Toxicological evaluation of cooked Korean instant noodles

Mohamad A'sri, Muhammad Azmi (2019) Toxicological evaluation of cooked Korean instant noodles. [Project Paper] (Submitted)

Text lp FPSK3 2019 8 REPAIR.pdf Download (23MB)

Abstract

The proportional mortality in Malaysia from non-communicable disease (NCDs) keep increasing and it was estimated to account for 74% of all death reported by Department of Statistic of Malaysia in 2017. There were many risk factors of NCDs, and one main driving force to the these risk factor could be unhealthy dietary choices, for examples, high and prolong consumption of fast food and processed food like instant noodles that keeping famous and trending in our community. The forecasting report on instant noodles market in Malaysia prove that it witnessed a growth of 7.2% from 2010 to 2017, and surely, this product getting high demand because of the purchasing power by our younger generations that mostly influence by the South countries like South Korean. Prolong and high consumption of Korean instant noodles might lead to certain level where the level might beyond the normal concentration that can lead to toxicity. This study conducted in order to determine and compare the toxicity in raw and cooked Korean instant noodles. The samples were basically prepared by hot aqueous extraction with the ratio of 1: 10 and the samples involved raw noodles, raw seasoning powders and cooked Korean instant noodles while Paracetamol acts as positive control. These samples were prepared by serial dilution into 5 different concentration which are 62.5, 125, 250, 500, and 1 000μg/mL and the treatment administration was 1 00μg/mL for each embryo. The parameters observations were conducted every 24 hours for 48 hpf, 72 hpf and 96 hpf. Lethal concentration further calculated by using Linear Regression Formula and it revealed that raw seasoning powders classified as in the slightly toxic category while for the cooked Korean instant noodles classified as nontoxic. However, when compared with the amount that we consume which is per one packaging, it is much more higher that the LC50 value, and the higher the LC50 value mean higher concentration of toxin/compound is required to kill the same population, and thus it is less toxic. In conclusion, raw seasoning powders is considered as slightly toxic compared to raw noodles and cooked Korean instant noodles, and becoming the major contribution for toxicity level in cooked Korean instant noodles as if it is combination of seasoning powder and noodles. Further study need to be conducted in order to study the factor that might influence the toxicity level of this sample.

Item Type:	Project Paper
Subjects:	R Medicine > RA Public aspects of medicine R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	03 Aug 2026 11:30
Last Modified:	03 Aug 2026 11:30
URI:	http://psaspb.upm.edu.my/id/eprint/2887

Actions (login required)

View Item