scholarly journals REDUCTION OF FORMALDEHYDE LEVELS IN TOFU USING WHITE TURMERIC (Curcuma mango) WITH SPECTROPHOTOMETRY

2017 ◽  
Vol 2 (2) ◽  
pp. 5
Author(s):  
Edy Agustian Yazid ◽  
Evariza Vyanto Putri
Keyword(s):  
Human Health ◽  
Food Additives ◽  
Traditional Food ◽  
Research Results

<p>Tofu is a type of traditional food that is widely consumed by the community. Tofu is susceptible to damage so manufacturers know often add preservatives such as formaldehyde. Formaldehyde or known as formalin is not included in the list of food additives as they are toxic and harmful to human health. This study aims to determine the decrease in formalin content in tofu using the addition of white turmeric. The method used by spectrophotometry with chromatropic acid as reagent and absorbance is measured at a wavelength of 570 nm. Based on the research results obtained formalin level on tofu before added white turmeric equal to 10.279 ppm. After addition of white turmeric solution with concentration 2.5%; 5% and 7.5%, respectively with soaking for 5 minutes, 10 minutes and 15 minutes obtained the largest decrease of formalin at 7.5% concentration for 15 minutes at 62.8%. From these results it can be concluded that with the addition of white turmeric can reduce formalin in tofu.</p><p> </p><p><strong>Keywords</strong> : <em>Tofu, Formaldehyde, White Turmeric, Spectrophotometry</em></p><p> </p>

Whole body metabolism is improved by hemin added to high fat diet while counteracted by nitrite: a mouse model of processed meat consumption.

2021 ◽  
Author(s):  
Diana Abu Halaka ◽  
Ofer Gover ◽  
Einat Rauchbach ◽  
Shira Zelber-Sagi ◽  
Betty Schwartz ◽  
...  
Keyword(s):  
High Fat Diet ◽  
Food Industry ◽  
Food Additives ◽  
Whole Body ◽  
Processed Meat ◽  
Traditional Food ◽  
High Fat ◽  
Curing Agents ◽  
Whole Body Metabolism ◽  
Processed Meat Consumption

Nitrites and nitrates are traditional food additives used as curing agents in the food industry. They inhibit the growth of microorganisms and convey a typical pink color to the meat....

scholarly journals Fusarium mycotoxins and human health

2011 ◽  
Vol 64 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Gordon Shephard
Keyword(s):  
Human Health ◽  
Food Additives ◽  
Expert Committee ◽  
Diverse Range ◽  
Endocrine Disrupting Chemical ◽  
Toxicological Effects ◽  
Naturally Occurring ◽  
Carcinogenic Potential ◽  
Endocrine Disrupting ◽  
Daily Intakes

Fusariummycotoxins and human healthSpecies within the genusFusariumproduce a diverse range of mycotoxins, many of which have significant impacts on human health. Of the five generally recognised major mycotoxins, three (fumonisins, deoxynivalenol (DON) and zearalenone (ZON)) are produced by Fusaria. Apart from DON, other trichothecenes such as T-2 toxin, have received considerable international attention due to their impact on human health. The fumonisins, which occur ubiquitously in maize and its products, have been linked to oesophageal cancer, liver cancer and neural tube defects. DON, a frequent contaminant of maize, wheat and their products, although showing no carcinogenic potential, is immunomodulatory and produces emesis and growth retardation in animals. ZON is a naturally occurring endocrine disrupting chemical. Acute exposure to these mycotoxins has in each case been linked to outbreaks of human disease - gastro-intestinal effects in the case of fumonisins and DON, and precocious pubertal changes in the case of ZON. Concern over their toxicological effects has led to risk assessments by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which has set maximum tolerable daily intakes (TDI) of 2 μg/ kg body weight (bw) for fumonisins and 0.5 μg/kg bw for ZON. The initial TDI set for DON, namely 1 μg/kg bw has recently been updated by JECFA to include both 3 - and 15-acetylDON. Apart from the above mycotoxins, a number of other secondary metabolites (moniliformin, beauvericin and fusaproliferin) are produced by different Fusaria and their effects on human health, either alone or in combination with other mycotoxins, is largely unexplored.

scholarly journals The Effect of Food Additives (Monosodium Glutamate - MSG) On Human Health - A Critical Review

2020 ◽  
pp. 362-369
Author(s):  
Zahraa Hameed Al-Agili
Keyword(s):  
Human Health ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
The Body ◽  
Short Term ◽  
Laboratory Rats ◽  
Frequent Use ◽  
Effect Of Food ◽  
Kidney Liver

According to the famous saying of the medieval physician Paracelsus, "There is no substance without poison. Only the dose determines the extent of the toxic effect." Here, the effect of monosodium glutamate (MSG) on human health and the risks to the health of its frequent use in the short term was addressed and the long term was evaluated according to the studies of several researchers specializing in this regard. Monosodium glutamate (MSG) is known as one of the most popular food additives that classified as a flavor enhancer. Parts of the evidence were reviewed from the literature explaining its effect on immune system cells in addition to metabolic disorders by exposing individuals to obesity and what is known as metabolic syndrome, as well as reviewing a lot of evidence indicating the effect of MSG intake on the health of the kidney, liver and other parts of the body through Practical application to laboratory rats and clinical studies in humans.

Risk Assessment

2002 ◽  
Keyword(s):  
Risk Assessment ◽  
Human Health ◽  
Large Scale ◽  
Human Cancer ◽  
Food Additives ◽  
Latency Period ◽  
Epidemiological Studies ◽  
Preliminary Evaluation ◽  
Active Ingredients ◽  
Daily Lives

The purpose of risk assessment is estimation of the severity of harmful effects to human health and the environment that may result from exposure to chemicals present in the environment. The Environmental Protection Agency (EPA) procedure of risk assessment, whether related to human health or to the environment, involves four steps: 1. hazard assessment 2. dose–response assessment 3. exposure assessment 4. risk characterization The quantity of chemicals in use today is staggering. According to the data compiled by Hodgson and Guthrie in 1980 (1), there were then 1500 active ingredients of pesticides, 4000 active ingredients of therapeutic drugs, 2000 drug additives to improve stability, 2500 food additives with nutritional value, 3000 food additives to promote product life, and 50,000 additional chemicals in common use. Considering the growth of the chemical and pharmaceutical industries, these amounts must now be considerably larger. Past experience has shown that some of these chemicals, although not toxic unless ingested in large quantities, may be mutagenic and carcinogenic with chronic exposure to minute doses, or may interfere with the reproductive or immune systems of humans and animals. To protect human health it is necessary to determine that compounds to which people are exposed daily or periodically in their daily lives (such as cosmetics, foods, and pesticides) will not cause harm upon long-term exposure. The discussion in this chapter will focus primarly on carcinogenicity and mutagenicity, but also endocrine disrupters will be considered. The carcinogenicity of some chemicals was established through epidemiological studies. However, because of the long latency period of cancer, epidemiological studies require many years before any conclusions can be reached. In addition, they are very expensive. Another method that could be used is bioassay in animals. Such bioassays, although quite useful in predicting human cancer hazard, may take as long as 2 years or more and require at least 600 animals per assay. This method is also too costly in terms of time and money to be considered for large-scale screening. For these reasons an inexpensive, short-term assay system is needed for preliminary evaluation of potential mutagens and carcinogens.

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