QUANTIFICATION OF PRESERVATIVES IN PROCESSED FOOD PRODUCTS BY TITRIMETRIC METHOD

BHAVYA SRI K; SAILEELA S; SHAHEEN BANU; MOGILISUMAKANTH

doi:10.22159/ijhs.2023.v11i1.48322

Authors

BHAVYA SRI K Department of Pharmaceutical Analysis, RBVRR Women’s College of Pharmacy, Barkatpura, Hyderabad, Telangana, India.
SAILEELA S Department of Pharmaceutical Analysis, RBVRR Women’s College of Pharmacy, Barkatpura, Hyderabad, Telangana, India.
SHAHEEN BANU Department of Pharmaceutical Analysis, RBVRR Women’s College of Pharmacy, Barkatpura, Hyderabad, Telangana, India.
MOGILISUMAKANTH Department of Pharmaceutical Chemistry, RBVRR Women’s College of Pharmacy, Barkatpura, Hyderabad, India.

DOI:

https://doi.org/10.22159/ijhs.2023.v11i1.48322

Keywords:

Biological samples, Cosmetics, Titrimetric method, Microbial spoilage

Abstract

Objectives: A preservative is a substance or a chemical that is added to the products, such as food products, beverages, and pharmaceutical drugs. The main objective involved in food preservative-specific additives is added to prevent the growth of microorganisms and spoilage of food. The spoilage of food can be caused by the growth of bacteria which can lead to changes in texture and appearance.

Methods: In general, preservation is implemented in two modes chemical and physical. Chemical preservation entails adding chemical compound to the product and physical preservation entails processes such as drying.

Results: The preservatives in this article can be determined using the titrimetric method. In this article, the titration was carried out against 0.5 N NaOH, and bromothymol blue is used as an indicator.

Conclusion: The proposed method was found to be very easy, simple, and cost-effective.

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