Artificial Color Research Articles

Green Synthesis of CQDs via the Trunks of Bauhinia purpurea as Fluorescence Probes for Rapid and Accurate Detection of Quinoline Yellow.

Carbon quantum dots (CQDs) were greenly synthesized via a single-step hydrothermal method, using the trunks of Bauhinia purpurea as the carbon source. They exhibited good dispersibility, water solubility, high sensitivity, and great stability with a spherical form and a particle size of 2.68 ± 0.32 nm. By utilizing the inner filter effect and dynamic quenching effect, the fluorescence quenching of CQDs can be induced to detect quinoline yellow. Detailed experimental results showed that the change rate of fluorescence intensity of CQDshadagood linearrelationshipwith varying concentrations of quinoline yellow (2-128 µmol/L). It can be clearly observed that the fluorescence quenching occurred within 1 min, its correlation coefficient (R2) is 0.9912, and the detection limit (DL) is 1.7884 μmol/L, substantially lower than the maximum concentration stipulated by the national standard of 209.5 µmol/L. Furthermore, quinoline yellow had been successfully detected in real beverage samples using CQDs, with the recovery rates of 90.6%-110.4% and the relative standard deviation (RSD) ≤ 6.3% and it also showed great anti-interference and selectivity. These findings indicate that the detected quinoline yellow of CQDs possess substantial promise for a wide range of applications within the detected artificial food colors field.

The Approach of Waste paper Furniture from the Perspective of Mosaic Art

This paper aims to study the design method of paper home decoration from the perspective of mosaic art. The author divided the research into two parts, namely the design of the external surface of the paper furniture decoration and the internal structure of the product. Firstly, the design and development process of the project investigated the application of mosaic forms based on corrugated fiberboard and pulp. Through the classification, cutting, and splicing of corrugated paper, as well as the artificial coloring and molding of paper pulp, for the purpose of finding the visual symbols that convey mosaic art. Then, during the experiment, the structural proportions of the corrugated paper were adjusted through cutting and stacking, aiming to find ways to improve the load-bearing capacity of the corrugated paper, thereby achieving product functionality. Finally, further development was carried out by creating scale models to re-examine the proportions, structure, and stability of the design. The conclusion of the design development is consistent with the stated objectives. Paper material is functionally feasible as a home material, and combined with mosaic art, it can enhance the performance of home products at the aesthetic level and visual form. Three important discoveries were made during the project. 1) The process of applying paper pulp and corrugated fiberboard in the design of home decoration furniture. 2) The approach of using paper pulp as raw material to present mosaic art. 3) The method to improve the hardness and load-bearing capacity of paper furniture.

Operation Management of Grocery Retailer in the UK: A Case of Tesco

Tesco is the biggest grocery retailer in the UK focused on food products selling and some non-food services such as clothing, home appliances, financial, etc. Over the last five years, Tesco has had a healthy growth in revenues and net profits, which reflects the success of Tesco's operations management. The purpose of the study is to explore the successful operation management of Tesco company, which can bring some inspiration for other companies to grow. This paper mainly includes operation design (products, service, process, and layout design), resource planning and control, and capacity management. In terms of operation design, Tesco launched a new baby food range with absolutely no salt or sugar, no artificial colors or spices to protect children’s health; Clubcard, Scan as you go, staff visibility, and Online shopping & Delivery adopted for giving customers’ more benefits and convenience; Tesco belongs to mass service process, adopts tracking technology named thermal imaging cameras to monitor queue lengths, reduce customer waiting time, increasing service speed and flexibility. Tesco mainly uses a functional layout, keeps the layout of its stores the same to allow customers to quickly find the goods, saving shopping time, and designed the display locations of its products to increase its revenue. For Planning and control, Tesco belongs to ‘Produce to stock’, which shows the characteristics of a high volume of products, which can save customers’ time, because the products have been produced in advance for customers to buy. Regarding Capacity management, Tesco adopted a mixed strategy which is chase demand and demand management to manage mismatches. Effective operation management strategies have made outstanding contributions to the realization of Tesco's business objectives, profit increase, and long-term development.

