DOCSLIB.ORG

A 90-Day Oral Toxicity Study of Tartrazine, a Synthetic Food Dye, In

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A 90-Day Oral Toxicity Study of Tartrazine, a Synthetic Food Dye, In International Journal of Pharmacy and Pharmaceutical Sciences ISSN- 0975-1491 Vol 3, Suppl 3, 2011 Research Article A 90­DAY ORAL TOXICITY STUDY OF TARTRAZINE, A SYNTHETIC FOOD DYE, IN WISTAR RATS IMANE HIMRI 1 *, SAID BELLAHCEN 2, FAIZA SOUNA 1, FATIMA BELMEKKI 2, MOHAMMED AZIZ 2, MOHAMED BNOUHAM 2, JOUHAR ZOHEIR 3, ZOLIKHA BERKIA 4, HASSANE MEKHFI 2, ENNOUAMANE SAALAOUI 1 1: Université Mohamed Ier, Faculté des Sciences, Laboratoire de Biochimie, 2 : Université Mohamed Ier, Faculté Des Sciences, Laboratoire De Physiologie Et Ethnopharmacologie, 3 : Laboratoire d’Analyse Zoheir, Oujda, 4 : Cabinet d’Anatomie Pathologique, Oujda Received: 28 Feb 2011, Revised and Accepted: 30 March 2011 ABSTRACT The following study is about Tartrazine (E 102) which is known as an azo dye used in food products, drugs and cosmetics. As a part of the safety assessment of Tartrazine, a 13‐week subchronic oral toxicity study was performed on Wistar rats of both sexes. The animals were divided into 5 groups of 6 animals each, 3 of each sex, and fed a diet containing 5, 7.5, or 10 mg/kg b.w, of Tartrazine and 3.75 mg/kg b.w, of Sulfanilic acid. There were no treatment‐related adverse effects with regard to body weight, food and water consumption. Their blood samples were analyzed for hematological measurements, Glucose, Creatinine, Blood urea nitrogen, Cholesterol total, Triglecerid, alanine aminotransferase, aspartate aminotransferase. The Stomach, Jejunum, Liver, Kidneys tissues were also processed for histological examination. The present study shows that Tartrazine and Sulfanilic acid induced a morphological change from the discoid shape to an echinocytic form in rat RBCs. Relative weights of the liver were significantly increased in group treated with 10 mg/kg b.w, of Tartrazine. Our data showed a significant increase in GLU, CREA, CHOL, TG, AST, and total Protein in serum of rats treated with Tartrazine and Sulfanilic acid compared to control rats and these significant changes were more apparent in high doses than low ones. The histopathological changes of Liver and Kidney were in accordance with the biochemical findings. Keywords: Tartrazine, Subchronic toxicity, Hepatotoxicity, Nephrotoxicity, Wistar rats. INTRODUCTION The study of the carcinogenetic and mutagenetic effects of Tartrazine were established by some authors which gives variable Food additives are products added to the basic foodstuffs with an results 6‐16. aim of improving its aspect, savour, taste, colour, texture, food value and conservation. When the Tartrazine reaches the intestine, it can undergo metabolic reduction by intestinal microflora 17, and the reductive cleavage Food dyes are added with a principal aim to give a colour to a products are rapidly absorbed 18. foodstuff, or to restore its natural colour. From the organoleptic point of view, the visual aspect is an important factor for the choice Following reductive cleavage of the azo linkage by intestinal of the products by the consumer. Thus, the synthetic food dyes bacteria, Sulfanilic acid and aminopyrazolone are produced. The occupy an important place in the class of the essential additives for pyrazolone fragment is further degraded by intestinal bacteria to food industry in the conquest of markets. Among the food dyes yield a second molecule of Sulfanilic acid 19. which are widely used is Tartrazine. It is an orange‐coloured, water soluble powder used worldwide as food additives to colour several The studies described here were performed to investigate the oral foods, drugs and cosmetics. It has the following chemical structure subchronic toxicity of Tartrazine in Wistar rats. illustrated in Fig.1. MATERIALS AND METHODS Chemicals Tartrazine (CAS 1934‐21‐0, Purity 86.7%), Sulfanilic acid (CAS 122‐ 57‐3, Purity) were purchased from Alfa Aesar (Germany), Sigma‐ Aldrich (Japan) respectively. Animals and housing Male and female Wistar rats weighing between 170 and 200 g were housed in a controlled room with a 12 h light‐dark cycle and temperature of 22 ± 2°C (animal house of the department of biology, faculty of sciences, Oujda, Morocco). They were kept in transparent polypropylene cages with free access to water and dry rat pellets feeds (Societé SONABETAIL, Oujda, Morocco). Experimental design Fig. 1: Chemical structure of Tartrazine (trisodium salt of 3­ The animals were divided into 5 groups of 6 animals each, 3 of each carboxy­5­hydroxy­ 1­(p­sulphophenyl)­4­(p sulphophenylazo) sex. All animals were treated by daily oral gavage for 90 days with a pyrazole volume of 10ml/kg. Tartrazine and Sulfanilic acid were dissolved in distilled water. Tartrazine was administered at 5, 7.5, or 10 mg/kg Moreover, this food colorant is used in cooking in many developing b.w. Sulfanilic acid was administered at 3.75 mg/kg b.w. For the countries as a substitute for saffron 1. The Acceptable Daily Intake control group it was administered with distilled water. (ADI) for humans is 0‐7.5 mg kg‐1 body weight 2. The animals were observed daily for general conditions. They were Tartrazine has been implicated as the food additive which is most weighed once every ten days during the administration period, on often responsible for allergic reactions in specific human the first and the last days of the period, and on the day of necropsy. populations 3,4,5. Daily food consumption was measured once a week. Himri et al. Int J Pharm Pharm Sci, Vol 3, Suppl 3, 2011, 159­169 At the end of week 13, all rats were deprived of food, but not water, Organ weights were obtained for the heart, lung, liver, spleen, and overnight and then blood samples were collected via the abdominal stomach. The left and right kidneys were weighed separately. aorta for hematology and serum biochemistry. Animals were then Relative organ weights were calculated based on body weights killed by exsanguination from the abdominal aorta. measured on the day of sacrifice. Hematology A portion of each organ was fixed in 10% neutral buffered formalin for histopathology, and was further processed using standard Hematological measurements and calculations were performed by method. The micro‐sections of 5 µm thicknesses were stained with using Coulter® AC·T 5diff Hematology Analyzer (Beckman Coulter Inc., hematoxylin–eosin and the prepared slides were examined under Fullerton, CA, USA). Hematological evaluations included red blood cell light microscope for histopathological. count (RBC), hemoglobin concentration (HGB), hematocrit (HCT), mean corpuscular volume (MCV), mean corpuscular haemoglobin Statistical analysis (MCH), mean corpuscular hemoglobin concentration (MCHC), red cell volume distribution (RDW), blood platelet count (PLT), mean platelet Data are presented in tables or figures as the mean ± SEM. The volume (MPV), and white blood cell count (WBC), differential statistical significance of the differences between control and leukocyte percentage and reticulocyte ratio were measured. experimental groups was evaluated by Student’s t‐test using GraphPad Instat 3.06 26 For morphological examination differential counts of leukocytes were made by light microscopical observation of smear specimens RESULTS stained with a routine May– Glünwald–Giemsa protocol. Clinical observations, Body weight, Organ weights and intake Clinical biochemistry food Clinical chemistry determinations were performed by using ILab 300 Compared to the water control group, treatment with Tartrazine and (Instrumentation Laboratory Corporate Headquarters, Barcelona, Sulfanilic acid did not affect mortality, clinical signs, intake food and Spain). Parameters included Aspartate aminotransferase (AST), body weights. Body weight curves for Wistar rats during the Alanine aminotransferase (ALT), blood urea nitrogen (BUN), treatment period are shown in Fig.2. Data for the intact food and CREatinine (CRE), GLUcose (GLU), Total CHOlesterol (T‐CHO), Organ weight