Determination and Evaluation of Natural and Synthetic Dyes in Traditional Rock Candies (Nabat) Distributed in Tehran
31 May 2020-Current Nutrition & Food Science (Bentham Science Publishers Ltd.)-Vol. 16, Iss: 5, pp 788-793
TL;DR: In this paper, the levels of artificial colors in traditional hard candy (Nabat) manufactured by organized and unorganized sectors distributed in Iran were determined by using thin layer chromatography method.
Abstract:
The color of food products is one of the most important factors proposed by
the consumer. Therefore, incorporation of coloring agents into food dates back to ancient times.
Nowadays, various types of synthetic dyes are produced and widely used as part of formulations of
food products to increase customer’s interest 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 Nabat as 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 organized and unorganized sectors distributed in
Tehran.
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 five samples.
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 sector contained synthetic
dyes that 25% of them are forbidden. The most commonly used color in both groups was defined
as quinoline yellow.
The high percentage of synthetic food color usage in unorganized sectors urges the necessity
to control them, especially the incorporation of synthetic food dyes in Nabat. Therefore, the
training providers and consumers and the monitoring of the production, have encouraged the manufacturers
to develop and deploy health professionals and health license.
Citations
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TL;DR: In this paper , the authors evaluated the amount of two food dyes consumed by children and found that the intake of quinoline yellow and sunset yellow was at average levels and the 95th percentile in both age groups was less than the associated acceptable daily intake (ADI).
Abstract: Abstract Excessive consumption of synthetic food dyes by children may raise concerns about their health. These dyes may aggravate the hyperactivity symptoms and exacerbate asthma in sensitive children. The purpose of this study was to determine the presence of sunset yellow and quinoline yellow dyes, as well as tartrazine in dairy‐free fruit ice cream, freeze pop, jelly, and candy. Additionally, we evaluated the amount of two food dyes consumed by children. To do so, a total of 150 food samples, including 20 dairy‐free fruit ice creams, 25 freeze pops, 57 jelly products, and 48 types of candy were randomly selected from stores in Shiraz, Iran. Then, using the high‐performance liquid chromatography (HPLC) method and an ultraviolet (UV) detector, we measured the amounts of sunset yellow and quinoline yellow dyes and identified the use of tartrazine. Also, the per capita consumption (grams per day) of the mentioned foods was calculated using a checklist in two groups of male and female primary schoolchildren aged 6–9 years and 10–13 years in Shiraz, Iran. According to the results, 11 (7.33%) samples contained only tartrazine and 107 (71.33%) samples contained quinoline yellow and sunset yellow synthetic dyes. In addition, of 107 samples that used quinoline yellow and sunset yellow, 102 (95.33%) contained unauthorized tartrazine. Only seven (6.54%) samples contained exceedingly high concentrations of authorized quinoline yellow and sunset yellow synthetic dyes. However, the exposure assessment showed that the intake of quinoline yellow and sunset yellow was at average levels and the 95th percentile in both age groups was less than the associated acceptable daily intake (ADI). For synthetic dyes, the target hazard quotient (THQ) and hazard index (HI) were less than one, indicating that ingestion of these two dyes via food products does not pose a risk to children's overall health.
References
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TL;DR: Artificial colours or a sodium benzoate preservative in the diet result in increased hyperactivity in 3- year-old and 8/9-year-old children in the general population.
875 citations
TL;DR: In this paper, the removal of tartrazine by photodegradation has been investigated using titanium dioxide surface as photocatalyst under UV light, and the process was carried out at different pH, catalyst dose, dye concentration and effects of the electron acceptor H 2 O 2.
790 citations
TL;DR: In this article, the authors classified food colorants into synthetic, nature-identical, inorganic, and natural colorants, and classified them into five classes: synthetic, natural, nature identical, organic, and inorganic.
Abstract: Food colorants may be classified into synthetic, nature-identical, inorganic, and natural colorants. Natural colorants for food are made from renewable sources. Most often, the colorants are extracted from plant material, but other sources such as insects, algae, cyanobacteria, and fungi are used as well. Natural colorants are usually extracted and con- centrated using either water or lower alcohols for water-soluble pigments and organic sol- vents for lipophilic pigments. Legislation restricts which colorants are allowed, what sources may be used for that particular colorant, what solvents may be used to extract it, and the pu- rity of the pigment. Colorants are formulated to make them more suitable for a variety of foods and drinks (e.g., lipophilic pigments for use in beverages) and to increase their stabil- ity. The natural colorants allowed in the EU and the USA are presented. Many of these col- orants are also allowed in most parts of the world. A few colorants that are not allowed in the EU and the USA, but are important food colorants in other parts of the world, are also pre- sented.
330 citations
TL;DR: There is a general adverse effect of artificial food colouring and benzoate preservatives on the behaviour of 3 year old children which is detectable by parents but not by a simple clinic assessment.
Abstract: Aims: To determine whether artificial food colourings and a preservative in the diet of 3 year old children in the general population influence hyperactive behaviour. Methods: A sample of 1873 children were screened in their fourth year for the presence of hyperactivity at baseline (HA), of whom 1246 had skin prick tests to identify atopy (AT). Children were selected to form the following groups: HA/AT, not-HA/AT, HA/not-AT, and not-HA/not-AT (n = 277). After baseline assessment, children were subjected to a diet eliminating artificial colourings and benzoate preservatives for one week; in the subsequent three week within subject double blind crossover study they received, in random order, periods of dietary challenge with a drink containing artificial colourings (20 mg daily) and sodium benzoate (45 mg daily) (active period), or a placebo mixture, supplementary to their diet. Behaviour was assessed by a tester blind to dietary status and by parents’ ratings. Results: There were significant reductions in hyperactive behaviour during the withdrawal phase. Furthermore, there were significantly greater increases in hyperactive behaviour during the active than the placebo period based on parental reports. These effects were not influenced by the presence or absence of hyperactivity, nor by the presence or absence of atopy. There were no significant differences detected based on objective testing in the clinic. Conclusions: There is a general adverse effect of artificial food colouring and benzoate preservatives on the behaviour of 3 year old children which is detectable by parents but not by a simple clinic assessment. Subgroups are not made more vulnerable to this effect by their prior levels of hyperactivity or by atopy.
293 citations
TL;DR: Forty synthetic food colors were determined in drinks and candies by reversed-phase high-performance liquid chromatography with photodiode array detection by reversing the phases of detection and quantitation and the recoveries ranged from 76.6 to 115.0%.
269 citations