Impact of Selected Food Preservatives and Fruit Ripening Agents on Oxidation of Normal Human Hemoglobin

The use of unauthorized quantities of food processing substances/preservatives and fruit ripening agents has raised significant apprehension regarding potential health repercussions. This study evaluated the effect of selected food preservatives and fruit ripening substances, including calcium carbide, bifenthrin, ethanol, ethylene glycol, potassium carbonate, and monosodium glutamate, on oxy-hemoglobin concentration and oxidation of hemoglobin. Each food preservative was tested at two concentrations: 5 mg/ml and 2.5 mg/ml. The effects of the preservatives on oxyhemoglobin concentration and oxidation of normal hemoglobin were determined using UV-spectrophotometry following the standard protocols. Exposure to the different food preservatives led to a significant (p<0.05) dose-dependent decrease in oxy-hemoglobin concentrations. Notably, a high dose of bifenthrin led to zero oxy-hemoglobin concentration. Concentration and time-dependent reductions were observed in the absorbance maxima of oxy-hemoglobin reacted with the high (5 mg/ml) and low (2.5 mg/ml) doses of the different food preservatives, with bifenthrin showing the greatest effect. The study demonstrated significant variations in oxy-hemoglobin concentration in response to diverse food preservatives/fruitripening substances, contributing to ongoing studies on the potential effects of these substances on human health.