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Determination and Evaluation of Natural and Synthetic Dyes in Traditional Rock Candies (Nabat) Distributed in Tehran

[ Vol. 16 , Issue. 5 ]

Author(s):

Zahra Sadeghi, Nabi Shariatifar , Gholamreza J. Khaniki, Ramin Nabizadeh and Amin M. Khaneghah*   Pages 788 - 793 ( 6 )

Abstract:


Background: The color of food products is one of the most important factors proposed by the consumer.Therefore,incorporation of coloring agentsinto fooddates back to ancient times. Nowadays, the various types of synthetic dyes are produced and widely used as part of formulations of food products to increase customer acceptance. As the safety of this material is questionable, many of them are banned, or the level of their use is limited by the authorities. Among them, saffron is the only food color permitted for use in Nabatas a traditional rock candy which is mostly consumed in Iran.Therefore, the current investigation was aimed to determine the levels of artificial colors in traditional hard candy (Nabat) manufactured by organizedand unorganized sectors distributed in Tehran.

Methods:In this regard, 137 samples, (68 samples from unorganized sector and 69 samples from the organized sector), were collected in summer 2016. Analysis of samples was done according to the Iranian national standard through Thin Layer Chromatography method.Also, the High-performance thin layer chromatography was used for reanalyzing of five samples.

Results: Findings showed that 64.7% of unorganized rock candy contained artificial food colors that 26.53 % of these dyes are banned.About 5.8 % of samples from the organized sectorcontained synthetic dyes that 25 % of them are forbidden. The most color used in both groups was defined as quinoline yellow.

Conclusion: The high percentage of synthetic food color usage in unorganized sectors displays thenecessity of further control regarding the incorporation of syntheticfood dyes into Nabat, training providers and consumers, monitoring on production, encourage manufacturers to develop and deploy health professionals and health license.

Keywords:

Quinoline yellow, rock candy, sunset yellow, tartrazine, thin-layer chromatography, synthetic food.

Affiliation:

Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121.CEP: 13083-862. Campinas. São Paulo



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