SOP: Determination of Cold Water Soluble Extract — Spices

GIFSQ — Global Institute for Food Safety & Quality

Procedure

Weigh to the nearest 0.001 g about 2 g sample, transfer to a 100 mL volumetric flask, add distilled water and make up to mark

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Stopper the flask and shake at approximately 30 minutes interval for 8 hours, and allow to stand for 16 hours longer without shaking

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Filter the extract through a dry filter paper, evaporate a 50 mL aliquot portion to dryness in the dish on the water bath and heat in an air oven at 130 ± 2°C to constant weight, that is until two consecutive weighings separated by a period of 1 hour in the oven do not differ by more than 0.001 g

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Record the lowest weight

Calculation

Cold Water Soluble Extract (Dry weight basis) % by weight = W1 × [100 ÷ 50] × [100 ÷ W0] × [100 ÷ (100 − M)]

Where,
– W1 = Wt. of the dried extract (residue) obtained
– W0 = Wt. of the sample taken for test
– M = Percent moisture in the sample

References

FSSAI (2016), Manual of method of analysis of foods — spices and condiments; Method no 6.