Red synthetic dyes in traditional sweets
Teresa Fortuna , Dorota Gałkowska , Robert Socha , Lesław Juszczak
AbstractThe aim of this work was to determine red synthetic dyes in traditional sweets commercially sold at traditional open Easters market using high performance liquid chromatography. Four red synthetic dyes: azorubine (E122), amaranth (E123), cochineal red (E124), and Allura red (E129) were determined. On the basis of the results it was found that the most commonly used dye in traditional sweets was cochineal red – it occurred in 17 samples. Allura red was used only in one sample, whereas no sample contained azorubine. Six samples of sweets contained two kinds of red dyes. Amaranth and cochineal red contents ranged from 9.8 to 584.8 mg/kg and from 7.3 to 198.4 mg/kg, respectively. The maximum usage level of synthetic dye was exceeded only in one product, however most of the samples were incorrectly labelled, with lack of obligatory information about synthetic dyes used and that the synthetic dyes may have an adverse effect on activity and attention in children.
|Journal series||Potravinárstvo, ISSN 1338-0230, (B 5 pkt)|
|No||7 (Special Issue)|
|Publication size in sheets||0.5|
|Keywords in English||synthetic dyes, sweets, chromatography|
|Not used for evaluation||yes|
|Publication indicators||: 2014 = 0.037|
|Citation count*||1 (2016-03-23)|
|Oświadczenia||T. Fortuna, D. Gałkowska, L. Juszczak.|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.