TOTAL ASH DETERMINATION IN SPICES1

Bv A. L. MEHRING
JMeat Inspection Division, Bvreau of Animal Industry, United States Department
of Agriculture
The chemical determination most in pure ginger: 4.39, 5.36, 5.55, 6.01,
widely used by chemists in passing 3.80, 5.27, 3.62, 6.78, 3.66, 5.88, and
upon the quality of finely ground spices 4.46. The first four are averages of
is that of total ash. This is best ob- more than 50 determinations each.
tained by igniting one or two grams of Similar variations occur in results re-
the material, contained in a porcelain ported for othei spices. This is chiefly
or platinum crucible, in a muffle fur- due to variation in the spice itself and
nace at the lowest temperature that to a less extent to the peisonal equation.
will give a carbon-free residue. Heat- Richardson {89) 2 gives the total ash
ing for one hour at approximately in Acheen black pepper as 8.99 per cent
700° C. is usually sufficient. Red and that of Singapore black pepper as
peppers require a little higher tem- 5.41 per cent. These peppers are ob-
perature than other spices to obtain tained from the same botanical species
the same result. Care must be exer- and the difference is largely due to varia-
cised not to use a higher temperature tions in the circumstances surrounding
than a dull red heat, or decomposition theii production, such as soil, climate,
of carbonates in the ash will result. and handling.
Water-soluble and hydrochloric-acid- Almost as large differences occur in
insoluble ash are determined usually spices from the same source from year
only when the total ash or microscopic to year as in those from different
examination arouses suspicions of im- sources. This is due to differences
purity or adulteration. If the total ash in climatic conditions and has been
is low for the spice under consideration well shown by Sindall {11). Table I
and the water-soluble ash very low has been prepared from some of his
the spice has probably been extracted. figures, each of which is the average of
If the reverse is true of the total and a large number of determinations upon
acid-insoluble ash the spice contains pure cinnamon, imported from the
extraneous mineral matter. same sources in successive years.
The color and appearance of the ash
often tell something about the spice TABLE I.—Per cent of ash in cinnamon
from which it was derived. Pure red
peppers give a light gi eenish-blue ash, -
which is due to the presence of copper. 1908 1909 1910 1911
American saffron or safflower has a
red-brown ash; Spanish saffron yields China cinnamon 4.79 3.77 3.84 3.27
a white or very pale gray ash; cinna- Batavia cinnamon 4.68 3.79 3.78 4.32
mon ash is white or nearly so, and that
of cassia is brown or brownish gray;
clove ash is dark green, while most In 1908 the average ash content of all
other kinds are white or gray. If spice samples from China was higher and in
ash is rubbed between the fingers the 1911 lower than that of Batavia sam-
presence of foreign mineral matter in ples in any year. The averages of the
the original will be evidenced by a best figures available for four different
gritty feeling. varieties of cinnamon come between 4
In spite of the simplicity of a total ash and 4.15 per cent.
determination, the figures reported by This variation is further shown by
different investigators vary consider- the percentages following which are the
ably. A survey of the literature re- averages presented by numerous in-
veals the following partial list of figures vestigators for different varieties of
as the average percentage of total ash black pepper.
1
2
Received for publication May 22, 1924—issued February, 1925.
Reference is made by number (italic) to "Bibliography," pp. 572-574. Citations in the bibliography
which are not referred to in the text were used in the preparation of the tables.

Journa lof Agricultural Research, Vol. XXIX, No. 11

Washington, D. C. Dec. 1, 1924
Key No. A—87
(569)
570 Journal of Agricultural Research Vol. XXIX, No. n

TABLE II.—Per cent of ash in different varieties of black pepper

Batavia 4.93 10.90 1

Acheen 8.99 5.14 ! 5. 17 : 4.56 6.44 Í i
Trang 8.85 ¡ 4.21 ! 4.66 :.
Singapore - - 3.48 3.36 5.93 ! 3.20 4.42 5.41 ! 5. 39'
Tellicherry. 5.28 í 6.41 4.17 ; 4.38 5.35 4.43 !..
Penang 4.62 i 6.44 4.02 \ 5.67 4.59 4.74 ;.
Allepo 3.27 ; 4.59 3.85 4.43

TABLE III.—Total ash determinations of various spices

Total ash
per-
Number Number Repre- missible
Air-dried spice of of sentative under
samples analysts total ash pure
food
laws (HO}