The relationship between the low food chemical diet and symptoms in irritable bowel syndrome: a cross-sectional survey

Dietary therapies have revolutionised treatment for irritable bowel syndrome (IBS). However, response rates to the diet with the highest evidence of efficacy (the low FODMAP diet) remain at 50-75%, suggesting other potential drivers of symptom onset. A low food chemical elimination-rechallenge diet targeting bioactive food chemicals (including salicylates, amines, glutamate and other additives), is commonly applied in Australia in patients exhibiting both gastrointestinal and extra-intestinal symptoms. One key food chemical, salicylate, has been shown to elicit symptoms in IBS patients with aspirin-sensitivity(1), and 77% of IBS patients have reported amine-rich foods trigger symptoms(2). However, data supporting the full low chemical diet is scant, and safety concerns exist due to its restrictive nature potentially causing nutritional deficiencies and disordered eating. This cross-sectional survey aimed to evaluate the frequency of co-existing extra-intestinal symptoms, as well as explore patient perceptions and use of the low chemical diet in those with IBS and healthy controls. Participants with IBS (IBS-Severity Scoring System (IBS-SSS) >75), and healthy controls (not meeting Rome IV and IBS-SSS ≤75) were recruited via online advertisement. Validated questionnaires were used to assess gastrointestinal symptoms (IBS-SSS), extraintestinal symptoms (extended PHQ-12), nutrient (Comprehensive Nutritional Assessment Tool) and food additive intake (IBD-Food additive questionnaire). Additional questionnaires assessed use of dietary therapies with specific focus on food chemicals. Data was analysed using independent samples t-test and chi-square test. 204 IBS (Total IBS-SSS, 277 ± 79) and 22 healthy controls (36 ± 28, p<0.01) completed the study. IBS participants were more likely to report extra-intestinal symptoms including headaches (p<0.01), migraines (p = 0.03), fatigue (p<0.01), difficulty sleeping (p = 0.03), rhinitis (p = 0.02), urticaria (p = 0.04) and mood disturbance (p<0.01). IBS participants were more likely to report at least one food chemical as a trigger for gastrointestinal (38% vs 13%, p = 0.03) and/or extra-intestinal (30% vs 9%, p = 0.04) symptoms. In the IBS group, the most common suspected dietary triggers for gastrointestinal symptoms were salicylates (19%) followed by MSG (17%) and artificial colours (14%); while for extra-intestinal symptoms, MSG (15%) was most common, followed by amines (14%), and sulphites (12%). There was no significant difference in consumption of ultra-processed, additive containing foods. Twenty-one (10%) IBS participants were following a low chemical diet, with dietary advice provided by a dietitian (n = 13), general practitioner (n = 6), gastroenterologist (n = 6), naturopath (n = 3), family/friend (n = 4) and/or the diet was self-initiated (n = 7). Fourteen of the 21 (67%) reported following both a low food chemical and low FODMAP diet. Patients with IBS are more likely to report extra-intestinal symptoms compared to healthy controls. Despite limited evidence, a low food chemical diet is utilised to manage both gastrointestinal and extra-intestinal symptoms. Of concern, many respondents following a low food chemical diet reported also following a low FODMAP diet, which may have implications for nutritional adequacy.

Development of value-added muffins using carrot pomace powder as a natural pigment

Carrots (Daucus carota L.) are very nutritious root vegetables that include a variety of bioactive substances such as antioxidants, carotenoids, vitamins, and dietary fibers. Carrot pomace (CP) is rich in β-carotene and is a useful by-product that may be used to improve food products like cakes, biscuits, and bread at reasonable costs. This study aimed to investigate the use of CP powder as a natural pigment for producing muffins. The effect of adding CP powder at various percentages (0-5%) to muffin recipes was evaluated for its influence on nutritional content, texture, color, taste, and phytochemical properties. The study showed that CP powder addition resulted in muffins with enhanced fiber content, antioxidant properties, and sensory acceptability. Moreover, the carrot powder ensured a natural color to muffins, improved their apperance, and had remarkable antioxidant activity. The findings of this research contribute not only to the development of healthier and more visually appealing bakery products, but also to their sustainability by significantly reducing food waste. The study addresses the health and environmental risks associated with artificial colorants by providing promising insights into the possible use of carrot pomace powder as a natural pigment in various food applications, paving the way for a more sustainable future in food production.

Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye

The food industry is seeking a stable, non-toxic red dye as a substitute for synthetic pigments. This can result from the reaction between 5-O-Caffeoylquinic acid (5-CQA) and tryptophan (TRP). This study explores the reaction kinetics under ultrasound conditions and investigates reaction parameters, such as pH, temperature, and reactants’ concentrations, to accelerate the reaction. At the end of the reaction, the solution was either spray-dried or acidified to isolate the pigment, which was evaluated for its potential as a food dye. Using ultrasound at 40 °C led to a significant acceleration of the reaction that was completed in 8.5 h, marking a 300% improvement compared to literature. The caffeic acid, and not the quinic acid, moiety of 5-CQA seems to be partly responsible for the formation of the red pigment. The pH had a profound impact on the reaction rate, with an optimal value of pH = 9.5. Increased TRP concentrations led to increased reaction rates, while higher 5-CQA concentrations led to significant deviations from redness (a* value). The pigment, lacking significant antimicrobial activity, exhibited remarkable thermal stability (pH 3–9), delaying food oxidation and color deterioration. The results indicate that the reaction can be significantly accelerated by ultrasound, which will be useful for the scale-up of the process and giving the produced pigment the potential for use as an alternative to artificial coloring.

Identification of Synthetic Dyes Red Syrup Beverage Products at Local City of Makasar with Thin Layer Chromatography Methode and Visible Spectrophotometry

Colorants are known to be food additives as ordinary colors and artificial colors, which when added or applied to food can give or further develop variety. As a shade of food or water, including carotene, rivoflavin, cobalamin, caramel, chlorophyll, myoglobin, hemoglobin, anthocyanins, flavonoids, quinones, and xanthones. To distinguish the red color produced in Makassar's homemade sweetened water by using the techniques of minimum base chromatography and visible light spectrophutometry and to determine the suitability of the color used with the Indonesian Population Guidelines Order 033 Period 2012 concerning food additives. Techniques: This kind of exploration uses a logical graphic strategy (perception of the research center) which means to get a picture of the utilization of a food additive, specifically the processed red color as a shade in water private-made sweeteners circulating in the Makassar section market. A sample of privately made sweeteners from the Makassar section tested positive for manufactured red color Carmoisine, which is an engineered shading agent allowed in food. The level of Carmoisine in the sweetener testing was 36.31 mg. kg, this indicates that the color level of Carmoisine meets the requirements specified in the Population and Safety Guidelines of the Republic of Indonesia, Order 033 Period 2012, which is 70 mg.kg.

A brief overview of carotenoids and their applications

Carotenoids are naturally occurring pigments found abundantly across various fruits, vegetables, and other foods that are plant-based. They impart variety of colors to the microorganism, fruits, vegetables with their striking red, orange, and yellow colors. Beyond contributing to the aesthetic appeal of these foods, carotenoids make a significant impact on human health. They are known for their antioxidant properties, offering protection against oxidative stress and damage caused by potentially harmful free radicals. Antioxidant property of carotenoids is due to presence of conjugated double bonds (CDB) that are present in their chemical structure.By reducing oxidative stress, carotenoids help protect the body against various chronic diseases, including cardiovascular diseases, and cancers. They are also well known for their pro-vitamin A activity, immune system modulation, and ability to scavenge free radicals while protecting against UV radiation. Because humans are not able to synthesize carotenoids, they must be obtained through diet or supplementation. Carotenoids’ anti-cancerous/cancer preventative action is the main factor contributing to their pharmacological significances.Carotenoids also known for bacterial pathogenicity by acting as virulence factors.Carotenoids are also known to impart color hence beneficial for the food and beverage industries, textile industries etc.They are being used more frequently as substitutes for artificial colorants and additives as growing consumer interest in sustainable and natural products. Thus, the primary focus of this review is on the fundamental knowledge of carotenoids and its numerous applications in industries and human health.

Multifunctional applications of natural colorants: Preservative, functional ingredient, and sports supplements

In the food, pharmaceutical, and cosmetic industries, artificial colorant is one of the most vital and frequently used additives due to its easy availability, low cost, and higher stability. However, the main adverse effect of using artificial colorants is its health hazard. For this reason, the food industry is seeking some healthy alternatives. The recent trend of using natural colorants is growing day by day. One of the most prominent components of the plant kingdom currently used in a variety of industries, including the food preservation industry, the cosmetics industry, and the sports sector is called natural colorant. The main objective of this review study is to explore the numerous applications of natural colorants with their proper classification. The usage of natural colorants for the intensification of functional properties of food, for food preservation, and the generation of innovative sports supplements were discussed in the entire manuscript. After the collection of relevant research regarding the topic, it was seen that betalain, anthocyanin, curcumin, and carotenoids are the most frequently discussed natural colorants, mainly used as a preservative and contains enormous health benefits (e.g. anthocyanin is responsible for the maintenance of healthy vision, normal blood glucose level, relaxation of vascular endothelial cells and also contains antioxidant properties). It is used in the food industry to enrich the color as well as nutritional quality of the food product. The uses of natural colors for the development of sports supplements are still limited and need further research in this particular area.

