RRML - Quantitative Evaluation of Frequent Food Additives

ISSN online: 2284-5623

ISSN-L: 1841-6624

Rejection rate (2020): 75%

Română English

Journal Metrics

Impact Factor 0.493
Five Year Impact Factor 0.531
SNIP 0.373
JCI 0.17

Advanced search

Top 10 downloaded articles
- December 2022 -
Downregulation of hsa-miR-4328... 5
Normality assessment, few para... 4
Setting up an own laboratory p... 3
The relationship between matri... 2
New Para-Clinical Investigatio... 2
New high-throughput liquid chr... 2
General Principles of Haematop... 2
Genetic risk factors for throm... 2
The importance of the new prog... 2
Detection of chromosomal imbal... 2

Log in

Concept, Design & Programming
Dr. Adrian Man

Nr. 5(4)/2006

Quantitative Evaluation of Frequent Food Additives

Anna-Maria Farr, Monica Tarcea, Antonia Orban, Simona Drăgoi, Z. Harko


Aim: To evaluate the most frequently used food additives concentration levels in Mures county (2004-2005) from different food products. Methods: We tested three different types of food additives: nitrites in meat products, preservatives and food colours in soft drinks. We used Griess method for determining nitrites and HPLC method for preservatives and colours. Results: Nitrites levels were adequate to romanian standards, but in beverages we detected high levels of preservatives like sodium bensoate and potassium sorbate, and food colours tartrasine and sunset yellow, we also found inadequate labelling for food colours in beverages. Conclusion: On romanian market there are fseveral food products with food additives in concentrations higher than admitted standards that must be monitored more rigurously in order to prevent illnesses possibly transmitted to consumers.

Keywords: food additives,food  colours,preservatives,nitrites,beverages

  PDF Download full text PDF
(164 KB)
How to cite
Farr AM, Tarcea M, Orban A, Drăgoi S, Harko Z. Quantitative Evaluation of Frequent Food Additives . Rev Romana Med Lab. 2006;5(4):22-8