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EP24564
Poster Title: Analysis of Organic Marker Compounds and Hazardous Organic Compounds by GC/MS to Identify Contamination, Counterfeiting and Adulteration of Spices
Submitted on 05 Oct 2016
Author(s): Patricia Atkins
Affiliations: SPEX CertiPrep
This poster was presented at SelectBio Food Safety & Analysis Congress
Poster Views: 1,986
Submitted on 05 Oct 2016
Author(s): Patricia Atkins
Affiliations: SPEX CertiPrep
This poster was presented at SelectBio Food Safety & Analysis Congress
Poster Views: 1,986
Abstract: Food adulteration and counterfeiting continues to grow as a worldwide issue of food safety and economic concern.
Spices are one of most commonly adulterated and counterfeited agricultural products in the US. Our previous study determined there were extensive elemental and heavy metals contamination and adulteration in spices. Many of our spice products were identified possibly being highly adulterated or contaminated by metals. In our follow-up Organic study, we focused on the organic markers and toxic organic compounds in our common spices and botanicals (Black Pepper and Cinnamon) in various forms (i.e. spices, teas, condiments and supplements) to determine if these products appeared to be adulterated from an organic compound standpoint as well as an elemental standpoint.Summary: Our previous study of spices was designed to evaluate the metal content in the spices for evidence of contamination by heavy metals or for adulteration and counterfeiting by notable concentrations of wear or additive metals. This study targeted the same spice samples to quantify the characteristic primary and secondary market compounds for each spice group.
Spices are one of most commonly adulterated and counterfeited agricultural products in the US. Our previous study determined there were extensive elemental and heavy metals contamination and adulteration in spices. Many of our spice products were identified possibly being highly adulterated or contaminated by metals. In our follow-up Organic study, we focused on the organic markers and toxic organic compounds in our common spices and botanicals (Black Pepper and Cinnamon) in various forms (i.e. spices, teas, condiments and supplements) to determine if these products appeared to be adulterated from an organic compound standpoint as well as an elemental standpoint.Summary: Our previous study of spices was designed to evaluate the metal content in the spices for evidence of contamination by heavy metals or for adulteration and counterfeiting by notable concentrations of wear or additive metals. This study targeted the same spice samples to quantify the characteristic primary and secondary market compounds for each spice group.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
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