Role of Di thiocarbamates in spices and their detection

Introduction

Di thiocarbamates are chemical compounds commonly used in agriculture as fungicides, herbicides, and pesticides. They are also employed in the post-harvest treatment of fruits and vegetables, including spices, to prevent spoilage and extend shelf life. In the spice industry, di thiocarbamates may be utilized to protect against fungal growth and to maintain product quality during storage and transportation. However, the presence of di thiocarbamates in spices can raise concerns due to their potential health effects. High exposure to di thiocarbamates has been associated with various adverse health effects, including skin and eye irritation, respiratory issues, and in severe cases, systemic toxicity.

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 Role Di thiocarbamates in spices

They play several roles in spices, primarily contributing to flavor, aroma, and preservation. Here's a breakdown of their roles:

• Flavor Enhancement: Di thiocarbamates contribute to the characteristic taste profile of spices. They often impart a savory or pungent flavor, enhancing the overall taste experience of dishes.
• Aroma Development: These compounds also play a crucial role in creating the distinctive aroma associated with spices. The presence of di thiocarbamates adds complexity to the fragrance of spices, making them more appealing to the senses.
• Preservation: Di thiocarbamates possess antimicrobial properties, which help in preserving the spices by inhibiting the growth of spoilage-causing microorganisms. This natural preservative effect extends the shelf life of spices and prevents them from deteriorating prematurely.
• Antioxidant Activity: Some di thiocarbamates exhibit antioxidant properties, which can help in protecting the spices from oxidative degradation. By scavenging free radicals, they prevent rancidity and maintain the quality of the spices over time.

 Importance of testing

Here's why testing for di thiocarbamates in spices is important:

Potential Health Risks: Di thiocarbamates are a type of fungicide used on crops. While they're generally considered safe when used according to regulations, exceeding residue limits in food can be a concern.  Studies suggest a link between high di thiocarbamate intake and potential health problems like thyroid issues and birth defects [1].

Consumer Protection:  Spices are often imported and may come from regions with different pesticide regulations. Testing ensures the spices meet safety standards and aren't laden with excessive pesticide residue.

Enforcement of Regulations:  Having a testing system in place deters misuse of dithiocarbamates by farmers and helps authorities enforce regulations on pesticide residue levels in imported and domestic spices.

Public Confidence:  Regular testing reassures consumers that the spices they're buying are safe for consumption.

Standards and Regulations

FSSAI recently circulated a list of 20 banned Pesticides in this context.

• Aldicarb-Aldrin, Dieldrin, Chlordane, Heptachlor, Lindane, Endosulfan, Carbofuran, Methomyl, Phosphamidon, Captafol, Ferbam, Formothion, Simazine, Diazinon, DDT, Fenitrothion, Fenthion, Methyl Parathion, Ethyl Parathion and Monocrotophos

 Analysis for Detecting Di thiocarbamates in Spices

Di thiocarbamates are a group of fungicides that can leave residues on spices. While they are generally considered safe in small amounts, exceeding regulatory limits can be harmful. There are mandatory and optional methods for detecting di thiocarbamate residues in spices.

Mandatory Analysis:

The specific mandatory analysis method may vary depending on the regulatory requirements of your country. However, some commonly used methods include:

• High-Performance Liquid Chromatography (HPLC) with UV detection: This is a widely used technique for separating and quantifying di thiocarbamate residues. The spice extract is injected into an HPLC column, where the di thiocarbamates are separated based on their chemical properties. A UV detector then measures the amount of each di thiocarbamate present.
• Gas Chromatography (GC) with Mass Spectrometry (MS) detection: This method can be more specific than HPLC-UV and can identify individual di thiocarbamate compounds. The spice extract is injected into a GC column, where the di thiocarbamates are separated. The separated compounds are then ionized and analyzed by a mass spectrometer, which provides a fingerprint of the molecule for identification.

Optional Analysis:

In addition to mandatory methods, some optional analysis techniques can be used for further confirmation or screening purposes:

• Enzyme-Linked Immunosorbent Assay (ELISA): This immunoassay method can be a rapid screening tool for detecting di thiocarbamate residues. It utilizes antibodies specific to di  thiocarbamates to detect their presence in the spice extract.
• Liquid Chromatography (LC) with Tandem Mass Spectrometry (MS/MS): This technique offers high sensitivity and specificity for di thiocarbamate analysis. Similar to GC-MS/MS, LC-MS/MS separates the components in the extract and then fragments them using MS/MS for identification and quantification.

Eurofins role in detecting di thiocarbamates in spices

Eurofins is a global leader in food testing and analytical services, and they have a wide range of capabilities for detecting di thiocarbamates in spices. Di thiocarbamates are a group of fungicides that are sometimes used illegally on crops. They can be harmful to human health if consumed in high levels.

Eurofins can use a variety of methods to detect di thiocarbamates in spices, including:

• High-performance liquid chromatography (HPLC)
• Gas chromatography-mass spectrometry (GC-MS)
• Liquid chromatography-mass spectrometry (LC-MS)

These methods are all very sensitive and can detect di thiocarbamates at very low levels.

Eurofins can also provide a variety of other services related to di thiocarbamate testing in spices, such as:

• Sample preparation
• Data analysis
• Reporting

If you are concerned about the presence of di thiocarbamates in your spices, you can contact Eurofins to discuss your testing needs.

References

1. Kanchi, S., Singh, P., & Bisetty, K. (2013). Di thiocarbamates as hazardous remediation agent: A critical review on progress in environmental chemistry for inorganic species studies of 20th century. Arabian Journal of Chemistry, 7(1), 11-25. https://doi.org/10.1016/j.arabjc.2013.04.026
2. Natarajan RB, Kakkasery JT, Arimboor R, Jacob J, Thankan B. Development and validation of a GC-MS method for analysis of Dithiocarbamate Fungicide residues in the Spices Cardamom (Elettaria cardamomom) and black pepper (Piper nigrum). J Food Sci Technol. 2022 Oct;59(10):4097-4107. doi: 10.1007/s13197-022-05462-9. Epub 2022 May 13. PMID: 36193354; PMCID: PMC9525472.

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