Glycerol-based extracts of Clitoria ternatea (Butterfly Pea Flower) with enhanced antioxidant potential

The butterfly pea flower (Clitoria ternatea) is a plant species that is commonly used in culinary products, as it adds a natural purplish-blue tint to dishes without artificial food colourings and is rich in antioxidants. In this study, glycerol was employed as an extraction solvent for the extraction of phenolic compounds from C. ternatea. Several studies have proven glycerol is an ideal green solvent to replace conventional solvents such as ethanol and methanol due to its ability to change the water polarity, thereby improving the extraction of bioactive compounds and recovering the polyphenols from natural products. We systematically reviewed the phytochemical content and antioxidant properties of aqueous, ethanol and methanol extracts of C. ternatea as a comparison to our study. Our results show that glycerol extract (GE) and glycerol/water extract (GWE) have demonstrated high phenolic and flavonoid profiles as compared to ethanol extract (EE) and water extract (WE). This study suggests glycerol as a promising extraction medium to extract higher concentrations of phytochemical contents from C. ternatea. It could be used as a natural source of antioxidant boosters, particularly in food preparation and cosmeceutical product development.

INDIAN CRAFTS AND SUSTAINABLE NATURAL DYES

Indian crafts reflect the most commonly from different parts of the country practice several art forms and crafts, and their identities are associated with where they carry a significant part of their culture and tradition. Most of these art forms are practised for ages and passed from generation to generation. Most of these are folk and traditional, and regional art forms have local religious themes, community values, cultural practices, and various traditional beliefs. Our country has several distinct folk and traditional arts in different regions of India. Among these most popular are Madhubani from the Mithila region of Bihar, Kalamkari Paintings, Kondapalli Toys, Etikoppaka Toys, Nirmal Toys from Andhra Pradeshand Telangana. Colours carry an important cultural significance in India. Here the researcher wants to focus mainly on the natural dyes used for these art forms, the influence of cultural diversity, and sustainability factors. Natural colors are extracted from plants and other natural sources for most of these art forms. Some of these started adopting artificial synthetic colour practices due to various reasons. Since the dawn of civilization, colour has influenced the human psyche from ancient times and played a significant role in the formation of different cultures of human beings worldwide. With the increasing demand in recent times for the use of natural and sustainable colours many industries started looking for natural bio-resource colours without any harmful effects on the environment and aquatic ecosystem. Current studies also spotlight a historical overview of natural colourants.

Dietary exposure assessment of artificial food colours

Food colours are food additives that are added to foods after authorization for use by the European Commission and scientific safety assessment by the European Food Safety Authority. Each colour is added to foods to achieve a specific purpose, such as to compensate the loss of colours during food processing, to enhance natural colours, or to add colour to foods. They can be obtained via natural or synthetic pathway. Artificial (synthetic) colours are thought to increase hyperactivity in children. The current dietary exposure assessment of artificial food colours was performed using the Food Additives Chronic Exposure Assessment Tool (FAIM). The synthetic food colours used to assess the chronic exposure of children in Bulgaria are: Tartrazine, Quinoline Yellow, Sunset Yellow FCF, Azorubin, Ponceau 4R and Allura Red AC. The exposure was calculated for different food groups for which the relevant colours are authorized, according to Regulation (EC) No. 1333/2008 and the same was compared with the ADI for the respective colours. The obtained results of the exposure assessment of the considered artificial colours are below the corresponding ADI for mean and high consumers, considering that the assessment considered only those for which there is an established legislative level of use in the European legislation. However, the results cannot guarantee the actual exposure to colours of children in Bulgaria, due to the uncertainties described in the assessment.

