Processing of food products makes them palatable, edible, provides options to consumers and prolong their life spans. Irrespective of these benefits, some of these processes have also shown to increase the build-up of potential toxic metabolites, for example, 5-hydroxymethylfurfural (5-HMF). 5-HMF production results from caramelization and/or Maillard reactions involving carbohydrates and some proteins. Its levels are thus used as an indicator of thermal treatment and suitability of storage conditions. At significantly, higher levels in products, they have been shown to elicit deleterious effects on consumers. The current study was carried out to monitor the levels of 5-HMF in carbonated soft drinks (CSDs) and milk products (MPs) on the market as their consumptions have increased in re- cent years.

A series of 10-aryl substituted azo dyes were synthesized by coupling of β-naphthol, catechol, and quinol with different aromatic amines. The synthetic compounds were screened for their in vitro antimicrobial, antioxidant, and anti-inflammatory activities. The characterization of the synthesized compounds was carried out by UV, IR, 1H NMR and Mass spectroscopy. 13C NMR was employed to confirm the structural identity of some of the compounds. After screening for the presence of antimicrobial constituents in the azo compounds using HTSPOTi culture method, quinol compounds 7 [(E)-2(2nitrophenyl) diazenyl) benzene-1,4-diol] and 10 [(E)-2-(3-nitrophenyl) diazinyl) benzene- 1,4-diol] were the most active in terms of broad spectrum activity against Gram-positives [Staphylococcus aureus (ATCC 25923), Streptococcus pyrogenes (clinical strain), Enterococcus faecalis (ATCC 29212)],, Gram-negatives [Salmonella typhi (clinical strain), Escherichia coli (ATCC 251922)] and Pseudomonas aeruginosa.