Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy. (15th March 2021) - Macêdo, Isaac Yves Lopes de
Highlights: Starch content of turmeric samples influences the spectroscopic data. Turmeric samples can classified by adulteration with K-means of infrared spectra. Electroanalysis show potentially lesser antioxidant capacity in adulterated samples. 50.48 g starch per 100 g turmeric is the found threshold for adulteration. Partial least squares regression determined starch content of turmeric.