Prevalence of colors of used in Saffronal foods of Yazd using Thin Layer Chromatography (TLC) in 2015

rahimi, sajjad and Kiani, Mehdi and Ezati, Pariya and Pourmohammadi, Behrad and Biabani, Javad and Torabi, Hasan and Khazaei, Zaher (2016) Prevalence of colors of used in Saffronal foods of Yazd using Thin Layer Chromatography (TLC) in 2015. Navid No, 19 (62). pp. 1-7.

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Introduction : Food colors are additives that produced naturally or artificially and are used to create, preserve or intensify food colors. Colors can cause allergic reactions and even lead to cancer in the body. The purpose of this study was to determine the frequency of consumption colors Saffronal food in Yazd city in 1394 using TLC . Materials and Methods: 125 samples from 5 types of food containing Saffron were sampled randomly. and after color extraction with hydrochloric acid and Purification by TLC were analyzed Results: A total of 125 samples, 62 samples (49.6) were without color and 63 samples (50.4) containing colors. Of the total colored samples, 30 samples (47.62) containing synthetic non- admissible edible colors, and 23 samples (36.5) containing admissible edible colors and 10 samples (15.87) were also contains a admissible and non- admissible color concurrently. Most of use from color was in the Saffronal roast and minimal of use from color is the color of Saffronal food. Conclusion: Due to the increasing of artificial colors and inattention to the type of used color and its complications, Increasing of awareness of producers and consumers to reduce consumption of artificial colors and replacing natural colors has an important role in maintaining the health of society.

Item Type: Article
Subjects: WA Public Health
WB Practice of Medicine
Divisions: Journals > Navid No
Depositing User: nnj nnj
Date Deposited: 07 Jul 2018 16:24
Last Modified: 07 Jul 2018 16:24

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