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Common adulterants in traded turmeric/curcumin
Source publication
Synthetic colorants such as metanil yellow, lead chromate, Acid orange 7, Sudan red; rhizomes of related Curcuma sp. besides spent turmeric, starch, chalk and yellow soapstone are the main adulterants in traded turmeric while synthetic curcumin is an adulterant of natural curcumin. Both branded products as well as the produce from the unorganized s...
Context in source publication
Context 1
... adulteration results mainly from the absence of a proper evaluation method (Preethi et al. 2014;Bharathi et al. 2018) and clerical errors (Zhao et al. 2006).Though adulterants in turmeric are reported since the 1970s, adulterant detection in commercial turmeric products is of recent origin (Salmén et al. 1987;Sasikumar et al. 2004). The common adulterants in traded turmeric are given in Table 1. ...Citations
... The Prevention of Food Adulteration Act of India stipulates that quality standards for spices, such as chili and turmeric powder, should not be adulterated with artificial colors (Dixit et al., 2008). However, there have been several reports of adulteration of spices with synthetic artificial pigments in the recent past, which may pose a health risk to consumers, besides decreasing consumer confidence in products (Sasikumar, 2019). Foreign substances, such as Sudan dyes, Metanil Yellow, starch powder, and lead, are often added to turmeric powder for economic benefits (Khanna et al., 1973). ...
Food adulteration involving the illegal addition of dyes to foodstuffs has become an alarming issue in recent years. This study developed and validated a high‐performance liquid chromatography (HPLC)–DAD (diode array detector) method for the simultaneous determination of nine azo dyes (Butter Yellow, Sudan Orange G, Para Red, Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Red 7B, and Scarlet 808). Moreover, a qualitative analysis method using liquid chromatography–tandem mass spectrometry was developed to more accurately identify peaks detected in HPLC–DAD. The calibration curve represented good linearity (r² ≥ 0.9998) over the measured concentration range of 0.5–25 mg/kg. limit of detection and limit of quantification were 0.01–0.04 and 0.04–0.12 mg/kg, respectively. Accuracy and precision were 96.0–102.6 and 0.16–2.01 (relative standard deviation%), respectively. Additionally, the measurement uncertainty and HorRat value were estimated. Several Curcuma longa L. distributed in Korea were collected and monitored for azo dye contaminants.
Practical Application
The proposed HPLC–DAD method represents a significant advancement in the field, offering a reliable means of quantifying azo dyes and identifying their presence even at trace levels in adulterated turmeric. This not only contributes to ensuring the safety and integrity of turmeric products but also establishes precedent for robust analytical techniques in addressing food safety challenges.
... Bunun yanı sıra baharatlar, tüketiciler tarafından kendine özgü lezzet profilleri nedeniyle evlerde ve farmasötik, kozmetik ve gıda endüstrileri tarafından çeşitli amaçlarla yaygın olarak da kullanılmaktadır (Modupalli et al., 2021). Baharatların, bu lezzet verici özelliğinin yanı sıra, mutfak baharatlarının fitokimyasallardan dolayı anti-inflamatuar, antimikrobiyal, anti-kolesterolemik, nöro-, nefron-ve hepatoprotektif aktiviteye, antiromatizmal, anti-kanser, anti-mutajenik ve anti-ülser aktivitelerine sahip olduğu yaygın olarak tespit edilmiştir (Lim, 2016;Sasikumar, 2019). Baharatlar ve özleri, mutfak ve tıbbi kullanım dışında ayrıca gıda ürünlerinin doğal koruyucusu olarak da uygulanabilirliğe sahiptir. ...
Introduction and Aim: Vertigo, a symptom, is quite common worldwide. Anamnesis is important in understanding the cause and planning the appropriate treatment. For a successful anamnesis, it is necessary to describe the sensation experienced by the patients fully. Therefore, knowledge and awareness of vertigo are very important. This study aims to investigate the awareness of vertigo in university students.
