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Atwa, M., Emara, M., Hamza, A., Atwa, M., Ahmed, A. (2008). DETECTION OF 1-AMINO -2-NAPHTHOL-BASED AZO DYES (ILLEGAL SUDAN DYES) IN SOME EGYPTIAN FOOD PRODUCTS. Journal of Food and Dairy Sciences, 33(12), 8607-8615. doi: 10.21608/jfds.2008.125198
Manal A. Atwa; M. F. Emara; Akila S. Hamza; M. A. Atwa; Amel M. Ahmed. "DETECTION OF 1-AMINO -2-NAPHTHOL-BASED AZO DYES (ILLEGAL SUDAN DYES) IN SOME EGYPTIAN FOOD PRODUCTS". Journal of Food and Dairy Sciences, 33, 12, 2008, 8607-8615. doi: 10.21608/jfds.2008.125198
Atwa, M., Emara, M., Hamza, A., Atwa, M., Ahmed, A. (2008). 'DETECTION OF 1-AMINO -2-NAPHTHOL-BASED AZO DYES (ILLEGAL SUDAN DYES) IN SOME EGYPTIAN FOOD PRODUCTS', Journal of Food and Dairy Sciences, 33(12), pp. 8607-8615. doi: 10.21608/jfds.2008.125198
Atwa, M., Emara, M., Hamza, A., Atwa, M., Ahmed, A. DETECTION OF 1-AMINO -2-NAPHTHOL-BASED AZO DYES (ILLEGAL SUDAN DYES) IN SOME EGYPTIAN FOOD PRODUCTS. Journal of Food and Dairy Sciences, 2008; 33(12): 8607-8615. doi: 10.21608/jfds.2008.125198

DETECTION OF 1-AMINO -2-NAPHTHOL-BASED AZO DYES (ILLEGAL SUDAN DYES) IN SOME EGYPTIAN FOOD PRODUCTS

Article 5, Volume 33, Issue 12, December 2008, Page 8607-8615  XML PDF (728.51 K)
Document Type: Original Article
DOI: 10.21608/jfds.2008.125198
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Authors
Manal A. Atwa; M. F. Emara; Akila S. Hamza; M. A. Atwa; Amel M. Ahmed
Regional Center for Food and Feed, Agric. Research Center, Ministry of Agricultural, Giza, Egypt.
Abstract
    One hundred random samples of chili products and other related foods either local or imported (spices, mixtures of spices, tomato sauces, dressing, crisps, oils ,pickles and sausages) were collected  from retail Egyptian market and analyzed for the presence of Sudan dyes by HPLC procedure . Sudan dyes have been found in a large number of food products samples containing contaminated chilli powder. The prevalence of illegal dyes were detected in a very high percentage of food products out of one hundred samples tested, more than forty five samples were found to contain detectable levels of illegal dyes. Sudan I (Sudan Red) was found as a highest ratio in red hot chili powder (220 mg/kg), also Sudan IV (Scarlet Red) was achieved the highest ratio (1120 mg/kg) in the another chilli powder sample and 326 mg /kg for Sudan II in paprika . Sudan III was detected as the highest ratio in Indian Curry paste sample(165 mg/kg) .
Keywords
Sudan dyes; Spices; Chilli powder; HPLC
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