Synthetic Food Colours in Saffron Solutions, Saffron Rice and Saffron Chicken From Restaurants in Tehran, Iran Publisher Pubmed



Moradikhatoonabadi Z¹ ; Amirpour M^{1, 2} ; Akbariazam M² Show Affiliations
Source: Food Additives and Contaminants: Part B Surveillance Published:2015

Abstract

Saffron solutions, saffron rice and saffron chicken samples were considered for synthetic colours as additives, which are forbidden according to Iranian national standards. Samples were taken from restaurants of three locations and analysed by high-performance liquid chromatography. Of the total 573 samples, 52% were positive for at least one colour. The most prevalent colours were Tartrazine, Quinoline Yellow and Sunset Yellow, with 44%, 9.1% and 8.4% of the samples testing positive for these colours, respectively. Carmoisine and Ponceau were both detected only in 0.5% of the positive samples and found only in saffron solution. In conclusion, synthetic food colours, especially Tartrazine should be regarded as a potential risk in saffron and its related food. Therefore, new attempts for food safety and quality should be undertaken to eliminate the use of these colours in restaurants. © 2014, © 2014 Taylor & Francis.