Development and validation of a GC-MS method for analysis of Dithiocarbamate Fungicide residues in the Spices Cardamom () and black pepper ().

Unlabelled: Dithiocarbamates constitute an important class of broad-spectrum antifungal compounds used extensively in agriculture, including in the cultivation of spices. Maximum residue limits for these compounds have been enforced by several importing countries in international food trade. Validation of analytical methods for dithiocarbamates in spices have not been reported previously.

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review.

Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report.