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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/11013

Title: Assessment of the prevalence of Palm Oil adulteration with Sudan IV dye in the Greater Accra Region
Authors: Amoako-Mensah, Jacob
Issue Date: 14-Oct-2017
Abstract: Sudan IV dye, a category 3 carcinogen used as an industrial dye for the manufacture of plastics and textiles to impact colour was detected in palm oil originating from Ghana in 2004 by the European Union Authorities. To ascertain the current status of Sudan IV adulteration of palm oil consumed in the Greater Accra Metropolis, fifty-five (55) samples obtained from ten (10) markets and four (4) supermarkets were analyzed using High Performance Liquid Chromatography (HPLC) to assess the prevalence of Sudan IV adulteration of crude palm oil. The results showed Sudan IV adulteration of palm oil to be prevalent in all the markets where samples were taken. Eight (8) out of the ten (10) markets surveyed recorded 100% adulteration, whilst the remaining two recorded 80% adulteration of crude palm oil. Ninety-six (96) percent of all samples (without FDA approval) picked from the local markets tested positive for Sudan IV dye. Sixty (60) percent of samples (with FDA approval) picked from supermarkets tested positive for Sudan IV dye. Sudan I, Sudan II and Sudan III dyes were also detected in the samples (without FDA approval) picked from the local markets. Studies have shown that the dye is used to enhance the colour of the crude palm oil which is lost due to the use of poor quality palm fruits, and production practices that result in a loss of the characteristic orange red colour of the crude palm oil. The Ghana Standard for Animal and Vegetable Fats and Oils Specifications for Edible Palm Oil (GS 223:2001) does not permit the use of colourants, thus its use is considered as adulteration of the product as per the provisions of the Public Health Act 2012, Act 851. Considering the health implications reportedly associated with Sudan IV the FDA and the relevant stakeholders should work together to curb the practice in line with the recommendations given.
Description: A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science, 2016.
URI: http://hdl.handle.net/123456789/11013
Appears in Collections:College of Science

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