Microscopic study of paprika (Capsicum annuum L.): detection of fraud and foreign matter
DOI:
https://doi.org/10.22239/2317-269x.01431Abstract
Introduction: Paprika (Capsicum annuum L.) is a condiment used worldwide; it is produced from various varieties of ripe, dried and ground peppers, and it is subject to adulteration and fraud, as well as to contamination due to failures in good practices of production, storage or marketing. Objective: To evaluate the authenticity and the presence of foreign matter in paprika samples marketed in the state of São Paulo, as well as to verify their compliance with the legislation on microscopic parameters. Method: Forty-three paprika samples were analyzed to verify the authenticity and to search foreign matter using the method recommended by the Official Methods of the Association of Official Analytical Collaboration International. Results: The authenticity evaluation showed fraud in 30.0% of the samples. The most frequently added ingredient was Zea mays L. (corn) starch, accompanied mainly by Bixa orellana L. (annatto). Among the foreign matter detected, rodent hair fragments and insect fragments were the most frequent, present in 91.0% and 79.0% of the samples, respectively. Pure samples presented larger amount of rodent hair fragments, while adulterated samples larger amount of insect fragments. Regarding the sanitary legislation, 88.0% of the samples were considered unsatisfactory; of these, 30.0% for being adulterated and 77.0% for presenting quantity of foreign matter above the tolerated limit. Conclusions: The results of this work revealed fraud and failures in good practices in the paprika’s productive chain, emphasizing the need for intensified surveillance of this type of product in order to guarantee its reliable and safe supply to the population.
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