Volume 11, Issue 3 (September 2024)
J. Food Qual. Hazards Control 2024, 11(3): 206-213 |
Back to browse issues page
Ethics code: IR.UMSU.REC.1401.27
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Sakooei vayghan R, Vakili Saatloo N, Armioon M, Sepahi S. Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns. J. Food Qual. Hazards Control 2024; 11 (3) :206-213
URL: http://jfqhc.ssu.ac.ir/article-1-1156-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1156-en.html
Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran , Samanehsepahi@gmail.com
Abstract: (91 Views)
Background: The use of additives, especially food colors, has attracted the attention of food industries. The purpose of this study is to retrospectively investigate the use of food colors in food products offered in Urmia, Iran.
Methods: In this study, 451 samples of different types of food were collected from Urmia (April 2019-February 2022). To identify the color type, the Thin Layer Chromatography method was used. The samples included a confections (dry sweets), saffron noghl, saffron halva (a type of confectionery originating from Persia and widely spread throughout the Middle East), saffron-flavored rice and chicken, fruit ice cream, traditional saffron-flavored ice cream, fruit drinks, and saffron solutions. These products were produced from establishments engaged in the production and distribution of food and confections, restaurants, halva manufacturing workshops, traditional ice cream production workshops, and coffeehouses. Statistical analysis of data was done using SPSS software (IBM SPSS statistic 16, USA).
Results: Within the group of synthetic dyes analyzed, quinoline yellow, sunset yellow, carmoisine, and tartarazine were identified as the most commonly used synthetic colorants in the examined food products. Findings also showed that rice and saffron chicken samples had the highest average frequency of tartarazine used among the studied food groups (41.66±1.88%). The highest mean frequency of yellow quinoline consumption was also observed in samples of saffron halva (57.27±3.86%), various types of dry sweets (55.50±0.7%), and saffron noghl (52.50±3.53%). Sunset yellow had a low frequency in all groups except saffron ice cream and fruit drinks (p=0.086). The findings showed that the highest average frequency of carmoisine synthetic color consumption was related to saffron ice cream (25±1.41%) and fruit drinks (23.80±2.54%) among the studied food groups.
Conclusion: The findings indicated that approximately 30% of the tested samples, except fruit drinks, contained synthetic colorants.
DOI: 10.18502/jfqhc.11.3.16592
Methods: In this study, 451 samples of different types of food were collected from Urmia (April 2019-February 2022). To identify the color type, the Thin Layer Chromatography method was used. The samples included a confections (dry sweets), saffron noghl, saffron halva (a type of confectionery originating from Persia and widely spread throughout the Middle East), saffron-flavored rice and chicken, fruit ice cream, traditional saffron-flavored ice cream, fruit drinks, and saffron solutions. These products were produced from establishments engaged in the production and distribution of food and confections, restaurants, halva manufacturing workshops, traditional ice cream production workshops, and coffeehouses. Statistical analysis of data was done using SPSS software (IBM SPSS statistic 16, USA).
Results: Within the group of synthetic dyes analyzed, quinoline yellow, sunset yellow, carmoisine, and tartarazine were identified as the most commonly used synthetic colorants in the examined food products. Findings also showed that rice and saffron chicken samples had the highest average frequency of tartarazine used among the studied food groups (41.66±1.88%). The highest mean frequency of yellow quinoline consumption was also observed in samples of saffron halva (57.27±3.86%), various types of dry sweets (55.50±0.7%), and saffron noghl (52.50±3.53%). Sunset yellow had a low frequency in all groups except saffron ice cream and fruit drinks (p=0.086). The findings showed that the highest average frequency of carmoisine synthetic color consumption was related to saffron ice cream (25±1.41%) and fruit drinks (23.80±2.54%) among the studied food groups.
Conclusion: The findings indicated that approximately 30% of the tested samples, except fruit drinks, contained synthetic colorants.
