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Presence of Yellow 6, an Artificial Colour Additive in Orange Juice
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Soft drinks and orange juices are very popular all over the world including Bangladesh. Yellow 6 (Disodium 6-hydroxy-5-(4-sulfophenyl) azo-2-naphthalenesulfonate) was used in food and drinks as color additives earlier but due to its adverse effects on human health, yellow 6 has been banned in many countries. However, this harmful color additive yellow 6 is being used in commercial orange drinks in Bangladesh. Ten commercial brand yellow colored soft drinks and juices were analyzed to find out the presence of yellow 6. Juice prepared from fresh fruits was used as control. The UV-visible absorption maxima of yellow 6 is 429 nm. The amount of yellow 6 in commercial brands and fresh orange juices was determined by UV-visible spectrophotometer. Out of ten samples, seven juice samples were found to contain yellow 6 in the range of 0.83-1.66 mg/mL. Fresh juice did not show any absorption at 429 nm. This is an easy and cost effective method to assess the presence of yellow 6 in orange juice and the method can be used for other food stuffs.
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... Also, artificial colors and synthetic sweeteners are added to commercial juice, in addition to natural fruit juice, to make it more attractive, tastier. Some of the additives are beneficial for health and others are dangerous [1]. In this paper, a comparative study was conducted between a freshly prepared orange juice from fruits (which is generically called "fresh") and two distinct brands of juices that are sold in the form of pulp juices. ...
... Figure 12 shows the glucide content of orange juices. The lower glucide content of fresh juice (8.2 0 Brix, which means 8.2 g glucides/100 ml of juice) can be observed compared to commercial juices, where the higher values of 9.2 0 Brix (SC1) and 10.1 0 Brix (SC2) may be due to synthetic sweeteners, which are usually added to improve the taste and make the juice more attractive [1]. However, the harmful effect of sugar and added sweeteners should be mentioned, as they can cause obesity to consumers, in case of a regular and a prolonged consumption [7]. ...
This paper presents a comparative ecotoxicological study, performed on several orange juices sold in Romania and on a freshly orange juice prepared from the fruit. For each juice sample, quality parameters such as pH, carbohydrate content, dry matter and humidity were analyzed. The presence of the food additive ascorbic acid (vitamin C) was also studied. The obtained results revealed the similarities and differences between the natural juice and the studied commercial juices.
... Total carbohydrate in juice solutions were determined performing modified Molisch's method and using the standard calibration curve made for glucose 6 . ...
... pH Due to the presence of naturally occurring organic acid, orange juices usually are acidic and have pH around 3.5 6 . pH of commercial brand orange jelly and mixed fruit jam samples were found to be in the range of 2.65-2.87 and 2.65-2.87 ...
... Some of the additives are beneficial and some are harmful for health. 1 Orange soft drinks often contain high levels of sodium benzoate and it imparts a slight metallic taste to the soft drinks. Other additive that is generally found in beverage is yellow 6 (Disodium 6-hydroxy-5-(4sulfophenyl)azo-2-naphthalenesulfonate), known as sunset yellow. 1 Usually, only yellow 6 is found in orange juice which is used as color additives. ...
... Other additive that is generally found in beverage is yellow 6 (Disodium 6-hydroxy-5-(4sulfophenyl)azo-2-naphthalenesulfonate), known as sunset yellow. 1 Usually, only yellow 6 is found in orange juice which is used as color additives. ...
A rapid and simple UV-Vis spectrophotometric method was used for the determination of the level of sodium benzoate and yellow 6 in 14 different batches of orange soft drink samples and 7 different batches of orange juice samples commercially available in local markets of Bangladesh. The standard samples of sodium benzoate and yellow 6 in water were used to make calibration curves and the correlation coefficient (r 2) of the calibration curves were found to be 0.9993 and 0.9953 for sodium benzoate and yellow 6, respectively. The wavelength of absorption maxima was 225 nm for Sodium benzoate and 429 nm for yellow 6. All 14 analyzed soft drinks samples contained yellow 6 and sodium benzoate in the range of 2.90-162.51 mg/L and 94.06-387.66 mg/L, respectively. The highest amount of sodium benzoate and yellow 6 were found in the sample AMR (387.66 mg/L) and BRC (162.51 mg/L), respectively. Among the 7 orange juice samples yellow 6 were found in the range of 28.03-102.66 mg/L and the highest amount was in the sample OJ1 (102.66 mg/L). The reproducibility and repeatability of the method was very satisfactory with low value of RSD in a range of 0.05 to 4.17% and 0.05 to 4.07%, respectively.
