Assessing the Authenticity and Quality of Paprika () and Cinnamon ( spp.) in the Slovenian Market: A Multi-Analytical and Chemometric Approach.

The authentication of high-value spices such as paprika and cinnamon is critical due to increasing food fraud. This study explored the potential of a multi-analytical approach, combined with chemometric tools, to differentiate 45 paprika and 46 cinnamon samples from the Slovenian market based on their geographic origin, production methods, and possible adulteration. The applied techniques included stable isotope ratio analysis (C, N, S), multi-elemental profiling, FTIR, and antioxidant compound analysis. Distinct isotopic and elemental markers (e.g., C, S, Rb, Cs, V, Fe, Al) contributed to classification by geographic origin, with preliminary classification accuracies of 90% for paprika (Hungary, Serbia, Spain) and 89% for cinnamon (Sri Lanka, Madagascar, Indonesia). Organic paprika samples showed higher values of N, S, and Zn, whereas conventional ones had more Na, Al, V, and Cr. For cinnamon, a 95% discrimination accuracy was achieved between production practice using S and Ba, as well as As, Rb, Na, C, S, Mg, Fe, V, Al, and Cu. FTIR differentiated Ceylon from cassia cinnamon and suggested possible paprika adulteration, as indicated by spectral features consistent with oleoresin removal or azo dye addition, although further verification is required. Antioxidant profiling supported quality assessment, although the high antioxidant activity in cassia cinnamon may reflect non-phenolic contributors. Overall, the results demonstrate the promising potential of the applied analytical techniques to support spice authentication. However, further studies on larger, more balanced datasets are essential to validate and generalize these findings.