Assessment of Synthetic Dyes in Food Stuffs Produced in Confectioneries and Restaurants in Arak, Iran
| Author | Mohammad Rezaei | en |
| Author | Fatemeh Safar Abadi | en |
| Author | Zahra Sharifi | en |
| Author | Fereshteh Karimi | en |
| Author | Mahmood Alimohammadi | en |
| Author | Ruh Allah Susan Abadi | en |
| Author | Hossein Roostaei | en |
| Issued Date | 2015-03-01 | en |
| Abstract | Background: The artificial food colors tartrazine (E102), sunset yellow (E110), quinoline yellow (E104), ponceau 4R (E124), allura red (E129), azorubine (E122) used in foodstuffs were tested. Objectives: This study aimed to determine the amount of artificial dyes in cookie, ice cream and saffron aqueous solution obtained from different confectionaries and restaurants of this city. Materials and Methods: A total of 70 samples of different foodstuffs including cookies (n = 20), ice cream (n = 20) and saffron aqueous solution (n = 30) used and served in confectioneries and restaurants in Arak city, Iran, were collected in February 2013. The samples were tested using Thin Layer Chromatography (TLC) method. Using artificial colors is not permitted according to the national standard of Iran. Results: The results showed that several products did not meet the standards. Fifty-six out of the 70 (80%) samples examined in the study, namely sunset yellow (60%), tartrazine (57.1%), quinoline yellow (44.28%), azorubine (28.57%), ponceau 4R (8.57%) and allura red (2.85%) failed to meet the standard and health codes. Conclusions: Considering the high level of artificial colors found in the samples of this study, preventive measures are essential. | en |
| DOI | https://doi.org/10.5812/thrita.22776 | en |
| Keyword | Food | en |
| Keyword | Restaurant | en |
| Keyword | Food Safety | en |
| Publisher | Brieflands | en |
| Title | Assessment of Synthetic Dyes in Food Stuffs Produced in Confectioneries and Restaurants in Arak, Iran | en |
| Type | Research Article | en |
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