Investigation of formalin and ethepon in some fruits of three local markets of Mymensingh district using gas chromatograph

Ma Islam,Mk Hossain,Me Haque,Ms Hossen

doi:10.3329/jbau.v13i1.28704

Abstract

The presence of formalin and ethepon was investigated in some fruits viz. Apple, Banana and Mango collected from three local markets viz. Bangladesh Agricultural University (BAU) KR Market, BAU Shesh More market and Notun Bazar of Mymensingh Sadar. Samples were analyzed by gas chromatograph coupled with flame ionization detector. Data were tested in indentical condition with proper calibration of the instrument. Of the samples, 67 percent were free from both chemicals. About 10 ppm formalin was detected in the apple samples of BAU Shesh More. In contrast, 32 ppm ethepon was quantified in the banana samples of BAU KR market.J. Bangladesh Agril. Univ. 13(1): 7-12, June 2015

Highlights

Food safety is an important public health concern in both developed and developing countries
Site selection Fruit samples were collected from three markets namely, a) Bangladesh Agricultural University (BAU) shesh more market, b) BAU KR market and c) Notun bazaar, Mymensingh Sadar upazilla
Calibration of standard ethepon solution Different concentrations of standard ethepon solutions were observed at 9.45 minutes and calibration curves prepared by using those data (Fig. 2)

Summary

Introduction

Food safety is an important public health concern in both developed and developing countries. Majority of foods available in the market contain different types of additives, among which preservatives are playing an important role. These additives, applied in order to maintain food quality, reduce food deterioration and prolong storage time, often make consumers anxious about its safety (Russell and Gould, 2003). Some food preservation methods such as drying, salting, sugaring, heating and they have long been used to prolong the shelf-life of foods. They are widely used in soy sauce, candy, preserved fruit, meat products, cheese, butter, margarine, juice, and baked goods (Lin and Choong, 1999)

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