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Asian Journal of Research in Chemistry
Year : 2016, Volume : 9, Issue : 8
First page : ( 359) Last page : ( 365)
Print ISSN : 0974-4169. Online ISSN : 0974-4150.
Article DOI : 10.5958/0974-4150.2016.00054.7

Analysis of Specific Parameters of Selected Food Products

Patanwala Farheen T., Hariramani Kanchan H., Dr. Valecha Sheela M.*

Department of Chemistry, K.C. College, D. W. Road, Churchgate, Mumbai-400020, India

*Corresponding Author E-mail: sheelavalecha@gmail.com

Online published on 18 October, 2016.

Abstract

In view of the circumstances arising, related to the quality of the food products, the role of the standards authority of India is remarkable in assuring the quality of the food products. The assay of different food products namely, chilli powder (38 samples) and tomato ketchup (4 samples) for the estimation of specific parameters such as Sudan 1 dye and preservatives (benzoic acid and methyl paraben) respectively was performed for different number of branded (in case of both products) and loose samples (in case of only chilli powder). Analytical methods (chromatographic and spectroscopic) were carried out specific to the different parameters of the 2 products maintaining the standards in each case. Four samples of chilli powder were estimated to be contaminated with Sudan 1 dye. In case of tomato sauce, the four samples were found to contain benzoic acid within the permissible limit as per FSSAI (Food Safety and Standards Authority of India)and BIS (Bureau of Indian Standards) and methyl paraben was not detected.

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Keywords

Thin Layer Chromatography, High Performance Liquid Chromatography, Atomic Absorption Spectroscopy.

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