Unveiling the Hidden Fats: A Look at Crude Fat Content in Spices

Inspection Report

Submitted By

MALAIKA HAMEED

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 2024

1
 TABEL OF CONTENTS

I. Acknowledgment ………………………................................................... 3
II. Abstract ………………………………….................................................. 4
III. Introduction ................................................................................................ 5
IV. Material and Methods ................................................................................ 6
i. Sample Collection ...................................................................................... 6
ii. Sample Preparation .................................................................................... 6
iii. Soxhlet Extraction ..................................................................................... 6-9
V. Results and Calculations ........................................................................ 10-12
VI. Conclusion................................................................................................13

2
 ACKNOWLEDGMENT

I would like to express my sincere gratitude to Dr. Zakir Hussain Director general PARC-SARC,
Karachi, Mr. Pervaiz Ahmed Director, FQSRI, PARC-SARC, Karachi, for providing me with the
invaluable opportunity to complete an internship at your esteemed organization.

This internship has been a truly enriching experience that has allowed me to gain practical
knowledge and skills in my major field of Food Science and Research. I am particularly grateful
for the guidance and support of Dr. Najmus Sahar, who provided me with the opportunity to work
on different spices samples and offered invaluable insights throughout the internship period.
Furthermore, I would like to extend my deepest appreciation to Miss Hafsa Ahmed, who played a
pivotal role in developing my interest in the practical and applied field of food science and
technology. Her guidance and support have been instrumental in shaping my passion for this field.
Also to the entire staff of PARC especially Ms. Yusra and Mr. Sajid (lab attendant) for their warm
welcome and willingness to share their expertise. Lastly, to my family especially my mother and
friends Shazil, Ashba, and Haya. Their encouragement and support have been instrumental in my
learning and development. This internship has significantly contributed to my professional growth,
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,

Malaika Hameed

3
ABSTRACT

The study investigated the crude fat content of various spices including cumin, cardamom,
cinnamon, black pepper, and clove. The sample of spices were collected from local markets of
Karachi and then grinded and prepared for the analysis of fat content. The Soxhlet extraction is a
standard technique use for isolation of fat-soluble compounds from solid materials. The fat was
extracted using a suitable solvent of di-ethyl ether because of its ability to selectively dissolve fats
without harming the remaining components of sample. The Soxhlet apparatus functions through a
continuous cycling process. The solvent continuously rises in the extraction chamber, submerging
the sample-filled thimble. Once submerged, the fat dissolves in the hot solvent and rises with it
into the condenser. Here, the solvent vapor condenses and falls back down into the round-bottom
flask, while the extracted fat remains behind in the thimble. This cycle repeats numerous times,
ensuring thorough extraction of the fat from the sample. Following extraction, the solvent was
evaporated using a rotary evaporator or similar apparatus. This process removes the solvent,
leaving behind the isolated crude fat. Finally, the mass of the crude fat content was determined by
subtracting the weight of the empty flask from the flask containing the extracted fat.

4
INTRODUCTION

Spices give food worldwide depth, complexity, and personality. They constitute the fragrant core
of many cuisines. Pakistan's energetic city of Karachi has a long history of culinary innovation that
heavily emphasizes spices. This project examines five basic spices—cumin, cardamom, cinnamon,
black pepper, and cloves—that are easily found in Karachi's local markets.

In the past, the analysis of spices concentrated on attributes like as flavor, scent, and appearance.
But recently, scientific techniques have been used to comprehend the nutritional makeup of
spices. The calculation of crude fat content is one such element. The total lipid (fat and oil) that
can be extracted from a food source is referred to as crude fat. Although most people do not
think of spices as a major source of fat, knowing how much fat they contain in their unrefined
form might tell you more about their overall nutritional value and possible health advantages.
This study will investigate ways to ascertain the selected spices' crude fat content. It's crucial to
remember that such analysis usually requires laboratory tools and knowledge.

