دراسات كيماوية وحسية وبيولوجية على بعض الملونات كماضافات أغذية ومخاطرها المحتملة
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Date
2014
Authors
العنزي، تماني محارب حيزان
Journal Title
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Publisher
Saudi Digital Library
Abstract
Description
This study aimed to focus on the risks resulting from the excess of consumed some of food dyes colors as food additive. Also aimed to know the common food dyes in local market and compare it with the local and international of food dyes standards permitted as food additives. The questionnaire study was carried out to estimate the regular consumer knowledge and background about the risks of food colors. The questionnaire results showed that the ratio of consumers don't have any information and knowledgeable enough about artificial food dyes names and codes were high (51.4%) compared with consumers who have information and knowledgeable about artificial foods dyes name and code (15.7 %). Data showed also, increasing ratio of consumers don't have any information and knowledgeable enough about E code (61.4 %) compared with consumers who familiar with the E code (19.3%). The chromatographic analysis by HPLC of artificial colors in some of collected food samples showed the concentrations of these artificial colors in some of foods were in the permit level according SASO no. 285, (1998). Sensory evaluation data of pineapple juices showed that over all acceptability and appearance were increased significantly in the prepared natural juice of pineapple, orange and strawberry compared with the manufactured juice in local market or prepared Juice with natural colors. The over acceptability and appearance of strawberry juices showed that were increased significantly with nature color extracted from roselle than beet. No difference has been found between the prepared pineapple beverages with saffron or safflower compared with the same commercial's beverages. Also, the sensory values of beverages were decreased significantly with nature color of green pepper compared with nature color from saffron and safflower. The sensory values of commercial's beverages of orange were increased compared with orange beverage with nature color from saffron and carrot. Sensory data of kiwi & lemon (10 %) containing nature color from spinach and broccoli were increased significantly compared with natural juice (100%). The biological evaluation results in rats fed on low dose (30mg/kg) and high dose (90 mg/kg) from the artificial food colors showed that decrease in the body weight of rats compared with control group fed on basal diet. As well as the data showed that the difference between the relative weight of the livers were high in rats fed on low dose and high dose from the artificial food colors compared with control group. Also, there are a significant increase in the relative weight of the kidneys and liver in rats fed on low dose and high dose from carmoisine (E122) than control group. Also, there are a significant increase in AST & ALT with increasing the dose from 30 to 90 mg/kg from the artificial food colors compared with control group. Also data showed a significantly increased values of total bilirubin and direct bilirubin in rats with increasing the dose from 30 to 90 mg/kg from the artificial food colors) and were high than control group. The total protein values were increased with increasing the dose from 30 to 90 mg/kg of the artificial food colors and were high than control group. In the other hand results revealed that cholesterol and LDL were increased but HDL was decreased with increasing the dose from 30 to 90 mg/kg the artificial food colors and were high than control group. Also, the data showed a high values of blood glucose level was slightly increased with increasing the dose from 30 to 90 mg/kg of the artificial food colors. The levels of creatinine , urea and uric acid in the blood were high with increasing the dose from 30 to 90 mg/kg of the artificial food colors and were high than control group. The obtained results recommends that the consumers must be increased their awareness about the risk of the artificial food colors.