Detection of adulterants in spices through chemical method and thin layer chromatography for forensic consideration

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Author: 
Shweta Jaiswal, Digvijay Singh Yadav, Mishra, M. K. and Gupta, A. K.
Abstract: 

Spices are any pungent, aromatic plant substances used to flavor food or beverages. This study aimed to detect the presence of non-permitted food colours in spices using preliminary colour test and TLC. Three types of samples that is 15 samples of turmeric powder, 15 samples of chilli powder, and 13 samples of garam masala were collected from local areas of Allahabad to be analysed for adulteration with most commonly used food colours that is metanil yellow, sudan III etc. The colour change and Rf values of the test samples were analysed, the results were compared with standard dye materials and it was found that10 out of 15 samples of turmeric powder, 9 out of 15 samples of chilli powder and 7 out of 13 samples of garam masala were adulterated with metanil yellow, sudan III and artificial colours.

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