are shown in Table 1. Triglyceride (TG), Total Protein (TP). With regard to organ weights, statistically significant decrease of the Activity of serum ALT and AST were determined by the method of absolute right kidney weight and increases of the relative weight of Henry and al. (1960) 20. Total protein was determined according to the liver were observed in group treated with 10 mg/kg b.w of the method of Gornall and al. (1949) 21. Urea was determined in Tartrazine. Moreover, absolute lung and stomach weights were serum by the method of Tiffany and al. (1972) 22. Creatinine in significantly increased in group treated with 3.75 mg/kg b.w, of serum was estimated by the method of Fabiny and al. (1971) 23. Sulfanilic acid. Total cholesterol was estimated in serum by enzymatic colorimetric Hematological examination method according the method of Allain and al. (1974) 24. Triglycerides in serum were estimated by enzymatic colorimetric Hematology results after the treatment period did not revealed method of Trinder (1969 a) 25 a. Glucose concentration in serum was significant changes in group control and group treated with 10 estimated by enzymatic colorimetric method according to Trinder mg/kg b.w of Tartrazine. But we revealed a significantly higher (1969 b) 25 b. mean platelet volume, neutrophile and basophile; and a significantly Clinical pathology and histopathology lower blood platelet count in group treated with 7.5 mg/kg b.w of Tartrazine. In group treated with 3.75 mg/kg b.w of Sulfanilic acid At the end of the treatment, animals were exsanguinated by changes included a significantly lower blood platelet count, transecting the abdominal aorta. The body surface, the intrathracic, neutrophile, lymphocyte, monocyte, basophile, and eosinophile. intra‐abdominal organs and tissues were observed macroscopically. Hematology data are shown in Table 2. Body weight curves of wistar rats fed different concentration of Tartrazine diets for 90 days 350,00 300,00 250,00 Group control 5 mg/ (kg BW) of 200,00 Tartrazine 7.5 mg/ (kg BW) of Tartrazine 150,00 10 mg/ (kg BW) of Tartrazine 3.5 mg/ (kg BW) of 100,00 Sulfanilic acid 50,00 - - 00 10,00 20,00 30,00 40,00 50,00 60,00 70, 80,00 90,00 Fig.
Load more

Recommended publications
  • Minimal Oral Sedation: the Art of Anxiolysis in the Dental Office
    Minimal Oral Sedation: The Art of Anxiolysis in the Dental Office by Jason H. Goodchild, DMD & Mark Donaldson, BSP, ACPR, PHARMD, FASHP, FACHE Copyright © 2013 by Jason H. Goodchild, DMD & Mark Donaldson, BSP, ACPR, PHARMD, FASHP, FACHE All rights reserved. No part of this book may be reproduced in any form by any electronic or mechanical means includ- ing photocopying, recording, or information storage and retrieval without permission in writing from the authors. Day 1: What is Minimal Oral Sedation All About? Introduction to Minimal Sedation Pharmacology 101 Patient Assessment Pharmacology of Sedatives & Reversal Agents Minimal Oral Sedation – Protocols Parts 1 & 2 Day 2: How Can I Keep My Patients and This Practice Safe? Physiologic Monitoring Drug Interactions Bleeding Disorders, Anticoagulants & Antiplatelets Herbal Concerns in Dentistry Beyond Sedation (Update on Local Anesthesia) What’s in Your Emergency Kit – and Why 3 Our Clinicians Jason H. Goodchild, DMD is a graduate of Dickinson College in Carlisle, Pennsylvania. He re- ceived his dental training at the University of Pennsylvania School of Dental Medicine where he still holds a faculty position as a Clinical Associate in the Department of Oral Medicine. As part of his training and service in the Department of Oral Medicine he was educated in en- teral sedation and completed numerous cases at the dental school and the Hospital of the University of the University of Pennsylvania. As a part of his faculty duties he treats patients with complex medical histories, and oversees students and residents. He is also Clinical Assistant Professor in the Division of Oral Diagnosis, Department of Diag- nostic Sciences at the New Jersey Dental School.