DOI: 10.18502/jfqhc.11.3.16592
Type of Study: Original article |
Subject:
Special
Received: 23/11/30 | Accepted: 24/08/15 | Published: 24/09/30
Received: 23/11/30 | Accepted: 24/08/15 | Published: 24/09/30
References
1. Ahmed M.A., Al-Khalifa A.S., Al-Nouri D.M., El-Din M.F.S. (2021). Dietary intake of artificial food color additives containing food products by school-going children. Saudi Journal of Biological Sciences. 28: 27-34. [DOI: 10.1016/j.sjbs.2020.08.025] [DOI:10.1016/j.sjbs.2020.08.025] [PMID] [PMCID]
2. Amchova P., Kotolova H., Ruda-Kucerova J. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology. 73: 914-922. [DOI: 10.1016/j.yrtph. 2015.09.026] [DOI:10.1016/j.yrtph.2015.09.026] [PMID]
3. Asadnejad S., Nabizadeh R., Nazarinia A., Jahed G.R., Alimohammadi M. (2018). Data on prevalence of additive colors in local food and beverage products, Tehran, Iran. Data in Brief. 19: 2104-2108. [DOI: 10.1016/j.dib.2018.07.001] [DOI:10.1016/j.dib.2018.07.001] [PMID] [PMCID]
4. Baala vignesh A., Mohanraj K.G., Jain R.K. (2020). Analysis of the association between fast food on oral health and hygiene - a survey. Indian Journal of Forensic Medicine and Toxicology. 14: 5914-5921. [DOI: 10.37506/ijfmt.v14i4.12530] [DOI:10.37506/ijfmt.v14i4.12530]
5. Barani A., Tajik H. (2019). Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC. International Journal of Food Properties. 22: 1608-1614. [DOI: 10.1080/10942912.2019.1666870] [DOI:10.1080/10942912.2019.1666870]
6. Carocho M., Barreiro M.F., Morales P., Ferreira I.C.F.R. (2014). Adding molecules to food, pros and cons: a review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety. 13: 377-399. [DOI: 10.1111/1541-4337.12065] [DOI:10.1111/1541-4337.12065] [PMID]
7. Cobbold C. (2020). The introduction of chemical dyes into food in the nineteenth century. Osiris. 35: 142-161. [DOI: 10.1086/ 708969] [DOI:10.1086/708969]
8. De Andrade F.I., Guedes M.I.F., Vieira Í.G.P., Mendes F.N.P., Rodrigues P.A.S., Maia C.S.C., Ávila M.M.M., Riberio L.D.M. (2014). Determination of synthetic food dyes in commercial soft drinks by TLC and ion-pair HPLC. Food Chemistry. 157: 193-198. [DOI: 10.1016/j.foodchem.2014. 01.100] [DOI:10.1016/j.foodchem.2014.01.100] [PMID]
9. De Mejia E.G., Zhang Q., Penta K., Eroglu A., Lila M.A. (2020). The colors of health: chemistry, bioactivity, and market demand for colorful foods and natural food sources of colorants. Annual Review of Food Science and Technology. 15: 47. [DOI: 10.1146/annurev-food-032519-051729] [DOI:10.1146/annurev-food-032519-051729] [PMID]
10. Dey S., Nagababu B.H. (2022). Applications of food color and bio-preservatives in the food and its effect on the human health. Food Chemistry Advances. 1: 100019. [DOI: 10.1016/ j.focha.2022.100019] [DOI:10.1016/j.focha.2022.100019]
11. Dias M.I., Ferreira I.C.F.R., Barreiro M.F. (2015). Microencapsulation of bioactives for food applications. Food and Function. 6: 1035-1052. [DOI: 10.1039/C4fO01175A] [DOI:10.1039/C4FO01175A] [PMID]
12. Dilrukshi P.G.T., Munasinghe H., Silva A.B.G., De Silva P.G.S.M. (2019). Identification of synthetic food colours in selected confectioneries and beverages in Jaffna District, Sri Lanka. Journal of Food Quality. 2019. [DOI: 10.1155/2019/7453169] [DOI:10.1155/2019/7453169]
13. Dragoev S.G. (2024). Lipid peroxidation in muscle foods: impact on quality, safety and human Health. Foods. 13: 797. [DOI: 10.3390/foods13050797] [DOI:10.3390/foods13050797] [PMID] [PMCID]
