Boric acid levels in fresh noodles and fish ball
Boric acid (H3BO3) is detrimental to human health if consumed in excess. However, it continues to be used in the production of food especially noodles and some processed seafood such as fish ball. Five kinds of noodles and a type of fish ball were collected over a period of four weeks from a random...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Science Publications
2008
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/13446/ http://psasir.upm.edu.my/id/eprint/13446/1/ajabssp.2008.476.481.pdf |
| _version_ | 1848842114702508032 |
|---|---|
| author | Yiu, Pang Hung Jian See, Amarthalingam, Rajan Bong, Choon Fah Joseph |
| author_facet | Yiu, Pang Hung Jian See, Amarthalingam, Rajan Bong, Choon Fah Joseph |
| author_sort | Yiu, Pang Hung |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Boric acid (H3BO3) is detrimental to human health if consumed in excess. However, it continues to be used in the production of food especially noodles and some processed seafood such as fish ball. Five kinds of noodles and a type of fish ball were collected over a period of four weeks from a random sample of manufacturers in Bintulu, Sarawak, Malaysia. The boric acid in these food samples were analyzed by the curcumin-acetic acid method using 2-ethyl-1, 3-hexanediol (EHD) extraction. Results showed that yellow noodles contained highest concentration of boric acid throughout the four weeks with a mean of 2.034 μg g-1. In general, the mean concentrations in most food types were inconsistent throughout the sampling period and were relatively low compared to studies reported in Peninsular Malaysia. Although it is not a permitted food preservative or additive, this study showed that local food manufacturers were still using boric acid. |
| first_indexed | 2025-11-15T07:53:59Z |
| format | Article |
| id | upm-13446 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:53:59Z |
| publishDate | 2008 |
| publisher | Science Publications |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-134462017-11-22T03:22:36Z http://psasir.upm.edu.my/id/eprint/13446/ Boric acid levels in fresh noodles and fish ball Yiu, Pang Hung Jian See, Amarthalingam, Rajan Bong, Choon Fah Joseph Boric acid (H3BO3) is detrimental to human health if consumed in excess. However, it continues to be used in the production of food especially noodles and some processed seafood such as fish ball. Five kinds of noodles and a type of fish ball were collected over a period of four weeks from a random sample of manufacturers in Bintulu, Sarawak, Malaysia. The boric acid in these food samples were analyzed by the curcumin-acetic acid method using 2-ethyl-1, 3-hexanediol (EHD) extraction. Results showed that yellow noodles contained highest concentration of boric acid throughout the four weeks with a mean of 2.034 μg g-1. In general, the mean concentrations in most food types were inconsistent throughout the sampling period and were relatively low compared to studies reported in Peninsular Malaysia. Although it is not a permitted food preservative or additive, this study showed that local food manufacturers were still using boric acid. Science Publications 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13446/1/ajabssp.2008.476.481.pdf Yiu, Pang Hung and Jian See, and Amarthalingam, Rajan and Bong, Choon Fah Joseph (2008) Boric acid levels in fresh noodles and fish ball. American Journal of Agricultural and Biological Sciences, 3 (2). pp. 476-481. ISSN 1557-4989; ESSN: 1557-4997 http://www.thescipub.com/abstract/?doi=ajabssp.2008.476.481 10.3844/ajabssp.2008.476.481 |
| spellingShingle | Yiu, Pang Hung Jian See, Amarthalingam, Rajan Bong, Choon Fah Joseph Boric acid levels in fresh noodles and fish ball |
| title | Boric acid levels in fresh noodles and fish ball |
| title_full | Boric acid levels in fresh noodles and fish ball |
| title_fullStr | Boric acid levels in fresh noodles and fish ball |
| title_full_unstemmed | Boric acid levels in fresh noodles and fish ball |
| title_short | Boric acid levels in fresh noodles and fish ball |
| title_sort | boric acid levels in fresh noodles and fish ball |
| url | http://psasir.upm.edu.my/id/eprint/13446/ http://psasir.upm.edu.my/id/eprint/13446/ http://psasir.upm.edu.my/id/eprint/13446/ http://psasir.upm.edu.my/id/eprint/13446/1/ajabssp.2008.476.481.pdf |