12. Herbs, Spices and Condiments - EFRAC | Drug, Food, Gas, Proficiency Testing Laboratory
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    Herbs, Spices and Condiments

    Spices are barks, roots, berries, seeds, dried fruits of tropical or temperate plants rich in essential oils or aromatic principles used predominantly & traditionally to flavour food and beverage. Latent potential of their inherent nutritional, anti-oxidant, anti-microbial and medicinal properties (anti-diabetic, anti-hyper cholesterolemia, anti-carcinogenic, anti-inflammatory) has led to renewed focus on this group of food items.

    Current non-traditional use of spice as nutraceutical ingredients is estimated to be nearly 15% of total production in India. Nutraceutical and Life Science companies have begun tapping their healing, nutritive and health qualities by fortifying food and as an organic medicine. USA, Canada, Germany, Japan, Saudi Arabia, Kuwait, Bahrain, Israel and Mexico are the main importers of Indian spices. Most countries have stringent food laws and regulations to ensure imported spices are safe and wholesome for their consumers.

    At EFRAC we tries to deliver the best quality services to our customers by offering analytical services for food like different kinds of Herbs, Spices and Condiments. Our, Food department deals with various analytical requirements in a wide range of food matrices. Our scientists of adequate expertise in separation techniques and have profound knowledge of analyzing unknown chemical compounds. Specialists with industry based experience can analyze cases and deduce the root cause of reported problems.

    PARAMETERS

    WET CHEMISTRY:

    • Dry basis (Moisture, Total Ash, Acid Insoluble Ash, Water Insoluble ash, Cold water-soluble extract, Volatile Oil, Crude Fibre) • Insect damaged matter • Extraneous matter • Foreign edible Seeds • Protein  • Calorie • Carbohydrate • Floral waste in Saffron • Bitterness in Saffron • Safranal in Saffron • Dietary Fibre • Discolored, Weevilled fruit, Shriveled, Immature fruit • Total Nitrogen • Alcoholic extract • Non-volatile Ether extract • Starch • Cold water extract • Test for Lead chromate • Fineness (500um sieve) • Sugar • Fat • Light Berry, Light Seeds • Seed Content • Monosodium Glutamate • Sudan Dyes • Methyl mercury • Damaged/Discoloured Seeds • Living or dead Insects, Insect fragments, Rodent contamination

    INSTRUMENT (HPLC):

    • Added Preservatives • Piperine • Capsaicin • Scovile Heat Units • NOTS

    INSTRUMENT (UV):

    • Colouring strength in Saffron • Curcumin content

    OTHER PARAMETERS:

     • Mass / Litre • Extraneous Coloring matter • Bulk Density • Granulation • Salt as NaCl • pH Value  • Methyl mercury • Acidity • Peroxidase Test • Sulphur dioxide • Extraneous Matter • Damaged/Discoloured Seeds • Flavour/Mustiness Mould • Added colour • Added Starch •Foreign Vegetable matter • Melamine  • Allergen • Heavy metal • Pesticide Residue • Total Aflatoxin B1, B2,G1,G2

    METHOD OF ANALYSIS

    • FSSAI Laboratory Manual • IS • ISO • AOAC • DIN EN • ASTA • APHA

    INSTRUMENTS

    • HPLC • GC-FID • GC-MS • LC-MS • UPLC • ICP-MS • ICP-OES • AAS • IC • ELISA