    [Show full text]
  • Artificial Food Colours and Children Why We Want to Limit and Label Foods Containing the ‘Southampton Six’ Food Colours on the UK Market Post-Brexit
    Artificial food colours and children Why we want to limit and label foods containing the ‘Southampton Six’ food colours on the UK market post-Brexit November 2020 FIRST STEPS NUTRITIONArtificial food coloursTRUST and children: page Artificial food colours and children: Why we want to limit and label foods containing the‘Southampton Six’ food colours on the UK market post-Brexit November 2020 Published by First Steps Nutrition Trust. A PDF of this resource is available on the First Steps Nutrition Trust website. www.firststepsnutrition.org The text of this resource, can be reproduced in other materials provided that the materials promote public health and make no profit, and an acknowledgement is made to First Steps Nutrition Trust. This resource is provided for information only and individual advice on diet and health should always be sought from appropriate health professionals. First Steps Nutrition Trust Studio 3.04 The Food Exchange New Covent Garden Market London SW8 5EL Registered charity number: 1146408 First Steps Nutrition Trust is a charity which provides evidence-based and independent information and support for good nutrition from pre-conception to five years of age. For more information, see our website: www.firststepsnutrition.org Acknowledgements This report was written by Rachael Wall and Dr Helen Crawley. We would like to thank Annie Seeley, Sarah Weston, Erik Millstone and Anna Rosier for their help and support with this report. Artificial food colours and children: page 1 Contents Page Executive summary 3 Recommendations
    [Show full text]
  • Global Regulations of Food Colors Each Region Has Its Own Definitions of What Constitutes a Color Additive, with Related Use Requirements and Restrictions
    Global Regulations of Food Colors Each region has its own definitions of what constitutes a color additive, with related use requirements and restrictions. Sue Ann McAvoy Sensient Colors LLC t is said, we eat with our eyes . Since antiq - food colors was soon recognized as a threat Iuity, humans have used the color of a to public health. Of concern was that some food to discern its quality. Color provides of the substances were known to be poi - a way to judge ripeness, perceive flavor and sonous and were often incorporated to hide assess quality of food. poor quality, add bulk to foods and to pass Ancient civilizations introduced color off imitation foods as real. into their foods. The ancient Egyptians col - On February 1, 1899, the executive com - ored their food yellow with saffron, and the mittee of the National Confectioners’ Asso - ancient Mayans used annatto to color their ciation published an official circular which Sue Ann McAvoy is food orange-red. Wealthy Romans ate bread was “to throw light upon the vexed question global regulatory scien - that had been whitened by adding alum to of what colors may be safely used in confec - tist for Sensient Food the flour. Color could be used to enhance tionery” as “there may at times be a doubt in Colors LLC. She has worked at Sensient the mind of the honest confectioner as to the physical appearance of the product. since 1979. However, if it made the food appear to be which colors, flavors, or ingredients he may of better quality than it was, that was con - safely use and which he may reject.” This list sidered a deceitful practice.
