Analysis of selected quality parameters of dried herbs available on the European market

• Autorzy: Polańczyk Ewa , Matuszek Dominika Barbara , Hys Katarzyna , Pasek Małgorzata , Spalik Mariola , Rotkegel Adam

Identyfikatory

DOI

10.30657/pea.2024.30.17

• Języki publikacji: EN

Abstrakty

EN

International trade in herbs and spices is showing steady growth. This may contribute to the deterioration of their quality (complex supply chains) and the search for alternative, cheaper sources (adul-teration). This paper presents the results of quality control of culinary herbs available on the European markets. Eight spices were evaluated: savory, lovage, basil, thyme, marjoram, oregano, fennel, mustard. The tests were performed (from January 2022 till January 2023) for three production batches from five different suppliers, and analyzed such parameters as aroma, overall appearance, impurity content, net weight, moisture content, ash content and essential oils. The analyzed parameters are the basic quality characteristics controlled by institutions overseeing the quality of foodstuffs. The determinations were made on the basis of European standards. The results show deviations from the standards especially in the content of essential oils. Slight exceedances of the standards were also recorded for water and total ash content. On the other hand, for such parameters as net weight, impurity content, general appearance or odor, no overstepping of acceptable standards was recorded.

Słowa kluczowe

EN

herbs; spices; food quality; food adulteration

PL

zioła; przyprawy; jakość jedzenia; fałszowanie żywności

• Wydawca: Oficyna Wydawnicza Stowarzyszenia Menedżerów Jakości i Produkcji
• Czasopismo: Production Engineering Archives
• Rocznik: 2024
• Tom: Vol. 30, Iss. 2
• Strony: 182--190
• Opis fizyczny: Bibliogr. 33 poz., rys., tab.

Twórcy

autor

Polańczyk Ewa

• Opole University of Technology, ul. Mikołajczyka 5, 45-271, Opole, Poland

• https://orcid.org/0000-0002-1194-7043

autor

Matuszek Dominika Barbara

• Opole University of Technology, ul. Mikołajczyka 5, 45-271, Opole, Poland

• https://orcid.org/0000-0002-5200-1561

autor

Hys Katarzyna

• Opole University of Technology, ul. Mikołajczyka 5, 45-271, Opole, Poland

• https://orcid.org/0000-0003-0800-2804

autor

Pasek Małgorzata

• Opole University of Technology, ul. Mikołajczyka 5, 45-271, Opole, Poland

• https://orcid.org/0000-0002-4293-902X

autor

Spalik Mariola

• WSB Merito University in Wroclaw, Faculty of Economics in Opole, ul. Augustyna Kośnego 72, 45-372 Opole, Poland

• https://orcid.org/0000-0002-3139-3666

autor

Rotkegel Adam

• Institute of Chemical Engineering, Polish Academy of Sciences, ul. Bałtycka 5, 44-100 Gliwice, Poland

• https://orcid.org/0000-0003-2882-0345

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).