Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran
Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this exp...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zahra Gholami [verfasserIn] Mohammad Hossein Marhamatizadeh [verfasserIn] Seyed Mohammad Mazloomi [verfasserIn] Marzieh Rashedinia [verfasserIn] Saeed Yousefinejad [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: International Journal of Nutrition Sciences - Shiraz University of Medical Sciences, 2018, 6(2021), 1, Seite 39-44 |
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| Übergeordnetes Werk: |
volume:6 ; year:2021 ; number:1 ; pages:39-44 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.30476/ijns.2021.90161.1120 |
|---|
| Katalog-ID: |
DOAJ056794282 |
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| 520 | |a Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this experimental study totally, 70 random samples of juices and beverages with different flavors were prepared from Shiraz, Iran. After the dye extraction and purification using thin layer chromatography based on the retention factor (Rf) of the corresponding color, the sampleswere analyzed and identified.Results: Sixty percent of the samples did not have any dye, 32.85% contained legally permitted synthetic dyes and 7.15% consisted of 2 unauthorized synthetic dyes. The highest frequency of consumption of artificial colors was observed for pomegranate-flavored juices and the most common use of artificial color was the simultaneous combination of two colors, carmoisine and sunset yellow.Conclusion: It was shown that in some traditional juices and drinks, artificial dyes are still used illegally, which is a warning sign for public health, especially for the children. Therefore, it is necessary to provide more supervision and continuous control over the supply products and to deal seriously with units breaking the law to minimize the use of artificial dyes. | ||
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10.30476/ijns.2021.90161.1120 doi (DE-627)DOAJ056794282 (DE-599)DOAJ55f4768956bf4dbf8361da2605f9a78b DE-627 ger DE-627 rakwb eng RC620-627 Zahra Gholami verfasserin aut Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this experimental study totally, 70 random samples of juices and beverages with different flavors were prepared from Shiraz, Iran. After the dye extraction and purification using thin layer chromatography based on the retention factor (Rf) of the corresponding color, the sampleswere analyzed and identified.Results: Sixty percent of the samples did not have any dye, 32.85% contained legally permitted synthetic dyes and 7.15% consisted of 2 unauthorized synthetic dyes. The highest frequency of consumption of artificial colors was observed for pomegranate-flavored juices and the most common use of artificial color was the simultaneous combination of two colors, carmoisine and sunset yellow.Conclusion: It was shown that in some traditional juices and drinks, artificial dyes are still used illegally, which is a warning sign for public health, especially for the children. Therefore, it is necessary to provide more supervision and continuous control over the supply products and to deal seriously with units breaking the law to minimize the use of artificial dyes. synthetic dye juice beverage food hygiene quality control Nutritional diseases. Deficiency diseases Mohammad Hossein Marhamatizadeh verfasserin aut Seyed Mohammad Mazloomi verfasserin aut Marzieh Rashedinia verfasserin aut Saeed Yousefinejad verfasserin aut In International Journal of Nutrition Sciences Shiraz University of Medical Sciences, 2018 6(2021), 1, Seite 39-44 (DE-627)1760624063 (DE-600)3071219-1 25382829 nnns volume:6 year:2021 number:1 pages:39-44 https://doi.org/10.30476/ijns.2021.90161.1120 kostenfrei https://doaj.org/article/55f4768956bf4dbf8361da2605f9a78b kostenfrei https://ijns.sums.ac.ir/article_47309_560dfc5238cad615cf92b910ef47bc76.pdf kostenfrei https://doaj.org/toc/2538-1873 Journal toc kostenfrei https://doaj.org/toc/2538-2829 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2021 1 39-44 |
