ijrar.orgijrar.org/papers/IJRAR_223285.docx · Web viewTurmeric powder has a hot, bitter, pepper-like taste and earthy, mustard-like aroma. Although long used in Ayurvedic medicine,

Detection of adulteration of spices by chemical method

Radhika Sharma1

Dr. Lalit Pratap Chandravanshi2

Dr. Tripti Bhatnagar3

1 (Student of M.Sc Forensic Science, Galgotias University ,Greater Noida, India)

2(Assistant Professor, Forensic Science, Galgotias University, Greater Noida, India)

3(Managing Director, Codon Biotech Pvt. Ltd, Noida, India)

Abstract: A spice is a seed, fruit, root, bark or other plant substance mainly used for flavoring, coloring, and preserving food. Detection of spice and non-permissible food dyes in turmeric, chilli, coriander powder by various chemical methods and instrumentation methods. Various samples of spices are collected from Delhi NCR. Inflation of adulterants is seen in all rate estimates. Due to the rules laid down by FSSAI, the marked organization of spices follows the basic principles for distributing their products. Both branded and unbranded are selected for study to determine adulteration. Adulteration in food is usually defined as "addition or subtraction", i.e the removal of some valuable ingredients of any substance or from food. Therefore, the natural composition and quality of the food item is affected. “Adulterants are often deliberately added to bring better market value through unacceptable quality products.

Background: Spices are a valuable substance used in the food and pharmaceutical industries, an important class of agricultural commodities of international commerce organizations such as the International Organization for Standardization (ISO), defining spices as vegetable products or mixed substances are used for aroma, seasoning and aromatic fragrances in food. Trended forms of spices / spice powders are cheap or inferior substances. In this context, there is an acute need to develop suitable, fast, accurate and reliable analytical methods for detecting adulteration in spice powders, which is often not possible by visual inspection or measuring ash values, moisture content, colorimetry.

Materials and Methods: sample of spices of chilli, turmeric, coriander powder are collected from different areas unbranded samples like local market, mill, retail store and branded packets for the detection of presence of adulterants. Sample of turmeric is taken in a test tube and add chemicals like HCl, sulphuric acid, propanol etc. Sample of chilli is taken in test tube and add chemicals HCl, ether, nitric acid, potassium iodide, acetone, iodine etc, sample of coriander is taken in test tube and add iodine and observe the change in color in all the different methods of identification of adulterants in the sample. All methods are carried out separately in test tube and identify the presence of adulterant from the sample.

Results: The presence of adulterants like lead salts, starch, metanil yellow, aniline dye, chalk powder are found in some samples of turmeric powder. Presence of adulterants like oil soluble coal tar, brick powder, red lead salts, Rodamine B, starch are detected in some samples of chilli powder. Presence of adulterants like dung powder and starch are found in the coriander powder.

Conclusion: adulterants are detected in the different samples of spices. Mostly high amount of adulterants are found in the sample of local market. Key word: Adulteration, spice, branded and unbranded sample, FSSAI.

I. Introduction

Spices are an important group of agricultural commodities, indispensable in cooking. They also play an important

role in our national economy and therefore in the national economics of many spice producing, exporting and

importing countries, spices are important culinary addendums, which enhance the organizational characteristics of

food. They were used in medicine and perfumes, in oil for religious ceremonies, and in aphrodisiacs. India is called

as the 'Spice Bowl' of the world.

Turmeric is a flowering plant, Curcuma longa of the Ginger family, Zingibacearia, whose roots are used in cooking.

This plant is a perennial, rhizome, vegetative plant for the Indian subcontinent and Southeast Asia, which requires

temperatures between 20 and 30 ° C (68 and 86 ° F) and a considerable amount for annual rainfall.

Plants are collected every year for their rhizomes, they are boiled and dried in fresh or water, after which they turn

into a deep orange-yellow powder, commonly used as a color and flavor enhancing agent in many Asian cuisines.

Especially for curry, as well as for coloring. Turmeric powder has a hot, bitter, pepper-like taste and earthy,

mustard-like aroma. Although long used in Ayurvedic medicine, where it is also known as Haridra, there is no high-

quality clinical evidence to use turmeric or its component, curcumin, to treat any disease. Turmeric has antimicrobial

properties. Curcumin, the compound that gives the bright yellowing found in turmeric.