    [Show full text]
  • Regulatory Information Sheet
    Regulatory Information Sheet Approved Drug Colourants Listed by the European Union Colour Index Colour E Number Alternate Names Number Allura Red AC (a) E129 16035 FD&C Red #40 Aluminum*** E173 77000 -- Amaranth*** (a) E123 16185 Delisted FD&C Red #2 Annatto*** E160b 75120 Bixin, norbixin Anthocyanins (a) E163 -- -- Beetroot Red E162 -- Betanin Beta APO-8´-Carotenal E160e 40820 -- Brilliant Black BN (a) E151 28440 Black BN Brilliant Blue FCF (a) E133 42090 FD&C Blue #1 Brown HT (a) E155 20285 -- Calcium Carbonate E170 77220 -- Canthaxanthin* E161g 40850 -- Caramel,-Plain E150a -- -- Caramel,-Caustic Sulphite E150b -- -- Caramel,-Ammonia E150c -- -- Caramel, Sulphite Ammonia E150d -- -- Carmine (a) E120 75470 Carminic Acid, Cochineal Carmoisine (a) E122 14720 Azorubine Carotenes E160a 40800 / 75130 -- Chlorophylls/Chlorophyllins E140 75810 / 75815 -- Copper Complexes of E141 75815 -- Chlorophylls/Chlorophyllins(a) Curcumin (a) E100 75300 Turmeric Erythrosine*** (a) E127 45430 FD&C Red #3 Gold*** E175 77480 -- Green S (a) E142 44090 Acid Brilliant Green BS Indigotine (a) E132 73015 FD&C Blue #2, Indigo Carmine 77491 / 77492 / Iron Oxides & Hydroxides E172 Iron Oxide Red, Yellow, Black 77499 Litholrubine BK*** (a) E180 -- -- Lutein E161b -- -- Lycopene*** E160d 75125 -- Paprika Extract E160c -- Capsanthin, Capsorubin Patent Blue V (a) E131 42051 Acid Blue 3 Ponceau 4R (a) E124 16255 Cochineal Red A Page 1 of 2 Document Reference No.: GLO-10107, revision 2 Effective Date: September 2014 Reviewed Date: November 2017 This document is valid at the time of distribution. Distributed 24-Sep-2021 (UTC) E Colour Index Colour Alternate Names Number Number Quinoline Yellow** (a) E104 47005 China Yellow Riboflavins (a) E101 -- -- Silver*** E174 -- -- Sunset Yellow FCF (a) E110 15985 FD&C Yellow #6, Orange Yellow S Tartrazine (a) E102 19140 FD&C Yellow #5 Titanium Dioxide E171 77891 -- Vegetable Carbon E153 77268:1 Carbo Medicinalis Vegetalis The above list is derived from Part B, List of All Additives, from Annex II to Regulation (EC) No 1333/2008 on food additives.
    [Show full text]
  • “Inactive” Ingredients in Pharmaceutical Products: Update (Subject Review)
    AMERICAN ACADEMY OF PEDIATRICS Committee on Drugs “Inactive” Ingredients in Pharmaceutical Products: Update (Subject Review) ABSTRACT. Because of an increasing number of re- bronchospasm from antiasthmatic drugs, aspartame- ports of adverse reactions associated with pharmaceutical induced headache and seizures, saccharin-induced excipients, in 1985 the Committee on Drugs issued a cross-sensitivity reactions in children with sulfon- position statement1 recommending that the Food and amide allergy, benzyl alcohol toxicity in neonates Drug Administration mandate labeling of over-the- receiving high-dose continuous infusion with pre- counter and prescription formulations to include a qual- served medications, dye-related cross-reactions in itative list of inactive ingredients. However, labeling of inactive ingredients remains voluntary. Adverse reac- children with aspirin intolerance, lactose-induced di- tions continue to be reported, although some are no arrhea, and propylene glycol-induced hyperosmola- longer considered clinically significant, and other new lity and lactic acidosis. Although many other excipi- reactions have emerged. The original statement, there- ents have been implicated in causing adverse fore, has been updated and its information expanded. reactions, these are the most significant in the pedi- atric population. ABBREVIATIONS. FDA, Food and Drug Administration; MDIs, metered-dose inhalers ANTIASTHMATIC MEDICATIONS It is readily appreciated that some percentage of asthmatic children will develop a “paradoxical” Pharmaceutical products often contain agents that bronchospasm after they inhale their medication. Be- have a variety of purposes, including improvement cause many of these reactions were attributed to of the appearance, bioavailability, stability, and pal- sulfite, which had been highly publicized as a caus- atability of the product. Excipients (substances ative agent, it was often first suspected.