14. Durazzo A., Carocho M., Heleno S., Barros L., Souto E.B., Santini A., Lucarini M. (2022). Food dyes and health: literature quantitative research analysis. Measurement: Food. 7: 100050. [DOI: 10.1016/j.meafoo.2022.100050] [DOI:10.1016/j.meafoo.2022.100050]
15. Ebrahimi N., Javadinia S.A., Salek R., Fanipakdel A., Sepahi S., Dehghani M., Valizadeh N., Mohajeri S.A. (2024). Randomized, double-blind, placebo-controlled clinical trial of concurrent use of crocin during chemoradiation for esophageal squamous cell carcinoma. Cancer Investigation. 42: 155-164. [DOI: 10.1080/07357907.2024.2319754] [DOI:10.1080/07357907.2024.2319754] [PMID]
16. Farzianpour F., Jahead Khaniki G., Younesian M., Banaei Ghahferkhi B., Sadeghi M., Hosseini S. (2013). Evaluation of food color consumption and determining color type by thin layer chromatography. American Journal of Applied Sciences. 10: 172-178. [DOI: 10.3844/ajassp.2013.172.178] [DOI:10.3844/ajassp.2013.172.178]
17. Gholami Z., Marhamatizadeh M.H., Mazloomi S.M., Rashedinia M., Yousefinejad S. (2021). Identification of synthetic dyes in traditional juices and beverages in Shiraz, Iran. International Journal of Nutrition Sciences. 6: 39-44. [DOI: 10.30476/IJNS.2021.90161.1120]
18. Heydarzade B., Jajarbeygi P., Mahmoudi R., Mehrabi A., Jalilvand F., Ebrahimi H. (2021). Examining the existence of synthetic dyes in the nuts offered in Marivan county, West of Iran. Journal of Chemical Health Risks. 11: 181-188. [DOI: 10.22034/jchr.2021.1903365.1151]
19. Kleinman R.E., Brown R.T., Cutter G.R., DuPaul G.J., Clydesdale F.M. (2011). A research model for investigating the effects of artificial food colorings on children with ADHD. Pediatrics. 127: e1575-e1584. [DOI: 10.1542/peds.2009-2206] [DOI:10.1542/peds.2009-2206] [PMID]
20. Kobylewski S., Jacobson M.F. (2012). Toxicology of food dyes. International Journal of Occupational and Environmental Health. 18: 220-246. [DOI: 10.1179/ 1077352512Z. 00000000034] [DOI:10.1179/1077352512Z.00000000034] [PMID]
21. Laokuldilok N., Thakeow P., Kopermsub P., Utama-Ang N. (2016). Optimisation of microencapsulation of turmeric extract for masking flavour. Food Chemistry. 194: 695-704. [DOI: 10.1016/j.foodchem.2015.07.150] [DOI:10.1016/j.foodchem.2015.07.150] [PMID]
22. Luzardo-Ocampo I., Ramírez-Jiménez A.K., Yañez J., Mojica L., Luna-Vital D.A. (2021). Technological applications of natural colorants in food systems: a review. Foods. 10: 634. [DOI: 10.3390/foods10030634] [DOI:10.3390/foods10030634] [PMID] [PMCID]
23. Marklinder I., Magnusson M., Nydahl M. (2013). CHANCE: a healthy lifestyle in terms of food handling and hygiene. British Food Journal. 115: 223-234. [DOI: 10.1108/ 00070701311302203] [DOI:10.1108/00070701311302203]
24. Mirzay-Razaz J., Hassanghomi M., Ajami M., Koochakpoor G., Hosseini-Esfahani F., Mirmiran P. (2022). Effective food hygiene principles and dietary intakes to reinforce the immune system for prevention of COVID-19: a systematic review. BMC Nutrition. 8: 53. [DOI: 10.1186/s40795-022-00546-3] [DOI:10.1186/s40795-022-00546-3] [PMID] [PMCID]
25. Moghadasi M., Rahimi A., Heshmati A. (2019). The prevalence of synthetic color in saffron and sweetproducts (yellow halvah, candy and crystallized sugar) supplied in store of Hamadan city using thin layer chromatography (TLC). Pajouhan Scientific Journal. 17: 31-36. [DOI: 10.29252/psj.17.2.31] [DOI:10.21859/psj.17.2.31]
26. Neuhouser M.L. (2019). The importance of healthy dietary patterns in chronic disease prevention. Nutrition Research. 70: 3-6. [DOI: 10.1016/j.nutres.2018.06.002] [DOI:10.1016/j.nutres.2018.06.002] [PMID] [PMCID]
