Preservatives Sodium Benzoate Research Articles

Effects of the Preservative Sodium Benzoate and a High-Fat Diet on Kidneys

Effects of the Preservative Sodium Benzoate and a High-Fat Diet on Kidneys

Optimasi fase gerak dan analisis kadar natrium benzoat pada beberapa sirup rasa jeruk dengan metode kromatografi cair kinerja tinggi (kckt)

With the increasing growth of food and beverages in Indonesia, there has been an increase in the manufacture of soft drinks that use the preservative sodium benzoate, particularly in syrup. The concentration of sodium benzoate in beverages should be monitored, because excessive consumption can emerge various health problems. To obtain maximum analysis results, mobile phase optimization is first carried out, which aims to obtain the optimal type of eluent from several types of mobile phase, then proceed with adjusting the sodium benzoate content in the orange-flavored syrup using the HPLC method to establish whether it fits the standards in line with the BPOM Regulation No. 11 of 2019. After optimizing the mobile phase, the most optimal mobile phase is Methanol Pro HPLC: Aquabidestilata (70:30), because in this comparison the chromatogram gives the best result the peak shape is symmetrical, tailing factor is less than 2 and the retention time is less than 10 minutesBased on the findings of the third sample research, the sodium benzoate content in orange-flavored syrup meets the requirements of BPOM Regulation No. 11 of 2019, namely 600 mg/kg.

Quality Attributes of Ultrasound-Treated Prebiotic Fibre-Enriched Strawberry Juice

Strawberries are amongst the most desirable fruits with a rich flavour, appealing taste, high fibre content and many other health benefits. Diets rich in dietary fibre provide many health benefits. In the present work, strawberry juice was prepared in two batches, one with preservative sodium benzoate (treated) and another without (untreated). Prebiotic fibre i.e., apple pomace was added to both batches in concentrations of 5%, 8%, and 11%. Dietary fibre in both batches was analysed by enzymatic-gravimetric method. The additional analyses included pH, acidity, total soluble solids (TSS), colour, total phenolic content (TPC), antioxidant, ascorbic acid, anthocyanin, microbial and sensory parameters. Dietary fibre was increased significantly in all the treatments as well as TS, while pH and acidity were not affected. Ascorbic acid, anthocyanin, antioxidant, total phenolic content, and sensory analysis of treatment 2 (T2, 8% treated) showed the best results. The microbial load on the other hand increased more in the untreated batch. The T2 treatment of both the batches was given ultrasound treatment. The sonication temperature (20 oC), frequency (20 kHz), and power (650 W) were kept the same, and the time was varied (0, 15, 30, 45, and 60 minutes). Dietary fibre showed a slight increase as fibre became more soluble by cavitation in sonication while pH acidity and TSS were not significantly affected. Anthocyanin increased, but only at lower sonication times. Antioxidants, total phenols, and colour and sensory parameters were significantly improved with sonication time. Similarly, the microbial load was reduced significantly.

Identification and Fungal Biology of Post-harvest Fungi Associated with Amla Fruits and It's In Vitro Control Measures

Post-harvest spoilage of Amla fruits is one of the major problems which reduces the economic quality of the fruits. The goal of the present study was to identify the post-harvest fungal pathogens associated with Amla fruits based on morphological and molecular characteristics, growth characteristics of the fungi, and their eco-friendly control measures. The fungi were identified as Penicillium rolfsii Thom., Penicillium herquei Bainier & Sartory, Aspergillus aculeatus Iizuka, Aspergillus terreus Thom., and Mucor sp. Frasen. Penicillium rolfsii and Aspergillus aculeatus were preferred to grow on Richard Agar medium; Penicillium herquei grew the maximum on Potato Sucrose Agar medium; Aspergillus terreus was found to grow irrespective of culture media and Mucor sp. grew on all the tested media except Richard Agar medium. The optimum temperatures were recorded at 25 to 35℃ for all of the fungi except Mucor sp., which preferred to grow at 15℃. Aspergillus aculeatus was able to grow on a broad range of pH (5 to 9); Penicillium rolfsii, Penicillium herquei, and Aspergillus terreus were grown better at neutral to slightly alkaline pH, while Mucor sp. on slightly acidic conditions. Aqueous crude extracts of garlic and black cumin were found to show inhibitory activity against all the fungi. Food preservative sodium benzoate was found to be the most efficient against fungal pathogens. Based on our findings, it is suggested that garlic extract and sodium benzoate could be used to manage the fungal growth associated with post-harvest Amla fruit diseases.