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10.30476/ijns.2021.90161.1120 doi (DE-627)DOAJ056794282 (DE-599)DOAJ55f4768956bf4dbf8361da2605f9a78b DE-627 ger DE-627 rakwb eng RC620-627 Zahra Gholami verfasserin aut Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this experimental study totally, 70 random samples of juices and beverages with different flavors were prepared from Shiraz, Iran. After the dye extraction and purification using thin layer chromatography based on the retention factor (Rf) of the corresponding color, the sampleswere analyzed and identified.Results: Sixty percent of the samples did not have any dye, 32.85% contained legally permitted synthetic dyes and 7.15% consisted of 2 unauthorized synthetic dyes. The highest frequency of consumption of artificial colors was observed for pomegranate-flavored juices and the most common use of artificial color was the simultaneous combination of two colors, carmoisine and sunset yellow.Conclusion: It was shown that in some traditional juices and drinks, artificial dyes are still used illegally, which is a warning sign for public health, especially for the children. Therefore, it is necessary to provide more supervision and continuous control over the supply products and to deal seriously with units breaking the law to minimize the use of artificial dyes. synthetic dye juice beverage food hygiene quality control Nutritional diseases. Deficiency diseases Mohammad Hossein Marhamatizadeh verfasserin aut Seyed Mohammad Mazloomi verfasserin aut Marzieh Rashedinia verfasserin aut Saeed Yousefinejad verfasserin aut In International Journal of Nutrition Sciences Shiraz University of Medical Sciences, 2018 6(2021), 1, Seite 39-44 (DE-627)1760624063 (DE-600)3071219-1 25382829 nnns volume:6 year:2021 number:1 pages:39-44 https://doi.org/10.30476/ijns.2021.90161.1120 kostenfrei https://doaj.org/article/55f4768956bf4dbf8361da2605f9a78b kostenfrei https://ijns.sums.ac.ir/article_47309_560dfc5238cad615cf92b910ef47bc76.pdf kostenfrei https://doaj.org/toc/2538-1873 Journal toc kostenfrei https://doaj.org/toc/2538-2829 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2021 1 39-44 |
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10.30476/ijns.2021.90161.1120 doi (DE-627)DOAJ056794282 (DE-599)DOAJ55f4768956bf4dbf8361da2605f9a78b DE-627 ger DE-627 rakwb eng RC620-627 Zahra Gholami verfasserin aut Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this experimental study totally, 70 random samples of juices and beverages with different flavors were prepared from Shiraz, Iran. After the dye extraction and purification using thin layer chromatography based on the retention factor (Rf) of the corresponding color, the sampleswere analyzed and identified.Results: Sixty percent of the samples did not have any dye, 32.85% contained legally permitted synthetic dyes and 7.15% consisted of 2 unauthorized synthetic dyes. The highest frequency of consumption of artificial colors was observed for pomegranate-flavored juices and the most common use of artificial color was the simultaneous combination of two colors, carmoisine and sunset yellow.Conclusion: It was shown that in some traditional juices and drinks, artificial dyes are still used illegally, which is a warning sign for public health, especially for the children. Therefore, it is necessary to provide more supervision and continuous control over the supply products and to deal seriously with units breaking the law to minimize the use of artificial dyes. synthetic dye juice beverage food hygiene quality control Nutritional diseases. Deficiency diseases Mohammad Hossein Marhamatizadeh verfasserin aut Seyed Mohammad Mazloomi verfasserin aut Marzieh Rashedinia verfasserin aut Saeed Yousefinejad verfasserin aut In International Journal of Nutrition Sciences Shiraz University of Medical Sciences, 2018 6(2021), 1, Seite 39-44 (DE-627)1760624063 (DE-600)3071219-1 25382829 nnns volume:6 year:2021 number:1 pages:39-44 https://doi.org/10.30476/ijns.2021.90161.1120 kostenfrei https://doaj.org/article/55f4768956bf4dbf8361da2605f9a78b kostenfrei https://ijns.sums.ac.ir/article_47309_560dfc5238cad615cf92b910ef47bc76.pdf kostenfrei https://doaj.org/toc/2538-1873 Journal toc kostenfrei https://doaj.org/toc/2538-2829 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2021 1 39-44 |
