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Vol. 26 No. 20 (2014)

Copyright (c) 2014 G.E. Eldesoky1, Z.A. Alothman1, M. Naushad1

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Biochemical Changes Concerning the Effect of Synthetic Chocolate Flavor and Colour in Albino Rats

https://doi.org/10.14233/ajchem.2014.17192
G.E. Eldesoky1
1Department of Chemistry, Faculty of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia 2Department of Biochemistry, College of Agriculture, Cairo University, Giza, Egypt *Corresponding author: E-mail: geldesoky@ksu.edu.sa
Z.A. Alothman1
1Department of Chemistry, Faculty of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia 2Department of Biochemistry, College of Agriculture, Cairo University, Giza, Egypt *Corresponding author: E-mail: geldesoky@ksu.edu.sa
M. Naushad1
1Department of Chemistry, Faculty of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia 2Department of Biochemistry, College of Agriculture, Cairo University, Giza, Egypt *Corresponding author: E-mail: geldesoky@ksu.edu.sa

Corresponding Author(s) : G.E. Eldesoky1

Asian Journal of Chemistry, Vol. 26 No. 20 (2014)

Abstract

Colors in foods are an integral part of our culture and are also indispensable to modern day consumer. This study was carried out to evaluate the effect of synthetic food colour as well as synthetic food flavor and its mixture of brown chocolate on some biochemical indices including, glutamate oxalacatate transaminase (GOT) and glutamate pyruvate transaminase (GPT) enzyme activities, total protein, lipid profile (total cholesterol and total triglycerides) in liver and blood of brown chocolate treated rats, also, determine blood glucose, hemoglobin, bilirubin and thyroid hormones (T4 and T3) in blood as well as liver glycogen of food additives treated rats. The results showed that blood sugar content of rats fed on synthetic food additive was elevated, which was accompanied by reduction in liver glycogen compared to the control rats. However, these treatments decreased total lipids and total cholesterol in both blood and liver. Contrary, transaminases (GOT and GPT) activities and protein level were enhanced in blood and liver by synthetic colour and flavor of chocolate. Hemoglobin, bilirubin and thyroid hormones (I4 and I3) were also elevated under the same treatments relative to the control. All these alteration were observed much greater by chocolate mixture than by chocolate flavor or colour. Also, liver was more affected than blood.

Keywords

Synthetic food colour Enzymes Rat Chocolate.
Eldesoky1, G., Alothman1, Z., & Naushad1, M. (2014). Biochemical Changes Concerning the Effect of Synthetic Chocolate Flavor and Colour in Albino Rats. Asian Journal of Chemistry, 26(20), 6898–6902. https://doi.org/10.14233/ajchem.2014.17192
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