Adulteration of Various

Color is often used as an indicator of food quality due to short evaluation times and cost savings. " People consider the colors of raw materials, half fabricates, and final products in order to make decisions to accept or reject food products. For example, levels of anthocyanins have been used to evaluate the adulteration of various pigmented food products, and fruit color is a strong determinant of ripeness. The role of the food handler in controlling the colors of food products is very important because such judgments are subjective. ... 

Lewis Caleb Beck calls attention to the misuse of medications and the misleading information about their benefits in Adulteration of Various... 

Publication of Lewis Caleb Beck s Adulteration of Various Substances Used in Medicine and the Arts helps document problems in the drug supply. 

ISO standard 21389 shows character and data for this oil. It is distilled from Pinus massoniana Lamb, and produced in China. Adulteration is rarely observed, but this oil is a source for the production of a-pinene and p-pinene. Both compounds are used for the adulteration of various essential oils containing these monoterpenes in higher value. Another type of turpentine oil is distilled from Pinus pinaster Alton but is less of interest for adulterations as the quantities produced are minor. 

The first application of ANNs to pyrolysis mass spectra from biological samples was by Goodacre, Kell, and Bianchi.96,97 This study permitted the rapid and exquisitely sensitive assessment of the adulteration of extra-virgin olive oils with various seed oils, a task that previously was labor intensive and difficult. Since this study other laboratories have increasingly sought to apply ANNs to the deconvolution and interpretation of pyrolysis mass spectra, the aim being to expand the application of the PyMS technique from microbial characterisation to the rapid and quantitative analysis of the chemical constituents of microbial and other biological samples. 

Carotenoids and their biosynthetic precursors can be used as biomarkers of fruit product quality and adulteration of one product with another, such as fraudulent mixing of apricot jams and spreads with pumpkin extracts (Kurz and others 2008), and for differentiation of various pumpkins and squashes (Azevedo-Meleiro and Rodriguez-Amaya 2007). 

Food drugs are generally controlled through a common administration i.e. FDA (Food Drugs Administration in various states/country). The main objective of the Prevention of Food Adulteration Act is to make provision for the prevention of adulteration of food. The Act was passed in 1954 Rules under the Act were passed in 1955. 

The work of Lavoisier covers a wide range of subjects. It has been collected and published in six large quarto volumes by the French government.0 Many of these writings are reports written in his official capacity in the various bureaus and commissions of which he was a member. Such are, among many others, papers and reports upon Saltpeter production Solid foods for use of sailors The adulteration of cider... 

The protocols presented here allow one to analyze the anthocyanins in fruit juices, natural colorants, and extracts from various anthocyanin sources. These profiles are useful for the identification of species, varieties, and for quality assessment of commercial products. They are also used to detect misbranding or adulteration of fruit products with other anthocyanin containing fruits, juices, or colorants. 

The extent of adulteration may then be determined by means of various formulae, in which... 

Pure chocolate is a mixture of torrefied, powdered cacao with sugar (saccharose) sometimes excess of fat is added and sometimes a small quantity of various essences or spices. Starch chocolate contains, in addition, one of a number of starches or flours (of rice, oats, chestnut, or of oily seeds such as walnut, arachis, etc.). Chocolate of lower quality sometimes contains powder cacao husks, and occasionally other sugars than saccharose (glucose) are added other adulterants are dextrin, gum and gelatine. Milk chocolate is prepared with cacao, sugar and milk powder or extract. 

Bergamot oil is adulterated in various ways, e.g., with oil of turpentine, oil or terpenes of lemon, orange terpenes, fatty oils, waxes, resin, gurjun and Canada balsam, cedarwood oil, mineral oils, chlorinated compounds of oil of turpentine, organic acids, various esters (diethyl succinate, triethyl citrate, diethyl oxalate, terpinyl acetate, esters of oleic, phthalic, tartaric and acetic acids). Such adulteration is usually made judiciously, the genuine oil being treated with such quantities of one or more picked adulterants as will not alter too markedly the characters of the oil itself.1... 

Rubber articles often contain admixtures of various substances introduced either to give them certain definite characters or as adulterants. 

Qualitative Tests.—Natural mineral colours are usually mixtures of various components in different proportions, whereas artificial ones mostly have definite compositions. Qualitative analysis is made with the object of ascertaining the composition and thus the nature of the pigment and of detecting impurities and adulterants to this end the general procedure of inorganic analysis may be followed or, more simply, certain tests and reactions suited to each particular case may be carried out. 

These pigments may be adulterated with various inert substances, and in some cases the colour is heightened or modified by addition of other pigments or of artificial organic dyes. 

