Abstract

QUALITY CONTROL OF TWO CINNAMON TEA BRANDS COMMERCIALIZED IN COSTA RICA USING THE CENTRAL AMERICAN TECHNICAL REGULATION 11.03.56:09

Ariana Araya-Mena, David Arias-Nuñez, Karla Coto-Arce, María Rebeca López-Hidalgo, Michelle Villalobos-Varela, Arlene Loría-Gutiérrez, Jeimy Blanco-Barrantes and Juan José Mora-Román*

Abstract

A tisane is a pharmaceutical form used in herbal teas. One product commercialized in this way in Costa Rica is cinnamon. Therefore, this investigation sought to determine the quality of two cinnamon tea brands produced and commercialized in Costa Rica and determine reproducibility in terms of the desired quality characteristics between different brand batches. Said determination was done by performing tests (described in official books, according to Costa Rican regulations) on three batches of each brand: labeling, organoleptic, foreign matter, minimum fill, heavy metals limit (lead), arsenic limit, loss on drying, total ash, acid-insoluble ash, microbial enumeration and specific microorganisms (E. coli and Salmonella sp.). The evaluated batches complied with the specifications for each one. The exception was the labeling test (two and nine requirements were absent in both brands' primary and secondary packaging, respectively). Besides, there was reproducibility in terms of quality specifications for the three batches of the same product.

Keywords: natural product, tisane, cinnamon, quality control.