Preservative Sodium Benzoate as a Food Additive Alone and in Combination with Vitamin C and its Toxic Effects on the Liver and Kidney Function of Adult Male Rabbits

The present study was designed to determine the adverse effect of sodium benzoate (SB), vitamin C (Vit.C) alone and their combination on liver and kidney functions in rabbits. Thirty-six adult male rabbits were divided randomly into six equal groups. Group 1 (Control group) received orally distal water, group 2: Vit.C (200mg/kg BW/day) received orally, group 3: received orally SB (60 mg/kg BW/day), group 4: received orally SB (120 mg/kg BW/day). Group 5: received orally SB+Vit.C (60+200 mg/ kg BW/day) and group 6: received orally SB+Vit.C (120+200 mg/ kg BW/day). The result revealed a significant increment in ALT, AST, ALP and MDA in groups 4, 5 and 6 while total protein levels increased in G3 and G4 and decrease in G5 and G6 compared to control and another treated groups. The urea and creatinine levels increased in G5 and G6 as compared to another groups. In conclusion that SB administration alone and together with Vit.C caused adverse effect on liver and kidney functions compared to the group treated with the Vit.C alone and control groups.

Stability Indicating RP-HPLC and Spectrophotometric Methods for Simultaneous Estimation of Sodium Benzoate and Cefdinir in the Presence of its Degradation Products-Application to Blank Subtraction Method.

Empower 3 software is important in modeling, optimization, and reducing the time of manual calculation of related substance by subtracting the baseline of a blank chromatogram from the unknown sample automatically; so, the major objective of the developed method is to introduce a new, selective, and economical high performance liquid chromatography (HPLC) and spectrophotometric method for simultaneous estimation of sodium benzoate (SDB) and cefdinir (CFR) in the presence of its degradation products. Chromatographic separation is optimized and adjusted using two methods; method (I) is characterized for separation of active pharmaceutical ingredient (CFR) in pure and dosage forms using Atlantis dC18 column [4.6 mm x 250 mm (5 μm particle size or equivalent)] with a mobile phase consisting of methanol: 0.02 M phosphate buffer solution pH 3.0 (40:60 v/v) at a flow rate of 1.0 mL/minute, injection volume 10 μL and wavelength 254 nm. Method (II) is identified for related substances in a Hichrom C18 column (15 x 0.46 cm), 5 μm particle size or equivalent, using a binary gradient consisting of solution A [0.1% tetramethylammonium hydroxide solution (pH: 5.5) with 0.1 M EDTA (1000:0.4 v/v)] and solution B (0.1% tetramethylammonium hydroxide solution (pH 5.5): acetonitrile: methanol : 0.1 M EDTA (500:300:200:0.4 v/v) using injection volume 10 μL for reversed-phase HPLC with a wavelength equals to 254 nm and flow rate 1.0 mL/min. Two ecofriendly spectrophotometric methods were successfully used to resolve the spectral overlap of drugs. Method A, the first derivative of ratio spectra spectrophotometric method (1stDD) where CFR was determined at two wavelengths 283.5 nm, 313.4 nm and SDB was determined at 216.7 nm, 235.5 nm. Method B, ratio subtraction method is performed to overcome the interference between CFR and the preservative SDB. The ultraviolet spectrum of the laboratory mixture is divided by that of CFR (20 μg/mL) as a divisor then subtracting the amplitudes in the plateau region at 250-315 nm (the constant) from that of the ratio spectrum. The zero-order spectra of SDB were obtained at 225 nm by multiplying the resulting ratio spectra by the divisor (CFR), zero order of CFR was been estimated at a wavelength value of 283 nm after multiplication of the divisor by the obtained constant. The optimized method was adjusted and validated as per International Conference on Harmonization guidelines and could be easily utilized by quality control laboratories and for laboratory-prepared mixtures.

Effects Study of Some Common Food Additives on Histological and Functional Thyroid Gland in Young Male Albino Rats

The current study was conducted in the animal house / Department of biology / Al- University of Qadisiyah from November to February This is for the purpose of studying the effect of some food additives on the histological structure and function of the thyroid gland, as well as some oxidative indicators. The current study included 32 young male albino rats randomly distributed into four equal groups The control dosed 1 ml of normal drinking water during the 30-day trial period, the first treatment group (T1) Tetrazine was dosed at a concentration of 25 mg/kg body weight for the duration of the 30-day trial period, The second treatment group (T2) received a chocolate brown dye at a concentration of 200 mg/kg body weight for the duration of the 30-day trial, The third treatment group (T3) dosed the preservative sodium benzoate at a concentration of 50 mg/kg body weight for the duration of the 30-day trial. The results of the statistical analysis showed a significant decrease in the concentration of Thyroxine T4, Thyroid Stimulating Hormone(TSH), enzyme concentration level Superoxide dismutases )SOD(, and Significant increase in the level of concentration of malondidehyde (MDA) In the first group ) T1( and the second group (T2) Compared with the control group. The results also showed a significant increase in (MDA) A significant decrease in the level of (SOD) in a group (T3) Compared with the control group, there was no significant difference in the concentration of T4 & TSH in a group (T3) compared to the control group. The histological study also showed that pathological histological changes occurred in (T1) (T2) )T3) Represented by changing the diameter of the thyroid gland's follicles and colloids Where there are many small irregular thyroid follicles, as well as bubbles in the colloidal substance And the occurrence of hyperplasia and an increase in the thickness of the lining layer of the vesicles. We conclude from the current study that eating food additives causes some negative on the histological structure and function of the thyroid gland. Keywords: Thyroid gland ,Tartrazine, Chocolate Brown HT E155, Benzoat sodium.

Stability-Indicating New RP-UPLC Method for Simultaneous Determination of a Quaternary Mixture of Paracetamol, Pseudoephedrine, Chlorpheniramine, and Sodium Benzoate in (Cold-Flu) Syrup Dosage Form.

A combination of paracetamol, pseudoephedrine, chlorpheniramine, and sodium benzoate in (Cold-Flu) 1,2,3 Syrup dosage form is specified for the treatment of common cold and flu symptoms. The functional role of this study is to develop a novel, reliable, and selective stability-indicating reversed-phase ultra-performance liquid chromatography (RP-UPLC) method for simultaneous identification of a quaternary mixture of paracetamol, pseudoephedrine, chlorpheniramine, and sodium benzoate in (Cold-Flu) 1,2,3 Syrup dosage form. The specific method is accomplished using an Acquity UPLC HSS T3 C18 column (2.1 mm × 100 mm), 1.8 µm particle size with pore size 100 Å, utilizing a mixture of purified water-methanol-trifluoroacetic acid (72.5:27.5:1.5, v/v) as the mobile phase at a flow rate of 0.3 mL/min. The column void volume is 1.15 min. UPLC detection is adjusted at 205 nm using a photodiode array detector. Calibration curves are obtained in the linearity ranges: 25-500 µg/mL for paracetamol, 10-50 µg/mL for pseudoephedrine, 0.5-5 µg/mL for chlorpheniramine, and 3-30 µg/mL for sodium benzoate with a correlation coefficient > 0.9992. The mean recovery of the developed method is tested and shows good recovery results between 99-101%; selectivity and forced degradation studies are investigated as per the International Council for Harmonisation Guidelines and no interference is detected due to degradation peaks. The proposed stability-indicating UPLC method for simultaneous determination of the three drugs, paracetamol, pseudoephedrine, and chlorpheniramine, with a preservative sodium benzoate in (Cold-Flu) 1,2,3 Syrup dosage form is successfully accomplished, developed, and validated, and can be easily used in the analysis of drugs in pure or dosage form. The novelty of the current research work lies in the development of the UPLC method for simultaneous determination of a quaternary mixture of paracetamol, pseudoephedrine, chlorpheniramine, and sodium benzoate in (Cold-Flu) 1,2,3 Syrup dosage form.

