Evaluation of Food Color Consumption and Determining Color Type by Thin Layer Chromatography

Abstract

The aim of this research was to investigate the role of the social demographic parameters of the people in charge of the facilities producing pastry, poolak (a type of coin-shaped candy) and rock candy in the consumption of food colors and to determine color type by thin layer chromatography in Shahr-e-kord city in 2011. This research was an interventional-analytical study and its target population is the people in charge of the facilities producing pastry, poolak and rock candy in Shahr-e-kord city. Social demographic data of the participants were collected using checklists and 720 samples of pastry, poolak and rock candy weighing at least 250 gr were randomly taken over a period of 10 months. With respect to color additives, the samples were analyzed by Thin Layer Chromatography (TLC) in four groups: natural colors permitted artificial colors, forbidden artificial colors and without colors. 48.47% contained food color and 6.52% contained forbidden artificial food color. Sunset Yellow was the color the most consumed among the colors used. Regarding the results obtained, there is a high rate of consumption of artificial colors (41.22%), sunset Yellow being the most consumed. Therefore, it is of great importance to raise the awareness and change the attitude of the people in charge in these jobs as well as the consumers with regard to the side effects of artificial colors, which can be done through the mass media and NGOs.

Determination and Comparative Study of Sugars and Synthetic Colorants in Commercial Branded Fruit Juice Products

“…Fruit juice sample was centrifuged at 2500 rpm for 15 minutes. en 5 mL from upper layer was acidified using 10 mL of 2 M glacial acetic acid [15]. en the sheep-wool was put into the conical flask and placed in water bath at 100°C for 1 hr and 30 minutes.…”

Identification & spectrophotometric quantification of dyes in the selected confectionery items available in the local markets of Peshawar, Pakistan

“…Similarly, among 70 food items in Arak, Iran, 80% of the samples contained artificial colour additives that are banned as per by the National Iranian Standards [10]. Another study conducted by Farzianpour et al showed that 6.52% of the pastry, poolak, and rock candy samples at Shahr-e-kord City, Iran, contained forbidden artificial food colours [11]. In a study conducted at Rawalpindi Cantt it was found that among 73 samples of sweetmeats and confectioneries, 46.57% contained nonpermitted colours [6].…”

“…These colours can also be categorized as permitted and nonpermitted food colours [9]. In recent years many synthetic dyes have been increasingly used to substitute natural colours or to achieve certain desirable qualities such as improved appearance, high colour intensity, colour stability and uniformity [10][11][12][13][14]. Compared to natural colours, these synthetic dyes are low in cost, resistant to light, temperature, oxygen, pH changes, and can be used without further processing [15].…”

Development of Factors Effective in the Success of Green Supply Chain Management

“…Nowadays, environmental activities play a strategic role in product design planning and working process, senior managers' support for the organization and manufacturing activities and also, influence the organization's manufacturing performance (Tseng, 2011a;2011b;Tzeng and Opricoric, 2003;Farzianpour et al, 2013a).…”