Каменный век Камчатки: переход от палеолита к неолиту

The article describes general and peculiar features of transition from the Palaeolithic to the Neolithic on the Kamchatka peninsula. The findings are obtained through studying multi-layered camps of Ushki and artefact of Anavgay II and Razdelny II sites. The objective of the article is to systematize archaeological and stratigraphic materials, both the new ones and the ones already existing in the scholarly discourse. The objective implies description of the functioning of the human culture in the Stone Age Kamchatka with regards to the dynamics of natural complexes. It is established that the peculiarity of the transition from the Palaeolithic to the Neolithic on the Kamchatka peninsula is three consequent and differently looking tangible culture complexes: the Final Palaeolithic (~13.3–12.5 thousand years B.P. calibrated; 12.0–10.1 thousand years B.P. calibrated) and the Mesolithic (~9.9–8.6 thousand years B.P. calibrated). The peculiarities of the first complex imply bifacial arrowheads and darts with shafts, stone embellishments (pendants, beads), artificial organic colourings; distinctive feature of the second complex is evidence of using the micro plate technology (Yūbetsu technique); the third complex is represented with the micro lithic technique of tool production and plate- and flake-based tool sets. The population of all complexes is characterized with appropriating economy based on preying on different animal and bird species, fishing and gathering. Two Late Pleistocene cultural complexes are typical for the Final Palaeolithic Eurasia and America in terms of their settlement arrangements, stone industry, economy and symbolic behaviour. The third period demonstrates the Early Holocene age and certain materials, which makes it associated with the Mesolithic. The Mesolithic complexes’ stone industry shows predominant items based on prismatic plates. There is no ceramics found. There are common features with the Mesolithic cultures of Eurasia. The dynamic and migration of the Kamchatka population in the researched period was linked to the volcanic activity, endogenous landscape formation and associated consequences.

Undergraduates’ Satisfaction of Online Food and Beverage Services Amidst Financial Distress in Nnewi Urban, Anambra State, Nigeria

This study determined undergraduates’ satisfaction of online food and beverage services amidst financial distress in Nnewi urban, Anambra State, Nigeria. Descriptive survey research design was used by the study. Population consisted of 3,509 students. Sample size was 35. Questionnaire was the instrument used for data collection. Data was analyzed using mean and standard deviation. Findings revealed that different types of food and beverage products were purchased online. The problems undergraduates face in online food and beverage services included delayed delivery, use of artificial food colouring and fear of food contamination. Strategies for enhancing students’ satisfaction of online purchases included timely delivery of products ordered and appropriate delivery mechanism. Findings also showed that the ways online food and beverage purchases can influence undergraduate’s finances included high cost of online food products, additional cost for delivery among others. Among recommendations made was that online food vendors should ensure that food products delivered are same with products ordered by customers in order to enhance customer satisfaction.

Mapping damages from inspection images to 3D digital twins of large‐scale structures

AbstractThis study develops a methodology to create detailed visual Digital Twins of large‐scale structures with their realistic damages detected from visual inspection or nondestructive testing. The methodology is demonstrated with a transition piece of an offshore wind turbine and a composite rotor blade, with surface paint damage and subsurface delamination damage, respectively. Artificial Intelligence and color threshold segmentation are used to classify and localize damages from optical images taken by drones. These damages are digitalized and mapped to a 3D geometry reconstruction of the large‐scale structure or a CAD model of the structure. To map the images from 2D to 3D, metadata information is combined with the geo placement of the large‐scale structure's 3D model. The 3D model can here both be a CAD model of the structure or a 3D reconstruction based on photogrammetry. After mapping the damage, the Digital Twin gives an accurate representation of the structure. The location, shape, and size of the damage are visible on the Digital Twin. The demonstrated methodology can be applied to industrial sectors such as wind energy, the oil and gas industry, marine and aerospace to facilitate asset management.

Color adjustment potential of universal shade bulk-fill resin composites.

This study investigates how the cavity depth of restorations influences the color adjustment potential of universal shade bulk-fill resin composites. Standard cavities, with diameters of 4 mm and depths of either 2 or 4 mm, were created at the center of artificial teeth occlusal surfaces. A structural-colored bulk-fill resin composite and two pigment-incorporated universal shade bulk-fill resin composites were used. Each resin composite was placed into the cavity to assess its color adjustment potential in relation to the artificial tooth color. Following application, the resin composites' surfaces were polished using diamond-impregnated silicone polishers. Color difference analysis revealed ΔE*ab values of 3.3-4.6 and 2.2-9.6 for structural-colored resin composites and pigment-incorporated universal shade resin composites, respectively, as well as ΔE00 values of 2.7-3.4 and 1.7-5.8 for these resin composites, respectively. These findings suggest that the tested bulk-fill resin composites' color adjustment potential was influenced by restoration depth.

Natural and synthetic colours in food. Impact on consumer health.