27. Nishida C., Uauy R., Kumanyika S., Shetty P. (2004). The joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutrition. 7: 245-250. [DOI: 10.1079/PHN2003592] [DOI:10.1079/PHN2003592] [PMID]
28. Ntrallou K., Gika H., Tsochatzis E. (2020). Analytical and sample preparation techniques for the determination of food colorants in food matrices. Foods. 9: 58. [DOI: 10.3390/foods9010058] [DOI:10.3390/foods9010058] [PMID] [PMCID]
29. Osaili T.M., Obaid R.S., Alkayyali S.A.I., Ayman H., Bunni S.M., Alkhaled S.B., Hasan F., Mohamad M.N., Cheikh Ismail L. (2023). Consumers' knowledge and attitudes about food additives in the UAE. Plos One. 18: e0282495. [DOI: 10.1371/journal.pone.0282495] [DOI:10.1371/journal.pone.0282495] [PMID] [PMCID]
30. Rezaei M., Abadi F.S., Sharifi Z., Karimi F., Alimohammadi M., Abadi R.A.S., Roostaei H. (2015). Assessment of synthetic dyes in food stuffs produced in confectioneries and restaurants in Arak, Iran. Thrita. 4: e22776. [DOI: 10.5812/thrita.22776] [DOI:10.5812/thrita.22776]
31. Sambu S., Hemaram U., Murugan R., Alsofi A.A. (2022). Toxicological and teratogenic effect of various food additives: an updated review. BioMed Research International. 2022. [DOI: 10.1155/2022/6829409] [DOI:10.1155/2022/6829409] [PMID] [PMCID]
32. Sepahi S., Golfakhrabadi M., Bonakdaran S., Lotfi H., Mohajeri S.A. (2022). Effect of crocin on diabetic patients: a placebo-controlled, triple-blinded clinical trial. Clinical Nutrition ESPEN. 50: 255-263. [DOI: 10.1016/j.clnesp.2022.05.006] [DOI:10.1016/j.clnesp.2022.05.006] [PMID]
33. Sepahi S., Mohajeri S.A., Hosseini S.M., Khodaverdi E., Shoeibi N., Namdari M., Sajadi Tabassi S.A. (2018). Effects of crocin on diabetic maculopathy: a placebo-controlled randomized clinical trial. American Journal of Ophthalmology. 190: 89-98. [DOI: 10.1016/j.ajo.2018.03.007] [DOI:10.1016/j.ajo.2018.03.007] [PMID]
34. Shang X., Liu J., Zhu Z., Zhang X., Huang Y., Liu S., Wang W., Zhang X., Tang S., Hu Y., Yu H., Ge Z., et al. (2023). Healthy dietary patterns and the risk of individual chronic diseases in community-dwelling adults. Nature Communications. 14: 6704. [DOI: 10.1038/s41467-023-42523-9] [DOI:10.1038/s41467-023-42523-9] [PMID] [PMCID]
35. Trasande L., Shaffer R.M., Sathyanarayana S., Lowry J.A., Ahdoot S., Baum C.R., Bernstein A.S., Bole A., Campbell C.C., Landrigan P.J., Pacheco S.E., Spanier A.J., et al. (2018). Food additives and child health. Pediatrics. 142: e20181410. [DOI: 10.1542/peds.2018-1410] [DOI:10.1542/peds.2018-1410] [PMID] [PMCID]
36. Tuormaa T.E. (1994). The adverse effects of food additives on health: a review of the literature with a special emphasis on childhood hyperactivity. Journal of Orthomolecular Medicine. 9: 225-243.
37. Vikram N., Kewat R.N., Singh R.P., Singh R.P., Singh P. (2015). Natural edible colours and flavours natural edible colours and flavours. International Journal of Pharmaceutical Sciences and Research. 6: 4622-4628. [DOI: 10.13040/IJPSR.0975-8232.6(11).4622-28]
38. Yamjala K., Nainar M.S., Ramisetti N.R. (2016). Methods for the analysis of azo dyes employed in food industry - a review. Food Chemistry. 192: 813-824. [DOI: 10.1016/j. foodchem.2015.07.085] [DOI:10.1016/j.foodchem.2015.07.085] [PMID]
39. Zuñiga-Martínez B.S., Domínguez-Avila J.A., Robles-Sánchez R.M., Ayala-Zavala J.F., Villegas-Ochoa M.A., González-Aguilar G.A. (2022). Agro-industrial fruit byproducts as health-promoting ingredients used to supplement baked food products. Foods. 11: 3181. [DOI: 10.3390/foods11203181] [DOI:10.3390/foods11203181] [PMID] [PMCID]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
