Consumption study and identification of methyl salicylate in spicy cassava chips

Nirjana, Marlene; Anggadiredja, Kusnandar; Damayanti, Sophi

doi:10.1063/1.4930765

Title: Consumption study and identification of methyl salicylate in spicy cassava chips

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Abstract

Spicy cassava chips is a popular snack. However, some news in electronic media reported addition of balsam which is a banned food additives in that product to give extra spicy flavor. This study aimed to determine ITB students’ pattern of consumption, health problems caused by spicy chips consumption, and knowledge about illicit use of food additives in that product, and identify the main content of balsam namely methyl salicylate in 10 samples of spicy cassava chips taken from inside and outside about ITB campus. A total of 300 questionnaires distributed to ITB students then data processing was performed. Spicy cassava chips sample macerated in 50 mL of methanol for 24 hours at room temperature, filtered and analyzed using gas chromatography capillary column with OV-1, nitrogen carrier gas and flame ionization detector. Based on questionnaires, 292 (97%) of 300 respondents had consumed spicy chips. A total of 247 (85%) from 292 respondents spicy chips consumed less than 3 times a week. A total of 195 respondents (67%) had experienced health problems after eating spicy chips. There were 137 (47%) of the 292 respondents who knew about the illicit addition of food additives into spicy chips; only 35 respondents (12%) who knew aboutmore »« less

Authors:

Nirjana, Marlene; Anggadiredja, Kusnandar; Damayanti, Sophi ^[1]

School of Pharmacy, Institut Teknologi Bandung Jalan Ganesha 10, Bandung 40132 (Indonesia)

Publication Date:: Wed Sep 30 00:00:00 EDT 2015

OSTI Identifier:: 22488950

Resource Type:: Journal Article

Journal Name:: AIP Conference Proceedings

Additional Journal Information:: Journal Volume: 1677; Journal Issue: 1; Conference: 5. international conference on mathematics and natural sciences, Bandung (Indonesia), 2-3 Nov 2014; Other Information: (c) 2015 AIP Publishing LLC; Country of input: International Atomic Energy Agency (IAEA); Journal ID: ISSN 0094-243X

Country of Publication:: United States

Language:: English

Subject:: 37 INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY; 60 APPLIED LIFE SCIENCES; ACCURACY; CAPILLARIES; CARRIERS; CASSAVA; CONTROL; DATA PROCESSING; FILTERS; FLAMES; FLAVOR; FOOD ADDITIVES; GAS CHROMATOGRAPHY; HYDROGEN; IONIZATION; METHANOL; NITROGEN; OVENS; SENSITIVITY; SPECIFICITY; STANDARDS; VERIFICATION

Citation Formats


                    Nirjana, Marlene, Anggadiredja, Kusnandar, and Damayanti, Sophi. Consumption study and identification of methyl salicylate in spicy cassava chips.  United States: N. p., 2015. 
        Web.  doi:10.1063/1.4930765.

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                    Nirjana, Marlene, Anggadiredja, Kusnandar, & Damayanti, Sophi. Consumption study and identification of methyl salicylate in spicy cassava chips.  United States.  https://doi.org/10.1063/1.4930765

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                    Nirjana, Marlene, Anggadiredja, Kusnandar, and Damayanti, Sophi. 2015.  
        "Consumption study and identification of methyl salicylate in spicy cassava chips".  United States.  https://doi.org/10.1063/1.4930765.

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@article{osti_22488950,

  title        = {Consumption study and identification of methyl salicylate in spicy cassava chips},

  author       = {Nirjana, Marlene and Anggadiredja, Kusnandar and Damayanti, Sophi},

  abstractNote = {Spicy cassava chips is a popular snack. However, some news in electronic media reported addition of balsam which is a banned food additives in that product to give extra spicy flavor. This study aimed to determine ITB students’ pattern of consumption, health problems caused by spicy chips consumption, and knowledge about illicit use of food additives in that product, and identify the main content of balsam namely methyl salicylate in 10 samples of spicy cassava chips taken from inside and outside about ITB campus. A total of 300 questionnaires distributed to ITB students then data processing was performed. Spicy cassava chips sample macerated in 50 mL of methanol for 24 hours at room temperature, filtered and analyzed using gas chromatography capillary column with OV-1, nitrogen carrier gas and flame ionization detector. Based on questionnaires, 292 (97%) of 300 respondents had consumed spicy chips. A total of 247 (85%) from 292 respondents spicy chips consumed less than 3 times a week. A total of 195 respondents (67%) had experienced health problems after eating spicy chips. There were 137 (47%) of the 292 respondents who knew about the illicit addition of food additives into spicy chips; only 35 respondents (12%) who knew about balsam’s addition. There were 126 respondents (43%) who did not pay attention to their health because they will keep eating spicy chips despite the addition of banned food additives. Through the verification of the standard addition method in gas chromatography system with a hydrogen pressure of 1.5 bar, injector temperature 200 °C, detector temperature 230 °C, oven temperature 60 °C for 2 minutes and then increased to 230 °C with rate 6 °C/menit; linearity, limit of detection, limit of quantitation, accuracy, precision, and specificity parameters met the acceptance limits. From 10 spicy cassava chips samples which were analyzed, they did not reveal any content of methyl salicylate. Methyl salicylate contained in the positive control was 1.273 mg/mL.},

  doi          = {10.1063/1.4930765},

  url          = {https://www.osti.gov/biblio/22488950},
  journal      = {AIP Conference Proceedings},

  issn         = {0094-243X},

  number       = 1,

  volume       = 1677,

  place        = {United States},

  year         = {Wed Sep 30 00:00:00 EDT 2015},

  month        = {Wed Sep 30 00:00:00 EDT 2015}

}

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