%0 Journal Article
%T Surveillance on Artificial Colors in Different Confectionary Products by
%A Yalda Arast
%A Majid Mohamadian
%A Mehdi Noruzi
%A Zeinab Ramuz
%J Zahedan Journal of Research in Medical Sciences
%D 2013
%I Zahedan University of Medical Sciences
%X Background: Food color additives, which are used to give a good look to foodstuff, are very effective in the consumers¡¯ satisfaction but they can leave toxic effects on body. With respect to their extensive application, the present research aims to examine the condition of the colorings consumed in confectionary products of the city of Qom. Materials and Methods: 398 items of confectionary products were sampled randomly and their types of colorings were analyzed through the Thin-Layer Chromatography (TLC) method.Results: Fifty-two percent of the samples were free from coloring, 26.7 percent had illegal artificial coloring, and 21.3 contained approved artificial coloring. It was reported that yellow coloring was most consumed.Conclusion: The scientific introduction and replacement of the natural colorings to the public and emphasis on their advantages play a crucial role in the health of society and can increase enthusiasm of producers and consumers.
%K Artificial colors
%K Confectionary products
%K Chromatography
%U http://www.zjrms.ir/browse.php?a_id=608&sid=1&slc_lang=en