Chilli pepper is the fruit of the plants of the genus Capsicum which are members of the nightshade family

Solanaceae. Chili peppers are widely used in many dishes as a spice to add warmth to dishes. Substances that give

chili peppers their intensity when ingested or applied topically are capsaicin and related compounds called

capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivation of chili pepper

spread worldwide, which was used for both food and traditional medicine. Chili pepper contains capecicin, a

chemical compound which causes a burning sensation in any tissue when exposed to it.

Coriander (Coriandrum sativum) is an annual herb of the family Apiaceae. It is also known as Chinese parsley, and

there are more names of coriander like in North America the stems and leaves are commonly called cilentro. All

parts of the coriander plant are edible, but fresh leaves and dried seeds (as spices) are the most commonly used parts

in cooking.

II. Material and Methods

The experimental and analytical study was carried out on spices of Delhi NCR at Codon Biotech Pvt. Ltd. Sector-

63, Noida, Uttar Pradesh.

For determination of adulterants and various non permitted food colors in spices by using chemical tests.

Samples of turmeric, chilli and coriander are collected from Delhi NCR i.e from local market as well as from branded packets.

Turmeric powder:

1. To detect the presence of metanil yellowA sample of turmeric powder is taken in test tube. Add 5ml of water to it. And add few drops of concentrated HCl. Appearance of pink/violet color shows the presence of metanil yellow.

2. To detect the presence of chalk powderA sample is taken in test tube. 5ml of water and few drops of concentrated HCl is added to it. Effervesence will indicate the presence of chalk.

3. To detect the presence of yellow lead saltsA sample is taken in test tube. Conc. HCl is added to it. Magenta coloration indicates the presence of yellow oxides of lead.

4. To detect the presence of aniline dyesA sample is taken in test tube. Water is added to make suspension. Add 5ml of rectified spirit. Immediate separation of yellow color in the rectified spirit layer indicates the presence of aniline dye.

Chili powder:

1. To detect the presence of oil soluble coal tar:Chili powder is taken in test tube. 5ml of ether solvent is added and the test tube is shaken well. Ether layer is trasffered into a test tube containing 2ml of diluted HCl. It is shaken properly. Pink/red color of lower acid layer will indicate the presence of oil soluble coal tar.

2. To detect the presence of brick powderChili powder is added in a beaker containing water. Brick powder settles down while pure chili powder floats.

3. To detect the presence of red lead saltsA sample of chili powder is taken in test tube. Add dilute nitric acid and few drops of potassium iodide in it. Formation of yellow color precipitate indicates the presence of red lead salts.

4. To detect the presence of Rodamine BChili powder is taken in a test tube. 5ml of acetone is added to it. Immediate red coloration indicates the presence of Rodamine B.

5. To detect the presence of starchChili powder is taken in a test tube. Few drops of iodine is added. Blue/black color indicates the presence of starch.

6. To detect the presence of Sudan dyeChili powder is taken in a test tube. 2ml of hexane is added to it and shaken well. Allowed it to settle and clear solution is decanted into another test tube.2ml of acetonitrile reagent is added and shaken well. The appearance of a red color in lower acetonitrile layer indicates the presence of sudan dye.

Coriander powder:

1. To detect the presence of starchCoriander powder is taken in a test tube. Few drops of iodine is added to it. Appearance of blue/black color indicates the presence of starch.

2. To detect the presence of cow dungCoriander powder is taken in a test tube. Water is added into it. Dung powder will floats on water while coriander powder will settles down.

III. Results

Each sample was analyzed using at least 2-3 different methods so as to make sure that the adulteration results were accurate.

Table no 1: The following observations were made during the detection of presence of metanil yellow in turmeric powder.

Sample number Sample name Results 1 Catch Absent 2 Golden Harvest Absent 3 MDH Absent 4 Everest Absent 5 Local market Absent 6 Home made Absent 7 Mill Absent 8 Retail Shop Absent 9 Local market Absent 10 Local market Absent 11 Local market Present 12 Local market Present

Method I-

Figure.1 Showing changes in color in adulterant sample

Method II-

Figure.2 Showing changes in color in adulterant sample

Method III-

Fig.3 showing changes in color in adulterant sample

Table no 2: The following observations were made during the detection of presence of chalk powder in turmeric powder.

