SEM-EDS and ICP-AES Analysis of Common Food Additives

Cinnamomum Iners (Darchini,....), Elettaria Cardamomum (Elachi,...,...,...,...), Punica Granatum (Anar Dana,..), Curcuma Longa (Haldi,...,...,..,..,...,...), Piper Nigrum (Kali Mirch,..,....,..,....), Syzygium aromaticum (Loung,...,..,....,), Capsicum Annum (Laal Mirch, Red Pepper), Mentha Arvensis (Pahari Podina), Curcuma Zedoaria (Kachur,...,..,..,.....) Zingiber officinale (Adrak,..,..,..) and Garam Masala (Hot Spice, a mixture) have been analyzed in the present work for their metallic components with the help of SEMEDS and ICP AES. Minor concentrations have been determined with ICP AES and major concentrations with the help of SEM EDS.