Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt
International Journal of Nutrition and Food Sciences
Volume 4, Issue 4, July 2015, Pages: 493-502
Received: Jun. 23, 2015; Accepted: Jul. 1, 2015; Published: Jul. 9, 2015
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Authors
Yousif Elhassaneen, Nutrition and Food Science Department, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egypt
Ryeaan Sayed, Division of Home Economics, Faculty of Specific Education, Port Said University, Port Saied, Egypt
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Abstract
Snacks are commonly consumed by the most of children, that as fast foods and drinks, between main meals. Such fast foods being consumed do not usually provide a balanced meal, but they can be a useful source of some nutrients especially extra energy. The safety of snacks dietary components, including flavors and colors, is currently a subject of great interest since some of which are proved to be animal toxins and/or carcinogens. Therefore, the present work was carried out to study the chemical and toxicological evaluation of some snacks consumed by children in Egypt. Potato chips, puff snacks and fatty cake samples were purchased within about three months, transported to the laboratory, ground or homogenized before they were freeze-dried to ensure equal moisture content then used for alcohol extracts preparation. Also, extracts were prepared from potato chips samples made in lab for comparative study. Liver cells, isolated from Bolti fish and established in primary culture, were treated with a concentration of 1x10-1 to 1x10-7 % snacks extracts for 48 hr. Cytotoxicity in primary cultures was evaluated by changes in lysosomes activity, mitochondrial activity and cell membrane integrity over a range of each extract concentrations. The highest adverse cytotoxic effects were recorded for puff snacks followed by fatty cake and potato chips, respectively. Very little effects induced in lab made potato chips extracts. The dose-response curves with the cytotoxicity assays corresponded well to those of adverse biochemical effects including cells growth assay and protease activity. Properties of oil extracted from tested snacks indicated that lab made potato chips extracts possessed the best quality values for AV (mg KOH/100 g oil), FFA (% as oleic acid), PV (meg/kg oil), IN (gI2) and MDA content were 0.62, 0.98, 6.85, 112.36 and 1.27 respectively, while as oil extracted from puff snacks registered the lowest quality values were 1.29, 2.10, 18.20, 90.24 and 3.68 respectively. For all assays, the sequence of potencies of the tested extracts was in the order of puff snacks > fatty cake > potato chips > lab made potato chips. Our results indicate that these extracts may include chemicals which act at various sites on the liver cells to induce different cytotoxic and biochemical adverse effects.
Keywords
Potato Chips, Fatty Cake, Catfish, Primary Culture, Cytotoxicity, Biochemical Effects, Malonaldehyde
To cite this article
Yousif Elhassaneen, Ryeaan Sayed, Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt, International Journal of Nutrition and Food Sciences. Vol. 4, No. 4, 2015, pp. 493-502. doi: 10.11648/j.ijnfs.20150404.22
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