:: Volume 9, Issue 1 (Spring 2019) ::
JABS 2019, 9(1): 1306-1313 Back to browse issues page
The study of the frequency of dyes used in food products delivered at Fasa restaurants using Thin Layer Chromatography and spectrophotometric methods in 1397
Sara Asadi1 , Mehran Sayadi 2, Sahar Khalighain1 , Sima Hashemi1 , Ghader Allahverdi3
1- Fasa University of Medical Sciences, Fasa, Iran
2- Assistant Professor, Department of Food Safety and Hygiene, School of Public Health, Fasa University of Medical Sciences, Fasa, Iran , mehransayadi62@gmail.com
3- Department of Biochemistry, Fasa University of Medical Sciences, Fasa, Iran
Abstract:   (2415 Views)
Background & Objective: Today, in order to maintain or improve the appearance, composition, flavor and nutritional value for food, compounds called additive are added, that they lead to complications in the human body, which the colors are only one of these substances. The aim of this study was to determine the frequency of consuming colors in saffron foods in Fasa in 1397 by thin layer chromatography and spectrophotometry methods.
Materials & Methods: This is a type of Experimental study that was conducted by a cross-sectional study in Fasa. A total of 64 samples of food were collected from restaurants and after color extraction with Hydrochloric acid and purification, the color analysis was performed using thin-layer chromatography and spectrophotometry. The Data were analyzed using Excel software.
Results: Out of 64 samples, 36 samples (56.2%) of natural color and 28 samples (43.8%) of artificial color were used. Of this amount, artificial color (57.1%) was non‐permitted artificial color (16 samples) and 42.9% of permitted artificial color (12 samples). Also, 75% of the natural colors used were saffron type.
Conclusion: Considering the high level of artificial colors found in the samples of this study, preventive measures are essential because the high consumption of non-edible and edible color in foods and their adverse effects on health, raising the level of awareness of manufacturers and consumers about the complications, the amount of consumption or lack of use of these substances is necessary.
Keywords: Food color, Artificial color, Saffron, Thin Layer Chromatography, Spectrophotometry
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Type of Study: Research | Subject: Toxicology
Received: 2018/07/14 | Accepted: 2019/01/16 | Published: 2019/06/8

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Volume 9, Issue 1 (Spring 2019) Back to browse issues page