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10.30476/ijns.2021.90161.1120 doi (DE-627)DOAJ056794282 (DE-599)DOAJ55f4768956bf4dbf8361da2605f9a78b DE-627 ger DE-627 rakwb eng RC620-627 Zahra Gholami verfasserin aut Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this experimental study totally, 70 random samples of juices and beverages with different flavors were prepared from Shiraz, Iran. After the dye extraction and purification using thin layer chromatography based on the retention factor (Rf) of the corresponding color, the sampleswere analyzed and identified.Results: Sixty percent of the samples did not have any dye, 32.85% contained legally permitted synthetic dyes and 7.15% consisted of 2 unauthorized synthetic dyes. The highest frequency of consumption of artificial colors was observed for pomegranate-flavored juices and the most common use of artificial color was the simultaneous combination of two colors, carmoisine and sunset yellow.Conclusion: It was shown that in some traditional juices and drinks, artificial dyes are still used illegally, which is a warning sign for public health, especially for the children. Therefore, it is necessary to provide more supervision and continuous control over the supply products and to deal seriously with units breaking the law to minimize the use of artificial dyes. synthetic dye juice beverage food hygiene quality control Nutritional diseases. Deficiency diseases Mohammad Hossein Marhamatizadeh verfasserin aut Seyed Mohammad Mazloomi verfasserin aut Marzieh Rashedinia verfasserin aut Saeed Yousefinejad verfasserin aut In International Journal of Nutrition Sciences Shiraz University of Medical Sciences, 2018 6(2021), 1, Seite 39-44 (DE-627)1760624063 (DE-600)3071219-1 25382829 nnns volume:6 year:2021 number:1 pages:39-44 https://doi.org/10.30476/ijns.2021.90161.1120 kostenfrei https://doaj.org/article/55f4768956bf4dbf8361da2605f9a78b kostenfrei https://ijns.sums.ac.ir/article_47309_560dfc5238cad615cf92b910ef47bc76.pdf kostenfrei https://doaj.org/toc/2538-1873 Journal toc kostenfrei https://doaj.org/toc/2538-2829 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2021 1 39-44 |
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10.30476/ijns.2021.90161.1120 doi (DE-627)DOAJ056794282 (DE-599)DOAJ55f4768956bf4dbf8361da2605f9a78b DE-627 ger DE-627 rakwb eng RC620-627 Zahra Gholami verfasserin aut Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this experimental study totally, 70 random samples of juices and beverages with different flavors were prepared from Shiraz, Iran. After the dye extraction and purification using thin layer chromatography based on the retention factor (Rf) of the corresponding color, the sampleswere analyzed and identified.Results: Sixty percent of the samples did not have any dye, 32.85% contained legally permitted synthetic dyes and 7.15% consisted of 2 unauthorized synthetic dyes. The highest frequency of consumption of artificial colors was observed for pomegranate-flavored juices and the most common use of artificial color was the simultaneous combination of two colors, carmoisine and sunset yellow.Conclusion: It was shown that in some traditional juices and drinks, artificial dyes are still used illegally, which is a warning sign for public health, especially for the children. Therefore, it is necessary to provide more supervision and continuous control over the supply products and to deal seriously with units breaking the law to minimize the use of artificial dyes. synthetic dye juice beverage food hygiene quality control Nutritional diseases. Deficiency diseases Mohammad Hossein Marhamatizadeh verfasserin aut Seyed Mohammad Mazloomi verfasserin aut Marzieh Rashedinia verfasserin aut Saeed Yousefinejad verfasserin aut In International Journal of Nutrition Sciences Shiraz University of Medical Sciences, 2018 6(2021), 1, Seite 39-44 (DE-627)1760624063 (DE-600)3071219-1 25382829 nnns volume:6 year:2021 number:1 pages:39-44 https://doi.org/10.30476/ijns.2021.90161.1120 kostenfrei https://doaj.org/article/55f4768956bf4dbf8361da2605f9a78b kostenfrei https://ijns.sums.ac.ir/article_47309_560dfc5238cad615cf92b910ef47bc76.pdf kostenfrei https://doaj.org/toc/2538-1873 Journal toc kostenfrei https://doaj.org/toc/2538-2829 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2021 1 39-44 |
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Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran |
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Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran |
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Zahra Gholami |
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International Journal of Nutrition Sciences |
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Zahra Gholami Mohammad Hossein Marhamatizadeh Seyed Mohammad Mazloomi Marzieh Rashedinia Saeed Yousefinejad |
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10.30476/ijns.2021.90161.1120 |