Materials and Methods: This descriptive cross-sectional study was conducted on university students. We collected the data in a self-administered survey using google surveys. Five hundred forty-two students were included in the study. A vertigo awareness questionnaire was applied to these students. Findings are presented with descriptive statistics.
Results: Of the 542 individuals included in the study, 442 (81.5%) were female, and 100 (18.5%) were male. Students mostly answered "I don't know" to 9 (50%) questions of the 18-question VFA. In one question, they confused other types of dizziness with vertigo. However, for the remaining eight questions, most students demonstrated a good level of knowledge, albeit the overall rate still remained relatively low. Notably, 50% of the students expressed the belief that social media could be utilized as a means to enhance knowledge and awareness of vertigo.
Conclusion: Our study findings revealed a low level of vertigo knowledge and awareness among university students. This could be attributed to the fact that all forms of dizziness in Turkey are commonly referred to as "vertigo," which is perceived as a disease. To address this issue, utilizing educational platforms like social media can play a crucial role in enhancing vertigo knowledge and awareness. Thus, it can be easier to understand the cause of vertigo with healthier information during the anamnesis.
... Bunun yanı sıra baharatlar, tüketiciler tarafından kendine özgü lezzet profilleri nedeniyle evlerde ve farmasötik, kozmetik ve gıda endüstrileri tarafından çeşitli amaçlarla yaygın olarak da kullanılmaktadır (Modupalli et al., 2021). Baharatların, bu lezzet verici özelliğinin yanı sıra, mutfak baharatlarının fitokimyasallardan dolayı anti-inflamatuar, antimikrobiyal, anti-kolesterolemik, nöro-, nefron-ve hepatoprotektif aktiviteye, antiromatizmal, anti-kanser, anti-mutajenik ve anti-ülser aktivitelerine sahip olduğu yaygın olarak tespit edilmiştir (Lim, 2016;Sasikumar, 2019). Baharatlar ve özleri, mutfak ve tıbbi kullanım dışında ayrıca gıda ürünlerinin doğal koruyucusu olarak da uygulanabilirliğe sahiptir. ...
... Bunun yanı sıra baharatlar, tüketiciler tarafından kendine özgü lezzet profilleri nedeniyle evlerde ve farmasötik, kozmetik ve gıda endüstrileri tarafından çeşitli amaçlarla yaygın olarak da kullanılmaktadır (Modupalli et al., 2021). Baharatların, bu lezzet verici özelliğinin yanı sıra, mutfak baharatlarının fitokimyasallardan dolayı anti-inflamatuar, antimikrobiyal, anti-kolesterolemik, nöro-, nefron-ve hepatoprotektif aktiviteye, antiromatizmal, anti-kanser, anti-mutajenik ve anti-ülser aktivitelerine sahip olduğu yaygın olarak tespit edilmiştir (Lim, 2016;Sasikumar, 2019). Baharatlar ve özleri, mutfak ve tıbbi kullanım dışında ayrıca gıda ürünlerinin doğal koruyucusu olarak da uygulanabilirliğe sahiptir. ...
... Bunun yanı sıra baharatlar, tüketiciler tarafından kendine özgü lezzet profilleri nedeniyle evlerde ve farmasötik, kozmetik ve gıda endüstrileri tarafından çeşitli amaçlarla yaygın olarak da kullanılmaktadır (Modupalli et al., 2021). Baharatların, bu lezzet verici özelliğinin yanı sıra, mutfak baharatlarının fitokimyasallardan dolayı anti-inflamatuar, antimikrobiyal, anti-kolesterolemik, nöro-, nefron-ve hepatoprotektif aktiviteye, antiromatizmal, anti-kanser, anti-mutajenik ve anti-ülser aktivitelerine sahip olduğu yaygın olarak tespit edilmiştir (Lim, 2016;Sasikumar, 2019). Baharatlar ve özleri, mutfak ve tıbbi kullanım dışında ayrıca gıda ürünlerinin doğal koruyucusu olarak da uygulanabilirliğe sahiptir. ...
