Identification and Estimation of Non-Permitted Food Colours (Sudan and Rhodamine-B Dye) In Chilli and Curry Powder by Rapid Colour Test, Thin Layer Chromatography and Spectrophotometry

Singh, Shruti; Shah, Himani; Shah, Ritika; Shah, Krishna

doi:10.20546/ijcmas.2017.607.234

Cited by 16 publications

(16 citation statements)

References 6 publications

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“…Currently, there are more than 60 known synthetic dyes for use in food; among the most common are the anionic dyes Sunset Yellow (E-110), Tartrazine (E-102) and Ponceau 4R (E-124) of the azo class; Solid Green FCF (E-143) of the triphenylmethane class, and Quinoline Yellow (E-104) of the quinethazones [100]. Although the type and concentration of dye allowed in food are under regulation in each country, different studies have shown the use of inadequate dyes at a concentration that exceeds the maximum allowed; this creates a risk for consumers [101][102][103].…”

Section: Industries and Sectors Applying Synthetic Dyesmentioning

confidence: 99%

A Brief History of Colour, the Environmental Impact of Synthetic Dyes and Removal by Using Laccases

et al. 2021

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The history of colour is fascinating from a social and artistic viewpoint because it shows the way; use; and importance acquired. The use of colours date back to the Stone Age (the first news of cave paintings); colour has contributed to the social and symbolic development of civilizations. Colour has been associated with hierarchy; power and leadership in some of them. The advent of synthetic dyes has revolutionized the colour industry; and due to their low cost; their use has spread to different industrial sectors. Although the percentage of coloured wastewater discharged by the textile; food; pharmaceutical; cosmetic; and paper industries; among other productive areas; are unknown; the toxic effect and ecological implications of this discharged into water bodies are harmful. This review briefly shows the social and artistic history surrounding the discovery and use of natural and synthetic dyes. We summarise the environmental impact caused by the discharge of untreated or poorly treated coloured wastewater to water bodies; which has led to physical; chemical and biological treatments to reduce the colour units so as important physicochemical parameters. We also focus on laccase utility (EC 1.10.3.2), for discolouration enzymatic treatment of coloured wastewater, before its discharge into water bodies. Laccases (p-diphenol: oxidoreductase dioxide) are multicopper oxidoreductase enzymes widely distributed in plants, insects, bacteria, and fungi. Fungal laccases have employed for wastewater colour removal due to their high redox potential. This review includes an analysis of the stability of laccases, the factors that influence production at high scales to achieve discolouration of high volumes of contaminated wastewater, the biotechnological impact of laccases, and the degradation routes that some dyes may follow when using the laccase for colour removal

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Section: Industries and Sectors Applying Synthetic Dyesmentioning

confidence: 99%

A Brief History of Colour, the Environmental Impact of Synthetic Dyes and Removal by Using Laccases

et al. 2021

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“…While the limit of detection has been in the range of 0.007-0.01 mg/kg, high recoveries (80.6-104%) and good reproducibility (1.1-5.7%) have been obtained. Shruti Singh, Himani Shah, Ritika Shah, and Krishna Shah (2017) have separated and determined Sudan and Rhodamine B dye in chili and curry powder matrices by thin layer chromatography and spectrophotometry method. Brazeau J.…”

Section: Fig 1 Chemical Structures Of Ao and Rbmentioning

confidence: 99%

Development and validation of HPLC-PDA method for the simultaneous determination of Auramine O and Rhodamine B in foodstuffs

Trinh¹,

Thoi²,

Nhan³

et al. 2019

Tạp chí Khoa học

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HPLC-PDA method was used to determine two basic dyes, Auramine O and Rhodamine B in food samples. The limits of detection and quantification of Auramine O (AO) and Rhodamine B (RB) were both 0.02 mg/L and 0.05 mg/L, respectively. The recoveries of AO and RB in matrices ranged from 83.00% to 105.91% with the concentration 0.5 µg/g, 1.0 µg/g and 1.5 µg/g. This is a simple and accurate method which can be applied to quantify of dyes in foodstuffs.

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“…The usage of prohibited artificial food coloring is assessed through post-market surveys regularly in some countries [2]. The usage of prohibited food coloring is strictly controlled in many countries such as the European Council in 1994 and the United Sates’ Food and Drug Administration in 2004 [3].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, prohibited artificial food colors such as Rhodamine B and Auramine O can cause the genotoxicity and carcinogenicity in both humans and animals. Rhodamine B has effects of carcinogenicity, reproductive and developmental toxicity, neurotoxicity, and acute toxicity in humans [3].…”

Section: Introductionmentioning

confidence: 99%

Consumption of foods containing prohibited artificial colors among middle-school children in Nay Pyi Taw union territory, Myanmar

Saw

Aye

et al. 2019

BMC Public Health

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Background Food safety control in Myanmar is regulated by the Department of Food and Drug Administration (FDA). FDA conducts food safety education programs in schools and regular market surveys of foods containing prohibited artificial colors. However, the consumption of foods containing FDA-prohibited artificial colors among school children is understudied. This study aimed to assess the consumption of foods containing FDA-prohibited artificial colors among middle-school children in Nay Pyi Taw Union Territory, Myanmar. Methods A cross-sectional study was conducted at eight public schools in Nay Pyi Taw Union Territory in 2017. The schools were selected using simple random sampling with a drawing method. In total, 776 students (359 boys and 417 girls) participated in face-to-face interviews using a structured questionnaire and photos of foods containing artificial color published by FDA. A multiple logistic regression was performed to estimate adjusted odds ratio (AOR) for consumption of such foods. Results In total, 519 (66.9%) children consumed foods with the FDA-prohibited colors. It was revealed that students at suburban schools were nearly five times more likely to consume foods containing FDA-prohibited artificial colors (AOR = 4.84; 95% confidence interval (CI) 2.99–7.82) compared to those at urban schools. In addition, being in the seventh grade (AOR = 3.38; 95% CI 2.30–4.98), availability of prohibited food in school canteen (AOR = 6.16; 95% CI 2.67–14.22), and having a less educated father (AOR = 1.76; 95% CI 1.06–2.92) were positively associated with consumption of the foods with the prohibited colors. Conclusion More than half of the students consumed foods with the prohibited colors. Consumption was more frequent among students from suburban schools, those with unsafe foods accessible at their school canteen, seventh graders, and students with a less educated father. The findings highlighted that school food safety programs, which focus on preventing consumption of foods containing FDA-prohibited artificial colors, are urgently required. Food safety regulation is also required to ban the sale of unsafe food, especially in school canteens. Electronic supplementary material The online version of this article (10.1186/s12889-019-6669-5) contains supplementary material, which is available to authorized users.

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Identification and Estimation of Non-Permitted Food Colours (Sudan and Rhodamine-B Dye) In Chilli and Curry Powder by Rapid Colour Test, Thin Layer Chromatography and Spectrophotometry

Cited by 16 publications

References 6 publications

A Brief History of Colour, the Environmental Impact of Synthetic Dyes and Removal by Using Laccases

A Brief History of Colour, the Environmental Impact of Synthetic Dyes and Removal by Using Laccases

Development and validation of HPLC-PDA method for the simultaneous determination of Auramine O and Rhodamine B in foodstuffs

Consumption of foods containing prohibited artificial colors among middle-school children in Nay Pyi Taw union territory, Myanmar

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