The Australian standard for Melaleuca alternifolia tea tree oil sets levels for 1,8-cineole that should not exceed 15% and for terpineol-4 that should not be less than 30%. The components of this type of tea tree oil vary considerably owing to the existence of different varieties of the same plant species there are also many chemotypes and it has been shown that even trees growing next to each other can produce oils with differing composition. Imposing chemical standards can encourage adulteration commonly oils of various cultivars and species are blended and terpineol-4 is often added. 

Since hot pepper is important for the food and the pharmaceutical industries, a range of different methods have been developed for the analysis of capsaicinoids in plant material and finished products. The separation of CPS (la) and nonivamide (11) is especially challenging, since these compounds have similar behavior in many chromatographic conditions. Since synthetic nonivamide is the most common adulterant of capsicum oleoresin, various strategies have been suggested to overcome this problem. Capillary GC does not require previous derivatization of capsaicinoids, but its separatory power seems lower than that of HPLC, currently the most popular technique for the quantization of capsaicinoids. GC is, however, the method of choice for the analysis of the acyl moieties of capsaicinoids as methyl esters. These can be directly produced from capsaicinoids by oxidative N-dealkylation with DDQ (2,3-dichloro-5,6-dicyanobenzoquinone), followed by alcoholysis of the resulting amides with methanol in the presence of an acidic resin (Scheme 4.4) [41]. 

Ultrasound-based detection is an excellent choice for food industries, where its use is in continuous expansion. Most studies in this area have used ultrasonic velocity to extract information about products, probably because it is the simplest, most reliable type of ultrasonic measurement. Thus, it has been used to determine the chemical structure (including chain length and degree of unsaturation) of various oils [94], oil composition and adulteration [95] the correlation of the proportion of polar compounds to ultrasonic velocity and attenuation in fried olive oil [96]. 

Lodder, Selby, and Hieftje reported a NIR method of detection of capsule tampering. Several nonprescription products were selected for the study and tested with and without the addition of various adulterants. The NIR method provided a rapid, non-invasive way to screen products for known foreign substances. One limitation of the NIR method is the inability to predict which substances might be present in a product. Although the NIR spectra of many adulterants may be present in the spectral library, there is the possibility that a new, unknown substance could be added to a product and not detected as an error in the NIR product spectrum. 

Propolis can cause allergic contact dermatitis (4), and have been reported in HIV-infected patients (5-7). It has been associated with allergy after its use in cosmetics and in the self-treatment of various diseases. Although most cases involve allergic contact dermatitis arising from topical application, a few reports have described an allergic reaction after oral ingestion. Adulteration of propolis capsules with excessive amounts of lead has been reported from New Zealand (8). 

Deliberate adulteration of botanical products is not limited to substitution of one plant for another. Various TCMs have been found to contain undeclared synthetic medicinal ingredients. Four patients developed agranulocytosis after ingesting an herbal arthritis pain relief product called Chui Fong, which contained aminopyrine and phenylbutazone (Ries and Sahud, 1975). A TCM called Black Pearl was found to contain hydrochlorothiazide, diazepam, indomethacin and mefenamic acid (By et al., 1989). Investigators have also reported the presence of corticosteroids (including hydrocortisone) in herbal TCMs (Goldman and Myerson, 1991 Joseph et al.,... 

The Act makes provisions for prevention of adulteration of food and lays down that no person shall manufacture for sale, store, sell or distribute any adulterated or misbranded food which is not in accordance with the conditions of the licence or any article which contravenes the provision of the Act or Rules. The standards on various articles of food are specified in the rules. In the case of foods which have not been standardised in the PFA rules, it is necessary that a list of ingredients used in the product in their descending order of composition is given on the label. 

Root extracts of P. kurroa have been used to treat liver disorders, caused by the ever increasing environmental pollution, exposure to industrial toxicants, food adulteration, malnutrition, injudicious use of drugs, excessive consumption of alcohol and certain infections. Such disorders pose a major challenge in the health care programmes of any country. Presently, however, no effective therapy is available for the treatment of various liver ailments [5,6],... 

Evidence is limited, but there appears to be no evidence of an adverse effect when using Paeoniae radix with valproate, or Saiko-ka-ryukotsu-borei-to with carbamazepine concurrent use may even be beneficial. More study is needed to confirm all these findings. Note that adulteration of Chinese medicines with various antiepileptics may lead to unexpected toxicity. ... 

It has been suggested that adulteration of traditional medicines with various antiepileptics may be an unexpected factor in these interactions. 

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