Sample number Sample name Results 1 Catch Absent 2 Golden Harvest Absent 3 MDH Absent 4 Everest Absent 5 Local market Absent 6 Home made Absent 7 Mill Present 8 Retail Shop Absent 9 Local market Absent 10 Local market Present 11 Local market Absent 12 Local market Absent 13 Branded Absent

Fig:4 Immediate effervescence shown in the adulterant sample

Table no 3: The following observations were made during the detection of presence of aniline dye in turmeric powder.

Sample number Sample name Results 1 Catch Absent 2 Golden Harvest Absent 3 MDH Absent 4 Everest Absent 5 Local market Absent 6 Home made Absent 7 Mill Absent 8 Retail Shop Absent 9 Local market Absent 10 Local market Absent 11 Local market Present 12 Local market Present

Fig:5 showing yellow color layer in the adulterant sample

Table no 4: The following observations were made during the detection of presence of lead salts in turmeric powder.

Sample number Sample name Results 1 Catch Absent 2 Golden Harvest Absent 3 MDH Absent 4 Everest Absent 5 Local market Absent 6 Home made Absent 7 Mill Absent 8 Retail Shop Absent 9 Local market Absent 10 Local market Absent 11 Local market Present 12 Local market Present

Fig:6 showing changes in color in adulterant samples

Table no 5: The following observations were made during the detection of presence of oil soluble coal tar in chili powder.

Sample number Sample name Results 1 Everest Absent 2 Catch Absent 3 Local market Absent 4 Local market Absent 5 Local market Present 6 Local market Present

Table no 6: The following observations were made during the detection of presence of brick powder in chili powder.

Sample number Sample name Results

1 Everest Absent 2 Catch Absent 3 Local market Present 4 Local market Present 5 Local market Absent 6 Local market Present

Table no 7: The following observations were made during the detection of presence of red lead salts in chili powder.

Sample number Sample name Results 1 Everest Absent 2 Catch Absent 3 Local market Absent 4 Local market Absent 5 Local market Absent 6 Local market Present

Figure:7 Formation of yellow color precipitate in adulterant sample

Table no 8: The following observations were made during the detection of presence of Rodamine B in chili powder.

Sample number Sample name Results 1 Everest Absent 2 Catch Absent 3 Local market Absent 4 Local market Absent 5 Local market Absent 6 Local market Present

Table no 9: The following observations were made during the detection of presence of starch in chili powder.

Sample number Sample name Results 1 Everest Present 2 Catch Absent 3 Local market Absent

4 Local market Present 5 Local market Absent 6 Local market Present

Table no 10: The following observations made during the detection of presence of dung powder in coriander powder.

Sample number Sample name Results 1 Catch Absent 2 Home made Absent 3 Everest Absent 4 Mill Absent 5 Local market Present 6 Local market Present 7 Local market Absent 8 Local market Absent 9 Local market Absent

Figure:8 showing floating of adulterant of dung powder in the water

Table no 11: The following observations made during the detection of presence of starch in coriander powder.

Sample number Sample name Results 1 Local market Present 2 Home made Absent 3 Local market Present 4 Mill Absent 5 Local market Present 6 Local market Present 7 Local market Absent 8 Catch Absent 9 Everest Absent

Figure:9 showing changes in color in the adulterant samples

IV. Discussion

The study of experimental and analytical methods to determine the presence or absence of adulterants like lead salts, starch, chemicals and non permitted colors such as metanil yellow, Sudan dye and artificial colors etc in spices. Metanil yellow and sudan dye are carcinogenic. Dyes are continuously harming the human health because they are added in spices to enhance the color only.

The samples collected from branded and unbranded from various areas of Delhi NCR for detection of presence of

adulterants.

According to the analysis Method III of detection of presence of metanil yellow in turmeric powder gives better

results.

Samples collected from weekly local market are adulterated with metanil yellow, aniline dye, chalk powder, yellow

lead salts in turmeric. Oil soluble coal tar, brick powder, Rodamine B, starch, read lead salts, sudan dye in chili.

Dung powder and starch in coriander. The study includes use of chemical method.

According to the study starch was found in one sample of FSSAI certified product of chili powder.

Cow dung is found in two sample and starch in four samples of coriander of local market of Delhi.

V. Conclusion

It is clear from the above investigation that the spices are adulterated with dyes, artificial color and adulterants like

metanil yellow, sudan dye, starch, lead salts etc. Starch is the most abundant adulterant found in turmeric, chilli,

coriander.

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