Determination of Synthetic Colors in Some Locally Available Foods of Kashan City, Iran

Abstract

Abstract Aims: The synthetic colors are preferred by the food industry because of the variety of shades, intensity, uniformity, excellent solubility and stability. They are used in a variety of food products such as dairy products, beverages, baked products, confections and pet foods. Food colors may have toxic effects on the human body. This study aimed to examine the amount of synthetic colors in some ready to use foods in Kashan, Iran. Instrument & Methods: In this cross sectional study, conducted in Kashan City, Iran, in March to October 2015, a total of 52 samples of meat products, 33 samples of sweets, 43 samples of drinks and 21 samples of miscellaneous foods were collected. The coloring agents were extracted of samples and purified using the hydrochloric acid extraction method. Thin layer chromatography was used to analyze the samples. Findings: 72 samples (48.30%) contained no coloring and 77 samples (51.7%) contained artificial colors. The most coloring agents were in sweets (72.7%), drinks (51.2%) and meat products samples (48.10%). The quinoline yellow, tartrazine and sunset yellow were the most common coloring used in the various foods. Conclusion: About 52% of examined foods contained artificial colors that have been banned by the national Iranian standards organization.

Keywords

• Coloring Agents
• Thin Layer
• chromatoghraphy
• Chromatography
• Food