The colour of food is one of the leading organoleptic characteristics. It is one of the determining factors in the choice of food by consumers. The addition of colours to food is intended both at preserving the natural colour, which is lost in processing, and to restore uniformity of colour in the product. The addition of colours to food is permitted in the European Union (EU), but only with approved food colours. Legislation in this area regulates food additives, including colours, their use and the permitted amount of their incorporation into food. Food colours can be natural (derived from plants or animals) and artificial/synthetic (obtained artificially). The use of synthetic colours is associated with a number of adverse effects for the consumer’s health, but no harm for the corresponding colour has been fully proven yet. Very often in production artificial colours are preferred, due to their lower cost in comparison to natural ones, as well as their light resistance. In order to understand more about food additives and in particular colours, this review provides information found in scientific literature on food colours permitted at European level, their use and side effects on human health.

Self-Supervised 3D Action Representation Learning With Skeleton Cloud Colorization.

3D Skeleton-based human action recognition has attracted increasing attention in recent years. Most of the existing work focuses on supervised learning which requires a large number of labeled action sequences that are often expensive and time-consuming to annotate. In this paper, we address self-supervised 3D action representation learning for skeleton-based action recognition. We investigate self-supervised representation learning and design a novel skeleton cloud colorization technique that is capable of learning spatial and temporal skeleton representations from unlabeled skeleton sequence data. We represent a skeleton action sequence as a 3D skeleton cloud and colorize each point in the cloud according to its temporal and spatial orders in the original (unannotated) skeleton sequence. Leveraging the colorized skeleton point cloud, we design an auto-encoder framework that can learn spatial-temporal features from the artificial color labels of skeleton joints effectively. Specifically, we design a two-steam pretraining network that leverages fine-grained and coarse-grained colorization to learn multi-scale spatial-temporal features. In addition, we design a Masked Skeleton Cloud Repainting task that can pretrain the designed auto-encoder framework to learn informative representations. We evaluate our skeleton cloud colorization approach with linear classifiers trained under different configurations, including unsupervised, semi-supervised, fully-supervised, and transfer learning settings. Extensive experiments on NTU RGB+D, NTU RGB+D 120, PKU-MMD, NW-UCLA, and UWA3D datasets show that the proposed method outperforms existing unsupervised and semi-supervised 3D action recognition methods by large margins and achieves competitive performance in supervised 3D action recognition as well.

METHOD FOR OBTAINING GLUTEN FREE HIGH PROTEIN BISCUITS

The purpose of the study is to select suitable flours according to its mineral composition to obtain gluten-free high protein biscuits. From the study it was found that when glues of whole grain rice flour , walnut flour and freeze-dried raspberries flour are put in suitable proportions, gluten-free biscuits are with good technological parameters can be obtained. The biscuits are with high protein and fats. They are with low carbohydrates composition. The new products are without GMO, artificial colors and flavors. They are with Fe, Zn, Ca.

Evaluating the Antioxidant Effects of Onion (Allium cepa) on Blood Biochemical Factors and Antioxidants after Consuming Tartrazine in Rats.

Colors have been added to food naturally and artificially for centuries to make them look more appetizing. According to the Food and Drug Organization, eight artificial colors were registered for the nutrition application, one of them, is tartrazine, which is widely used in foods and cosmetics. Food colors significantly decrease weight and increase proteins, liver enzymes, thyroid hormones, total cholesterol, and triglyceride. Onion, as an antioxidant, can reduce the harmful effects of artificial food colors on weight gain, antioxidant activity, and blood biochemical factors. The present study aimed to evaluate the effects of the onion's antioxidant properties on serum biochemical factors and antioxidants in Wistar rats after consuming tartrazine. Eighty Rats were divided into four groups, 20 mice in each. The first group received water without additives and was considered the control, the second group received tartrazine, the third group received tartrazine with onion juice, and the fourth group received only onion juice through gastric gavage. This experiment was performed for 60 days, and then the antioxidant activities of superoxide dismutase (SOD), Catalase (CAT), glutathione peroxidase (GPx), and the biochemical parameters of high-density lipoprotein (HDL) and low-density lipoprotein (LDL) were measured. Tartrazine decreased the antioxidant activities of SOD, CAT, GPx, and the biochemical parameters of HDL and LDL. The results showed that the consumption of tartrazine causes the production of free radicals, which is the reason for the significant reduction of antioxidant activities and serum biochemical factors. Onion, as an antioxidant in this study, reduces the effects of tartrazine on antioxidant activities and serum biochemical factors.