TS 2137 ISO 1108: Determination of Non-Volatile Ether Extract in Spices

Determination of Non-Volatile Ether Extract in Spices and Spice Mixtures

Spices are important ingredients that not only add flavor to dishes but also enhance their nutritional value. However, the purity and quality of spices are of great importance for food safety. TS 2137 ISO 1108 is a method for measuring non-volatile ether extract in spices and spice mixtures.

What is Non-Volatile Ether Extract?

Non-volatile ether extract is the portion of spices that is insoluble in ether, usually consisting of oil, resins and other organic compounds. The non-volatile ether extract in spices is an important parameter that indicates the concentrated nutritional components and properties of the spices. These components directly affect the smell, taste and overall quality of spices. TS 2137 ISO 1108 ensures accurate determination of this extract.

What is the Determination of Non-Volatile Ether Extract in Spices and Spice Mixtures?

TS 2137 ISO 1108 is a standard for the determination of non-volatile ether extract in spices and spice mixtures. This test helps to determine the purity and quality level of spices. It also helps to control the quality of the spices in the production process, ensuring that products are labeled correctly and that consumers receive a healthy product. Testing is especially important for determining the quality of the raw material in commercial spice blends.

What are the Types of Non-Volatile Ether Extracts in Spices and Spice Blends?

Spices can contain different types of non-volatile ether extracts. These extracts affect the organoleptic properties (taste, odor) and nutritional value of spices. The main types of non-volatile ether extracts are as follows:

1. Oils: Natural oils found in spices are the main components of non-volatile ether extracts.
2. Resins: Some spices in particular contain aromatic resins. These resins are important compounds that make up the odor and taste of spices.
3. Organic Acids: Some organic acids in spices may be part of the non-volatile ether extract.
4. Polyphenols: These compounds give spices a bitter taste and strong antioxidant properties.

Determination of the non-volatile ether extract is done for several main reasons:

1. Quality Control: Accurate measurement of the non-volatile ether extract is necessary for quality control of spices. This test checks whether the spices contain the correct proportion of ingredients and their quality.
2. Health Safety: Harmful substances in spices (e.g. pesticide residues) can be measured with the non-volatile ether extract. This identifies substances that may be hazardous to health.
3. Consumer Safety: If additives used in spices are associated with problems such as counterfeiting or quality fraud, these tests verify the purity of the products. These tests are vital to ensure consumer safety.
4. Trade and Export: Spices are traded products around the world. Non-volatile ether extract determination is essential to ensure that products comply with national and international trade standards.

Nano-lab Laboratories Group continues to provide services within the scope of Determination of Non-Volatile Ether Extract in Spices and Spice Mixtures. We also provide services for the determination of Sudan Dyes.

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