COMPARISON AND ESTIMATION OF ADULTERANTS IN VARIOUS PROTEIN FOODS USING ANALYTICAL TECHNIQUES

Aim: This study aims to compare and estimate the presence of adulterants in various protein foods—specifically milk, paneer, and eggs—using a range of analytical techniques to assess food quality, safety, and nutritional value. Materials and Methods: Qualitative tests were performed to detect common adulterants such as starch, detergent, synthetic milk, formalin, urea (in milk and paneer), and heavy metals, calcium carbonate, artificial colours (in eggs). Chemicals and reagents used included iodine, sulphuric acid, bromothymol blue, phenolphthalein, sodium hydroxide, ethanol, and more. Analytical instrumentation comprised a double-beam UV-Visible spectrophotometer and precision balances. Quantitative estimation of protein and fat content was achieved via Biuret reagent-based UV spectrophotometry and the Rose-Gottlieb fat extraction method. Method validation adhered to ICH Q2R1 guidelines, including tests for linearity, accuracy, precision, limit of detection, and limit of quantification. Results: Milk samples showed no evidence of added starch, detergent, synthetic milk, formalin, or urea. Paneer samples revealed detergent and urea adulteration, while starch and formalin were absent. Egg samples contained calcium carbonate but not heavy metals, artificial dyes, or detergent. Quantitative assays revealed the following protein concentrations: milk (3.30 mg/mL), paneer (3.40 mg/mL), and egg (2.50 mg/mL). Fat content was also measured across samples. Validation parameters confirmed the reliability and precision of the analytical methods employed, with recovery rates generally between 80% and 110% across spiked samples.