Neuropharmacological and gastrointestinal evaluation of coloring agent metanil yellow used in food and beverages

Rahman, A.T.M. Faizur; Bala, Arpon Krishna; Rahman, Ataur; Hasan, Kamrul; Masuma, Runa

doi:10.3329/jujbs.v8i1.42466

Cited by 5 publications

(3 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The finding shows that both polished and unpolished pulses (yellow lentils) were adulterated with Metanil yellow. It has been classified under category CII by the joint FAO/WHO expert committee for food additives (Rahman et al, 2019). According to the US Food and Drug Administration, Metanil Yellow has only been allowed for external use (FDA, 2012).…”

Section: Lentilsmentioning

confidence: 99%

Detection of adulterants in some common food items available in the Bhutanese market

Subba¹,

Wangchuk²

2022

bjrd

View full text Add to dashboard Cite

The study was conducted during 2020-2021 at the Department of Physical Science, Sherubtse College, Royal University of Bhutan with an objective to find out whether the food items that we consume daily are adulterated or not. Various food items, both locally produced and imported, were purchased from different Dzongkhags and analyzed in the laboratory for the presence of adulterants. Locally produced food items purchased were local butter, local cheese, local honey, local chili powder, beaten rice, etc. and imported food items included pulses, chili powder, turmeric powder, spices, milk, etc. Qualitative analysis of food items for detection of adulterants was done by a simple chemical test as per the standard procedure followed by various researchers. The finding showed that local butter was found to be adulterated with banana and dalda, local honey was adulterated with sugar syrup, and beaten rice was adulterated with chlorophyll pigment. Imported lentils were adulterated with Metanil yellow. Chili powder and some spices were adulterated with artificial colours and dust particles.

show abstract

Section: Lentilsmentioning

confidence: 99%

Detection of adulterants in some common food items available in the Bhutanese market

Subba¹,

Wangchuk²

2022

bjrd

View full text Add to dashboard Cite

show abstract

“…Metanil yellow classifies as a CII group drug due to its toxicity [18][19]. Oral administration of metanil yellow caused tumors, intestinal problems [20], neuro-toxic hepatocellular carcinoma, lymphocytic leukemia, and other life-threatening diseases [21].…”

Section: Introductionmentioning

confidence: 99%

Detection of Adulterants Metanil Yellow in Turmeric Powder Using Fourier Transform Infrared (FTIR) Spectroscopy Combined with Chemometrics OPLS-DA and PLS

Dia,

Putri,

Muchlashi

2024

Ind. J. Chem. Anal.

View full text Add to dashboard Cite

Turmeric powder (Curcuma longa L.) is often used for food coloring and flavoring. The high demand for turmeric powder has led to adulteration, one of which is metanil yellow. This study aims to detect metanil yellow dye in turmeric powder using Infrared Spectroscopy (FT-IR) and Chemometrics. The chemometrics model was built by preparing turmeric powder and metanil yellow in the concentration range of 0-50% (w/w). Data was processed using multivariate calibration using OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis) and PLS (Partial Last Square). The results obtained from OPLS-DA processing of market samples 1 and 2 are estimated to be pure turmeric powder, and samples 3 to 10 are adulterated. From the PLS results, the best calibration model was obtained at wave numbers 1199-539 cm-1 with R2 values for calibration and validation of 0.9967 and 0.9970, respectively, with RMSEC of 2.48 and RMSEP of 6.35. The PLS results showed that in sample 3 containing metanil yellow, in samples 4 to 10, no metanil yellow was detected. The ingredients added were not metanil yellow. It was concluded that FTIR combined with chemometrics could detect the metanil yellow in turmeric powder.

show abstract

“…The acceptable daily intake (ADI) of metanil yellow given by food and agricultural organization (FAO) was 0-0.3mg/kg b.w and according to Food 396 Adulteration act 1954, it was declared as illegal colouring agent in India (Khan et al, 2020). Metanil yellow is found to cause damage to internal tissues (Rahman et al, 2019) and induce changes in biochemical parameters like lipid profile, enzyme activity and oxidative stress, if consumed in more amount than ADI. Herbal extracts are being tested during the last decades to reduce toxic effects induced by food colours as well as other chemicals used in food stuffs.…”

Section: Introductionmentioning

confidence: 99%

Ameliorative effect of herbal extracts on lipid profile in albino rats, Rattus norvegicus exposed to metanil yellow

Gangwar¹,

Saxena

Sinha³

2022

ECJ

View full text Add to dashboard Cite

Synthetic food colours are used as key component by food manufacturers to increase the consumer acceptance towards food items and beverages as well as for having certain properties like low cost, high colour intensity and more colour stability. These food items and beverages may have more than recommended amount of permitted food colours or some non-permitted synthetic food colours, which may lead to several health problems like disturbances in biochemical parameters, allergic reaction, cancer, mutations etc. Some herbs are having active chemical components and could be used regularly to ameliorate the toxic effect of synthetic food colours. The aim of this study was to analyse the effect of garlic and turmeric extract as a herbal antihyperlipidemic agent in albino rats fed on an azo dye, metanil yellow. The albino rats were divided into four groups (6 rats in each group). Group I (Negative control) fed on normal pellet diet, Group II (Positive control) fed on metanil yellow (MY), Group III fed on MY+ garlic extract and Group IV fed on MY+ turmeric extract. All experimental group fed on normal pellet diet and water ad libitum. Total cholesterol (TC), LDL, HDL and triglycerides (TG) were observed in serum of albino rats from all the groups. The results showed that administration of garlic and turmeric extract raise the level of HDL and lowered the level of LDL, TC and TG in blood serum of albino rats exposed to metanil yellow for 12 and 24 weeks of exposure periods. Garlic was found to be more potent in correcting the lipid profile of metanil yellow fed albino rats in comparison to turmeric extract. However, it has been concluded that both the herbs could be used as antihyperlipidemic agent to avoid health risk in human beings caused by chronic consumption of food colours in different food types consumed daily.

show abstract

Neuropharmacological and gastrointestinal evaluation of coloring agent metanil yellow used in food and beverages

Cited by 5 publications

References 13 publications

Detection of adulterants in some common food items available in the Bhutanese market

Detection of adulterants in some common food items available in the Bhutanese market

Detection of Adulterants Metanil Yellow in Turmeric Powder Using Fourier Transform Infrared (FTIR) Spectroscopy Combined with Chemometrics OPLS-DA and PLS

Ameliorative effect of herbal extracts on lipid profile in albino rats, Rattus norvegicus exposed to metanil yellow

Contact Info

Product

Resources

About