THE DEVELOPMENT OF BISCHOFITE ANTI-SCAR GEL COMPOSITION

The development of an external gel containing purified bischofite will allow the scars treatment in the stage of prevention and formation due to the effect on various links of pathological wound healing. This study’s aim was the development of a gel with bischofite for the scars prevention and treatment. Bischofite brine from the purified Volgograd deposit was selected as the active pharmaceutical substance. Polymer gelling agents: methylcellulose-100, sodium carboxymethyl cellulose, hydroxymethyl cellulose, aerosil, Tizol®. The QTPP requirements for developed bischofite gel are aimed at effective wound healing and prevention of pathological scarring, which corresponds to the ointments used at the III stage of the wound process. Comprehensive technological studies of model samples of gels with bischofite were carried out: determination of external signs and the application to the skin, smearing, thermal stability and pH, study of osmotic activity and release of bischofite (in terms of magnesium ions). The maximum amount (8 points) was observed in the composition using the Tizol® gel-forming agent, the model sample based on it provided the maximum degree of release, minimal osmotic activity, and good smearing. In addition, Tizol® possesses anti-inflammatory activity. The optimal concentration of the aqueous phase is justified by the assessment of the consistency properties, the spreadability and rheological properties. Thus, as a result the composition of the bischofite gel was developed using Tizol® as a base, containing glycerin as a plasticizer and a moisture agent, the preservative sodium benzoate and purified water.

ANALISIS PEWARNA RHODAMIN B DAN PENGAWET NATRIUM BENZOAT PADA SAUS TOMAT YANG DIPERDAGANGKAN DI PASAR BESAR TRADISIONAL KOTA MALANG

One type of food product that usually uses food additives in the form of coloring agents and preservatives is sauce. Tomato sauce is a pasta-shaped product with a distinctive aroma of tomatoes. The number of sauces containing hazardous substances circulating in the community because of the increasing number of emerging home industries that do not use the correct rules for making sauces. The purpose of this study is to analyze the content of Rodhamin B coloring agents and levels of preservative Sodium Benzoate in tomato sauce traded in the Traditional Market of Malang City. The design of this study is observational, which is to dig data about the quality of tomato sauce in Malang City's Big Market by looking at the content of Rhodamin B Content and Sodium Benzoate. From the results of the study note that all tomato sauce samples do not contain Rodhamin B, while 2 of the 3 samples contain sodium benzoate preservative which exceeds the maximum threshold of 1gr / kg. Therefore, the public must be careful in buying tomato sauce products or other products that can be harmful to health.

Dose-dependent reproductive toxicity of sodium benzoate in male rats: Inflammation, oxidative stress and apoptosis

The synthetic food preservative sodium benzoate (SB) is widely used in both food and pharmaceutical industries. A growing body of evidence highlights the adverse effects of SB on human health; however, effect of the prolonged intake of SB on the reproductive system is not fully elucidated. The current study investigates the effect of different doses of SB (0−1000 mg/kg BW) on the reproductive system of male rats administered oral SB for 90 consecutive days. Results revealed that increasing doses of SB significantly altered the weight of reproductive organs, decreased sperm count and motility and enhanced the percentage of abnormal sperms. This was concomitant with significant decline in plasma testosterone and FSH levels, increase in plasma LH and decrease in the activities of 17β-HSD and 17-KSR enzymes in the testes. Inflammation and oxidative stress were induced as indicated by the significant increase in TNF-α and IL-6 levels, inhibition of antioxidant enzymes activity and levels of GSH, increase in the levels of NO and TBARS and enhanced protein expression of mtTFA and UCP2 in the testes. Interestingly, p53 expression and caspase-3 activity were upregulated in the testes suggesting induction of apoptosis. Histopathological examination of the testes confirmed apoptosis and revealed degenerative alterations of the testes’ architecture and perturbation of spermatogenesis. Based upon these findings, the no-observed-adverse-effect level of SB on the reproductive system was determined to be less than 1 mg/kg BW/day, highlighting the risks of long-term exposure to low as well as high doses of SB on male reproductive health.

