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Banned Sudan dyes in spices available at markets in Karachi, Pakistan.
Ullah, Asad; Chan, Malik Wajid Hussain; Aslam, Sadar; Khan, Ali; Abbas, Qamar; Ali, Shamsher; Ali, Meher; Hussain, Abid; Mirani, Zulfiqar Ali; Sibt-E-Hassan, Syed; Kazmi, Mohib Reza; Ali, Shaukat; Hussain, Shafqat; Khan, Abdul Majeed.
Affiliation
  • Ullah A; Food and Marine Resources Research Center, PCSIR Laboratories Complex, Karachi, Karachi, Pakistan.
  • Chan MWH; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.
  • Aslam S; Department of Chemistry, Faculty of Science, Federal Urdu University of Arts, Science and Technology, Karachi, Pakistan.
  • Khan A; Institute of Marine Science, University of Karachi, Karachi, Pakistan.
  • Abbas Q; Department of Microbiology, University of Karachi, Karachi, Paksitan.
  • Ali S; Department of Mathematical Sciences & Research Centre, Federal Urdu University of Arts, Sciences and Technology (FUUAST), Karachi, Pakistan.
  • Ali M; Biological Science Department, Karakoram International University, Gilgit, Pakistan.
  • Hussain A; Department of Chemistry, Karakoram International University, Gilgit, Pakistan.
  • Mirani ZA; Department of Chemistry, Karakoram International University, Gilgit, Pakistan.
  • Sibt-E-Hassan S; Department of Agriculture and Agribusiness Management, University of Karachi, Karachi, Pakistan.
  • Kazmi MR; Food and Marine Resources Research Center, PCSIR Laboratories Complex, Karachi, Karachi, Pakistan.
  • Ali S; Department of Chemistry, Karakoram International University, Gilgit, Gilgit-Baltistan, Pakistan.
  • Hussain S; Department of Applied Chemistry, Faculty of Science, University of Karachi, Karachi, Pakistan.
  • Khan AM; Department of Environmental Sciences, Karakoram International University, Gilgit, Pakistan.
Food Addit Contam Part B Surveill ; 16(1): 69-76, 2023 Mar.
Article de En | MEDLINE | ID: mdl-35909386
ABSTRACT
Sudan dyes were investigated in branded and non-branded spices, commonly available in the markets of Karachi, Pakistan. High performance liquid chromatography (HPLC) with a variable wavelength detector (VWD) was applied to determine Sudan dyes I-IV. The non-branded samples had higher concentrations of Sudan dyes than the maximum limits of 0.1 mg/kg. The highest concentration of Sudan dye (I) was found in turmeric powder (8460 mg/kg) and the lowest concentration (1.50 mg/kg) of Sudan (IV) in Chaat Masala. This indicates that the use of non-branded spices is not safe, whereas no Sudan dye was found in the branded spice samples. Further studies regarding the higher carcinogenic risk posed by Sudan dye adulterated spices in Pakistan is strongly advised.
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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Épices / Agents colorants Pays/Région comme sujet: Asia Langue: En Journal: Food Addit Contam Part B Surveill Sujet du journal: CIENCIAS DA NUTRICAO Année: 2023 Type de document: Article Pays d'affiliation: Pakistan
Texte intégral
Ajouter à My VHL
Imprimer
XML
PubMed Links
Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Épices / Agents colorants Pays/Région comme sujet: Asia Langue: En Journal: Food Addit Contam Part B Surveill Sujet du journal: CIENCIAS DA NUTRICAO Année: 2023 Type de document: Article Pays d'affiliation: Pakistan