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identification of synthetic dyes in traditional juices and beverages in shiraz, iran |
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Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran |
| abstract |
Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this experimental study totally, 70 random samples of juices and beverages with different flavors were prepared from Shiraz, Iran. After the dye extraction and purification using thin layer chromatography based on the retention factor (Rf) of the corresponding color, the sampleswere analyzed and identified.Results: Sixty percent of the samples did not have any dye, 32.85% contained legally permitted synthetic dyes and 7.15% consisted of 2 unauthorized synthetic dyes. The highest frequency of consumption of artificial colors was observed for pomegranate-flavored juices and the most common use of artificial color was the simultaneous combination of two colors, carmoisine and sunset yellow.Conclusion: It was shown that in some traditional juices and drinks, artificial dyes are still used illegally, which is a warning sign for public health, especially for the children. Therefore, it is necessary to provide more supervision and continuous control over the supply products and to deal seriously with units breaking the law to minimize the use of artificial dyes. |
| abstractGer |
Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this experimental study totally, 70 random samples of juices and beverages with different flavors were prepared from Shiraz, Iran. After the dye extraction and purification using thin layer chromatography based on the retention factor (Rf) of the corresponding color, the sampleswere analyzed and identified.Results: Sixty percent of the samples did not have any dye, 32.85% contained legally permitted synthetic dyes and 7.15% consisted of 2 unauthorized synthetic dyes. The highest frequency of consumption of artificial colors was observed for pomegranate-flavored juices and the most common use of artificial color was the simultaneous combination of two colors, carmoisine and sunset yellow.Conclusion: It was shown that in some traditional juices and drinks, artificial dyes are still used illegally, which is a warning sign for public health, especially for the children. Therefore, it is necessary to provide more supervision and continuous control over the supply products and to deal seriously with units breaking the law to minimize the use of artificial dyes. |
| abstract_unstemmed |
Background: Food dyes are a group of additives which are added to food products to provide a desirable appearance that can have various side effects and complications. This study investigated the frequency of dyes used in traditional juices and beverages in Shiraz, southern Iran.Methods: In this experimental study totally, 70 random samples of juices and beverages with different flavors were prepared from Shiraz, Iran. After the dye extraction and purification using thin layer chromatography based on the retention factor (Rf) of the corresponding color, the sampleswere analyzed and identified.Results: Sixty percent of the samples did not have any dye, 32.85% contained legally permitted synthetic dyes and 7.15% consisted of 2 unauthorized synthetic dyes. The highest frequency of consumption of artificial colors was observed for pomegranate-flavored juices and the most common use of artificial color was the simultaneous combination of two colors, carmoisine and sunset yellow.Conclusion: It was shown that in some traditional juices and drinks, artificial dyes are still used illegally, which is a warning sign for public health, especially for the children. Therefore, it is necessary to provide more supervision and continuous control over the supply products and to deal seriously with units breaking the law to minimize the use of artificial dyes. |
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Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran |
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https://doi.org/10.30476/ijns.2021.90161.1120 https://doaj.org/article/55f4768956bf4dbf8361da2605f9a78b https://ijns.sums.ac.ir/article_47309_560dfc5238cad615cf92b910ef47bc76.pdf https://doaj.org/toc/2538-1873 https://doaj.org/toc/2538-2829 |
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Mohammad Hossein Marhamatizadeh Seyed Mohammad Mazloomi Marzieh Rashedinia Saeed Yousefinejad |
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