Determination of Preservative Sodium Benzoate in Selected Samples of Fruit Juices and Squashes

Preservatives are used to preserve and enhance the shelf life of food products. Sodium benzoate is more commonly used to preserve fruit juices and squashes.

Analisis Pengawet Natrium Benzoat pada Selai Stroberi Curah di Pasar Tradisional

Natrium benzoat merupakan pengawet buatan yang berfungsi untuk membuat makanan menjadi tahan lama. Batas maksimum penggunaan pengawet natrium benzoat pada selai buah menurut SNI 01-0222-1995 sebesar 1 g/kg. Selai stroberi yang berada dipasaran dimungkinkan menggunakan pengawet natrium benzoat yang melebihi batas baku mutu sehingga perlu dilakukan analisis. Penentuan kadar pengawet natrium benzoat dalam selai stroberi sesuai SNI 01-2894-1992 menggunakan metode alkalimetri. Prinsip metode ini adalah terjadinya reaksi netralisasi antara asam dengan basa, dimana ion H+ dari asam akan bereaksi dengan ion OH- dari basa membentuk garam yang netral. Filtrat hasil dari ekstraksi sampel stroberi diuapkan di atas penangas air dan residu yang didapatkan dikeringkan dalam desikator. Residu dilarutkan dalam etanol 70 % netral dan ditambahkan dengan larutan indikator PP 1%. Larutan kemudian dititrasi dengan larutan standar NaOH. Titik akhir titrasi ditandai dengan warna merah muda yang konstan. Berdasarkan hasil penelitian, terdapat 10 sampel selai stroberi curah yang dijual di beberapa pasar tradisional Kecamatan Jebres Surakarta, dimana 8 sampel tersebut positif mengandung natrium benzoat. Kadar pengawet natrium benzoat pada sampel pasar A1 sebesar 1,327 g/kg, sampel pasar A2 sebesar 1,490 g/kg, sampel pasar B1 sebesar 1,030 g/kg, sampel pasar B2 sebesar 1,451 g/kg, sampel pasar C2 sebesar 1,444 g/kg, sampel pasar E sebesar 1,077 g/kg, sampel pasar F1 sebesar 1,431 g/kg dan sampel pasar F2 sebesar 1,635 g/kg. Jika dibandingkan dengan batas maksimum penggunaan natrium benzoat, selai stroberi curah yang dijual di beberapa pasar tradisional Kecamatan Jebres Surakarta yang positif mengandung natrium benzoat tersebut tidak memenuhi syarat SNI 01-0222-1995.

DIFFERENT APPROACHES IN ANALYZING CHYMOSIN PURITY

Chymosin is a specific proteolytic enzyme found in rennet, and is the key enzyme in cheese production classified in the aspartic endopeptidases (EC 3.4.23.4). The aim of this study was to determine the purity of different commercially available chymosins and its equivalents using electrophoretic and chromatographic techniques. Chymosins produced by the company Chr. Hansen, CHY-MAX 200 and CHY-MAX Plus, CHY-MAX PowderExtra NB, as well as Maxiren 1800 Granulate from the company DSM, Sirnik from SZR – Travnik, Kraljevo and Planika from Mikroprocessing, Bileca were used as materials for this study. The purity level of the commercially available enzymes was analyzed using electrophoretic (sodium dodecyl sulfate polyacrylamide gel electrophoresis or SDS-PAGE) and chromatographic (Rapid Resolution Liquid Chromatography or RRLC) techniques. Results showed no presence of undeclared protein fractions due to inappropriate purification process in the samples except for CHY-MAX М 200 which had two protein fractions, most likely as a result of a polymorphism. All the CHY-MAX and Maxiren samples have chymosin as the active component (36 kDa), except for Planika and Sirnik which have a natural protease from R. miehei. Chromatographic analysis showed that beside the active component (chymosin), the preservative sodium benzoate was present in varying concentrations in all but CHY-MAX PowderExtra NB.