Per cent Per cent

Allspice 296 15 4.51 6
Anise 32 6 6.85 9
Bay leaves 29 5 4.63
Caraway 51 7 6.73 8
Cardamom fruit 109 12 6.71 8
Cassia _* 143 4 4.28 5
Celery seed 101 4 8.35 10
Cinnamon 542 19 4.05 5
Cloves 451 13 6.15 7
Coriander 270 4 5.38 7
Cumin 14 4 7.63 8.5
Fennel 48 7 8.12 9
Ginger. 841 20 4.89 7
Mace 219 10 2.26 3
Marjoram 156 5 10.62 16
Mustard 151 21 4.83 5
Mustard flour 26 4 5.49 6
Nutmeg 342 8 2.45 5
Onion 14 5 4.28
Paprika 449 12 6.78 8
Pepper, black 581 23 5.03 7
Do... cayenne 237 15 6.17 7
Do... other red varieties 159 4 6.47 8
Do... white 660 13 1.26 3.5
Safflower. 18 4 6.67
Saffron 156 14 5.38
Sage 311 2 7.39 10
Savory 29 4 9.94
Star anise 63 3 2.63
Thyme 104 4 9.83 14
Turmeric 36 9 6.37

Similar results have been reported tending to vary it have been eliminated.
for other spices. It seems useless, There are no such figures available at
therefore, to consider the geographical the present time. Each text book and
source of a spice in interpreting a total article giving results of ash determi-
ash determination except where a con- nations reports a different figure for
sistent difference is well authenticated. the same spice. This is not at all
Sage seems to be one of the few such surprising when we consider that most
spices, for the American-raised variety of these figures are averages obtained
appears to show consistently a higher with a few samples purchased at the
percentage of ash than the Austrian. same time and in the same market.
While numerous figures are avail- When we remember further that
able for the percentages of ash in the different degrees of heating will result
commoner spices, few reliable results in different weights of ash from the
are published for the spices principally same sample we understand why some
used by manufacturers, such as dill, chemists report twice as much ash as
turmeric, fennel, etc. others for the same spice.
In order to draw conclusions from The percentages for total ash given
a total ash determination, it is de- in Table III are the result of an effort
sirable to know what percentage to find the amount of ash in the spices
should be present when all factors listed when all the conditions affecting
Dec. 1,1924 Total Ash Determination in Spices 571
it had been averaged. A list was first missible by the Bureau of Chemistry in
made of every available average ob- the enforcement of the pure food laws.
tained with goods known to be pure, The approximate ash content of
for each kind of spice. Such figures other spices used to some extent in
were obtained from most of the articles the powdered form is given in Table
listed in the bibliography. A few re- IV. It is not claimed that these
sults which were clearly unreliable figures are representative, for they are
were then eliminated, and weighted averages of only a few determinations
averages prepared from those remain- in each case. However, inasmuch as
ing. The determinations upon which there are no others available, they are
they are based were made by many given for whatever value they may
different analysts over a period of h#,ve.
forty years. Many of them have The approximate composition of the
not previously been published. The ash derived from several spices is
unpublished determinations, number- shown by the composite analyses tabu-
ing several thousand, were made lated below.
chiefly by James Blaine Martin, for the
use of whose results grateful ac- TABLE IV.—,4 pproximate ash content of
knowledgment is hereby made, and by spices named
the author, in the Meat Inspection
Laboratory of the United States De- Per cent
partment of Agriculture. All the Basil.._ ; 15.12
C alamus 4.64
samples were examined physically and Capers 2.11
microscopically, and no determination Cassia buds 4.71
on questionable material was used in Charlock 6.15
Dill 9.88
the preparation of this table. Fenugreek 3.01
Variations from these figures should Garlic 6.43
not exceed one-third of their value. Juniper berries 2.71
Parsley 11.70
For comparison there is included in Tarrican 10.43
this list the maximum total ash per- Vanilla beans 4.78

TABLE V.—A pproximate composition of ash from spices named

Black White Mus- Pa- Cinna- Carda- Mar- Fen-

Cassia joram ugreek
pepper pepper tard prika mon mon

K2O . 27.56 6.13 18.90 54.37 14.23 5.55 10.32 19.22 33.20
Na20 3.89 .79 .37 3.98 4.02 .91 20.01 .67 5.51
CaO . 13.73 32.07 15.57 5.15 39.02 51.30 13.20 20.05 8.57
MgO~ - 7.55 10.58 10.51 6.02 3.35 1.19 4.56 5.67 7.10
Fe203 .58 2.04 1.09 1.97 .48 6.11 .32 6.68 2.33
\l2O3 .09 1.57
MnsOi .20 .55 .75 1.18 5.05 .65 .10
CuO .10
P2O5. 9.42 29.54 38.22 16.43 2.97 1.15 6.00 8.98 15.01
SO3 8.48 3.14 5.76 5.70 2.68 .64 11.74 4.86 7.89
CL. - - 9.13 .17 3.51 .56 .11 2.35 1. 76 4.97
CO2-- - 12.90 "ÎÏSÏ" 2.62 31.55 31.02 4.51 7.26 10.66
SÍO2 6.56 .35 6.79 ""2." 68" .39 .84 20.37 24.20 4.66

7581—25t-
572 Journal of Agricultural Research Vol. XXIX, No. 11

SUMMARY (16) MCGILL, A.

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