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Velázquez R, Rodríguez A, Hernández A, Casquete R, Benito MJ, Martín A. Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art. Foods 2023; 12:3373. [PMID: 37761082 PMCID: PMC10528162 DOI: 10.3390/foods12183373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/27/2023] [Indexed: 09/29/2023] Open
Abstract
There is a necessity to protect the quality and authenticity of herbs and spices because of the increase in the fraud and adulteration incidence during the last 30 years. There are several aspects that make herbs and spices quite vulnerable to fraud and adulteration, including their positive and desirable sensorial and health-related properties, the form in which they are sold, which is mostly powdered, and their economic relevance around the world, even in developing countries. For these reasons, sensitive, rapid, and reliable techniques are needed to verify the authenticity of these agri-food products and implement effective adulteration prevention measures. This review highlights why spices and herbs are highly valued ingredients, their economic importance, and the official quality schemes to protect their quality and authenticity. In addition to this, the type of frauds that can take place with spices and herbs have been disclosed, and the fraud incidence and an overview of scientific articles related to fraud and adulteration based on the Rapid Alert System Feed and Food (RASFF) and the Web of Science databases, respectively, during the last 30 years, is carried out here. Next, the methods used to detect adulterants in spices and herbs are reviewed, with DNA-based techniques and mainly spectroscopy and image analysis methods being the most recommended. Finally, the available adulteration prevention measurements for spices and herbs are presented, and future perspectives are also discussed.
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Affiliation(s)
- Rocío Velázquez
- Departamento de Ingeniería, Medio Agronómico y Forestal, Investigación Aplicada en Hortofruticultura y Jardinería, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
| | - Alicia Rodríguez
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Alejandro Hernández
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Rocío Casquete
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - María J. Benito
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Alberto Martín
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
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Velázquez R, Córdoba MG, Hernández A, Casquete R, Aranda E, Bartolome T, Martín A. Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Coleto JM, Martín A, Horrillo A, Mesías FJ, Velázquez R. An Approach to the Consumption of Smoked Paprika in Spain and its Impact on the Intake of Polycyclic Aromatic Hydrocarbons. Foods 2021; 10:973. [PMID: 33946691 PMCID: PMC8145680 DOI: 10.3390/foods10050973] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/19/2021] [Accepted: 04/26/2021] [Indexed: 11/26/2022] Open
Abstract
"Pimentón de La Vera" smoked paprika is a traditional kind of smoked paprika, the production of which is regulated by a protected designation of origin. The traditional drying/smoking process provides the "Pimentón de La Vera" smoked paprika with a peculiar flavour which has gained acceptance in multiple markets. However, this process also gives rise to non-desirable substances, such as polycyclic aromatic hydrocarbons (PAHs). This paper attempts to ascertain the consumption levels of smoked paprika per person in Spain in order to establish the intake of PAHs derived from this food spice. With this purpose in mind, a research study was carried out using questionnaires in three different smoked paprika consumption scenarios: food companies, households and restaurants. The results from this research proved that the average consumption of smoked paprika per person per year in Spain is 139 g. Overall, the intake of PAHs derived from smoked paprika was proven to represent a negligible fraction of the total intake, with this ingredient being far behind the PAH contribution represented by other food products. These results could help consolidate the smoked paprika production sector by providing evidence of the scarce contribution of smoked paprika to PAH intake and justifying the traditional production with smoke drying, which is the differentiating quality trait of this spice.
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Affiliation(s)
- José M. Coleto
- Department of Agri-forest Engineering, University of Extremadura, 06006 Badajoz, Spain; (J.M.C.); (R.V.)
| | - Alberto Martín
- Department of Animal Production and Food Science, University of Extremadura, 06006 Badajoz, Spain;
| | - Andrés Horrillo
- Department of Economics, University of Extremadura, 06006 Badajoz, Spain;
| | | | - Rocío Velázquez
- Department of Agri-forest Engineering, University of Extremadura, 06006 Badajoz, Spain; (J.M.C.); (R.V.)
