International Journal of Chemical Studies
Vol. 5, Issue 5 (2017)
Determination of the saccharin content in some ice creams consumed in Port Harcourt
Author(s): Dibofori-Orji Amalo Ndu and Didia Lucky Ejikeme
Abstract: The scope of this study covered six different ice creams purchased outside the gates of some primary and secondary schools in Port Harcourt. Each category of ice cream was assayed for saccharin (n=3). Standard deviation was calculated to ascertain the level of deviation from the mean. A total of 18 samples (6x3) were analyzed. The Saccharin concentration was determined quantitatively at a wave length of 425nm using ultra violet spectrophotometric method. Some conventional ice creams and locally prepared ice creams were compared in this study. The calibration data obtained were satisfactory with a correlation coefficient of 0.996. The concentration of saccharin in these samples ranged between 25.0mg/Kg – 69.0mg/Kg. Both conventional and locally prepared ice creams showed similar trend in saccharin concentration. Two samples (a conventional ice cream and a locally prepared ice cream) gave highest concentration of 69.0mg/Kg saccharin respectively, while the lowest concentration (25.0mg/Kg) was assayed in one of the locally prepared ice creams. Both locally prepared and conventional ice creams showed very high levels of saccharin when compared with the World Health Organization (WHO) permissible level of 5mg/Kg/day. From the findings of this work, continuous consumption of these ice creams may result in adverse health conditions.
Pages: 439-442 | 460 Views 12 Downloads
How to cite this article:
Dibofori-Orji Amalo Ndu, Didia Lucky Ejikeme. Determination of the saccharin content in some ice creams consumed in Port Harcourt. Int J Chem Stud 2017;5(5):439-442.