Author(s)

Alé Kane^1,2*, Papa Amadou Diakhaté², Sokhna Ndao³, Modou Dieng⁴, Mady Cisse⁴, Amadou Diop³

¹Laboratory of Biological, Agronomic and Food Sciences and Complex Systems Modelling (LABAAM), University Gaston Berger (UGB), Saint-Louis, Senegal.
²UFR of Agronomic Sciences, Aquaculture and Food Technology (UFR S2ATA), UGB, Saint-Louis, Senegal.
³Analytical Chemistry and Bromatology Laboratory, University Cheikh Anta Diop of Dakar, Dakar, Senegal.
⁴Department of Chemical Engineering and Applied Biology, University Cheikh Anta Diop of Dakar, Dakar, Senegal.

The use of food additives in industrial production has the advantage of improving sensory properties, technological quality and extending the shelf life of foods. Among the most widely used additives are antioxidants, which prevent oxidation, browning and rancidity reactions in foods. However, the strong presence of these additives on the market is not without risks for human health, and should be controlled to guarantee food safety. Analysis of the risks associated with consumption of foods containing these additives requires, among other things, information on the frequency of use of these additives in various consumer products. The aim of this study is therefore to identify the antioxidants present in industrial food products distributed in Dakar. The methodology adopted consists of a qualitative analysis based on the identification of additives from food labels. Investigations were carried out in 9 stores, 4 superettes and 2 supermarkets located in different districts of Dakar. The results revealed the presence of 12 antioxidant additives, dominated by citric acid (53%) and ascorbic acid (29%). These studies have also highlighted the simultaneous use of several antioxidants in the same food product. Moreover, for some artificial antioxidants identified antioxydant such as BHA and BHT, health risks are associated with their consumption. The results of this study open up prospects for the development of information databases on food additives.

Additives, Antioxidant, Food Products, Market, Risk

Kane, A. , Diakhaté, P. , Ndao, S. , Dieng, M. , Cisse, M. and Diop, A. (2024) Identification of Antioxidant Additives in Food Products Sold in Dakar Markets. Open Journal of Applied Sciences, 14, 51-62. doi: 10.4236/ojapps.2024.141004.