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Galvin-King P, Haughey SA, Elliott CT. The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools. Foods 2020; 9:foods9070944. [PMID: 32708804 PMCID: PMC7404712 DOI: 10.3390/foods9070944] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/10/2020] [Accepted: 07/10/2020] [Indexed: 11/16/2022] Open
Abstract
The spice paprika (Capsicum annuum and frutescens) is used in a wide variety of cooking methods as well as seasonings and sauces. The oil, paprika oleoresin, is a valuable product; however, once removed from paprika, the remaining spent product can be used to adulterate paprika. Near-infrared (NIR) and Fourier transform infrared (FTIR) were the platforms selected for the development of methods to detect paprika adulteration in conjunction with chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA), a supervised technique, was used to develop the chemometric models, and the measurement of fit (R2) and measurement of prediction (Q2) values were 0.853 and 0.819, respectively, for the NIR method and 0.943 and 0.898 respectively for the FTIR method. An external validation set was tested against the model, and a receiver operating curve (ROC) was created. The area under the curve (AUC) for both methods was highly accurate at 0.951 (NIR) and 0.907 (FTIR). The levels of adulteration with 100% correct classification were 50–90% (NIR) and 40–90% (FTIR). Sudan I dye is a commonly used adulterant in paprika; however, in this study it was found that this dye had no effect on the outcome of the result for spent material adulteration.
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Cetó X, Serrano N, Aragó M, Gámez A, Esteban M, Díaz-Cruz JM, Núñez O. Determination of HPLC-UV Fingerprints of Spanish Paprika ( Capsicum annuum L.) for Its Classification by Linear Discriminant Analysis. SENSORS (BASEL, SWITZERLAND) 2018; 18:E4479. [PMID: 30567367 PMCID: PMC6308838 DOI: 10.3390/s18124479] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 12/11/2018] [Accepted: 12/16/2018] [Indexed: 12/02/2022]
Abstract
The development of a simple HPLC-UV method towards the evaluation of Spanish paprika's phenolic profile and their discrimination based on the former is reported herein. The approach is based on C18 reversed-phase chromatography to generate characteristic fingerprints, in combination with linear discriminant analysis (LDA) to achieve their classification. To this aim, chromatographic conditions were optimized so as to achieve the separation of major phenolic compounds already identified in paprika. Paprika samples were subjected to a sample extraction stage by sonication and centrifugation; extracting procedure and conditions were optimized to maximize the generation of enough discriminant fingerprints. Finally, chromatograms were baseline corrected, compressed employing fast Fourier transform (FFT), and then analyzed by means of principal component analysis (PCA) and LDA to carry out the classification of paprika samples. Under the developed procedure, a total of 96 paprika samples were analyzed, achieving a classification rate of 100% for the test subset (n = 25).
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Affiliation(s)
- Xavier Cetó
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain.
| | - Núria Serrano
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain.
| | - Miriam Aragó
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain.
| | - Alejandro Gámez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain.
| | - Miquel Esteban
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain.
| | - José Manuel Díaz-Cruz
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain.
| | - Oscar Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain.
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E-08901 Santa Coloma de Gramanet, Barcelona, Spain.
- Serra Hunter Fellow, Generalitat de Catalunya, Spain.
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Genetic diversity and molecular evolution of Naga King Chili inferred from internal transcribed spacer sequence of nuclear ribosomal DNA. Meta Gene 2015; 7:56-63. [PMID: 26862481 PMCID: PMC4707246 DOI: 10.1016/j.mgene.2015.11.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 11/17/2015] [Accepted: 11/30/2015] [Indexed: 11/29/2022] Open
Abstract
Sequences of the Internal Transcribed Spacer (ITS1-5.8S-ITS2) of nuclear ribosomal DNAs were explored to study the genetic diversity and molecular evolution of Naga King Chili. Our study indicated the occurrence of nucleotide polymorphism and haplotypic diversity in the ITS regions. The present study demonstrated that the variability of ITS1 with respect to nucleotide diversity and sequence polymorphism exceeded that of ITS2. Sequence analysis of 5.8S gene revealed a much conserved region in all the accessions of Naga King Chili. However, strong phylogenetic information of this species is the distinct 13 bp deletion in the 5.8S gene which discriminated Naga King Chili from the rest of the Capsicum sp. Neutrality test results implied a neutral variation, and population seems to be evolving at drift–mutation equilibrium and free from directed selection pressure. Furthermore, mismatch analysis showed multimodal curve indicating a demographic equilibrium. Phylogenetic relationships revealed by Median Joining Network (MJN) analysis denoted a clear discrimination of Naga King Chili from its closest sister species (Capsicumchinense and Capsicumfrutescens). The absence of star-like network of haplotypes suggested an ancient population expansion of this chili. The phylogenetic relationship of Naga King Chili showed a clear grouping from C. chinense and C. frutescens. Naga King Chili population seems to be evolving at drift-mutation equilibrium and free from directed selection pressure. Our findings revealed an ancient evolutionary history of this species.
