Synthetic food colours in saffron solutions, saffron rice and saffron chicken from restaurants in Tehran, Iran

Moradi-Khatoonabadi, Zhila; Amirpour, Mansooreh; AkbariAzam, Maryam

doi:10.1080/19393210.2014.945195

Cited by 17 publications

(6 citation statements)

References 12 publications

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“…In this systematic review of literature, 11 of the fulltext articles reported that misuse of food additives in the food market endangers public health [57][58][59][60][61][62][63][64][65][66][67]. Food additive is any substance not normally consumed as a food by itself; not normally used as a typical ingredient of the food (whether or not it has nutritive value); and added intentionally to food for a technological purpose in the production process for the purpose of maintaining This study investigated food safety and public health issues in Bangladesh.…”

Section: Discussionmentioning

confidence: 99%

Public health risks related to food safety issues in the food market: a systematic literature review

Gizaw

2019

Environ Health Prev Med

197

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Background: Food safety in the food market is one of the key areas of focus in public health, because it affects people of every age, race, gender, and income level around the world. The local and international food marketing continues to have significant impacts on food safety and health of the public. Food supply chains now cross multiple national borders which increase the internationalization of health risks. This systematic review of literature was, therefore, conducted to identify common public health risks related to food safety issues in the food market. Methods: All published and unpublished quantitative, qualitative, and mixed method studies were searched from electronic databases using a three step searching. Analytical framework was developed using the PICo (population, phenomena of interest, and context) method. The methodological quality of the included studies was assessed using mixed methods appraisal tool (MMAT) version 2018. The included full-text articles were qualitatively analyzed using emergent thematic analysis approach to identify key concepts and coded them into related non-mutually exclusive themes. We then synthesized each theme by comparing the discussion and conclusion of the included articles. Emergent themes were identified based on meticulous and systematic reading. Coding and interpreting the data were refined during analysis.Results: The analysis of 81 full-text articles resulted in seven common public health risks related with food safety in the food market. Microbial contamination of foods, chemical contamination of foods, food adulteration, misuse of food additives, mislabeling, genetically modified foods (GM foods), and outdated foods or foods past their use-by dates were the identified food safety-related public health risks in the food market. Conclusion: This systematic literature review identified common food safety-related public health risks in the food market. The results imply that the local and international food marketing continues to have significant impacts on health of the public. The food market increases internationalization of health risks as the food supply chains cross multiple national borders. Therefore, effective national risk-based food control systems are essential to protect the health and safety of the public. Countries need also assure the safety and quality of their foods entering international trade and ensure that imported foods conform to national requirements.

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Section: Discussionmentioning

confidence: 99%

Public health risks related to food safety issues in the food market: a systematic literature review

Gizaw

2019

Environ Health Prev Med

197

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“…[25] Moradi-Khatoonabadi et.al determined synthetic dyes from saffron chicken, saffron solutions, and saffron rice samples obtain from restaurants and found that 52% of samples were positive for at least one synthetic dye; and the prevalent dyes were Tartrazine (44%), Quinoline Yellow (9.1%), and Sunset Yellow (8.4%). [26] In a survey conducted in Arak city of Iran, synthetic illegal dyes such as Sunset Yellow, Tartrazine, Quinoline Yellow, Azorubine, and Allura Red were detected in 56 out of 70 samples (80%) of cookies, ice cream, and saffron aqueous solutions obtained from confectionaries and restaurants. [27] In Hong Kong, the occurrence of synthetic colors was determined in snacks and found that Tartrazine (27.5%) and Sunset Yellow (24.0%) were the most commonly used synthetic colorants.…”

Section: Resultsmentioning

confidence: 99%

Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC

Barani

Tajik

2019

International Journal of Food Properties

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Saffron, the dry stigmas of the plant Crocus sativus L., is widely used as a natural food additive for coloring and flavoring of foods. Because of high price, the coloring of food with synthetic food dyes are widely used by food industries and restaurants instead of saffron. This study was carried out to develop a method for extraction and simultaneous determination of saffron, Tartrazine (E102); Quinoline Yellow (E104) and Sunset Yellow (E110) in readyto-cook Iranian barbecued chicken. During the year 2018, a total of 160 readyto-cook barbecued chicken samples, including 136 samples from restaurants and 24 samples from food industries were collected from the central part of Iran. The results showed that only 41 samples (25.62%) colored with Saffron and 119 samples (74.38%) colored with other food dyes. The detection rates of synthetic dyes in the samples were 10.0% for Tartrazine, 25.62% for Sunset Yellow, and 18.75% for Quinoline Yellow. The occurrence of Tartrazine was significantly higher (P < .05) in samples of restaurants than those from food industries, while the occurrence of Sunset Yellow and Quinoline Yellow was significantly higher (P < .05) in samples obtained from food industries compared to those obtained from restaurants. In conclusion, the presence of illegal synthetic dyes in ready-to-cook barbecued chicken can be a potential hazard for the health of consumers. Further investigations should be carried out to determine illegal synthetic dyes in other foodstuffs.

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“…The dietary exposures to B1, B2, and B6 vitamins were calculated using the Monte Carlo approach. The EDI (mg/kg day) is applied to quantify the oral exposure dosage for vitamins and estimated by the following Equation (Jahanbakhsh et al., 2019; Rezaei et al., 2019):

EDI = \frac{C \times ED \times EF \times IR}{BW \times AT}

where EDI is the estimated daily intake (mg/kg day), C is vitamin concentration (mg/kg), IR is ingestion rate (110 g/day), ED is exposure duration (70 years), EF is exposure frequency (365 days/year), BW is reference body mass (the mean weight of children and adults is between 15 and 70 kg, respectively), and AT is the mean time (for both children and adults, it is 25,550 days, respectively) (Jahanbakhsh et al., 2019; Madani‐Tonekaboni et al., 2019; Moradi‐Khatoonabadi et al., 2015; Nikooyeh et al., 2016; Saha & Zaman, 2013).…”

Section: Methodsmentioning

confidence: 99%

Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran

Rezaei

Sani

Amini

et al. 2021

Food Science & Nutrition

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The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high‐performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.

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Synthetic food colours in saffron solutions, saffron rice and saffron chicken from restaurants in Tehran, Iran

Cited by 17 publications

References 12 publications

Public health risks related to food safety issues in the food market: a systematic literature review

Public health risks related to food safety issues in the food market: a systematic literature review

Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC

Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran

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