ASSESSMENT OF THE FOOD PRESERVATIVE CALCIUM PROPIONATE IN BISCUITS BY COLORIMETRIC METHOD

ABSTRACT

Food preservation is a crucial aspect of ensuring food safety and extending shelf life. Calcium propionate, a widely used antimicrobial agent, is commonly added to baked foods such as biscuits to prevent mold and bacterial growth. However, increasing concerns have been raised about the potential health implications of consuming excessive amounts of calcium propionate, including metabolic and neurological effects. This study employs a colorimetric analysis method to quantitatively determine the concentration of calcium propionate in commonly consumed biscuit brands. The methodology is based on the principle of complexation between ferric ammonium sulfate and propionate anions, forming a reddish-brown complex that is measurable by colorimetric methods at a wavelength of 600 nm. Five different brands of biscuits were randomly selected and analyzed to assess their calcium propionate content. The results revealed that all tested biscuit samples contained calcium propionate levels exceeding the internationally permitted limit of (2000 mg/kg or 2mg/g ), as set by regulatory food safety agencies. Among the analyzed samples, the highest recorded concentration was 0.9501 mg/ml, while the lowest was 0.4765 mg/ml. The study also established a direct correlation between increasing concentration and absorbance values, confirming the reliability of the colorimetric method for determining calcium propionate levels. The presence of calcium propionate in quantities higher than the regulatory limit raises significant public health concerns. Studies suggest that prolonged exposure to high doses of this preservative may be linked to adverse effects such as irritability, restlessness, attention deficits, and potential metabolic disturbances.  The findings of this study highlight the need for stringent regulatory oversight to monitor and enforce permissible levels of calcium propionate in food products. Manufacturers should ensure compliance with established food safety standards, while consumers should be aware of the potential risks associated with excessive preservative intake. This research underscores the importance of continuous quality control in the food industry, promoting consumer safety through proper labeling, awareness campaigns, and alternative preservation methods. Further studies are recommended to explore the long-term effects of calcium propionate consumption on human health and to investigate safer natural alternatives for food preservation.