    [Show full text]
  • Role of Microorganisms in Biodegradation of Food Additive Azo Dyes: a Review
    Vol. 19(11), pp.799-805, November, 2020 DOI: 10.5897/AJB2020.17250 Article Number: F63AA1865367 ISSN: 1684-5315 Copyright ©2020 Author(s) retain the copyright of this article African Journal of Biotechnology http://www.academicjournals.org/AJB Review Role of microorganisms in biodegradation of food additive Azo dyes: A review Fatimah Alshehrei Department of Biology, Jamum College University, Umm AlQura University, Makkah24382, Saudi Arabia. Received 22 September, 2020; Accepted 27 October, 2020 Food additives Azo dyes are synthetic compounds added to foods to impart color and improve their properties. Some azo dyes have been banned as food additives due to toxic, mutagenic, and carcinogenic side effects. Long exposure to foods containing azo dye leads to chronic toxicity. Some microorganisms are capable to degrade these dyes and convert them to aromatic amines. In human body, microbiota can play a vital role in biodegradation of azo dyes by producing azo reductase. Aromatic amines are toxic, water-soluble and well absorbed via human intestine. In the current study, the role of microorganisms in biodegradation of six dyes related to azo group was discussed. These dyes are: Tartrazine E102, Sunset Yellow E110, Ponceau E124, Azorubine E122, Amaranth E123, and Allura Red E129 which are classified as the most harmful food additive dyes. Key word: Food additive, azo dyes, microorganisms, azo reductase, aromatic amines. INTRODUCTION Food additives are synthetic compounds added to food In the USA and European countries, some azo dyes have for many proposes such as maintaining the product from been banned as food additives due to toxic, mutagenic, deterioration or improving its safety, freshness, taste, and carcinogenic side effects (Chung, 2000).
    [Show full text]
  • Effect of the Food Additives -Tartrazine, Caromisine, Saccharin, Sorbitol
    Vol. 17(6), pp. 139-149, 7 February, 2018 DOI: 10.5897/AJB2017.16300 Article Number: 077C95C55887 ISSN 1684-5315 African Journal of Biotechnology Copyright © 2018 Author(s) retain the copyright of this article http://www.academicjournals.org/AJB Review Toxicological and safety assessment of tartrazine as a synthetic food additive on health biomarkers: A review Kamal A. Amin1,2* and Fawzia S. Al-Shehri1 1Department of Chemistry, College of Science, Imam Abdulrahman Bin Faisal University, P. O. Box 1982, City Dammam 31441, Saudi Arabia. 2Department of Biochemistry, College of Veternary Medicine, Beni Suef university, Beni-Suef, Egypt. Received 25 October,2017; Accepted 15 January, 2018 Recently, progressive use of synthetic food additives increase the attention paid on their benefit and toxicity in food, especially for the young. One of these additives is artificial azo dyes tartrazine. This study aimed to provide an outline of the existing evidence on the beneficial and side effect of food additive with special reference to tartrazine on different organ health. The methods include updated search for the relevant databases. The studies included a description of the types of food additives and products containing tartrazine and focused on the effect of tartrazine on liver, kidney function, lipid profile, oxidative stress biomarkers, nervous system, hyperactivity, behavior, cancer, reproductive and developmental toxicity and some bioelement levels of tartrazine. Several studies were identified and some investigated advantage and disadvantage of tartrazine. Summary of the study provides potentially harmful effects of tartrazine on liver, renal function, lipid profiles, behavior, carcinogenicity and forthcoming research recommendation are outlined. This review gives a broad evaluation of the safety and various toxicity effects of tartrazine.