... Bunun yanı sıra baharatlar, tüketiciler tarafından kendine özgü lezzet profilleri nedeniyle evlerde ve farmasötik, kozmetik ve gıda endüstrileri tarafından çeşitli amaçlarla yaygın olarak da kullanılmaktadır (Modupalli et al., 2021). Baharatların, bu lezzet verici özelliğinin yanı sıra, mutfak baharatlarının fitokimyasallardan dolayı anti-inflamatuar, antimikrobiyal, anti-kolesterolemik, nöro-, nefron-ve hepatoprotektif aktiviteye, antiromatizmal, anti-kanser, anti-mutajenik ve anti-ülser aktivitelerine sahip olduğu yaygın olarak tespit edilmiştir (Lim, 2016;Sasikumar, 2019). Baharatlar ve özleri, mutfak ve tıbbi kullanım dışında ayrıca gıda ürünlerinin doğal koruyucusu olarak da uygulanabilirliğe sahiptir. ...
... Bunun yanı sıra baharatlar, tüketiciler tarafından kendine özgü lezzet profilleri nedeniyle evlerde ve farmasötik, kozmetik ve gıda endüstrileri tarafından çeşitli amaçlarla yaygın olarak da kullanılmaktadır (Modupalli et al., 2021). Baharatların, bu lezzet verici özelliğinin yanı sıra, mutfak baharatlarının fitokimyasallardan dolayı anti-inflamatuar, antimikrobiyal, anti-kolesterolemik, nöro-, nefron-ve hepatoprotektif aktiviteye, antiromatizmal, anti-kanser, anti-mutajenik ve anti-ülser aktivitelerine sahip olduğu yaygın olarak tespit edilmiştir (Lim, 2016;Sasikumar, 2019). Baharatlar ve özleri, mutfak ve tıbbi kullanım dışında ayrıca gıda ürünlerinin doğal koruyucusu olarak da uygulanabilirliğe sahiptir. ...
... Bunun yanı sıra baharatlar, tüketiciler tarafından kendine özgü lezzet profilleri nedeniyle evlerde ve farmasötik, kozmetik ve gıda endüstrileri tarafından çeşitli amaçlarla yaygın olarak da kullanılmaktadır (Modupalli et al., 2021). Baharatların, bu lezzet verici özelliğinin yanı sıra, mutfak baharatlarının fitokimyasallardan dolayı anti-inflamatuar, antimikrobiyal, anti-kolesterolemik, nöro-, nefron-ve hepatoprotektif aktiviteye, antiromatizmal, anti-kanser, anti-mutajenik ve anti-ülser aktivitelerine sahip olduğu yaygın olarak tespit edilmiştir (Lim, 2016;Sasikumar, 2019). Baharatlar ve özleri, mutfak ve tıbbi kullanım dışında ayrıca gıda ürünlerinin doğal koruyucusu olarak da uygulanabilirliğe sahiptir. ...
... 8 The relatively high global consumption and demand for turmeric in different applications (such as nutraceuticals, food avorings and cosmetics) make it more vulnerable to adulteration with low-quality ingredients such as starch, chalk, yellow soapstone, lead chromate and synthetic dyes. 9 The mentioned adulterants can result in cardiovascular, neurological, hepatotoxic and nephrotoxic health hazards for consumers. For instance, lead chromate (LCM) and synthetic dyes such as metanil yellow (MY) and acid orange 7 (AO) are deliberately added to mimic the color appearance of turmeric despite their hazardous health effects. ...
