Evaluation of adulteration of prepared mustards

• Grant number: 22/15820-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2023
• End date: December 03, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Rodrigo Ramos Catharino
• Grantee: Maria Carolina Pereira Agostinho
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Mustard is characterized as a condiment with yellowish colors, being the third most consumed condiment around the world. The adulteration practice is the act of changing or adding some ingredients that should be present in the food, which is present within the production field and food industry. In the case of mustard sauce, or prepared mustard according to Brazilian legislation, one of the possible facilitators of this practice is the definition, or lack of, of the food product in the regulation, since the ingredients used and the mustard content are not specified, which prevents the inspection of what would be considered adulteration. Thus, this work aims to analyze different mustard sauces prepared in the laboratory, through the technique of high-resolution mass spectrometry, in order to compare some forms of adulteration performed.