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Review of methods of analysis for biologically active principles
Project Code: A01041
Department of Chemistry, The Open University
Turner , J ; Shuker, D
The purpose of this project was to carry out a comprehensive literature search and to give a full and critical evaluation of previously reported analytical methods for twelve biologically active principles (BAPs) as required by the Food Standards Agency. The active principles in question are β-asarone, coumarin, pulegone, safrole, isosafrole, thujone, menthofuran, estragole, hydrocyanic acid, methyleugenol, Teucrin A and quassine. Particular attention is given to the extraction and quantification of these compounds in food products.
In the UK, the use of flavourings is currently controlled by the Flavourings in Food Regulations (SI 1992 No. 1971) as amended. These regulations are based on the European Council and Commission Directives on flavourings for use in foodstuffs (88/388/EEC amended by 91/71/EEC). These Directives regulate the use of flavourings in food across the European Union (EU) and lay down limits for certain BAPs which may be present in flavourings. A new regulation to replace Directive 88/388/EEC (as amended) is currently being discussed and is expected to be published in summer 2006.
Biologically active principles (BAPs) are chemical substances that occur naturally in a number of natural flavouring source materials. They cannot be added as such into foodstuffs or flavourings due to concerns over their toxicity. They are listed in Annex II of the Framework Directive 88/388/EEC.
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