Evaluation of Food Color Consumption and Determining Color Type by Thin Layer Chromatography
Fereshteh Farzianpour, Gholamreza Jahead Khaniki, Masoud Younesian, Bahman Banaei Ghahferkhi, Mehraban Sadeghi and Shayan Hosseini
DOI : 10.3844/ajassp.2013.172.178
American Journal of Applied Sciences
Volume 10, Issue 2
The aim of this research was to investigate the role of the social demographic parameters of the people in charge of the facilities producing pastry, poolak (a type of coin-shaped candy) and rock candy in the consumption of food colors and to determine color type by thin layer chromatography in Shahr-e-kord city in 2011. This research was an interventional-analytical study and its target population is the people in charge of the facilities producing pastry, poolak and rock candy in Shahr-e-kord city. Social demographic data of the participants were collected using checklists and 720 samples of pastry, poolak and rock candy weighing at least 250 gr were randomly taken over a period of 10 months. With respect to color additives, the samples were analyzed by Thin Layer Chromatography (TLC) in four groups: natural colors permitted artificial colors, forbidden artificial colors and without colors. 48.47% contained food color and 6.52% contained forbidden artificial food color. Sunset Yellow was the color the most consumed among the colors used. Regarding the results obtained, there is a high rate of consumption of artificial colors (41.22%), sunset Yellow being the most consumed. Therefore, it is of great importance to raise the awareness and change the attitude of the people in charge in these jobs as well as the consumers with regard to the side effects of artificial colors, which can be done through the mass media and NGOs.
© 2013 Fereshteh Farzianpour, Gholamreza Jahead Khaniki, Masoud Younesian, Bahman Banaei Ghahferkhi, Mehraban Sadeghi and Shayan Hosseini. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.