... For instance, lead chromate (LCM) and synthetic dyes such as metanil yellow (MY) and acid orange 7 (AO) are deliberately added to mimic the color appearance of turmeric despite their hazardous health effects. 9 The electron-withdrawing character of the azo group in the synthetic dyes sometimes develops an electron deciency and is reduced to carcinogenic amino compounds. 10 Long-term consumption of metanil yellow (MY) (sodium 3-[4-anilinophenylazo]benzene sulfonate) causes severe damage to the heart and nervous tissues, 11,12 degenerative changes in the lining of the stomach, kidneys and liver, 13 as well as adversely affects the ovaries and testes. ...
Turmeric is an indispensable culinary spice in different cultures and a principal component in traditional remedies. Toxic metanil yellow (MY), acid orange 7 (AO) and lead chromate (LCM) are deliberately added to adulterate turmeric powder. This work compares the ability of multivariate chemometric models with those of artificial intelligent networks to enhance the selectivity of spectral data for the rapid assay of these three adulterants in turmeric powder. Using a custom experimental design, we provide a data-driven optimization for the sensitive parameters of the partial least squares model (PLS), artificial neural network (ANN) and genetic algorithm (GA). The optimized models are validated using sets of genuine turmeric samples from five different geographical regions spiked with standard adulterant concentrations. The optimized GA-PLS and GA-ANN models reduce the root mean square error of prediction by 18.4%, 31.1% and 55.3% and 25.0%, 69.9% and 88.4% for MY, AO and LCM, respectively.
... Spices, such as extracts, tinctures and essential oils, have been widely used by consumers at the home level for their distinctive flavour profile and by pharmaceutical, cosmetic and food industries for various purposes. The spices contain specific phytochemicals such as eugenol in cloves and basil, cinnamaldehyde in cinnamon, thymol and carvol in thyme, curcumin in turmeric (Guldiken et al., 2018), gingerol in ginger, capsaicin in red peppers, piperine in black pepper (Valdés et al., 2015), crocins in saffron, linalool in coriander seeds, limonene in cardamom, allicin in garlic, quercetin in dill (Yashin et al., 2017), carvacrol in oregano, carnosol and rosmanol in rosemary and sage (Rubió et al., 2013) and has been widely established that apart from the flavouring property, culinary spices possess anti-inflammatory, antimicrobial, anti-cholesterolemic, neuro-, nephron-and hepatoprotective activity, anti-rheumatic, anti-cancer, anti-mutagenic and anti-ulcer activities due to these phytochemicals (Lim, 2016;Sasikumar, 2019). Apart from the culinary and medicinal use, spices and their extracts also have good applicability as a natural preservative of food products. ...
Background
The growing concerns about food quality and safety among consumers have increased the need for food authentication, which can be a powerful tool to combat different types of food frauds in the supply chain. Spices are recognised as high-value products and often adulterated like other agricultural commodities, which can pose a serious health risk and economic damage. Therefore, rapid, precise, accurate and up-to-date sophisticated analytical methods are the prerequisite to detect adulterations/frauds in spices.
Scope and approach
The officially approved laboratory analytical testing methods for spices are time consuming and destructive. These limitations can be alleviated by search of rapid and precise non-destructive quality testing methods. The fact that spectroscopic, acoustic, and ultrasound and artificial sensing techniques have immense food quality testing and safety monitoring applications. Spectroscopy measures the electromagnetic radiation emits by substrates and uses the data to determine its properties, whereas artificial sensing methods replicate the human sensory responses mechanically. This review will present the emerging non-destructive quality testing methods used to authenticate spices, including determining the origin, identifying adulterants and contaminants. Moreover, challenges and future trends in spice authentication using non-targeted evaluation have been addressed.
Key findings and conclusions
The non-destructive techniques have been proven to be useful tools for the quality and safety monitoring of spices. The advances in the spectroscopy and e-sensing techniques have made the detection of adulteration in spices in a precise and fail-proof way, and have been efficient in authenticating the spices. Their utility in evaluating the quality and safety of spices needs to be improved using the new-age data analytics like big data and simplified into hand-held systems for efficient and simplified use.
