Determination of Formalin Used in Various Fruits and Its Effects on nutritional composition.

Abstract

This experimental study was conducted to determine the formalin of the selected fruits including mango (Mangifera indica), malta (Citrus x cinensis) and papaya (Caricapapaya) collected from local market in Bangladesh and assess its effects on the physicochemical and nutritional parameters. It was found that local traders were used formalin to mango and malta slightly whereas formalin was not added in papaya by local traders. The lowest concentration of vitamin C were measured in mango without formalin (26.54 mg/100g), malta (49 mg/100g) and the lowest content was also found in the formalin treated mango (25.13mg/100g) and malta (38.52 mg/100g). Apparently protein, fat and carbohydrate content were found insignificantly (P≥0.05) in less amount in formalin contained in selected fruits. Like other nutrients, mineral contents of formalin found in fruits indicated fewer amounts than groups without formalin. But mineral content in mango with formalin was decreased insignificantly but in malta was not decreased significantly. So, it can be concluded that formalin influences the nutritional quality of fruits. Furthermore, it is hazardous to public health i.e. carcinogenic effects as it contains traces of arsenic and phosphorus and banned in many countries. Thus, we are at risk of short-term and long term health effects simply by eating fruits that are induced by this chemical. So, it is necessary to build awareness among fruit producers, traders and consumers against adulteration of formalin in the fruits.