ISO 7541:2020 PDF

Spices and condiments — Spectrophotometric determination of the extractable colour in paprika

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Title (English):

ISO 7541:2020

Spices and condiments — Spectrophotometric determination of the extractable colour in paprika

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 7
Publication date:: July 23, 2020
Edition:: ISO IS 7541 edition 2 version 1
ICS:: 67.220.10

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Description (English):

This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample. It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).

Technical details

Technical committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
SKU: ISO 7541:2020

Abstract

Overview

ISO 7541:2020 - "Spices and condiments - Spectrophotometric determination of the extractable colour in paprika" defines a standardized laboratory method to measure the extractable colour of ground paprika. The procedure measures the absorbance of an acetone extract at 460 nm using a spectrophotometer and expresses results in ASTA units. It applies to all ground paprika presentations (sweet, hot, smoked, etc.) and is based on the ASTA Method 20.1.

Key topics and technical requirements

Scope: Quantifies extractable colour (soluble matter in acetone) of ground paprika.
Principle: Acetone extraction of a prepared sample; spectrophotometric absorbance measurement at 460 nm.
Sample preparation:
- Grind so ≥99% passes an 850 µm sieve.
- Protect sample from light.
Reagents & apparatus:
- Acetone (analytical grade).
- Spectrophotometer (460 nm), 1 cm pathlength cells, analytical balance (0.1 mg), 100 ml volumetric flasks, 10 ml class A pipette.
Procedure highlights:
- Weigh ~0.5–0.7 g sample into 100 ml flask, fill to mark with acetone.
- Shake and store 16 hours at room temperature, away from light; settle particles and measure absorbance using acetone as blank.
- Recommended absorbance (A) range: 0.30–0.70. Dilute extracts with A > 0.70; increase sample mass if A

Related standards

Other ISO standards

Overview

Key topics and technical requirements

Scope: Quantifies extractable colour (soluble matter in acetone) of ground paprika.
Principle: Acetone extraction of a prepared sample; spectrophotometric absorbance measurement at 460 nm.
Sample preparation:
- Grind so ≥99% passes an 850 µm sieve.
- Protect sample from light.
Reagents & apparatus:
- Acetone (analytical grade).
- Spectrophotometer (460 nm), 1 cm pathlength cells, analytical balance (0.1 mg), 100 ml volumetric flasks, 10 ml class A pipette.
Procedure highlights:
- Weigh ~0.5–0.7 g sample into 100 ml flask, fill to mark with acetone.
- Shake and store 16 hours at room temperature, away from light; settle particles and measure absorbance using acetone as blank.
- Recommended absorbance (A) range: 0.30–0.70. Dilute extracts with A > 0.70; increase sample mass if A

ISO 7541:2020 PDF

Technical details

Abstract

Overview

Key topics and technical requirements

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