    [Show full text]
  • The Effects of Tartrazine in Allium Cepa L
    Journal of Food and Nutrition Research Open Access The Effects of Tartrazine in Allium Cepa L Lerda D* Laboratory of Molecular Genetics, Reina Fabiola University Clinic, Professor of Nutrition, Faculty of Health Sci- ences, Professor of Food Toxicology, Faculty of Chemical Sciences, Catholic University of Cordoba. Jacinto Ríos, Argentina *Corresponding author: Laboratory of Molecular Genetics, Reina Fabiola University Clinic, Professor of Nutrition, Faculty of Health Sciences, Professor of Food Toxicology, Faculty of Chemical Sciences, Catholic University of Cor- doba. Jacinto Ríos, Argentina; E-mail: [email protected] Received Date: July 22, 2017; Accepted Date: August 22, 2017; Published Date: August 24, 2017 Citation: Lerda D (2017) The Effects of Tartrazine in Allium Cepa L. J Food Nutr 3: 1-5. Abstract The effect of tartrazine onAllium cepa L. at concentrations of 0.1 , 1, 3 and 5 ng/ml-1 were studied. Analysis focused on root growth, frequency of mitosis in a meristematic zone, and chromosomal aberrations. It was observed that tartrazine reduces root growth and the frequency of mitotic cells in meristematic zones, and increases the frequency of aberrant cells. The intensity of the effects is a function of tartrazine concentration. Keywords: Chromosomal aberrations; Tartrazine; Proliferating activity; Root growth Introduction In the last decade, this dye has caused controversy as Dyes are a class of additives without nutritional val- to its toxic effects, and its use was prohibited in some coun- ue which are added to foods with the objective of providing tries such as the United States, Japan, Australia and Germany, color thus making the product more attractive and increasing which showed induction of chromosomal and other genotoxic its consumer acceptability.
    [Show full text]
  • Analysis of Dyes in Cosmetics: Challenges and Recent Developments
    cosmetics Review Analysis of Dyes in Cosmetics: Challenges and Recent Developments Eugenia Guerra, Maria Llompart ID and Carmen Garcia-Jares * Laboratory of Research and Development of Analytical Solutions (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Chemistry, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain; [email protected] (E.G.); [email protected] (M.L.) * Correspondence: [email protected]; Tel.: +34-8818-14394 Received: 4 July 2018; Accepted: 20 July 2018; Published: 23 July 2018 Abstract: Colour plays a decisive role in the marketing of a cosmetic product. Among thousands of substances used to colour, synthetic dyes are the most widespread in the industry. Their potential secondary effects on human health and different regulatory requirements for their use between the main world markets make analytical control necessary to guarantee the safety of a cosmetic product. However, methodologies for the determination of dyes in cosmetics are scarce with respect to those reported for other cosmetic ingredients such as preservatives or ultraviolet UV filters. In addition, most of the existing methods just consider a part of the total of dyes regulated. On the other hand, many methods have been developed for matrices different than cosmetics such as foodstuff, beverages or wastewater. The current paper reviews the recent developments in analytical methodologies for the control of synthetic dyes in cosmetics proposed in the international scientific literature in the last 10 years (2008–2018). A trend towards the use of miniaturized extraction techniques is evidenced. Due to the hydrophilic nature of dyes, liquid chromatography is the most usual choice in combination with absorbance detectors and, more recently, with mass spectrometry.
    [Show full text]
  • Biological Effects of Food Coloring in in Vivo and in Vitro Model Systems
    foods Article Biological Effects of Food Coloring in In Vivo and In Vitro Model Systems Rocío Merinas-Amo, María Martínez-Jurado, Silvia Jurado-Güeto, Ángeles Alonso-Moraga and Tania Merinas-Amo * Department of Genetics, University of Córdoba, 14071 Córdoba, Spain; [email protected] (R.M.-A.); [email protected] (M.M.-J.); [email protected] (S.J.-G.); [email protected] (Á.A.-M.) * Correspondence: [email protected] Received: 18 April 2019; Accepted: 22 May 2019; Published: 24 May 2019 Abstract: (1) Background: The suitability of certain food colorings is nowadays in discussion because of the effects of these compounds on human health. For this reason, in the present work, the biological effects of six worldwide used food colorings (Riboflavin, Tartrazine, Carminic Acid, Erythrosine, Indigotine, and Brilliant Blue FCF) were analyzed using two model systems. (2) Methods: In vivo toxicity, antitoxicity, and longevity assays using the model organism Drosophila melanogaster and in vitro cytotoxicity, DNA fragmentation, and methylation status assays using HL-60 tumor human cell line were carried out. (3) Results: Our in vivo results showed safe effects in Drosophila for all the food coloring treatments, non-significant protective potential against an oxidative toxin, and different effects on the lifespan of flies. The in vitro results in HL-60 cells, showed that the tested food colorings increased tumor cell growth but did not induce any DNA damage or modifications in the DNA methylation status at their acceptable daily intake (ADI) concentrations. (4) Conclusions: From the in vivo and in vitro studies, these results would support the idea that a high chronic intake of food colorings throughout the entire life is not advisable.