... The mean value of moisture content was found to be in a range of 88.77 ± 0.71 to 90. 16 ...
... The λ max of the working standard solutions were detected at 489 nm (figure 1). The total carbohydrates in okra fruit samples was determined by following the phenol-sulfuric acid test16 and calibration curve (figure 2) of standard D(+)-Glucose. ...
Vegetable acts as major valuable source of nutrients. Among different vegetables, okra was analyzed to study moisture content, ash content, soluble dietary fiber (SDF), total carbohydrates, and micro-minerals, fatty acid compositions and pesticide residues. Fatty acid compositions were studied by gas chromatograph equipped with a flame ionization detector (GC-FID) while, gas chromatograph equipped with electron capture detector GC-ECD was used for analysis of pesticide residues. Total carbohydrate content was determined by ultraviolet-visible spectrophotometer. The amount of soluble dietary fiber was estimated by acid extraction method. Fe, Cu and Zn content were analyzed by atomic absorption spectroscopy (AAS). The relative percentage of fatty acids were found to be palmitic, cis-9-oleic, linoleic, linolenic and arachidic acid in a range of 0.27-1.35, 3.78 - 6.32, 30.67- 38.44, 2.13 - 4.85 and 1.29 -3.17 %, respectively. Residual diazinon, chlorpyrifos, fenvalerate, cypermethrin and quinalphos were not found to be present in any sample. Total carbohydrate, SDF, moisture and ash content in fresh okra fruits were found to be 6.01- 6.09, 3.35 - 3.50, 88.02 - 91.84 and 1.72 - 2.04 %, respectively. The amount of Fe, Cu and Zn was 11.41-11.43, 1.78 -1.85 and 8.56 - 9.05 mg per 100 g sample, respectively. Dhaka Univ. J. Sci. 68(2): 155-160, 2020 (July)
... The mean value of moisture content was found to be in a range of 88.77 ± 0.71 to 90. 16 ...
... The λ max of the working standard solutions were detected at 489 nm (figure 1). The total carbohydrates in okra fruit samples was determined by following the phenol-sulfuric acid test16 and calibration curve (figure 2) of standard D(+)-Glucose. ...
Vegetable acts as major valuable source of nutrients. Among different vegetables, okra was analyzed to study moisture content, ash content, soluble dietary fiber (SDF), total carbohydrates, and micro-minerals, fatty acid compositions and pesticide residues. Fatty acid compositions were studied by gas chromatograph equipped with a flame ionization detector (GC-FID) while, gas chromatograph equipped with electron capture detector GC-ECD was used for analysis of pesticide residues. Total carbohydrate content was determined by ultraviolet-visible spectrophotometer. The amount of soluble dietary fiber was estimated by acid extraction method. Fe, Cu and Zn content were analyzed by atomic absorption spectroscopy (AAS). The relative percentage of fatty acids were found to be palmitic, cis-9-oleic, linoleic, linolenic and arachidic acid in a range of 0.27-1.35, 3.78 - 6.32, 30.67- 38.44, 2.13 - 4.85 and 1.29 -3.17 %, respectively. Residual diazinon, chlorpyrifos, fenvalerate, cypermethrin and quinalphos were not found to be present in any sample. Total carbohydrate, SDF, moisture and ash content in fresh okra fruits were found to be 6.01- 6.09, 3.35 - 3.50, 88.02 - 91.84 and 1.72 - 2.04 %, respectively. The amount of Fe, Cu and Zn was 11.41-11.43, 1.78 -1.85 and 8.56 - 9.05 mg per 100 g sample, respectively.
... Since this compound is frequently used in soft drinks during the summer, the problems caused by tartrazine can become extremely serious. The maximum permitted intake levels are 0 -7,5 mg/kg body weight and in foodstuffs 70 mg/kg body weight [1]. In other words, if a manufacturer introduces into soft drinks the maximum amount of dye, about 70 mg / kg (liter equivalent), then a 30 kg person who drinks two liters of juice will ingest 140 mg of dye, while the maximum allowed dose for a 30 kg person it is of 22.5 mg [21]. ...
