A new method to detect Chromium VI contamination in adulterated turmeric powder has been developed by researchers at the Pandit Ravishankar Shukla University, Raipur, Chhattisgarh, in their recent study.
Chromium VI is toxic to humans and is a potent carcinogen, according to the Agency for Toxic Substances and Disease Registry, U.S. Department of Health and Human Services. Therefore, it is important to confirm that foods are free from Chromium VI contamination before they are consumed.
The scientists collected samples of commercially available turmeric powder from local markets of Raipur. These samples were deliberately contaminated or spiked with adulterants to determine the sensitivity of the newly developed test.
Current methods to detect Chromium VI contamination in foods use large amount of solvents, and show poor reproducibility. The new method is based on cloud point extraction (a process to concentrate Chromium VI by heating the sample with surfactants like TritonX), and combining it with Fourier Transform Infrared Spectroscopy (that uses heat rays to determine the chemical structure of substances). The method detects Chromium VI in concentrations as low as 5 microgram per milliliter of food samples.
The new method is simple, sensitive, cheaper, and environmental-friendly, as it does not use of toxic solvents. “The method is suitable in terms of environmentally benign, economically low cost, use of very reduced amount of chemicals and trace level determination of Chromium VI in food matrix”, claim scientists.
The method can also be used to detect chromium VI contamination in other complex foods in the future, say scientists.
Reference: Food Chemistry 221: 47-53.
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