Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia
ABSTRACT
Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination of the usage and potential/actual exposure of consumers to free glutamate from condiment and seasonings. There were several steps of the study, i.e. survey, laboratory analyses, data analyses, and evaluation of total exposure of free glutamate from condiment and seasonings. The survey was conducted to the 110 households in Bogor (rural) and 112 households in Jakarta (urban). The samples of condiment/seasoning were analyzed by using high performance liquid chromatography (HPLC) with fluorescent detector. The condiment/seasonings were categorized into 15 types, i.e. sweet soy sauce, salty soy sauce, fermented soybean paste, tomato sauce, MSG, premix seasoning, fermented fish/shrimp paste, chili sauce, ready to use seasoning, seasoned flour, dip and sauce, mayonnaise and mustard, spread, oyster and fish sauce, and teriyaki and others. The results of condiment/seasonings survey revealed that sweet soy sauce, MSG, and premix seasoning were used by most of households (±71% or more than 80 households) both in Bogor and Jakarta. The laboratory analyses of free glutamate from condiment/seasonings revealed that the highest free glutamate content was found in MSG (733.29 mg/g). Beside MSG, there were three other condiments that also had high free glutamate content, i.e. premix seasoning (70.77 mg/g in Bogor and 63.66 mg/g in Jakarta), oyster and fish sauce (46.76 mg/g in Bogor), and ready to use seasoning (15.71 mg/g in Jakarta). Although the average condiment/seasonings usage in Bogor (5.39 g/cap/day) was lower than that in Jakarta (9.62 g/cap/day), but the free glutamate intake from condiment/seasonings in Bogor (847.04 mg/cap/day) was higher than that in Jakarta (615.87 mg/cap/day). This was due to the high contribution of MSG that used in higher amount in Bogor.
Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination of the usage and potential/actual exposure of consumers to free glutamate from condiment and seasonings. There were several steps of the study, i.e. survey, laboratory analyses, data analyses, and evaluation of total exposure of free glutamate from condiment and seasonings. The survey was conducted to the 110 households in Bogor (rural) and 112 households in Jakarta (urban). The samples of condiment/seasoning were analyzed by using high performance liquid chromatography (HPLC) with fluorescent detector. The condiment/seasonings were categorized into 15 types, i.e. sweet soy sauce, salty soy sauce, fermented soybean paste, tomato sauce, MSG, premix seasoning, fermented fish/shrimp paste, chili sauce, ready to use seasoning, seasoned flour, dip and sauce, mayonnaise and mustard, spread, oyster and fish sauce, and teriyaki and others. The results of condiment/seasonings survey revealed that sweet soy sauce, MSG, and premix seasoning were used by most of households (±71% or more than 80 households) both in Bogor and Jakarta. The laboratory analyses of free glutamate from condiment/seasonings revealed that the highest free glutamate content was found in MSG (733.29 mg/g). Beside MSG, there were three other condiments that also had high free glutamate content, i.e. premix seasoning (70.77 mg/g in Bogor and 63.66 mg/g in Jakarta), oyster and fish sauce (46.76 mg/g in Bogor), and ready to use seasoning (15.71 mg/g in Jakarta). Although the average condiment/seasonings usage in Bogor (5.39 g/cap/day) was lower than that in Jakarta (9.62 g/cap/day), but the free glutamate intake from condiment/seasonings in Bogor (847.04 mg/cap/day) was higher than that in Jakarta (615.87 mg/cap/day). This was due to the high contribution of MSG that used in higher amount in Bogor.
Cite this paper
nullN. Andarwulan, L. Nuraida, S. Madanijah, H. Lioe and Z. ., "Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia," Food and Nutrition Sciences, Vol. 2 No. 7, 2011, pp. 764-769. doi: 10.4236/fns.2011.27105.
nullN. Andarwulan, L. Nuraida, S. Madanijah, H. Lioe and Z. ., "Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia," Food and Nutrition Sciences, Vol. 2 No. 7, 2011, pp. 764-769. doi: 10.4236/fns.2011.27105.
References
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[1] U.S. Department of Health and Human Services, “FDA and Monosodium Glutamate. Food and Drug Administra- tion, FDA Backgrounder,” 1995. http://vm.cfsan.fda.gov/ ~lrd/msg.html [2] Federation of American Societies for Experimental Biology (FASEB), “Analysis of Adverse Reaction to Mono- sodium Glutamate (MSG),” Report, Life Sciences Re- search Office, Federation of American Societies for Ex- perimental Biology, Washington, DC, 1995. [3] M. Saidin, A. Sutarto, R. Raoef, H. Soekarno, S. Noer and Muhilal, “Consumption of Seasoning in Food in Rural Area: A Study as Basic Information for Vitamin A Fortification,” Journal of the Indonesia Nutrition Associ- ation, Vol. 15, No. 1, 1990, pp. 14-22. [4] I. T. Budiarso, “Waspadalah, Monosodium Glutamat/ Vetsin Faktor Potensial Pencetus Hipertensi dan Kanker,” 2001. http://groups.google.com/group/kesehatan/msg/5cf 9ca7e2d3137b0 [5] A. Prawoto, “Delapan Produk Makanan Ringan Mengan- dung zat Berbahaya,” 2003. http://www.mail-archive.com/forum@alumni-akabogor.net/msg00687.html [6] A. Rhys-Williams, S. Winfield and R. Belloli, “Rapid, Specific Method for Diethylstilbestrol Analysis Using an In-Line Photochemical Reactor with High-Performance Liquid Chromatography and Fluorescence Detection,” Journal of Chromatography, Vol. 235, No. 2, 1982, pp. 461-470. doi:10.1016/S0021-9673(00)85910-5 [7] Association of Official Analytical Chemist (AOAC), “Official Method of Analysis of the Association of Official Analytical Chemist International,” 16th Edition, 5th Revision, AOAC International, Gaithersburg, Maryland, 1999. [8] Hardinsyah, S. Madanijah, D. Sukandar, A. Khomsan and Y. Heryanto, “Individual Dietary Intake of Potential Foods for Vitamin A Fortification,” Center for Food and Nutrition Policy Study, Bogor Agricultural University, Ministry of Health, Ministry of Industry and Trade, Unicef Indonesia, 2005.