Investigating the Ash Content of Different Spice Samples: A Comparative

Analysis

Inspection Report

Submitted By

M. SHAZIL AHSAN

Department of Biomedical Engineering

Program: Food Science & Technology

Sir Syed University of Engineering and Technology

PAKISTAN AGRICULTURAL RESEARCH COUNCIL

SOUTHERN ZONE AGRICULTURAL RESEARCH CENTER, KARACHI

February - March

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 TABEL OF CONTENTS

• Acknowledgment ........................................................................................... 3
• Abstract .......................................................................................................... 4
• Introduction .................................................................................................... 5
• Material and Methods .................................................................................... 6
• Sample Collection .......................................................................................... 6
• Sample Preparation ........................................................................................ 6
• Muffle Furnace Operation for Ash Content Determination .......................... 7- 8
• Results and Calculations ............................................................................... 9-11
• Conclusion .................................................................................................... 12

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 1. Acknowledgment

I am writing to thank Mr. Pervaiz Ahmed, Director, FQSRI, PARC-SARC, Karachi, and Dr. Zakir
Hussain, Director General, PARC-SARC, Karachi, for the wonderful chance to do an internship at
the prestigious PARC. I have been able to obtain a great deal of practical knowledge and abilities
in my subject of study, Food Science and Research, thanks to this internship, which has been a
wonderfully enriching experience.
I want to start by expressing my sincere gratitude to my supervisor, Dr. Najmus Sahar, for all of
her help and support during the study process. Her subject-matter knowledge and unwavering
support were crucial in forming our initiative. Additionally, to the entire PARC crew for their kind
welcome and readiness to share their knowledge, especially Mr. Sajid, the lab attendant. To my
course instructor, Ms. Hafsa Ahmed, for encouraging my academic growth and offering wise
counsel. Her commitment to teaching has had a significant influence on how I conduct research.
My friends and family for their unfailing support and motivation along this trip. Without the
assistance of each of the aforementioned people, my research would not have been feasible. I
sincerely appreciate all of their help and advice.
My professional development has been greatly aided by this internship, and I am confident that the
knowledge and skills I have gained will be a valuable asset in my future endeavors.
Thank you once again to PARC for this incredible opportunity.
Sincerely,
M. Shazil Ahsan

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 2. Abstract
This project investigated the ash content of five whole spices commonly found in Karachi's local
markets: cumin, cardamom, cinnamon, black pepper, and cloves. Samples were obtained from a
local market and analyzed using standard ash content determination methods. The study aimed to
assess the quality of these spices by measuring the amount of inorganic residue remaining after
incineration.
This involves precisely weighing crucibles, transferring known quantities of ground spice to the
crucibles, and incinerating them in a muffle furnace at a predetermined high temperature (typically
around 550°C). The crucibles will be cooled in a desiccator and re-weighed to determine the weight
of the remaining ash. This process will be replicated for each spice sample to ensure data reliability.
This project’s findings will contribute valuable data to the field of spice quality control.
Understanding the typical ash content range for each spice empowers regulatory bodies and
consumers to identify potential adulteration attempts. Additionally, exploring factors influencing
ash content variations can aid in establishing geographical origin authentication methods and
improving spice processing techniques. The project ultimately promotes consumer protection and
ensures the authenticity and quality of the spices used in everyday cooking.

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 3. Introduction
Spices are an essential part of cuisines around the world, adding not only flavor and aroma but also
potential health benefits. This project aimed to investigate the quality of commonly used spices
available in the local markets of Karachi, Pakistan. We focused on five whole spices: cumin,
cardamom, cinnamon, black pepper, and cloves.
The primary objective of this study was to determine the ash content of these spices. Ash content
is an indicator of the presence of inorganic material, including minerals and foreign matter.
Excessive ash content can suggest adulteration with dirt, sand, or other impurities, potentially
impacting the safety and quality of the spices.
We procured whole spice samples from a local market in Karachi. The project then employed
standard laboratory procedures to determine the ash content of each spice.
This investigation will provide valuable insights into the quality of spices readily available to
consumers in Karachi. By understanding the ash content, we can gain a better understanding of
potential adulteration and contribute to ensuring the safety and quality of the spices used in
everyday cooking.

