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Optimization of analytical methodology for the estimation of specific residues in spices.

Swathi, Pushpangathan (2015) Optimization of analytical methodology for the estimation of specific residues in spices. [Student Project Report] (Submitted)

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An analytical method which is cost effective and less time consuming than the conventional method was optimized to detect the presence of pesticide residue in spice samples.Although many methods deal with pesticide residues in different matrices, very few concern spices since this matrix is very complex and requires more challenging clean-up for trace analytes than fruits, vegetables, drinks and other matrices. Moreover spices are one of the most heavily pesticide contaminated commodity that is exported in tons per year from our country. A simple and easy analytical methodology for the analysis of some commonly used organochlorine and organophosphorous pesticide residues in chilli and chilli powders was developed. The developed method involves the extraction of pesticide residues with Acetone: Acetonitrile and the extracts were cleaned in a single step on a cartridge packed with Silica gel and Carbon Sorbent. The pesticide residues were quantified by GC by using both Electron Capture Detector and Flame Photometric Detector. The developed method was subjected to method validation by carrying out Limit of detection, limit of quantification, repeatability and reproducibility criteria. Recoveries measured for pesticide by using this method was in the range of 71 to 89%. The Relative Standard Deviation (RSD) of the method for all the pesticides was in the range of 2.35 to 6.50%. Using the developed methodology, different varieties of chilly and also ready-to-use Chilly powders available in the local market were analyzed for pesticide residue content. This method was applied for the analysis of different spices like pepper, Clove, Cardamom, Fenugreek and Star Anise and also varieties of whole chilly like Guntur and Byadagi collected from various areas of Mysore city.

Item Type: Student Project Report
Uncontrolled Keywords: pesticide residue, spice
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 26 Pesticide Chemistry
600 Technology > 01 Medical sciences > 17 Toxicology
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Nov 2015 08:28
Last Modified: 06 Nov 2015 08:28
URI: http://ir.cftri.com/id/eprint/11949

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