The paper presents an ecotoxicological study upon some food additives used worldwide. A brief assessment of the use of food additives, the advantages and disadvantages of their introduction into technological processes and their biological effects has been carried out. Chemical analyzes were realized in some food sauces for representatives of the group of food dyes and the group of antioxidants, namely tartrazine and the sodium salt of ethylene diamino-tetra acetic acid (EDTA). The results showed the presence of the two additives in the studied products from the Romanian market, whether declared or not. Finally, the results obtained were discussed both from the perspective of the need and the toxicity of the studied food additives.
... Total carbohydrate content was determined following our published method 13 . The calibration curve of standard D (+)-glucose and the phenol-sulfuric acid test were used to evaluate the total amount of carbs in wood apple fruit samples. ...
The objective of the study was to investigate Limonia acidissima L. (wood apple) to determine the moisture and ash content, total amount of carbohydrates, fatty acid compositions, the quantity of protein and micronutrients (Na, K, Zn, Fe) present in wood apple grown in Bangladesh. FT-IR spectroscopy was used to pinpoint many biologically significant functional groups. The moisture and ash content obtained were 74.02 and 25.44%, respectively. Carbohydrate content determined by ultraviolet-visible (UV-Visible) spectroscopic method was 16.14 g per 100 g of dried fruit sample. The fatty acids were identified by Gas Chromatography-Flame Ionization Detector (GC-FID). The relative percentage of bound fatty acids mainly palmitoleic acid, octadecanoic acid, cis-9-oleic acid and octanoic acid were 17.33, 15.09, 15.09 and 45.09%, respectively. The amount of protein was 5.11%. The micronutrients such as Na, K, Zn, Fe present in the edible portion of wood apple measured by atomic absorption spectroscopy (AAS) were 10.40, 58.24, 0.37 and 1.67 mg per 100 g of dried sample, respectively. The fruit has long been utilized in herbal medicines and is eaten raw or processed into various products to prevent noncommunicable diseases and micronutrient deficiencies. Dhaka Univ. J. Sci. 70(2): 48-52, 2022 (July)
... The total carbohydrate in seed samples was determined by performing the modified phenol sulfuric acid test. 8 It is a well-known method for the determination of the total carbohydrate in the food product. In this method, 80% aqueous phenol and concentrated sulfuric acid (98%) were used. ...
The seeds of winter (wax gourd), long (bottle gourd) and large (pumpkin) melon were analyzed for nutritional parameters mainlyprotein, fat/oil, carbohydrate, dietary fiber, protein, minerals and moisture and fatty acids composition. The double beam ultravioletvisible spectrophotometer was used for analysis of total sugar. The protein content was determined using the Kjeldahl method. An atomic absorption spectrophotometer was used to quantify minerals (Fe, Cu, and Zn). Fatty acid was analyzed by gas chromatography(GC) equipped with a flame ionization detector (FID). From the proximate analysis, it was found that the winter melon (wax gourd)seeds contain protein, oil, carbohydrate, soluble dietary fiber, moisture and ash content of 19.71, 16.46, 56.48, 3.10, 68.88 and 4.26%, respectively. Similarly, long melon (bottle gourd) was found to contain 16.12, 13.61, 46.88, 2.2, 76.45 and 5.2% of protein, oil,carbohydrate, soluble dietary fiber, moisture and ash, respectively. The contents of protein, oil, carbohydrate, soluble dietary fiber,moisture and ash in large melon (pumpkin) seeds were found to be 29.64, 18.17, 55.32, 1.3, 79.53 and 5.12%, respectively. In mineralanalysis, iron, copper, and zinc contents were found to be 6.75, 0.62, and 6.10 mg/100g in winter melon; 7.8, 1.63, and 4.25 mg/100gin long melon; and 13.95, 1.15, and 5.11 mg/100g in large melon, respectively. Dhaka Univ. J. Sci. 70(1): 58-63, 2022 (January)
... Determination of food additives and preservatives in soft drinks is mandatory all over the world for ensuring food safety and quality. In continuation of our research on food additives (Abida et al., 2012) in soft drinks and beverages, the present study has been aimed to assess the compliance of the levels of sodium benzoate and caffeine in commercial soft drinks (Sprite and 7up) available from the local market of Dhaka city, Bangladesh. ...