Exploring the antivirulent and sea food preservation efficacy of essential oil combined with DNase on Vibrio parahaemolyticus

Vibrio parahaemolyticus is a predominant aquaculture pathogen causing food borne infections through the consumption of raw or undercooked sea foods. Biofilm formation and quorum sensing mediated virulence factors play a pivotal role in mediating these infections. The present study evaluates the antibiofilm and anti-quorum sensing potential of an unexplored essential oil (EO) and its major compounds (cinnamaldehyde and linalool) against V. parahaemolyticus. Furthermore, the synergistic effects of the EO along with a commercial available DNase I and marine bacterial DNase (MBD) were explored for its antibiofilm efficacy. In addition, the food preservative efficacy of linalool and cinnamaldehyde were evaluated in prawns (a sea-food model) infected with V. parahaemolyticus stored at 28 °C and 4 °C. The treated prawns showed reduced bacterial load and exhibited minimum lipid peroxidation. Scanning Electron Microscopy (SEM) revealed the intact muscle tissues of the treated samples which indicate that the EO components did not damage the prawn tissues. The results revealed that the individual EO components has good efficacy equal to that of the standard food preservative sodium benzoate. This study shows that the synergistic action of EO and DNases might offer an alternate strategy for sea food preservation.

Lactic Acid Bacteria from Marine Fish: Antimicrobial Resistance and Production of Bacteriocin Effective Against L. monocytogenes In Situ

Objective: To determine the antimicrobial resistance of bacteriocin producing marine Lactic acid bacteria and to study the efficacy of bacteriocin against L. monocytogenes during fish preservation. Methods: Lactic acid bacteria from scales and mucus of marine fish viz., Perca sp., Platax sp. and Tuna sp. which showed activity against different spoilage causing bacteria were subjected to antibiotic sensitivity testing. The LAB isolates were also screened for their antagonistic activity against L. monocytogenes and other pathogenic and spoilage causing bacteria by the well-diffusion method. The potent bacteriocin from L. lactis PSY2 was tested for its efficacy in combating L. monocytogenes challenged fresh fish fillets stored at different temperatures viz., 4, 0 and -18°C for 28 days and compared to that of the chemical preservative sodium benzoate. Results: The LAB isolates showed sensitivity to antibiotics of clinical use, but resistance was detected more frequently towards ampicillin A, furazolidone, gentamycin, kanamycin norfloxacine and vancomycin. Five of the isolates viz., PSY2, MC2, MC6, TS1 and PSY1 inhibited both Gram positive and Gram-negative fish pathogenic and spoilage causing bacteria and possessed broad inhibitory spectrum. The potent isolate Lactococcus lactis PSY2 inhibited Listeria monocytogenes in vitro. The bacteriocin PSY2 effectively reduced the viable count of L. monocytogenes in the fillets stored at 4 and 0°C; however, the freezed (-18°C) sample harbored less count of the pathogen even in the control after 28 days of storage. The sensory and other physicochemical analyses also revealed the efficacy of bacteriocin PSY2 in combating L. monocytogenes under storage conditions. Conclusion: The study concluded the inhibitory potential of bacteriocin PSY2 against L. monocytogenes during cold storage of raw fish; hence provide prospects for its’ possible application as fish biopreservative.

