Exposure Assessment of Monosodium Glutamate in Prepared Foods with Frying, Sautéing, Grilling or Baking Process

Hanifah Lioe, Gabriella Dyahpakarti, Nurkhurul Zakaria, Haekal Sudrajat, Ismiani Rahayu

2019

Abstract

Prepared foods generally contain glutamic acid which can be derived from raw materials or from the addition of monosodium glutamate (MSG) as a food additive. Consumption of prepared foods reached 650.3 g/capita/day in rural area (Bogor) and 710.8 g/capita/day in urban area (Jakarta) according to a previous study in 2014. Prepared foods can be processed by frying, sautéing, grilling, or baking with high temperatures more than 100 C̊. This type of foods was consumed totally at 439.6 g/capita/day and 455.5 g/capita/day in urban and rural area, respectively, comprised 62% and 64% of total consumption of prepared food. The aim of this study was to determine MSG intake from the consumption of prepared foods processed under high temperatures. The samples were composite samples obtained from Jakarta or Bogor recently, representing 30 different menus. Prior to analysis, the samples were extracted with distilled water. The extracted glutamates were then analyzed using L-glutamic acid assay kit which then measured at 492 nm with a UV-Vis spectrophotometer Glutamic acid concentrations were converted to MSG concentrations by a factor of 169.11/147.13 because MSG in its crystal form contributed dominantly in the intake of glutamate, as informed by a previous study. By considering the Asian adult body weight of 57.7 kg as mentioned in a journal, MSG exposure in urban area (29.89 mg/kg bw/day) was higher than its exposure in rural area (21.04 mg/kg bw/day). When compared with the exposures of MSG from total prepared foods, calculated from the previous study by considering the same adult body weight and using the conversion factor, for urban 36.13 mg/kg bw/day and for rural 33.91 mg/kg bw/day, they reached 83% and 62% of the exposure. This give an insight that the high temperature-prepared foods were the main contributor to the MSG exposure from all prepared foods.

Paper Citation

in Harvard Style

Lioe H., Dyahpakarti G., Zakaria N., Sudrajat H. and Rahayu I. (2019). Exposure Assessment of Monosodium Glutamate in Prepared Foods with Frying, Sautéing, Grilling or Baking Process. In Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS, ISBN 978-989-758-466-4, pages 49-56. DOI: 10.5220/0009978100002833

in Bibtex Style

@conference{2nd sis19,
author={Hanifah Lioe and Gabriella Dyahpakarti and Nurkhurul Zakaria and Haekal Sudrajat and Ismiani Rahayu},
title={Exposure Assessment of Monosodium Glutamate in Prepared Foods with Frying, Sautéing, Grilling or Baking Process},
booktitle={Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,},
year={2019},
pages={49-56},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009978100002833},
isbn={978-989-758-466-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,
TI - Exposure Assessment of Monosodium Glutamate in Prepared Foods with Frying, Sautéing, Grilling or Baking Process
SN - 978-989-758-466-4
AU - Lioe H.
AU - Dyahpakarti G.
AU - Zakaria N.
AU - Sudrajat H.
AU - Rahayu I.
PY - 2019
SP - 49
EP - 56
DO - 10.5220/0009978100002833