Analysis of Food Adulterants in Selected Food Items Purchased From Local Grocery Stores

Navya, P; Raju, K. Venkat; Sukumaran, M.

doi:10.7439/ijasr.v3i7.4299

Cited by 9 publications

(1 citation statement)

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“…Mustard oils are mainly adulterated by adding argemone oil, dyes, mineral oil, or prohibited color. The chemical test carried out to test the said adulterant was adopted from the Food Safety and Standard Authority of India (2012) and Navya et al (2017).…”

Section: Mustard Oilmentioning

confidence: 99%

Detection of adulterants in some common food items available in the Bhutanese market

Subba¹,

Wangchuk²

2022

bjrd

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The study was conducted during 2020-2021 at the Department of Physical Science, Sherubtse College, Royal University of Bhutan with an objective to find out whether the food items that we consume daily are adulterated or not. Various food items, both locally produced and imported, were purchased from different Dzongkhags and analyzed in the laboratory for the presence of adulterants. Locally produced food items purchased were local butter, local cheese, local honey, local chili powder, beaten rice, etc. and imported food items included pulses, chili powder, turmeric powder, spices, milk, etc. Qualitative analysis of food items for detection of adulterants was done by a simple chemical test as per the standard procedure followed by various researchers. The finding showed that local butter was found to be adulterated with banana and dalda, local honey was adulterated with sugar syrup, and beaten rice was adulterated with chlorophyll pigment. Imported lentils were adulterated with Metanil yellow. Chili powder and some spices were adulterated with artificial colours and dust particles.

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Section: Mustard Oilmentioning

confidence: 99%

Detection of adulterants in some common food items available in the Bhutanese market

Subba¹,

Wangchuk²

2022

bjrd

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Oil Adulteration Evaluation Using High Performance Thin Layer Chromatography

Rogeboz,

Latado,

Sharma

et al. 2024

Food Anal. Methods

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Assessment of food authenticity from upstream in the supply chain is critical for the food industry. Environmental challenges and geo-political situations are causing shortages of raw materials resulting in a potential risk for food fraud. An example of this issue is the adulteration of edible oils by the addition of low-price oil, frying oil, or even non-edible grade oils mixtures threatening foods industries, consumer safety, and trust. Reliable screening tools to assess raw materials authenticity are therefore needed. Assessment of an improved alternative approach using high performance thin layer chromatography (HPTLC) is shown as a tool to evaluate edible oil authenticity and adulteration. Two methods were tested including an untargeted method based on fingerprints profiling for detection of adulteration with vegetable oil and a targeted method for mineral oil adulteration detection (e.g., paraffin wax). Statistical analysis was applied to determine acceptance criteria range to assess variability, limit of adulteration detection, and reproducibility. The robustness of the method was tested within an interlaboratory study using palm oil. Detection of adulteration with edible oils was achieved at levels from 5 to 25% while < 5% was predicted for mineral oils adulteration. Both methods showed promising results in terms of adulteration detection capability making this approach a reliable, and efficient tool to assess and monitor edible oils quality with added value in the field.

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