SIMULTANEOUS DETERMINATION FOR THE QUANTIFICATION OF FORMALDEHYDE IN TOFU BY ULTRAVIOLET-VISIBLE SPECTROSCOPY

Abstract

Tofu is regarded as one of the healthiest foods because it contains a high level of protein whose quality is comparable to that of animal protein. Formaldehyde functions as an antibacterial agent by slowing down bacterial activity in protein-rich foods. As a result, it reacts with food proteins and helps extend shelf life. However, when formaldehyde enters the human body, it is mutagenic and carcinogenic, meaning that it can stimulate the development of cancer cells and lead to genetic defects. Thus, in this study, we developed and validated the method for the quantification of formaldehyde in tofu by ultraviolet-visible spectroscopy in Quy Nhon Nam ward - Gia Lai. This research was conducted in July 2023. Formaldehyde contamination in tofu was quantified using UV–Vis spectroscopy. In quantitative analysis, samples were measured with a UV-Vis spectrophotometer at a wavelength of 572.0 nm. The results showed that the samples contained formaldehyde levels of 0.88 ppm, 0.79 ppm, 0.83 ppm, 0.94 ppm, 1.06 ppm, 0.57 ppm, 0.46 ppm, 0.90 ppm, 1.13 ppm, and 0.16 ppm respectively.