Myanmar Health Sciences Research Journal
Volume 27, Number 2
TITLE: Detection of Food Colorants in Packed Chilli Powder and Color Powder Collected from Markets around Mandalay and Nay Pyi Taw Regions
AUTHOR: Khin Chit, Han Min Ohn, Khin Nyein Aye, Tun Zaw, Tin Me Me Hlaing, Khine Saw Thant & Myint Han
SOURCE: Myanmar Health Sciences Research Journal. 2015; 27(2): 137-141
ABSTRACT: Food dyes are one of the most widely used and dangerous food additives that are associated with various diseases like urticaria, asthma. The aim of the study was to detect food coloring agents in packed chilli and color powders which are collected from markets around Mandalay and Nay Pyi Taw regions from January to September 2014. This study was a laboratory-based, descriptive study. Samples were extracted by using either glacial acetic acid or 0.25% ammonia solution and defatted white wool. Among 98 chilli powder samples, non-permitted dyes were detected in 36(36.74%) of samples, 5(5.1%) did not contain any colorant and 57(58.16%) were used with permitted dyes. In color powder testing, 29 samples (87.8%) were found to contain non-permitted colors, 2(6.1%) were free from any colorant and 2(6.1%) contained permitted color. In this study, most commonly used non-permitted dyes were Sudan III, Rhodamine B, Orange II and Auramine O. These chemicals are harmful to human body and are potential carcinogens. From this study, it was concluded that high percentage of color powders tested were contaminated with non-permitted dyes (87.8%) and people should avoid using these color powders as much as possible and it will raise the public awareness about non-permitted dyes present in chilli and color powders for food safety.
SUBJECT HEADINGS: Chilli powder, Color powder, Non-permitted dyes and carcinogens