اثر برخى نگهدارنده هاى مواد غذايى متدوال در ايران بر آنزيم هاى پراكسيداز و تايروزيناز بزاقى

The effect of some common food preservatives in Iranian marke on salivary peroxidase and tyrosinase

In order to reduce food detritions and increase its shelf life, some protecting chemicals such as drinks, chips, sweets and jams should be added to packed food products .The allowed level of food preservatives are given by the international comission, Food and Drug Association (FDA). Increasing the allowed concentrations, may induce many health problems. In a previous research, we detected two important food additives, sodium benzoate and potassium sorbate, with concentration higher than recommended amounts. The food products had been obtained and purchased from local markets located in Rasht. We were encouraged to design a research project based on the possible adverse effects of increasing amount of food preservatives on salivary enzymes. The presence and quantity of two food preservatives were first detected by HPLC. The concentration ranges obtained in this way were used for enzyme inhibition studies. The results showed that both sodium benzoate and potassium sorbate were mixed type inhibitors on salivary enzymes. The potency of inhibitors varied depending on the enzyme type and preservative concentration. Based on the results o, it is obvious that increased concentrations of food preservatives may cause severe health effect on oral cavity and induce the possibility of some internal diseases.