Analysis of acetic acid and citric acid in ceviche prepared in the city of Cajamarca

Abstract

The "Frito con ceviche" is a typical dish from Cajamarca; however, cost reduction measures sometimes lead to the use of vinegar (acetic acid) instead of lemon (citric acid), altering its properties and deceiving consumers. Furthermore, competent health authorities do not enforce strict safety controls or verify its components. Therefore, this study aimed to analyze ceviche sold in various formal and informal establishments to identify the use of citric acid (lemon) and the use of acetic acid (an ingredient not suitable for this dish). High-Performance Liquid Chromatography (HPLC) was employed for the analysis of ceviche from both formal and informal establishments in the city of Cajamarca. The chromatograms revealed that formal establishments did not use acetic acid in the preparation of ceviche, whereas informal ones did, posing potential health risks to consumers in the short or medium term. These findings underscore the need to implement regulatory and supervisory measures to ensure the quality and safety of this traditional dish.