Analytical techniques and chemometrics approaches in authenticating and identifying adulteration of paprika powder using fingerprints: A review
Olga Monago‐Maraña, Isabel Durán‐Merás, Arsenio Muñoz de la Peña, Teresa Galeano‐Díaz
Abstract
Paprika powder authentication has gained interest in recent decades along with increases in its consumption. There are different Protected Designation of Origins (PDOs) around the world, some of them are from Spain, and it is important to assure the quality parameters that they offer and to provide a guaranty about their quality and authentication. This review covers the latest advances concerning the targeted and untargeted methodologies. These methodologies have been developed to ensure paprika powder authenticity, corroborating that it belongs or not to a certain PDO and that it complies with the regulations and legal standards for its consumption, as well as detection of possible adulterations, mainly with Sudan dyes, which are illegal colorants. Differences between spectroscopic and non-spectroscopic methods have been emphasized. As observed from the literature, paprika powder has not been extensively studied, but the number of papers has been increasing in recent years.