Muhammad Abdur Rehman, Tariq Mahmood Ansari* and Samia Hafiz
Department of Chemistry, Bahauddin Zakariya University, Multan 60800, Pakistan
(raw and processed) is consumed in considerable amount in Pakistan
annually. In this study, thirteen locally marketed raw and processed
sugar brands have been analyzed for phosphate and sulphate contents.
Analyses have been carried out using spectro-photometric methods. Results
show that phosphate contents were found to be in the range of 1710-3315 μg
g-1 and 0.4 – 216 μg g-1 in raw and processed sugar samples
respectively. Sulphate contents were found in the range of 34.11– 62.01
mg g-1 and 36.19–111.80 mg g-1 in raw and processed sugar samples
respectively. In general, phosphate contents were observed to be comparatively
higher in raw sugars, whereas sulphate contents were comparatively
higher in processed sugars. This study provides baseline data on phosphate
and sulphate contents in locally marketed raw and processed sugars.
Assessment, phosphate, raw and processed sugars, sulphate.