Fraudes e Sujidades em Condimentos comercializados na cidade de São Paulo

Claydes de Quadros  Zamboni; Helena Ide  Alves; Regina Maria M. Silva  Rodrigues; Nazareth  Spiteri; Marcia Bittar  Atui; Marlene Correia dos  Santos

doi:10.53393/rial.1991.51.35188

Vol. 51 No. 1-2 (1991), ORIGINAL ARTICLE

Vol. 51 No. 1-2 (1991)

Adulteration and filth in spices

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.1991.51.35188

Published 1991-12-27

Claydes de Quadros Zamboni⁺⁻
Helena Ide Alves⁺⁻
Regina Maria M. Silva Rodrigues⁺⁻
Nazareth Spiteri⁺⁻
Marcia Bittar Atui⁺⁻
Marlene Correia dos Santos⁺⁻

Claydes de Quadros Zamboni

Instituto Adolfo Lutz

Helena Ide Alves

Instituto Adolfo Lutz

Regina Maria M. Silva Rodrigues

Instituto Adolfo Lutz

Nazareth Spiteri

Instituto Adolfo Lutz

Marcia Bittar Atui

Instituto Adolfo Lutz

Marlene Correia dos Santos

Instituto Adolfo Lutz

pdf (Português (Brasil))

Keywords

Spices
cloves (Syzygium aromaticum)
anise (Pimpinella anisum)
cassia (Cinnamomum sp)
cumin (Cuminum cyminum)
adulteration of spices
filth in spices
microscopical examination

How to Cite

1.

Zamboni C de Q, Alves HI, Rodrigues RMMS, Spiteri N, Atui MB, Santos MC dos. Adulteration and filth in spices. Rev Inst Adolfo Lutz [Internet]. 1991 Dec. 27 [cited 2024 May 18];51(1-2):19-22. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/35188

Abstract

217 samples of four kinds of spices: 48 of cloves, 55 of anise, 57 of cassia and 57 of cumin acquired in Sao Paulo, Brazil trade, were examined for adulteration and for filth detection, from 1986 to 1989. Microscopical examination showed that 112samples (51,61%) were disagreeing with Brazilian Legislation: 95 (84,82%) were adulterated with starch or with spices of other kinds; 34 (30,35%) contained sand or soil; 10 (8,93%) were adulterated with mycelia filaments and 6 (5,36%) contained insects or mites. Ground spices were more adulterated (30,87%) than whole spices (19,82%) and ground cumin were more adulterated than the others ground spices (52,63%). Whole anise were more adulterated than the others whole spices (65,45%).

https://doi.org/10.53393/rial.1991.51.35188

pdf (Português (Brasil))

References

1. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - Official methods of analysis of the Association of Official Analytical Chemists. 14th ed. Washington, D.C., A.O.A.C., 1984. p.899 (Tec. 44.049).

2. BRASIL. Leis, decretos, etc. - Resolução no 12/78 da Comissão Nacional de Normas e Padrões para Alimentos. Diário Oficial, Brasília, 24 jul. 1978. Seção I, pt. 1, p. 11521-5. Aprova Normas Técnicas Especiais, do Estado de São Paulo, relativas a alimentos (e bebidas).

3. MENEZES JÚNIOR, J.B.F. - Investigações sobre o exame microscópico de algumas substâncias alimentícias. Rev. Inst. Adolfo Lutz, 9: 62-75, 1949.

4. PEARSON, D. ed. - The chemical analysis of foods. 6th ed. London Churchill, 1970. p.302-31.

5. SÃO PAULO. Leis, decretos, etc. - Decreto no 12.486, de 20 de outubro de 1978. Diário Oficial, São Paulo, 21 out. 1978, p. 32 (NTA 70). Aprova Normas Técnicas Especiais Relativas a Alimentação e Bebidas.

6. SILVEIRA, N.V.V., ZAMBONI, C.Q. & TAKAHASHI, M.Y. - Fraudes da pimenta do reino preta (Piper nigrum), moída. Rev. Inst. Adolfo Lutz, 43(1/2), 69-79, 1983.

7. WALLIS, T.E. - Microscopia analítica: sus fines y metodos en relacion a los alimentos, água, especiais y medicamentos; trad. Por J.G. Berengerer. Zaragoza, Acribia, 1968.p.133-4.

8. Id. ibid., p. 166-8.

9. WINTON, A.L. &WINTON, K.B. – The structure and composition of foods. New York, John Wiley, 1939.p.177-459.

10. ZAMBONI, C.Q. coord. - Manual de análise microscópica de alimentos. São Paulo,

p.30-2 (apostila mimeografada).

11. Id., ibid., p. 52-3.

This work is licensed under a Creative Commons Attribution 4.0 International License.

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Adulteration and filth in spices

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