Microbiological and physicochemical assessment of some brands of Vitamin C Syrup. – E. O. Osazuwa, S. Onemu and G. A. Alpheus
The physical, chemical and microbiological qualities of one hundred and sixty samples of four different brands of Vitamin C syrup were assessed using standard methods. The assessment involved determining the viable microbial load, type of microbial contaminants, absence or presence of turbidity, type of seal, leakage, Vitamin C contents and pH of the different brands. Inspite of the age of the syrups examined, no turbidity was observed. A large proportion, up to 100% in some brands, of the syrup containers did not have a perfect seal. This imperfect seal lead to the leakage of syrup from the sides of the cap of some of the containers. All the syrups were acidic having a pH range of 2.2-3.5. The Ascorbic acid content of the syrups examined depended upon the age of the syrup, the seal and the brand. The syrups contained between 14.6 and 116.4% of the stated Ascorbic acid content. Exposure of the syrup to the atmosphere after first opening resulted in varying degrees of loss (65-97%) of Ascorbic acid. None of the brands were spared the presence of microorganisms. Only Bacillus species were the bacterial contaminants isolated. No fungi were isolated. These findings emphasize the need for proper packaging, preservation and storage of Vitamin C syrups.
Keywords:Vitamin C, microbiological, physicochemical, evaluation.