Spices Investigated

5
 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 (Syzygium aromaticum)

• Black pepper (Piper nigrum)
• Cardamom (Elettaria cardamomum)
• Cinnamon (Cinnamomum zeylanicum)
• Cumin (Cuminum cyminum)

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 fat 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:
10 grams of each spice powder was weigh using an analytical balance. We recorded the weight for
later calculations of crude fat content.

iii. Soxhlet Extraction:

6
 The following procedure was used to determine the crude fat content of different spices using the
Soxhlet extraction:

• Apparatus assembly:
We prepared the Soxhlet extractor by assembling the flask, condenser, and extraction chamber.
We ensure all connections are tight to prevent solvent leaks.

• Solvent addition:
For fat extraction, we added 250 ml of diethyl ether, non-polar solvent, into the round-bottom flask
of the Soxhlet extractor.

7
 • Sample loading:

The 10 grams of weighed spice sample was transferred to a clean filter paper. The filer
paper was folded and transferred into an extraction thimble.

• Heating and extraction:

We started heating the round-bottom flask containing the solvent using a heating mantle. The heat
causes the solvent to evaporate, rise through the condenser, and drip onto the sample in the thimble.
The fat content in the spice dissolve in the hot solvent and drip back down into the flask. This
continuous cycling process extracts the fat over a set period.

8
• Extraction time:
The optimal extraction time may vary depending on the type of spice and fat content. Typically,
3-6 hours of extraction is sufficient for fat extraction.

• Solvent removal:
After the completion of extraction, we turn off the heating mantle and allows the Soxhlet apparatus
to cool. The fat was extracted by distilling off the diethyl ether from the round-bottom flask using
a rotary evaporator.

• Final drying and weight determination.

The thimble containing the extracted fat residue was kept at a room temperature for 24 hours in
order to remove any remaining traces of solvent and to dry the sample. Finally, thimble was weigh
again for fat content determination.

9
RESULTS AND CALCULATIONS:
We calculate the crude fat content of all the spices through this formula:
W1 – W2 / WS * 100
Where as
W1 = Initial weight of sample with thimble
W2 = Weight of sample with thimble after 24 hrs.
WS = Weight of sample

FAT CONTENT
CUMIN
W1 = 21.6545g
W2 =21.0569g
WS =10g
Formula:
W1 – W2 / WS * 100
= 21.6545 – 21.0569 / 10 * 100
= 0.5976 / 10 * 100
= 0.5976 * 100
= 5.976%
The total crude fat content of cumin is 5.976%

CARDAMOM
W1 = 23.0074g
W2 =22.4034g
WS =10g
Formula:
W1 – W2 / WS * 100
= 23.0074 - 22.4034 / 10 * 100
= 0.604 / 10 * 100
= 0.0604 * 100
= 6.04%

10
The total crude fat content of cardamom is 6.04%

CINNAMON
W1 = 22.1984g
W2 =21.7740g
WS =10g
Formula:
W1 – W2 / WS * 100
= 22.1984- 21.7740 / 10 * 100
= 0.4244 / 10 * 100
= 0.04244 * 100
= 4.244%
The total crude fat content of cinnamon is 4.244%

CLOVE
W1 = 22.9120g
W2 =21.9822g
WS =10g
Formula:
W1 – W2 / WS * 100
= 22.9120 - 21.9822 / 10 * 100
= 0.9298 / 10 * 100
= 0.09298 * 100
= 9.298 %
The total crude fat content of clove is 9.298%

BLACK PEPPER
W1 = 21.9856g
W2 =20.9899g
WS =10g
Formula:

11
W1 – W2 / WS * 100
= 21.9856 - 20.9899 / 10 * 100
= 0.9C957 / 10 * 100
= 0.09957 * 100
= 9.957 %
The total crude fat content of black pepper is 9.957%

12
CONCLUSION:
The study provides valuable data on the fat content of common spices including cumin,
cardamom, cinnamon, black pepper, and clove.These spices have wide range of
applications in various areas. Accurate data on spice fat content is essential for accurate
food labeling, a mandatory requirement in many countries. Fat content can serve as a
quality indicator for some spices. For instance, unusually high fat content in cloves might
suggest spoilage. Therefore, understanding fat content is helpful in developing new spice
blends or food products.

13