Spices Investigated

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 4. MATERAIL AND METHODS
i. Sample collection

Five commonly used spices were collected from local markets in Karachi, Pakistan. These spices
were chosen to represent a variety of commonly consumed spices. The following spices were
collected:

 Clove
 Black pepper
 Cardamom
 Cinnamon
 Cumin
Approximately 50 grams of each spice was collected from different vendors within the local
markets to ensure a representative sample. The samples were collected in clean, airtight containers
and labeled with the spice name.
ii. Sample Preparation
Once collected, the spice samples were prepared according to the following process.

 Grinding:
50 grams of each spice sample was ground using a spice grinder. The process of grinding increases
the surface area of the sample and allow more efficient extraction of the ash content.

 Homogenization:
Each ground spice was thoroughly mixed to ensure a uniform consistency throughout the sample. This
process helps to avoid uneven extraction.

 Sample weighing:
2.50 grams of each spice powder was weigh using an analytical balance. We recorded the weight for
later calculations of ash content.

iii. Muffle Furnace Operation for Ash Content Determination:

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Here's a detailed explanation of the steps involving the muffle furnace for ash content
determination in our project:
1. Preheating the Furnace:
We turn on the muffle furnace and Set the desired temperature for ashing. Which is typically
around 550°C, but can vary depending on the specific spice and its components.

2. Sample Placement and Ashing:

While the furnace preheats, we use tongs to carefully place our crucibles containing the weighed
spice samples onto a heat-resistant tray.

3. Ashing Duration:
The ashing process involves burning off the organic matter in each spice sample, leaving behind
the residue. The minimum ashing time is typically 2 to 4 hours. So we kept the crucibles inside the
furnace for 4 hours.
4.Cooling and desiccating

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 When the ashing period is complete, we turn off the muffle furnace and allow it to cool down
gradually. When it becomes cool enough to handle safely, we use tongs to remove the tray
containing the crucibles from the furnace. Then the crucibles are transferred into a desiccator
containing a desiccant. Which helps to remove any residual moisture absorbed by the ash during
the cooling process.

5.Final Weighing:
After drying in the desiccator, we use tongs to carefully remove each crucible and weigh it again on
the analytical balance to four decimal places. And we’ve recorded its final weight.

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 5. RESULTS AND CALCULATIONS:
We calculate the ash content of all the spices through this formula:
ASH CONTENT % = weight of ash / initial weight of sample * 100
Whereas;
Weight of ash is = weight of reaming residue after heating for 4 hours in muffle furnace

CUMIN
Weight of ash = 0.2
Initial weight of sample = 2.50
Formula:
= weight of ash / initial weight of sample * 100
= 0.2 / 2.50 * 100
= 0.08 * 100
= 8%
The total ash content of cumin is = 8%

Cinnamon
Weight of ash = 0.05
Initial weight of sample = 2.50
Formula:
= weight of ash / initial weight of
sample * 100
= 0.05 / 2.50 * 100
= 0.02 * 100
= 2%
The total ash content of cinnamon is = 2%

Cardamom
Weight of ash = 0.2
Initial weight of sample = 2.50
Formula:

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 = weight of ash / initial weight of sample * 100
= 0.2 / 2.50 * 100
= 0.08 * 100
= 8%
The total ash content of cardamom is = 8%

Black pepper
Weight of ash = 0.25
Initial weight of sample = 2.50
Formula:
= weight of ash / initial weight of sample * 100
= 0.25 / 2.50 * 100
= 0.1 * 100
= 10%
The total ash content of black pepper is = 10%

Clove
Weight of ash = 0.2
Initial weight of sample = 2.50
Formula:
= weight of ash / initial weight of sample * 100
= 0.2 / 2.50 * 100
= 0.08 * 100
= 8%
The total ash content of clove is = 8%

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 6. CONCLUSION:

This project finding investigated the ash content of five commonly used spices (ground cloves,
black pepper, cardamom, cinnamon, and cumin) collected from local markets in Karachi, Pakistan.
The ash content was determined using the muffle furnace method.
Based on the findings, this study provides valuable information on the ash content of these
commonly used spices in Karachi. The results can be used for:
• Quality control:
Helping to identify potential adulteration of spices with inorganic materials, which can affect their
quality and safety.
• Standardization
Contributing to the development and implementation of standards for ash content in these spices.
• Further research
Providing a foundation for further studies on the factors influencing ash content in spices and its
potential impact on their functional properties or flavor profiles.

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