The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils

Al-Shammari, Eyad; Bano, R.; Khan, Sanaullah; Shankity, I.

doi:10.11648/j.ijnfs.20140303.23

Cited by 8 publications

(2 citation statements)

References 8 publications

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“…Bakery Products have an important place in food consumption 7 . Commonly consumed bakery products are bread, biscuits and cakes which make up to 80% of the products produced in most of the countries 8 . Changing life styles and dietary habits have resulted in increased demand of ready to eat food 9 .…”

Section: Introductionmentioning

confidence: 99%

Determination of Food Preservatives (Benzoic and Sorbic Acids) in Bakery Products of District Peshawar, Pakistan

Mustafa

Ayub

Irfan

et al. 2021

JMS

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Objective: To determine the level of preservatives (Benzoic and Sorbic acid) in bakery products of Peshawar Material & methods: This cross-sectional study was performed in district Peshawar from August 2019 to December 2019 by visiting four bakery stores in each union council (total of ten union councils) by collecting three samples (of biscuits, cakes and bread) from each bakery store. Thus, a total of 120 samples were collected. Food additives in the form of Benzoic and Sorbic acid were checked in Forensic and toxicology laboratory of Khyber medical college Peshawar. Data was analyzed using SPSS 23, where frequencies and percentages were used for categorical variables and mean, standard deviation for numerical data. Results: In samples of cakes, concentration of benzoic acid (BA) ranged from 314 to 457 ppm (WHO permissible limit is up to 500ppm) while that of sorbic acid(SA) ranged from 597 to 859 ppm (WHO permissible limit is up to 1000ppm). Similarly, concentration of benzoic acid in biscuits samples ranged from 363 to 467 ppm and sorbic acid ranged from 649 to 895 ppm. In bread samples, BA ranged from 350 - 487 ppm and sorbic acid ranged from 619 to 944. Comparing the values with WHO standards for preservatives, the concentration of benzoic and sorbic acid is found to be within permissible limits with p value < 0.05 . Conclusion: Benzoic acid and Sorbic acid were found in permissible limits in 3 bakery products in the city of Peshawar, as set by World Health Organization.

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Section: Introductionmentioning

confidence: 99%

Determination of Food Preservatives (Benzoic and Sorbic Acids) in Bakery Products of District Peshawar, Pakistan

Mustafa

Ayub

Irfan

et al. 2021

JMS

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“…Several mouse and rat models of RVF viral infection have been well distinguished and give a productive technique for vaccine evaluation [5]. Most of the food additives such as preservatives and flavors produced a significant decline in immune responses and an inhibitory effect on the production of oxygen free radicals responsible for the phagocytic effect of neutrophils [6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Sodium Nitrite Exposure on the Immune Responses Against of Rift Valley Fever Vaccine in Mice

Abo‐EL‐Sooud

Hashem

Elhakim

et al. 2019

Int J Pharm Pharm Sci

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Objective: Daily exposure to food preservatives constitutes a major crisis to children especially during vaccination so; the aim of the study is to assess the effect of sodium nitrite on the immune responses against Rift Valley fever vaccine (RVFV) in Swiss mice. Methods: Mice were divided into four equal groups: group 1 (control) was orally administrated with distilled water (2 ml/kg b. wt.); group 2 was orally administrated with the acceptable daily intake (ADI) of sodium nitrite 0.07 mg/kg b. wt. daily for 21 d, group 3 was vaccinated with inactivated RVFV two times and group 4 was orally given sodium nitrite and vaccinated as group 3. Blood samples were collected from all groups two weeks after booster vaccination. The leucocytic indices and the neutrophil-lymphocyte ratio (NLR) were determined to assess the cell-mediated immunity. The humoral immunity was evaluated using direct enzyme-linked immune-sorbent assay (ELISA) test and serum neutralization test (SNT). Results: Sodium nitrite significantly increased the neutrophil index and the NLR whereas; it decreased the total leucocytic count and lymphocyte index in both non-vaccinated and vaccinated mice. Moreover, sodium nitrite significantly decreased both the IgG titer and the efficiency of vaccination through increasing the ED50 value. Conclusion: Sodium nitrite existed an immune-suppressive effect on both cellular and humoral immune responses in mice.

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Chemical Hazards in Foods

Tangüler

Kabak

2019

Health and Safety Aspects of Food Processing Technologies

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The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils

Cited by 8 publications

References 8 publications

Determination of Food Preservatives (Benzoic and Sorbic Acids) in Bakery Products of District Peshawar, Pakistan

Determination of Food Preservatives (Benzoic and Sorbic Acids) in Bakery Products of District Peshawar, Pakistan

Effect of Sodium Nitrite Exposure on the Immune Responses Against of Rift Valley Fever Vaccine in Mice

Chemical Hazards in Foods

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