Detection of calcium based neutralizers in milk and milk products by AAS

Sowmya, R; Indumathi, K. P.; Arora, Sumit; Sharma, V.; Singh, Ashish Kumar

doi:10.1007/s13197-013-1091-y

Cited by 13 publications

(6 citation statements)

References 6 publications

(4 reference statements)

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“…In the case of neutralizing substances, most of the samples did not show the presence of these substances in the milk analyzed, but in some investigations, the use of these substances was evident, as in the results obtained in [ 31 , 32 , 43 ], as shown in Figure 18 . These chemicals are used to mask the acidity of raw milk, and generally have serious consequences for public health in high doses as they are able to cause the development of kidney stones, or become deposited in body fluids and soft tissues [ 111 , 112 ].…”

Section: Resultsmentioning

confidence: 99%

“…Regarding the presence of hydrogen peroxide (which is not allowed by Ecuadorian legislation), there is wide variability among the studies; for example, in the research of [ 31 , 32 , 82 ], its levels are farthest from the zero point or the line of incidence, so they disagree with the majority of studies ( Figure 19 ). In Ecuador, the use of hydrogen peroxide is prohibited because it is used to mask the acidity of milk [ 111 , 112 ]; however, there are studies that indicate the benefits of using it to preserve milk for up to 8 h at room temperature without losing its organoleptic characteristics, even in the Ecuadorian tropics, where ambient temperatures can be above 25 °C [ 113 ].…”

Section: Resultsmentioning

confidence: 99%

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Milk Quality Parameters of Raw Milk in Ecuador between 2010 and 2020: A Systematic Literature Review and Meta-Analysis

Puga-Torres

Vásquez

Ron

et al. 2022

Foods

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With the objective of evaluating the quality parameters of raw milk in Ecuador between 2010 and 2020, a systematic review and meta-analysis of 73 studies on raw milk produced in different regions of Ecuador was performed. Under the random effects model, effect size and heterogeneity were determined vs. climatic region both among analyses and studies, with Cochran’s Q, I2 and Tau (π) statistics. For all the variables, it was observed that there was great heterogeneity (I2 > 90%) among the studies; additionally, it was found that climatic region had an influence only among the variables arsenic, mercury, pH and total solids, and it was greater in the coastal region than the Inter-Andean region. The mean values of the physicochemical characteristics of the milk (titratable acidity, ash, cryoscopy, fat, lactose, pH, protein, non-fat solids and total solids) in the great majority of these studies were within the range allowed by Ecuadorian regulations. As for the hygienic quality of raw milk (total bacterial count, somatic cell count and presence of reductase), although the mean values were within those determined by local legislation, it should be noted that the range established by Ecuadorian regulations is relatively much higher compared to other regulations, which possibly means that there is a high presence of bacteria and somatic cells in raw milk. Finally, the presence of several adulterants (added water) and contaminants (AFM1, antibiotics and heavy metals) was confirmed in the milk, in addition to other substances such as eprinomectin, zearalenone and ptaquilosides, whose presence can be very dangerous, because they can be hepatotoxic, immunotoxic and even carcinogenic. In conclusion, there is great variability among the studies reviewed, with the physicochemical characteristics being the most compliant with Ecuadorian legislation; the hygienic characteristics, adulterants and contaminants of raw milk require greater attention by producers and local authorities, so that they do not harm the health of consumers and the profitability of producers in Ecuador.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Milk Quality Parameters of Raw Milk in Ecuador between 2010 and 2020: A Systematic Literature Review and Meta-Analysis

Puga-Torres

Vásquez

Ron

et al. 2022

Foods

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“…Briefly, 5 mL of tea sample was mixed with LaCl 3 (5% w/v) solution, and absorbance was read at 493 nm. The calcium content was obtained by comparing with calcium carbonate (CaCO 3 ) standard calibration curve ranging from 0 to 200 mg/L (Sowmya et al, 2015).…”

Section: Calcium Contentmentioning

confidence: 99%

The infusion of goji berries and red dates ameliorates the overall qualities of kenaf leaves tea

Goh¹,

Ng²,

Nyam³

2021

IFRJ

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Kenaf (Hibiscus cannabinus) is an industrial crop in Malaysia, and especially used as a source for composite wood. Kenaf leaves as a by-product of the plantation can be consumed as food due to its high nutritional value. Kenaf leaves have high antioxidant properties, thus are suitable to be made into herbal tea. However, its flavour is considered sour, thus presenting a challenge for product development. The main objective of the present work was to evaluate the physicochemical and functional (ascorbic acid content, calcium content, and anti-diabetic) properties of kenaf leave tea (KLT) with 0, 60, and 100% kenaf leaves used. KLT was prepared by steaming and drying the kenaf leaves, followed by sieving. Then, the powder was mixed with distilled water at 1% (w/v). Another portion of red dates and goji berries tea (RGT) was prepared by boiling the red dates:goji berries:water at 1:2.5:28.5 ratio. Two portions of tea were infused using 60% KLT and 40% RGT. Results showed that a 100% KLT (positive control) was always highest in terms of total phenolic content (TPC) and total flavonoid content (TFC). The antioxidant activities were positively correlated with DPPH and ABTS scavenging activities, and ferric reducing antioxidant power (FRAP). Contrary, the negative control (0% KLT) showed the highest α-amylase inhibitory effect. The present work also evaluated the acceptance of consumers using the Hedonic sensory test among 50 panellists with balance male and female candidates. Since 100% KLT extract was in low pH values (2.17 ± 0.26), 60% KLT infused with goji berries and red dates gained the highest consumers' acceptance. Therefore, as a compromise between sensory and functional properties, a maximum of 60% KLT was a suitable formulation for the consumers.

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“…Khoa is a major intermediate base for a variety of sweets like burfi, peda, kalakand, gulabjamun etc. (Soumya et al, 2015). About six lakh tonnes of khoa are being manufactured annually, mostly in private and The present study was undertaken for utilization of milk solids for development of khoa by semi-automatic machine.…”

Section: Introductionmentioning

confidence: 99%