Ensuring authenticity of cinnamon powder: detection of adulteration with coffee husk and corn meal using NIR, MIR spectroscopy and chemometrics

Cinnamon (Cinnamomum sp.) is a commonly used spice that is at risk of being counterfeited due to its intricate production process, which can compromise its integrity. This study aimed to develop a rapid detection method using Near Infrared (NIR) and Mid Infrared (MIR) spectroscopy, along with chemometrics, to identify fraud in genuine cinnamon powder. Various techniques, including exploratory, non-targeted, and targeted methods, were used to detect the presence of adulterants such as coffee husks and corn meal in cinnamon, with concentrations ranging from 10% to 50%. The exploratory and non-targeted models successfully identified the potential occurrence of fraud as a result of the addition of coffee husks and corn meal. The models' effectiveness was tested on commercial cinnamon samples, exposing a high proportion of potentially fraudulent samples. Adulteration percentages exceeded 60% for the presence of coffee husks and 50% for corn meal. The results show that NIR and MIR spectroscopy, when used with chemometrics, are effective for monitoring the quality of cinnamon powder.