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Einfluß des Eisen‐Ernährungszustandes von Sonnenblumen auf lonen‐Aufnahme, pH‐Wert der Aufnahmelösung sowie Bildung und Abgabe von organischen Säuren und Riboflavin.

Food is one among the basic needs for every living being. Food for human consumption should be in its possible purest form without adulterants and contaminants. The present study focuses on analyzing few selected food items purchased from local grocery stores located in the twin cities of Secunderabad and Hyderabad, Telangana. The extent of different adulterant present in the food items were, edible oil samples, argemone oil (30%), prohibited color (15%), mineral oil (20%), dyes in fat (15%) and castor oil (0%). 20% of ghee samples tested positive for vanaspathi and were negative for mashed potatoes and paraffin wax (0%). Coconut oil tested negative both for any other oil (0%) and turbidity (0%). None of the honey samples tested positive for water (0%). All the jaggery samples tested were negative for sodium bicarbonate (0%). Similar results were obtained in case of curd samples (negative for dalda (0%)). 55% of the common salt samples tested positive for the presence of impurities

A b s t r a c t A r t i c l e I n f oPresent study describes the enzymatic activity of peroxidase in selected vegetables. Peroxidases occur naturally in plants, animals and microorganism. These enzymes catalyze a wide range of substrates by liberating oxygen from H 2 O 2 . In addition, it is capable of oxidizing a wide range of compounds. It is the oxidation process that might be involved in the loss of color, flavor, and nutritional value of raw and processed foods. Vegetables (cabbage, cauliflower, carrot, green chilli and spinach) were chosen as sources for peroxidase. Results clearly indicated that peroxidase activity was found in all the vegetable samples investigated. Peroxidase activity among different vegetables varied significantly and was found to increase gradually over a period of 5 min. Highest peroxidase activity was observed in the case of cabbage while lowest activity was observed in the case of green chilli and spinach.