TITLE:
Identification of Antioxidant Additives in Food Products Sold in Dakar Markets
AUTHORS:
Alé Kane, Papa Amadou Diakhaté, Sokhna Ndao, Modou Dieng, Mady Cisse, Amadou Diop
KEYWORDS:
Additives, Antioxidant, Food Products, Market, Risk
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.14 No.1,
January
8,
2024
ABSTRACT: The use of food additives in industrial production has the advantage of
improving sensory properties, technological quality and extending the shelf
life of foods. Among the most widely used additives are antioxidants, which
prevent oxidation, browning and rancidity reactions in foods. However, the
strong presence of these additives on the market is not without risks for human
health, and should be controlled to guarantee food safety. Analysis of the
risks associated with consumption of foods containing these additives requires,
among other things, information on the frequency of use of these additives in
various consumer products. The aim of this study is therefore to identify the
antioxidants present in industrial food products distributed in Dakar. The
methodology adopted consists of a qualitative analysis based on the
identification of additives from food labels. Investigations were carried out
in 9 stores, 4 superettes and 2 supermarkets located in different districts of
Dakar. The results revealed the presence of 12 antioxidant additives, dominated
by citric acid (53%) and ascorbic acid (29%). These studies have also
highlighted the simultaneous use of several antioxidants in the same food
product. Moreover, for some artificial antioxidants identified antioxydant such
as BHA and BHT, health risks are associated with their consumption. The results
of this study open up prospects for the development of information databases on
food additives.