Study on the concentration of tertiary butyl hydroquinone in selected brands of instant noodles without their spices in Port Harcourt, Nigeria

Abstract

Background/Aim: The use of synthetic antioxidants to maintain products condition to consumer’s end is broadly used in food industries. Tertiary butyl hydroquinone (TBHQ) is a synthetic aromatic organic compound that is commonly used in food to serve as an antioxidant and preservative. This study evaluated the concentration of TBHQ in four (4) widely sold brand instant noodles and consumed in Port Harcourt, Nigeria; W, X, Y, and Z which represented Indomie, Tummy-Tummy, Supreme and Masters Noodles respectively. Methodology: This study employed the use of High-Performance Liquid Chromatography (HPLC) for the analysis of the noodles samples. The results obtained were compared with FAO/WHO maximum level of TBHQ in such foods (200mg/kg). The noodles alone were analyzed for TBHQ without their spices.Results: The results obtained revealed that Y-Noodles had the highest TBHQ concentration (23.6841µg/10g) while W-noodles had the least concentration (0.4789 µg/10g) of TBHQ. Z-Noodles had (22.2315 µg/10g) and X-Noodles had (10.9924 µg/10g). All concentrations of TBHQ in all brands of noodles evaluated were below the maximum level of FAO/WHO. Conclusion: This study suggests that caution in frequent consumption of noodles is imperative, and a continuous evaluation of TBHQ in noodles is recommended as an increase in the concentration of TBHQ can be cytotoxic and deleterious to the consumers. This study thus ensures the safety of processed food consumed associated with the high rate of noodles consumption.