Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397

Authors
Maryam Mazrae Sefidi 1
Seyed Ali Yasini Ardakani 2
Reyhaneh Ehterami 3
Nazgol Haghstan 3
mitra kimiaee 1
Somayeh Mousavi Nodoushan 1
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
10.52547/fsct.18.116.305
Abstract
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.
Keywords
Artificial color
Tartarazin
Quinoline Yellow
Meat products

Subjects

1. محمدمهدی سد, حمیدرضا م, عقیل دب, سعید و, مریم ص, مهشید آ, et al. وضعیت رنگ های مصرفی در شیرینی های خشک جنوب شهر تهران با استفاده از روش کروماتوگرافی با لایه نازک. 1386;9(1):78-3.
2. Hinton DM. US FDA" Redbook II" immunotoxicity testing guidelines and research in immunotoxicity evaluations of food chemicals and new food proteins. Toxicologic pathology. 2000;28(3):467-78.
3. Collins TF, Sprando RL, Shackelford ME, Hansen DK, Welsh JJ, Committee R. Food and drug administration proposed testing guidelines for reproduction studies. Regulatory Toxicology and Pharmacology. 1999;30(1):29-38.
4. Farzianpour F, Khaniki GJ, Younesian M, Ghahferkhi BB, Sadeghi M, Hosseini S. Evaluation of food color consumption and determining color type by thin layer chromatography. American Journal of Applied Sciences. 2013;10(2):172.
5. خسروی مشیزی ر, یونسیان م, گلوی ا. بررسی دلایل استفاده غیرمجاز از رنگ های مصنوعی در تهیه مواد غذایی به روش تحلیل سلسله مراتبی. بهداشت مواد غذایی. 1395;6(1 (پیاپی 21)):-.
6. Pathare PB, Opara UL, Al-Said FA-J. Colour measurement and analysis in fresh and processed foods: a review. Food and bioprocess technology. 2013;6(1):36-60.
7. Melnyk JP, Wang S, Marcone MF. Chemical and biological properties of the world's most expensive spice: Saffron. Food research international. 2010;43(8):1981-9.
8. Loskutov AV, Beninger CW, Hosfield GL, Sink KC. Development of an improved procedure for extraction and quantitation of safranal in stigmas of Crocus sativus L. using high performance liquid chromatography. Food Chem. 2000;69(1):87-95.
9. Samarghandian S, Azimi-Nezhad M, Farkhondeh T. Crocin attenuate Tumor Necrosis Factor-alpha (TNF-α) and interleukin-6 (IL-6) in streptozotocin-induced diabetic rat aorta. Cytokine. 2016;88:20-8.
10. Lu P, Lin H, Gu Y, Li L, Guo H, Wang F, et al. Antitumor effects of crocin on human breast cancer cells. International journal of clinical and experimental medicine. 2015;8(11):20316.
11. Esmaeilizadeh M, Dianat M, Badavi M, Samarbaf-zadeh A, Naghizadeh B. Effect of crocin on nitric oxide synthase expression in post-ischemic isolated rat heart. Avicenna journal of phytomedicine. 2015;5(5):420.
12. Kiani M, Ezati P, Pourmohammadi B, Biabani J, Torabi H, Khazaei Z. Prevalence of colors of used in Saffronal foods of Yazd using Thin Layer Chromatography (TLC) in 2015. Navid No. 2016;19(62):1-7.
13. MolaeiTavani S, Nobari S, Ghasemi R, Mazloomi S. Survey the Authorized and Unauthorized Food Colorings Consumption in the Food Supply of Nazarabad Township in 1395. Journal of Environmental Health Enginering. 2017;4(4):299-306.
14. Saleem N, Umar ZN. Survey on the use of synthetic Food Colors in Food Samples procured from different educational institutes of Karachi city. Journal of tropical life science. 2013;3(1):1-7.
15. Rao P, Sudershan R. Risk assessment of synthetic food colours: a case study in Hyderabad, India. International Journal of Food Safety, Nutrition and Public Health. 2008;1(1):68-87.
16. رویا س, دکتر کامران د, دکتر امیر رحیمی ر, شیرین ف. بررسی میزان اسیدیته، پراکسید و رنگ های مصنوعی در شیرینی های موجود در سطح عرضه در استان آذربایجان غربی. اولین همایش ملی میان وعده های غذایی1393.
17. Kleinman RE, Brown RT, Cutter GR, DuPaul GJ, Clydesdale FM. A research model for investigating the effects of artificial food colorings on children with ADHD. Pediatrics. 2011;127(6):e1575-e84.
18. REZAEI R, MIRLOHI M, MARACCY MR, VAHID DM. Exposure Estimation to Tartrazine through Traditional Hard Candies (Nabat and Poulaki) in Iran, Isfahan Province. 2015.
19. Metcalfe DD, Sampson HA, Simon RA. Food allergy: adverse reactions to foods and food additives: John Wiley & Sons; 2011.
20. Park M, Park HR, Kim SJ, Kim M-S, Kong KH, Kim HS, et al. Risk assessment for the combinational effects of food color additives: neural progenitor cells and hippocampal neurogenesis. Journal of Toxicology and Environmental Health, Part A. 2009;72(21-22):1412-23.
21. Arast Y, Mohamadian M, Noruzi M, Ramuz Z. Surveillance on artificial colors in different confectionary products by chromatography in Qom. 2013.
22. Stevens LJ, Burgess JR, Stochelski MA, Kuczek T. Amounts of artificial food colors in commonly consumed beverages and potential behavioral implications for consumption in children. Clinical pediatrics. 2014;53(2):133-40.
23. Stevens LJ, Kuczek T, Burgess JR, Stochelski MA, Arnold LE, Galland L. Mechanisms of behavioral, atopic, and other reactions to artificial food colors in children. Nutrition reviews. 2013;71(5):268-81.
24. Arnold LE, Lofthouse N, Hurt E. Artificial food colors and attention-deficit/hyperactivity symptoms: conclusions to dye for. Neurotherapeutics. 2012;9(3):599-609.
25. SOLTAN DMM, Mohammadi H, DAST BA, Vahedi S, Salsali M, Arasteh M, et al. The analysis of status of added colors to dried sweets in South of Tehran using thin layer chromatography. 2007.
26. Soltan Dallal M, Vahedi S, Najjarian A, Dastbaze A, Kaffashi T, Pirhadi E, et al. Study of concentration of added colors to juice of black cherry and juice of barberry on display in shop in the city of Tehran. Journal of Payavard Salamat. 2008;2(1):55-62.
27. Rowe KS, Rowe KJ. Synthetic food coloring and behavior: a dose response effect in a double-blind, placebo-controlled, repeated-measures study. The journal of pediatrics. 1994;125(5):691-8.
28. Heshmati A, Hakim SS, Safari AA, Afshar A, Amini K, Rabi N, et al. Survey of Occurrence and Type of Artificial Colors in Nuts and Conventional Ice Cream Supplied in Karaj City in 2012. Alborz University Medical Journal. 2014;3(3):165-70.
29. Aalipour Hafshejani F, Mahdavi F. Determine the prevalence contamination foods to synthetic colors with thin layer chromatography in Shahrekourd. Journal of Shahrekord Uuniversity of Medical Sciences. 2016;17.