among the samples. PCA can be used to study the characteristics of different samples and different groups of samples by analyzing the absorptions at certain wavelength regions which accounts for the similarity/ unlikeness among the samples.Materials and MethodsSap was collected around 09 30 a.m. in weekdays from a sap based production facility in Chava kacheri and Jaffna. After brought to laboratory, the sap was de-limed and alter by the addition of concentrated phosphoric acid. whence de-limed the sap was used to prepare jaggery as pure and adulterated forms as in Table 1.Table 1 Composition of jaggery samples produced for the analysis.No extraneousAmount of adulterant per 500 ml of sap (g)Percentage (w/v)No of Samples1None00.00.052 wampum02.50.533Sugar05.01.044Sugar07.51.545Sugar10.02.026Sugar12.52.537Rice Bran02.50.538Rice Bran05.01.02Sample PreparationJaggery was dried-out in an oven at 102 C for two hours to remove moisture. Then 5.00 g of sample was added into 20 ml of distilled water and the mixture was stirred at 1000 rpm for five minutes using magnetic stirrer. Then the above solutions were used to obtain the NIR spectra.NIR SpectrumThe spectra were obtained at room temperature in Jasco V-570 UV/VIS/NIR spectrometer in the range of 750 to 1300 nm in transmittance mode. to each one of the spectra is an average of tria d individual spectrums. The obtained spectra were exported as ASCII files using the Spectra Manager v 1.5 (Jasco Inc) and imported into Unscrambler X (version 10.1, Camo ASA, Oslo, Norway) for PCA analysis.PCA analysisAll the spectra were baseline turn prior to analysis. The PCA analysis was done for the mean-centered data using Non-linear Iterative uncomplete Least Squares algorithm with equal w eighter for all variables, full target validation was done.Results and DiscussionNIR SpectrumFig. 1. NIR Transmission Spectra of Samples Solid line pure, dashed line samples adulterated with sugar and dotted line samples adulterated with rice bran.The NIR spectra of eight samples are shown in Fig. 1. Changes in the absorption intensities are visible in the wavelength ranges 900-1000 nm and 1100-1200 nm. N-H 2nd overtone, O-H 2nd overtone and C-H 3rd overtones occur in the 900-1000 nm region. C-H 2nd overtones and O-H combinations occur in the 1100-1200 nm regions.PCA AnalysisFig. 2. P C-1 versus PC-2 for service line Corrected SpectraFig. 3. PC-1 versus PC-2 Scores for Savitzky-Golay 1st differential gear SpectraFig. 4. PC-1 versus PC-3 Scores for Savitzky-Golay 1st Derivative SpectraIn the PCA analysis of baseline corrected spectrum, Fig. 1, PC-1 accounts for 99 % of variation and PC-2 accounts for 1 %. Here only PC-1 is the optimum component. For the PCA analysis of Savitzky-Golay 1st derivative spectra, triple PCs were extracted with PC-1, PC-2 and PC-3 accounting 95 %, 2 % and 1 % of variations respectively. Further, score secret plan of PC-1 versus PC-3 (Fig. 2) separates the common chord types better than the PC-1 versus PC-2 score plot (Fig. 3). Based on the PCA analysis of samples, triple different groups of samples can be identified I-pure, II-samples adulterated with sugar and III-samples adulterated with rice bran. In the score plot of PC-1 versus PC-2 of baseline corrected spectra, samples which were adulterated with rice bran can easily distingui shed from the pure and those adulterated with sugar. PC-1 versus PC-3 plot of the Savitzky-Golay 1st derivative spectra also gives good clustering between the three groups.ConclusionFrom this initial study we can conclude that PCA analysis of NIR ghostlike data is useful in the authentication of palmyrah jaggery, also the type of adulterant can be determined..References1. Notes on distribution, propagation, and products of Borassus Palms (Arecaceae). Morton, JuliaF. 3, s.l. Springer-Verlag, 1988, Economic Botany, Vol. 42, pp. 420-441. ISSN 0013-0001.2. Energetic and political economy of traditional gur preparation a case study in Ganjam regularize of Orissa, India . Pattnayak, P.K. and Misra, M.K. 1, 2004, Biomass and Bioenergy , Vol. 26, pp. 79-88. ISSN 0961-9534 DOI http//dx.doi.org/10.1016/S0961-9534(03)00061-8.3. 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