Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC
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 o...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1666870 |
| _version_ | 1811336241462902784 |
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| author | Afshin Barani Hossein Tajik |
| author_facet | Afshin Barani Hossein Tajik |
| author_sort | Afshin Barani |
| collection | DOAJ |
| description | 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 ready-to-cook Iranian barbecued chicken. During the year 2018, a total of 160 ready-to-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. |
| first_indexed | 2024-04-13T17:36:36Z |
| format | Article |
| id | doaj.art-0819e81309a74217b5b8233861763060 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-13T17:36:36Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-0819e81309a74217b5b82338617630602022-12-22T02:37:19ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862019-01-012211608161410.1080/10942912.2019.16668701666870Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLCAfshin Barani0Hossein Tajik1Urmia UniversityUrmia UniversitySaffron, 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 ready-to-cook Iranian barbecued chicken. During the year 2018, a total of 160 ready-to-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.http://dx.doi.org/10.1080/10942912.2019.1666870saffronsynthetic food dyebarbecued chickenhplciran |
| spellingShingle | Afshin Barani Hossein Tajik Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC International Journal of Food Properties saffron synthetic food dye barbecued chicken hplc iran |
| title | Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC |
| title_full | Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC |
| title_fullStr | Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC |
| title_full_unstemmed | Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC |
| title_short | Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC |
| title_sort | simultaneous determination of saffron and synthetic dyes in ready to cook iranian barbecued chicken by hplc |
| topic | saffron synthetic food dye barbecued chicken hplc iran |
| url | http://dx.doi.org/10.1080/10942912.2019.1666870 |
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