Storage Stability of Ascorbic Acid Content of Nigerian Processed Fruit Juices

Ascorbic acid is an essential vitamin derived from fruits and vegetables for human growth. This study investigated the ascorbic acid contents of juice extracts and its rate of loss in fresh fruits and stored fruits, specifically pineapple, water melon, grape and orange. Fruits were extracted by electric juice extractor, and each fruit juice extracted was divided to two groups. The First group were refrigerated in PET and glass bottle at -4 º C for one month While the second group were stored at room temperature with and without preservative (sodium benzoate). Commercial fruit juices commonly sold in the market were also refrigerated at - 4 º C for 13 days. The physical parameters (Brix and pH) were determined on each of the fresh fruit juices using a refractometer and pH metre. The general outcome of this study revealed that the rate at which ascorbic acid is lost during storage depends on the type of fruit, storage condition and duration of storage.

Microphase separation upon crystallization of small amphiphilic molecules: ‘low’ temperature form II of sodium benzoate (E 211)

A so far unknown low temperature polymorph (form II crystallized at 350 °C) of the common food preservative sodium benzoate (NaBz; E 211) could be crystallized by annealing (7 days) of the poorly crystalline technical material. Its crystal structure was solved by indexing a tiny single crystal by electron diffraction followed by structure solution and refinement applying powder X-ray diffraction (PXRD). The new polymorph shows many structural similarities to form I (crystallized at 420 °C). Both form I and II are the result of a microphase separation: the structures consist of pseudo-hexagonal packings of rod-shaped micelles where the core consists of sodium cations being coordinated by the carboxylic groups, while the phenyl moieties of benzoate point outwards rendering the micelle surface hydrophobic. The structures differ by the degree of elliptical distortion of the rods which is more pronounced for the new form II due to incorporation of an additional Na-benzoate moiety into the circumference of the rods.

The Effect of Various Thymus pulegioides Chemotypes Essential Oils and pH on Food Spoilage Microorganisms

:In this study, we determined the antimicrobial activity of Thymus pulegioides L. chemotypes geraniol/geranial/neral (G/G/N), carvacrol/γ-terpinene/p-cymeme (C/γT/pC) and linalool (L) essential oils. We observed the effect of pH and of the essential oils on microorganisms. Activities of essential oils of different Thymus pulegioides chemotypes were tested with three pH's, i.e. 3, 6, and 9. The essential oils from T. pulegioides chemotype G/G/N were the most active, L – least active. The results of the bioassays showed a significant inhibition of fungal spore germination by different concentration of G/G/N chemotype. The studied chemotypes were more active than the synthetic preservative (potassium sorbate and sodium benzoate) which displayed an antifungal activity at pH 3 and 6. The statistically significant effect of pH increases with decreasing of essential oil concentration of C/γT/pC chemotype, while the statistically significant effect of pH decreases with decreasing of essential oil concentration of L chemotype.

An overview of quality status of selected commercial brands of juices and jams based on public perception and laboratory analysis

The study was done to evaluate the quality status of selected commercial brands of juices and jams based on laboratory analysis and public perception. The entire research work was carried out in two phases to evaluate the quality of juices and jams, available in local market. In phase I, a comprehensive baseline survey was done to know the public perception and this revealed that, according to the notion of most respondents, commercial juice and jam products available in market were adulterated by harmful food colors, low grade fruits and harmful preservatives and these were harmful for health. Besides, some outcome from this survey, such as, avoiding low quality products and adopting BSTI standard, enforcing law and imposing punishment and social motivation of food consumers to prevent adulteration. In phase II, chemical analysis and sensory evaluation of selected samples were done. The collected samples were four different brands of mango juices, two different brands of mango jam, two different brands of pineapple jam and apple jam from one brand. Different parameters of collected samples like moisture content, ash content, total soluble solid content, pH, acidity as citric acid, total plate count, yeast and mold count, preservative (Sulphur dioxide and Sodium benzoate) content and heavy metal (As, Pb, Cu, Zn and Sn) content were analyzed. Heavy metal content in every sample was below the detection level. Microbial load was in safe level according to gulf standard. However, preservative content in few samples was quite higher than acceptable limit. Other parameters of collected samples were in acceptable limits. Sensory evaluation showed that all commercial jam and juice samples were more or less equally acceptable and all products obtained satisfactory total score from sensory evaluation. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21410 J. Bangladesh Agril. Univ. 12(1): 183-188, June 2014