Abstract
The objective of this study is to examine the effect of varying concentrations of Brown HT (a chocolate colourant) on Long Evans rats. The research was carried out from March to May 2023 at the Department of Applied Nutrition and Food Technology, Islamic University Kushtia, Bangladesh. This colour is sourced from Kushtia borobazar. Three different dosages were administered to three experimental groups of rats. The concentrations were 200ppm, 400ppm, and 600ppm of body weight for group-2, group-3, and group-4, respectively. Additionally, a control group, referred to as group-1, was also detected without the presence of Brown HT. The biochemical analysis revealed that the levels of Uric acid, Creatinine, Bilirubin, Aspartate Aminotransferase (AST), and Alkaline Phosphatase (ALP) were significantly higher in group 3 and group 4 compared to the control group. After two months of the experiment, the rats in group 4 showed elevated levels of these substances compared to the rats in the control group (group 1).
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