Abstract
ABSTRACT Saffron, the dry stigmas of the plant Crocus sativus L., is widely used as a natural food additive for coloring and flavoring of foods. Because of high price, the coloring of food with synthetic food dyes are widely used by food industries and restaurants instead of saffron. This study was carried out to develop a method for extraction and simultaneous determination of saffron, Tartrazine (E102); Quinoline Yellow (E104) and Sunset Yellow (E110) in ready-to-cook Iranian barbecued chicken. During the year 2018, a total of 160 ready-to-cook barbecued chicken samples, including 136 samples from restaurants and 24 samples from food industries were collected from the central part of Iran. The results showed that only 41 samples (25.62%) colored with Saffron and 119 samples (74.38%) colored with other food dyes. The detection rates of synthetic dyes in the samples were 10.0% for Tartrazine, 25.62% for Sunset Yellow, and 18.75% for Quinoline Yellow. The occurrence of Tartrazine was significantly higher (P < .05) in samples of restaurants than those from food industries, while the occurrence of Sunset Yellow and Quinoline Yellow was significantly higher (P < .05) in samples obtained from food industries compared to those obtained from restaurants. In conclusion, the presence of illegal synthetic dyes in ready-to-cook barbecued chicken can be a potential hazard for the health of consumers. Further investigations should be carried out to determine illegal synthetic dyes in other foodstuffs.
Highlights
Food color additives are any dye, pigment or substance that imparts color when added to foods
This study was carried out to develop a method for extraction and simultaneous determination of saffron, Tartrazine (E102); Quinoline Yellow (E104) and Sunset Yellow (E110) in readyto-cook Iranian barbecued chicken
The results showed that only 41 samples (25.62%) colored with Saffron and 119 samples (74.38%) colored with other food dyes
Summary
Food color additives are any dye, pigment or substance that imparts color when added to foods. Natural and synthetic colors are two major categories of food colors.[1,2] Natural food colorants (e.g. curcumin, saffron, and beta carotene) obtained from vegetable or animal origins by derivation procedures. Saffron is one of the most expensive food additives obtained from the dry stigmas of the plant Crocus sativus. Saffron is known for the yellow color of its aqueous or alcoholic extracts. This spice is widely used as a natural food additive for coloring and flavoring of foods and beverages, and its coloring properties are attributed mainly to water-soluble carotenoids derived from crocetin metabolites named crocins.[5,6,7]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
