Surveillance on Artificial Colors in Different Confectionary Products by Chromatography in Qom

AUTHORS

yalda arast 1 , * , Majid Mohamadian 2 , Mehdi Noruzi 3 , Zeinab Ramuz 4

AUTHORS INFORMATION

1 Department of Toxicology, Faculty of Health, Qom University of Medical Sciences, Qom, Iran

2 General Practitioner, Qom University of Medical Sciences, Qom, Iran

3 Department of Epidemiology, Faculty of Health, Qom University of Medical Sciences, Qom, Iran

4 Department of Nutrition, Qom University of Medical Sciences, Qom

ARTICLE INFORMATION

Zahedan Journal of Research in Medical Sciences: 15 (3); e93079
Published Online: October 30, 2012
Article Type: Short Communication
Received: April 24, 2010
Accepted: August 14, 2010

Crossmark

CHEKING

READ FULL TEXT
Abstract

Background : Food color additives, which are used to give a good look to foodstuff, are very effective in the consumers’ satisfaction but they can leave toxic effects on body. With respect to their extensive application, the present research aims to examine the condition of the colorings consumed in confectionary products of the city of Qom.
Materials and Methods : 398 items of confectionary products were sampled randomly and their types of colorings were analyzed through the Thin-Layer Chromatography (TLC) method.
Results : Fifty-two percent of the samples were free from coloring, 26.7 percent had illegal artificial coloring, and 21.3 contained approved artificial coloring. It was reported that yellow coloring was most consumed.
Conclusion : The scientific introduction and replacement of the natural colorings to the public and emphasis on their advantages play a crucial role in the health of society and can increase enthusiasm of producers and consumers.

Keywords

Artificial colors Confectionary products Chromatography

© 2013, Zahedan Journal of Research in Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
Fulltext

The full text of this article is available on the PDF file.

References
  • 1. The References of this article are available on the PDF file.
  • COMMENTS

    LEAVE A COMMENT HERE: