Banned Sudan dyes in spices available at markets in Karachi, Pakistan.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED Food additives & contaminants. Part B, Surveillance Pub Date : 2023-03-01 DOI:10.1080/19393210.2022.2100489

Asad Ullah, Malik Wajid Hussain Chan, Sadar Aslam, Ali Khan, Qamar Abbas, Shamsher Ali, Meher Ali, Abid Hussain, Zulfiqar Ali Mirani, Syed Sibt-E-Hassan, Mohib Reza Kazmi, Shaukat Ali, Shafqat Hussain, Abdul Majeed Khan

引用次数: 5

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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在巴基斯坦卡拉奇的市场上可以买到被禁止的苏丹染料。

对巴基斯坦卡拉奇市场上常见的品牌和非品牌香料中的苏丹染料进行了调查。采用变波长检测器(VWD)高效液相色谱法(HPLC)测定苏丹红I-IV型染料。未标记样品中苏丹染料的浓度高于最高限量0.1 mg/kg。苏丹染料(I)浓度最高的是姜黄粉(8460 mg/kg)，苏丹染料(IV)浓度最低(1.50 mg/kg)的是Chaat Masala。这表明使用非品牌香料是不安全的，而在品牌香料样本中没有发现苏丹染料。强烈建议在巴基斯坦进一步研究苏丹染料掺假香料所造成的较高致癌风险。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.