RRML - Quantitative Evaluation of Frequent Food Additives

Main page
News
RJLabM Credits
Archive
- Current issue
- Ahead of print
- List of published issues
- 2024
  - Nr.1/2024
- 2023
  - Nr.4/2023
  - Nr.3/2023
  - Nr.2/2023
  - Nr.1/2023
  - Supplement 1/2023
- 2022
  - Nr.4/2022
  - Nr.3/2022
  - Nr.2/2022
  - Nr.1/2022
  - Supplement 1/2022
- 2021
  - Nr.4/2021
  - Nr.3/2021
  - Nr.2/2021
  - Nr.1/2021
- 2020
  - Nr.4/2020
  - Nr.3/2020
  - Nr.2/2020
  - Nr.1/2020
  - Supplement 1/2020
- 2019
  - Nr.4/2019
  - Nr.3/2019
  - Nr.2/2019
  - Nr.1/2019
  - Supplement 1/2019
- 2018
  - Nr.4/2018
  - Nr.3/2018
  - Nr.2/2018
  - Nr.1/2018
  - Supplement 1/2018
  - Supplement 2/2018
  - Supplement 3/2018
- 2017
  - Nr.4/2017
  - Nr.3/2017
  - Nr.2/2017
  - Nr.1/2017
  - Supplement 1/2017
- 2016
  - Nr.4/2016
  - Nr.3/2016
  - Nr.2/2016
  - Nr.1/2016
  - Supplement 1/2016
- 2015
  - Nr.4/2015
  - Nr.3/2015
  - Nr.2/2015
  - Nr.1/2015
  - Supplement 1/2015
- 2014
  - Nr.4/2014
  - Nr.3/2014
  - Nr.2/2014
  - Nr.1/2014
  - Supplement 1/2014
- 2013
  - Nr.4/2013
  - Nr.3/2013
  - Nr.2/2013
  - Nr.1/2013
  - Supplement 1/2013
- 2012
  - Nr.4/2012
  - Nr.3/2012
  - Nr.2/2012
  - Nr.1/2012
  - Supplement 1/2012
- 2011
  - Nr.4/2011
  - Nr.3/2011
  - Nr.2/2011
  - Nr.1/2011
  - Supplement 1/2011
- 2010
  - Nr.4/2010
  - Nr.3/2010
  - Nr.2/2010
  - Nr.1/2010
  - Supplement 1/2010
- 2009
  - Nr.4/2009
  - Nr.3/2009
  - Nr.2/2009
  - Nr.1/2009
  - Supplement 1/2009
- 2008
  - Nr.4/2008
  - Nr.3/2008
  - Nr.2/2008
  - Nr.1/2008
  - Supplement 1/2008
- 2007
  - Nr.4/2007
  - Nr.3/2007
  - Nr.2/2007
  - Nr.1/2007
- 2006
  - Nr.4/2006
  - Nr.3/2006
  - Nr.2/2006
  - Nr.1/2006
- 2005
  - Nr.1/2005
Instructions for authors
Online applications
- Send an article
- Online payments
Editorial
About us
Links

ISSN online: 2284-5623

ISSN-L: 1841-6624

Rejection rate (2020): 75%

Journal Metrics

Impact Factor 0.5
Five Year Impact Factor 0.5
JCI 0.12

Top 10 downloaded articles - April 2024 -

A comprehensive review of Prof...	23
Recomandarea comună EFLM-COLA...	12
Understanding the pathogenesis...	7
Monocyte to high-density lipop...	7
Understanding the key differen...	6
Anti-thyroid peroxidase (TPO) ...	6
Predictive value of expression...	5
Romanian Review of Laboratory ...	4
Function of the S1P pathway in...	4
Value of four-dimensional comp...	3

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

Abstract:

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

Download full text PDF
(164 KB)

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