Development of a method for qualitative detection of lead chromate adulteration in turmeric powder using X-ray powder diffraction. (August 2021)

• Record Type: Journal Article
• Authors: Paranthaman, R.; Moses, J.A.; Anandharamakrishnan, C.
• Is Part Of: Food control. Volume 126(2021)
• Publication Date: 2021-08
• Subjects: Turmeric powder -- Lead chromate -- Food adulteration -- Powder X-ray diffraction -- Method development; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2021.107992
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: This study aimed to develop and validate a powder X-ray diffraction method for the direct detection of PbCrO4 adulteration in turmeric powder. Different X-ray tube voltage (25–45 kV), tube current (25–45 mA), and scanning parameters (step size, 2θ° and time per step, s) were used and optimized on the angle of 15°–50° at 25°C with CuKα radiation (λ = 1.5418 Å). The PbCrO4 phase was identified based on the peak values of 2θ and miller indicate ( hkl ) and was confirmed using ICCD crystallography database. Based on the observation, X-ray tube voltage of 45kV, current of 45 mA, step size of 0.006 Å, and time per step of 150.450s were found to be the optimal diffraction conditions for detection of PbCrO4 . This analysis confirms the applicability of powder XRD for the screening of PbCrO4 at various spiking levels in turmeric powder, with a limit of detection of 0.5%. The approach can be conveniently extended to other spice types. Highlights: A new method for the detection of lead chromate adulteration in turmeric powder. Powder x-ray diffraction methodology was optimized and validated. Unlike conventional methods, this approach does not require sample preparation. Rapid qualitative method for detecting hazardous adulterants in spices.