Document Detail


Comparison of official methods for 'readily oxidizable substances' in propionic acid as a food additive.
MedLine Citation:
PMID:  8647299     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The official methods for 'readily oxidizable substances (ROS)' in propionic acid as a food additive were compared. The methods examined were those adopted in the Compendium of Food Additive Specifications (CFAS) by the Joint FAO-WHO Expert Committee on Food Additives, FAO, The Japanese Standards for Food Additives (JSFA) by the Ministry of Health and Welfare, Japan, and the Food Chemicals Codex (FCC) by the National Research Council, USA. The methods given in CFAS and JSFA are the same (potassium permanganate consumption). However, by this method, manganese (VII) in potassium permanganate was readily reduced to colourless manganese(II) with some substances contained in the propionic acid before reacting with aldehydes, which are generally considered as 'readily oxidizable substances', to form brown manganese (IV) oxide. The FCC method (bromine consumption) for 'ROS' could be recommended because it was able to obtain quantitative results of 'ROS', including aldehydes.
Authors:
H Ishiwata; Y Takeda; Y Kawasaki; H Kubota; T Yamada
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Food additives and contaminants     Volume:  13     ISSN:  0265-203X     ISO Abbreviation:  Food Addit Contam     Publication Date:  1996 Jan 
Date Detail:
Created Date:  1996-07-22     Completed Date:  1996-07-22     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8500474     Medline TA:  Food Addit Contam     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  1-4     Citation Subset:  IM    
Affiliation:
National Institute of Health Sciences, Tokyo, Japan.
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MeSH Terms
Descriptor/Qualifier:
Aldehydes / isolation & purification
Food Additives / chemistry*
Oxidation-Reduction
Propionic Acids / chemistry*
Chemical
Reg. No./Substance:
0/Aldehydes; 0/Food Additives; 0/Propionic Acids; 79-09-4/propionic acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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