Current Trends in HPLC for Quality Control of Spices

India, the land of spices and condiments, is endowed with a plethora of herbs, spices, and unusual plants. Spices have been used as flavoring and coloring agents in Indian society since time immemorial. Spices have also been shown to have antioxidant, antibacterial, anticancer, and anti-inflammatory properties. Assessing spices’ taste, nutritional, and bioactive qualities during postharvest processing is critical for quality control and preventing adulteration. Various illegal colors are frequently used to adulterate spices for fraudulent trading operations. For instance, Sudan dyes are widely substituted with hot chili, red pepper, or tomato products; metanil yellow in turmeric; tartrazine, amaranth, and sunset yellow FCF in ginger and chili powder; and magenta III and rhodamine B in saffron. These adulterants degrade the flavoring, fragrance, cosmetics, medicinal, and preservative value of spices, their authentication is critical in quality control. Apart from these adulterants, various aflatoxins secreted after fungal contamination also cause quality degradation of spices. According to the literature evaluation, HPLC is a rapid and adaptable technique for efficiently identifying these compounds in spices. The proposed chapter summarizes application of HPLC for detection, quantification, and quality assessment of various spices. Some of the recently published work on the said topic from various search engines (Google scholar, Scopus, science direct, etc.) is mentioned in the chapter.