Volume 18, Issue 116 (2021)
FSCT 2021, 18(116): 305-312 |
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Mazrae Sefidi M, Yasini Ardakani S A, Ehterami R, Haghstan N, kimiaee M, Mousavi Nodoushan S. Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397. FSCT 2021; 18 (116) :305-312
URL: http://fsct.modares.ac.ir/article-7-44156-en.html
URL: http://fsct.modares.ac.ir/article-7-44156-en.html
Maryam Mazrae Sefidi1 
, Seyed Ali Yasini Ardakani2 , Reyhaneh Ehterami3 , Nazgol Haghstan3 , Mitra Kimiaee1 , Somayeh Mousavi Nodoushan 4
, Seyed Ali Yasini Ardakani2 , Reyhaneh Ehterami3 , Nazgol Haghstan3 , Mitra Kimiaee1 , Somayeh Mousavi Nodoushan 4
1- Deputy of Food and Drug, Yazd Shahid Sadoughi University of Medical Sciences, Iran
2- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Yazd Branch, Yazd, Iran.
3- Deputy of Food and Drug, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
4- Deputy of Food and Drug, Yazd Shahid Sadoughi University of Medical Sciences, Iran , somayehmousavi@gmail.com
2- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Yazd Branch, Yazd, Iran.
3- Deputy of Food and Drug, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
4- Deputy of Food and Drug, Yazd Shahid Sadoughi University of Medical Sciences, Iran , somayehmousavi@gmail.com
Abstract: (1157 Views)
Introduction: Colors are among the food additives that are added to increase the attractiveness of food and are very important in the industry to attract customers. Colors can have asthma-like effects, hyperactivity in children, weakened immune systems, anaphylactic reactions, or even cancerous effects. The purpose of this study is to investigate the status and abundance of artificial colors used in various meat products offered in Yazd.
Materials and methods: 299 samples of meat products were randomly sampled and after extracting the dye with hydrochloric acid and purification according to the national standard of Iran No. 2634, they were analyzed by chromatography with a thin layer of color type.
Result: The results showed that out of 38.127% of the samples that had color, 47.37% of the samples had artificial colors, 44.74% of the samples had unauthorized colors and 7.89% of the samples had both colors.
Discussion: The unauthorized use of artificial colors in food preparation has raised many health concerns. Knowing the reasons for using these colors, especially the unauthorized color of tartarazine, as well as raising public awareness, especially those related to the production of products and food, can facilitate planning and management and control measures and be an important step to maintain community health.
Materials and methods: 299 samples of meat products were randomly sampled and after extracting the dye with hydrochloric acid and purification according to the national standard of Iran No. 2634, they were analyzed by chromatography with a thin layer of color type.
Result: The results showed that out of 38.127% of the samples that had color, 47.37% of the samples had artificial colors, 44.74% of the samples had unauthorized colors and 7.89% of the samples had both colors.
Discussion: The unauthorized use of artificial colors in food preparation has raised many health concerns. Knowing the reasons for using these colors, especially the unauthorized color of tartarazine, as well as raising public awareness, especially those related to the production of products and food, can facilitate planning and management and control measures and be an important step to maintain community health.
Article Type: Original Research |
Subject:
Food quality control
Received: 2020/07/3 | Accepted: 2021/04/24 | Published: 2021/10/2
Received: 2020/07/3 | Accepted: 2021/04/24 | Published: 2021/10/2
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