The Study of the Frequency of Dyes Used in Food Products Delivered at Fasa Restaurants Using Thin Layer Chromatography and Spectrophotometric Methods in 1397

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ASADI S.; SAYADI M.; Khalighain S.; HASHEMI S.; ALLAHVERDI GH.

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Journal: JOURNAL OF ADVANCED BIOMEDICAL SCIENCES Year:2019 | Volume:9 | Issue:1 Page(s): 1306-1313

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Title

The Study of the Frequency of Dyes Used in Food Products Delivered at Fasa Restaurants Using Thin Layer Chromatography and Spectrophotometric Methods in 1397

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Keywords

Food colorQ1

Artificial colorQ1

SaffronQ2

Thin Layer ChromatographyQ3

SpectrophotometryQ2

Abstract

Background & Objective: Today, in order to maintain or improve the appearance, composition, flavor and nutritional value for food, compounds called additive are added, that they lead to complications in the human body, which the colors are only one of these substances. The aim of this study was to determine the frequency of consuming colors in Saffron foods in Fasa in 1397 by Thin Layer Chromatography and Spectrophotometry methods. Materials & Methods: This is a type of Experimental study that was conducted by a cross-sectional study in Fasa. A total of 64 samples of food were collected from restaurants and after color extraction with Hydrochloric acid and purification, the color analysis was performed using thin-layer chromatography and Spectrophotometry. The Data were analyzed using Excel software. Results: Out of 64 samples, 36 samples (56. 2%) of natural color and 28 samples (43. 8%) of Artificial color were used. Of this amount, Artificial color (57. 1%) was non‐ permitted Artificial color (16 samples) and 42. 9% of permitted Artificial color (12 samples). Also, 75% of the natural colors used were Saffron type. Conclusion: Considering the high level of Artificial colors found in the samples of this study, preventive measures are essential because the high consumption of non-edible and edible color in foods and their adverse effects on health, raising the level of awareness of manufacturers and consumers about the complications, the amount of consumption or lack of use of these substances is necessary.

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APA: Copy

ASADI, S., SAYADI, M., Khalighain, S., HASHEMI, S., & ALLAHVERDI, GH.. (2019). The Study of the Frequency of Dyes Used in Food Products Delivered at Fasa Restaurants Using Thin Layer Chromatography and Spectrophotometric Methods in 1397. JOURNAL OF ADVANCED BIOMEDICAL SCIENCES, 9(1 ), 1306-1313. SID. https://sid.ir/paper/395449/en

Vancouver: Copy

ASADI S., SAYADI M., Khalighain S., HASHEMI S., ALLAHVERDI GH.. The Study of the Frequency of Dyes Used in Food Products Delivered at Fasa Restaurants Using Thin Layer Chromatography and Spectrophotometric Methods in 1397. JOURNAL OF ADVANCED BIOMEDICAL SCIENCES[Internet]. 2019;9(1 ):1306-1313. Available from: https://sid.ir/paper/395449/en

IEEE: Copy

S. ASADI, M. SAYADI, S. Khalighain, S. HASHEMI, and GH. ALLAHVERDI, “The Study of the Frequency of Dyes Used in Food Products Delivered at Fasa Restaurants Using Thin Layer Chromatography and Spectrophotometric Methods in 1397,” JOURNAL OF ADVANCED BIOMEDICAL SCIENCES, vol. 9, no. 1 , pp. 1306–1313, 2019, [Online]. Available: https://sid.ir/paper/395449/en

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