Abstract
Monosodium Glutamate or (MSG) is used in food to enhance flavor, originally used for meat and savory dishes, however these days it's used in a wide array of foods or 'food like' products. Objective of the study is to determine whether MSG is included in dry and wet products that sold in the market and long-term study, how it affects the people once the MSG was detected in the samples and consumed by them. In this current study only detection of MSG was carried out and reported. The samples and the MSG standards are purchased from several grocery markets in Oman and taken picture of the different dry products and wet products. Samples were analysed using Statistics, Thin Layer Chromatography (TLC) and Liquid Chromatography- Mass Spectrometry (LCMS). ANOVA statistical analysis was employed for this study. Statistical analysis was performed by SPSS software (Version16). The samples were weighed (equivalent to 1.0 gram) and diluted to 100 ml with HPLC water. TLC for all the samples were done using the mobile phase Methanol:Chloroform:Formic acid (5:5:1). 10 Microlitre used for spotting the samples and standard in the TLC plate. Samples showing high R<sub>f</sub> value in TLC were confirmed by LC/MS. Most of the products showed the presence of MSG in the TLC. This study highlighted the importance of adequate baseline and control data and indicated that such a rigorous protocol for individual assessment is feasible.
Highlights
In 1908, in Japan, Kikunae Ikeda invented the food ingredient, “mono-sodium glutamate” who identified the natural flavor, enhancing substance of seaweed, today's Monosodium Glutamate or (MSG) is completely man made and there is nothing natural about it
Eight provisional stores were visited, 200 different packed food samples were analyzed for MSG content through label by photo snap of the ingredients from 60 different commercial food companies, statistical analysis was carried out for the identified MSG labels in which food products having labeled MSG are abbreviated as “YES” which are of 34.8% and food products which are not labeled with MSG are abbreviated as “NO” which are 65.2%
The label analysis of 200 food products indicated that 34.8% were labelled with MSG and 65.2% were not labelled in Sultanate of Oman as this survey was carried out at various hyper
Summary
In 1908, in Japan, Kikunae Ikeda invented the food ingredient, “mono-sodium glutamate” who identified the natural flavor, enhancing substance of seaweed, today's MSG is completely man made and there is nothing natural about it. “mono-sodium glutamate” or its reactive component, “processed free glutamate acid,” is found in almost all the processed foods that are manufactured in the United States [1]. “Monosodium glutamate” is approximately 78% processed free glutamic acid and 22% sodium (salt) and moisture, with about 1% contaminants. It is the processed free glutamic acid that causes people to suffer adverse reactions, and, there are over 40 food ingredients other than “monosodium glutamate” that contain processed free glutamic acid in varying amounts. The review was conducted by FASEB upon request of the FDA as is periodically done for all GRAS ingredients [4] This is comparable to U.S estimates of roughly 0.55 grams for the average consumer, spread out through an entire day [5].
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