Reliable Quantification of Powdered Ginger Adulteration by Vis-NIR Spectroscopy and Chemometrics

Economically motivated adulteration of powdered ginger with low-cost cereal flours represents an increasing concern for food authenticity and quality control. The aim of this study was to develop and validate a rapid, reliable, and non-destructive method for the quantitative determination of powdered ginger adulteration using visible and near-infrared (Vis-NIR) spectroscopy coupled with chemometric modelling. Ginger powder samples were adulterated with wheat, corn, and rice flours at concentrations ranging from 5 to 50% (w/w), with particular emphasis on the low-to-medium adulteration interval (10-25%), where reliable quantification is especially relevant for food fraud detection. Spectral data acquired in the visible (400-700 nm), near-infrared (700-2500 nm), and combined Vis-NIR (400-2500 nm) regions were preprocessed using Savitzky-Golay filtering and evaluated using Partial Least Squares Regression (PLSR), Support Vector Regression (SVR), and Random Forest Regression (RFR). In addition, Linear Discriminant Analysis (LDA), Support Vector Machines (SVM), and Random Forest (RF) were compared for sample classification. Among the evaluated approaches, LDA achieved the highest classification accuracy (>95%) using the NIR spectroscopic region, while PLSR models developed from the NIR spectral region provided the best quantitative performance, with validation coefficients of determination above 0.99, prediction errors below 1%, and RPD values greater than 13. The results demonstrate that Vis-NIR spectroscopy combined with chemometric modelling enables accurate discrimination between authentic and adulterated samples, as well as reliable quantification of flour adulteration in powdered ginger without sample preparation or chemical reagents. The proposed methodology constitutes a rapid, environmentally friendly, and cost-effective analytical strategy with strong potential for routine quality control and food fraud prevention.