Quality control of two cinnamon tea brands in Costa Rica.

Summary of article contents:

Introduction

The study focuses on the quality control of two brands of cinnamon tea commercialized in Costa Rica, utilizing the Central American Technical Regulation 11.03.56:09 for assessment. Tisanes, or herbal teas, are commonly consumed, and cinnamon, derived from the trees Cinnamomum verum and Cinnamomum zeylanicum, possesses various beneficial properties, including gastrointestinal relief and potential effects on blood glucose levels. This investigation aims to analyze multiple batches from two brands for compliance with quality specifications related to safety and efficacy, covering aspects such as labeling, heavy metal contaminants, and microbial safety.

Labeling Nonconformities

One key finding of the study relates to labeling compliance. While the evaluated cinnamon tea batches met most quality standards set by regulations, significant nonconformities were noted regarding labeling requirements. Neither primary nor secondary packaging displayed mandatory information such as the batch number and expiration date. Particularly concerning is the absence of details on active ingredients and proper dosage instructions. This lack of information raises safety concerns, as consumers might use products past their expiration date or in inappropriate doses, potentially leading to health risks.

Heavy Metals and Microbial Safety

The study examined lead and arsenic levels in the analyzed cinnamon teas. Results indicated that all batches complied with the regulatory limits for these heavy metals, affirming the samples' safety regarding contamination. Additionally, microbiological tests conducted for total aerobic microbial counts and specific pathogens, E. coli and Salmonella, showed that the teas were free from harmful microorganisms. This demonstrates effective manufacturing and handling practices, which are crucial for ensuring consumer safety and the integrity of herbal products.

Reproducibility in Quality Control

The investigation highlighted the reproducibility of quality across batches within each brand. The consistency in meeting quality specifications for organoleptic characteristics, loss on drying, total ash, and acid-insoluble ash illustrates the manufacturers' attention to maintaining product quality regardless of potential variations in raw materials and processing methods. This reproducibility is essential not only for consumer trust but also for establishing reliable standards in the herbal tea market.

Conclusion

Overall, the findings suggest that while both cinnamon tea brands largely fulfill the established quality control criteria, significant improvements are needed in labeling to enhance consumer safety and awareness. The study emphasizes the importance of rigorous quality assessments and highlights the effectiveness of the manufacturers in consistently producing safe and compliant herbal products. Efforts to resolve labeling deficiencies shall benefit consumers by providing crucial information for safe and effective tea consumption.