Colorimetric Determination of Monosodium Glutamate in Food Samples Using Colorimetric Determination of Monosodium Glutamate in Food Samples Using L-glutamate Oxidase-glutamate Oxidase

Alnokkari, Afraa; Ataie, Mounir; Alasaf, Zaid

doi:10.3724/sp.j.1145.2013.01069

Cited by 17 publications

(3 citation statements)

References 15 publications

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“…Isa and Ghani (2009) have developed a solid state glutamate sensor in combination with flow injection analysis and an LOD of 0.008 mol equal to 1.4 g/kg of food sample. Kampha et al (2004) and Afraa et al (2013) used an enzymatic method combined with a spectrophotometric measurement for L-glutamate in food. In the latter publication (Afraa et al, 2013), the method performance was demonstrated to be in line with internationally accepted performance criteria.…”

Section: Methods Of Analysis In Foodmentioning

confidence: 99%

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Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

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The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of glutamic acid-glutamates (E 620-625) when used as food additives. Glutamate is absorbed in the intestine and it is presystemically metabolised in the gut wall. No adverse effects were observed in the available short-term, subchronic, chronic, reproductive and developmental studies. The only effect observed was increased kidney weight and increased spleen weight; however, the increase in organ weight was not accompanied by adverse histopathological findings and, therefore, the increase in organ weight was not considered as an adverse effect. The Panel considered that glutamic acid-glutamates (E 620-625) did not raise concern with regards to genotoxicity. From a neurodevelopmental toxicity study, a no observed adverse effect level (NOAEL) of 3,200 mg monosodium glutamate/kg body weight (bw) per day could be identified. The Panel assessed the suitability of human data to be used for the derivation of a health-based guidance value. Although effects on humans were identified human data were not suitable due to the lack of dose-response data from which a dose without effect could be identified. Based on the NOAEL of 3,200 mg monosodium glutamate/kg bw per day from the neurodevelopmental toxicity study and applying the default uncertainty factor of 100, the Panel derived a group acceptable daily intake (ADI) of 30 mg/kg bw per day, expressed as glutamic acid, for glutamic acid and glutamates (E 620-625). The Panel noted that the exposure to glutamic acid and glutamates (E 620-625) exceeded not only the proposed ADI, but also doses associated with adverse effects in humans for some population groups.

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Section: Methods Of Analysis In Foodmentioning

confidence: 99%

“…() and Afraa et al. () used an enzymatic method combined with a spectrophotometric measurement for l ‐glutamate in food. In the latter publication (Afraa et al., ), the method performance was demonstrated to be in line with internationally accepted performance criteria.…”

Section: Assessmentmentioning

confidence: 99%

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

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“…Then pannae were higher results than those obtained by 7,21 (1.4570 mg/Kg. ), 22,23 (1.600 mg/ Kg.) and 24,18 (1.390 mg/Kg.).…”

Section: Discussionmentioning

confidence: 99%

Prevalence of food additive in hen meat products

Eldin IM,

T Abou Sayed Ahmed,

M Hassan

et al. 2023

JDVAR

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The present investigation aimed to assess chemical monosodium glutamate as flavoring agent in processed hen meat products. One hundred random of processed hen meat samples were estimated. The highest concentration mean± SE chemical Food additive Monosodium glutamate (mg/g.) as an flavoring agent was found in samples of canned hen (3.950 ± 0.51) than in hen pannae samples (1.850 ± 0.28), hen minced meat samples were the highest concentration (2.750 ± 1.05), followed by hen shawerma samples (1.730 ± 0.220), and fried hen meat samples (1.470 ± 0.850) mg/g. of chemical Food additive Monosodium glutamate as flavoring agent. So, the current estimated chemical Food additive Monosodium glutamate as flavoring agent contents in the examined processed hen samples were less than the acceptable levels stated by Egyptian Standards, FDA stated that contamination of the examined chicken meat samples in this study revealed that the amount of chemical monosodium glutamate as flavoring agent causing reactions in human being ranged from 0.500 to 3.00 mg. so a typical serving of a foodstuff with added chemical Monosodium glutamate as flavoring agent has less than 0.50 g. of Monosodium glutamate as flavoring agent. Reduction the public health hazards of exposure to these food additives as flavoring agent. The corrected and safe doses of chemical Food additive Monosodium glutamate as flavoring agent in food of human.

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Evaluation of greenness, blueness, and whiteness with analytical quality by design assisted instrumental reversed-phase thin-layer chromatography‒densitometric approach to estimate monosodium glutamate in commercial food samples using green-ultrasound-assisted extraction technique

Chakraborty,

Jayaseelan

2024

JPC-J Planar Chromat

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Colorimetric Determination of Monosodium Glutamate in Food Samples Using Colorimetric Determination of Monosodium Glutamate in Food Samples Using L-glutamate Oxidase-glutamate Oxidase

Cited by 17 publications

References 15 publications

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Prevalence of food additive in hen meat products

Evaluation of greenness, blueness, and whiteness with analytical quality by design assisted instrumental reversed-phase thin-layer chromatography‒densitometric approach to estimate monosodium glutamate in commercial food samples using green-ultrasound-assisted extraction technique

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