Commercially available soft drinks i.e., Sprite and 7up (lemon) samples of 10 different batches were studied by UV-Vis spectrophotometry to find out the presence of preservative and stimulant. The wavelength of absorption maxima (max) was 224 nm for sodium benzoate and 272 nm for caffeine. The soft drink samples were degassed, extracted with HPLC grade water and cleaned up to study sodium benzoate and caffeine content. The average quantity of caffeine was in the range of 22 to 30 μg/ml in Sprite and 20 to 30 μg/ml in 7up (lemon), whereas the average quantity of sodium benzoate was in the range of 181 to 191 μg/ml in Sprite and 140 to 160 μg/ml in 7up (lemon) samples. The correlation coefficients of the calibration curves of sodium benzoate and caffeine were found to be 0.9972 and 0.9862, respectively. Recovery experiment was done by spiking sodium benzoate at 20 μg/ml level with 10 replicate studies. The mean recovery of sodium benzoate was 89.14 ± 2.14 %. The reproducibility and repeatability of the method was very satisfactory with low value of RSD. The present method can be successfully applied for the study of sodium benzoate and caffeine in commercial soft drinks.
This research investigates entrepreneurial behaviour of street food sellers operating within the informal food industry in Dhaka, Bangladesh. The aim of the research is to explore whether street food entrepreneurs are behaving productively, unproductively or destructively. Thirteen semi-structured interviews are conducted with government officials, policymakers, academics, food adulteration researchers, nutritionists and NGO representatives, providing insight into the food adulteration phenomenon, with particular attention given to the sector selling adulterated food to children. The research uses grounded theory in analysing qualitative data and finds that food safety concerns are more alarming within the informal street food industry. Following this, data is collected from 250 questionnaires with street food retailers. Chi-square tests are conducted to investigate statistical relationships between variables identified at the qualitative phase of the research. Findings reveal that entrepreneurs from the informal street food industry are generally more unproductive in their behaviour. In addition, the research finds that a number of the factors that influence the behaviour of street food retailers from the informal food industry are not within their control. An ineffective regulatory framework, concerns with education, knowledge and awareness of safe food among entrepreneurs are the main factors influencing entrepreneurs to behave unproductively. This research did not find any evidence suggesting destructive entrepreneurial behaviour. Theoretical and practical implications of the research findings are discussed, and the research recommends the regulatory body to develop a simple transition process for entrepreneurs from the informal street food industry to become formal, irrespective of their size and age of business.
Consumption of sugar-sweetened beverages (SSBs), particularly carbonated soft drinks, may be a key contributor to the epidemic of overweight and obesity, by virtue of these beverages' high added sugar content, low satiety, and incomplete compensation for total energy. Whether an association exists between SSB intake and weight gain is unclear. We searched English-language MEDLINE publications from 1966 through May 2005 for cross-sectional, prospective cohort, and experimental studies of the relation between SSBs and the risk of weight gain (ie, overweight, obesity, or both). Thirty publications (15 cross-sectional, 10 prospective, and 5 experimental) were selected on the basis of relevance and quality of design and methods. Findings from large cross-sectional studies, in conjunction with those from well-powered prospective cohort studies with long periods of follow-up, show a positive association between greater intakes of SSBs and weight gain and obesity in both children and adults. Findings from short-term feeding trials in adults also support an induction of positive energy balance and weight gain by intake of sugar-sweetened sodas, but these trials are few. A school-based intervention found significantly less soft-drink consumption and prevalence of obese and overweight children in the intervention group than in control subjects after 12 mo, and a recent 25-week randomized controlled trial in adolescents found further evidence linking SSB intake to body weight. The weight of epidemiologic and experimental evidence indicates that a greater consumption of SSBs is associated with weight gain and obesity. Although more research is needed, sufficient evidence exists for public health strategies to discourage consumption of sugary drinks as part of a healthy lifestyle.
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