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Detection of dyes in confectionery products using thin-layer chromatography
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M Avazpour   , F Seifipour * , J Abdi , T Nabavi , M Zamanian-Azodi |
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Abstract: (7919 Views) |
| Background and objective: Food colorings are natural and synthetic dyes that are added to food improve appearance and uniformity. Colorings can cause complications like asthma, a weakened immune system, and can even have carcinogenic effects on the human body. This study investigated the use of food coloring at a confectionary in the city of Ilam, Iran.
Materials and Methods: A total of 180 samples of dry and fresh pastries were collected using random sampling and their coloring agents were extracted and purified using the hydrochloric acid extraction method. Thin layer chromatography was used to analyze the samples.
Results: Of the samples tested, 13.89% (25 samples) contained no coloring and 86.1% contained coloring. Non-permitted coloring agents were found in 22 samples (12.22%) 91 samples (50.55%) contained permitted synthetic colors and 42 (23.33%) contained natural colors. Quinoline yellow was the most common edible coloring used in the confectionery.
Conclusions: This study highlighted the need for increased awareness of confectionary workers to reduce the use of non-permitted coloring in confectionery products and to replace them with natural colors to preserve community health.
Keywords: Food colors, Confectionary products, Chromatography |
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| Keywords: Food colors, Confectionary products, Chromatography |
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Full-Text [PDF 177 kb]
(7838 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/11/20 | Accepted: 2013/11/20 | Published: 2013/11/20
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