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Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-014-9889-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Authentication of saffron (Crocus sativus L.) in different processed, retail products by means of SCAR markers. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.08.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Serradilla MJ, Hernández A, Ruiz-Moyano S, Benito MJ, López-Corrales M, de Guía Córdoba M. Authentication of ‘Cereza del Jerte’ cherry cultivars using real time PCR. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.08.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Purkayastha J, Alam SI, Gogoi HK, Singh L, Veer V. Molecular characterization of 'Bhut Jolokia' the hottest chilli. J Biosci 2013; 37:757-68. [PMID: 22922200 DOI: 10.1007/s12038-012-9249-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The northeast region of India, considered as 'hot spot' of biodiversity, having unique ecological environment with hot and high-humidity conditions, has given rise to the world's hottest chilli, 'Bhut Jolokia', which is at least two times hotter than Red Savina Habanero in terms of Scoville heat units (SHU). This study was undertaken to determine the distinctiveness of 'Bhut Jolokia' from Capsicum frutescens or Capsicum chinense through sequencing of the ribosomal RNA (rRNA) gene-internal transcribed ((ITS) region along with its phylogenetic analysis. Although a compensatory base change (CBC) in the ITS2 region was not observed between the closely related species of C. frutescens and C. chinense when compared with Bhut Jolokia; phylogenetic analysis using ITS1, 5.8S and ITS2 sequences indicated a distinct clade for all the accessions of 'Bhut Joloikia', while C. frutescens and C. chinense occupied discrete lineages. Further, a unique 13-base deletion was observed in all the representative accessions of 'Bhut Jolokia', making it distinct from all other members within the genus and beyond. The degree of genetic variations along with its extreme pungency might be related to ambient environmental factors of northeastern India.
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Affiliation(s)
- J Purkayastha
- Defence Research Laboratory, Tezpur 784001, Assam, India.
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Marieschi M, Torelli A, Bruni R. Quality control of saffron (Crocus sativus L.): development of SCAR markers for the detection of plant adulterants used as bulking agents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10998-11004. [PMID: 22989071 DOI: 10.1021/jf303106r] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A method based on sequence-characterized amplified regions (SCARs) was developed from random amplified polymorphic DNA markers (RAPDs) specific for Arnica montana L., Bixa orellana L., Calendula officinalis L., Carthamus tinctorius L., Crocus vernus L. (Hill), Curcuma longa L., and Hemerocallis sp. to detect these common bulking agents in commercial saffron (Crocus sativus). The method enabled the unequivocal detection of low amounts (up to 1%) of each adulterant, allowing the preemptive rejection of suspect samples. Its enforcement limits the number of samples to be subjected to further evaluation with pharmacognostic or phytochemical analyses, especially when multiple batches have to be evaluated in a short time. The dimension of the amplicons is suitable for the analysis of degraded DNA obtained from dried, stored, processed, and finely ground commercial material. Proper SCAR markers may represent a fast, sensitive, reliable, and low-cost screening method for the authentication of dried commercial saffron material.
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Affiliation(s)
- Matteo Marieschi
- Dipartimento di Bioscienze, Università degli Studi di Parma, Parco delle Scienze 11/A, I-43124 Parma, Italy
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Salatino A, Fernandes-Silva CC, Righi AA, Salatino MLF. Propolis research and the chemistry of plant products. Nat Prod Rep 2011; 28:925-36. [DOI: 10.1039/c0np00072h] [Citation(s) in RCA: 179] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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