Spices pass through a series of processing steps. Most of these steps can potentially introduce chemical contaminants in spices into the flavorings. In addition, environmental pollution is a major cause of chemical contamination in spices. In recent years, as people have become more health conscious, the need for hazard assessment of chemical contaminants in spices has increased.

Lifeasible is a comprehensive botanical research company. We provide comprehensive analyses of heavy metals, pesticides, and colorants in spices to identify and evaluate chemical contaminants in spices. We play a vital role in safeguarding the food safety of spices for the benefit of people.

Chemical contaminants in spices

The following are the main chemical contaminants that can be caused by the current production and processing of spices.

• Heavy metals
• Pesticides
• Banned colors/dyes

Spices in pigment, dye pollution

The illegal use of pigments and dyes is more prominent in spice adulteration. Pure Auramine O, for example, is canary yellow. However, it seems to be available in mustard or black versions on the retail market. However, large amounts of Auramine O can be detected in adulterated cinnamon products.

Pesticides, metal contamination in spices

Whenever there are hazards in spices, they usually include pesticides and metals such as lead, arsenic, and cadmium. Improper use of pesticides will result in residue levels in spices that exceed standards. For example, we test residues in peppers and can analyze whether pesticide residues exceed the standard.

Our platform

We perform residual chemical analyses of pesticides using gas chromatography–mass spectrometry (GC-MS) and liquid chromatography–mass spectrometry (LC-MS) for the analysis of chemical contaminants in fragrances. We perform dye analyses using LC-MS.

• We offer GC/MS, a hybrid analytical technique that combines the separation capabilities of gas chromatography with the detection characteristics of mass spectrometry to provide greater efficiency in sample analysis. While GC can separate the volatile components of a sample, mass spectrometry helps to break down these components and identify them based on their quality. GC-MS provides enhanced sample identification, higher sensitivity, a wider range of samples that can be analyzed, and faster results, which has led to the widespread and effective use of GC-MS in chemical contaminants in spices.
• We offer LC-MS technology, a chemistry technique that combines the physical separation capabilities of liquid chromatography with the analytical capabilities of mass spectrometry (MS). The two techniques are synergistically enhanced, where liquid chromatography separates mixtures from multiple components. Mass spectrometry is responsible for detecting and analyzing the structural characteristics of each component with high molecular specificity and detection sensitivity. We offer LC-MS for the analytical determination of non-volatile compounds, polar compounds, thermally unstable compounds, and large molecular weight compounds in various applications.

Advantages of our services

Lifeasible is a comprehensive plant research company. We provide complete solutions for plant research. If you are interested in us, please feel free to contact us.

*If your organization requires the signing of a confidentiality agreement, please contact us by email.

For research use only, not intended for any clinical use.

Related Services

• Assessment of the Microbiological Safety of Spices
• Identification of Spices
• DNA Fingerprinting and Barcoding in Spices
• Component Analyses of Spices