    [Show full text]
  • Edible Colors: Beer's Law and Food Dyes1
    Experiment 37A Spec20 FV 9/30/16 EDIBLE COLORS: BEER’S LAW AND FOOD DYES1 MATERIALS: test tubes 13x100, 16x125; volumetric flasks: 500 mL, 50 mL(2), 25 mL(2); pipets: 10 mL(2), 5 mL; beakers: 100 mL(2); plastic buret funnel; glass stirring rod; plastic droppers; Spectronic 20 and Spectronic 200 spectrometers; centrifuge; FD&C Yellow Dye #5; POWERade®. PURPOSE: The purpose of this experiment is to prepare a series of solutions of a pure compound, FD&C Yellow Dye #5, and to use those solutions to create a calibration curve. With the calibration curve the students may analyze commercial beverage samples for dye content. This lab is designed to introduce students to absorption spectroscopy and Beer’s Law, as well as the preparation of standard solutions and generation of a standard curve. LEARNING OBJECTIVES: By the end of this experiment, the student should be able to demonstrate these proficiencies: 1. Identify and use the following equipment: Spectronic 200 spectrometer, centrifuge and volumetric glassware. 2. Prepare solutions of known concentration by mass and by dilution methods. 3. Understand the relationship between the colors or wavelengths of a solution and the colors or wavelengths absorbed or transmitted by the solution. 4. Generate a calibration curve for absorption spectroscopy. 5. Create graphs and use them to determine the concentration of an unknown solute. PRE-LAB: Complete the Pre-lab questions on p. E37A-8 before lab. DISCUSSION: Color is an important property of foods that adds to our enjoyment of eating. Nature teaches us early on to expect certain colors in certain foods, and our future acceptance of foods is highly dependent on meeting these expectations.
    [Show full text]
  • Organic Colouring Agents in the Pharmaceutical Industry
    DOI: 10.1515/fv-2017-0025 FOLIA VETERINARIA, 61, 3: 32—46, 2017 ORGANIC COLOURING AGENTS IN THE PHARMACEUTICAL INDUSTRY Šuleková, M.1, Smrčová, M.1, Hudák, A.1 Heželová, M.2, Fedorová, M.3 1Department of Chemistry, Biochemistry and Biophysics, Institute of Pharmaceutical Chemistry University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice 2Faculty of Metallurgy, Institute of Recycling Technologies Technical University in Košice, Letná 9, 042 00 Košice 3Department of Pharmacy and Social Pharmacy University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice Slovakia [email protected] ABSTRACT INTRODUCTION Food dyes are largely used in the process of manufac- In addition to the active ingredients, various additives turing pharmaceutical products. The aim of such a pro- are used in the manufacture of pharmaceuticals. This group cedure is not only to increase the attractiveness of prod- of compounds includes dyes. A colour additive is any dye, ucts, but also to help patients distinguish between phar- pigment, or other substance that imparts colour to food, maceuticals. Various dyes, especially organic colouring drink or any non-food applications including pharma- agents, may in some cases have a negative impact on the ceuticals. Moreover, a colour additive is also any chemical human body. They are incorporated into pharmaceuti- compound that reacts with another substance and causes cal products including tablets, hard gelatine capsules or the formation of a colour [22, 56]. The pharmaceutical in- soft gelatine capsules, lozenges, syrups, etc. This article dustry employs various inorganic and, especially, organic provides an overview of the most widely used colouring dyes for this purpose.
    [Show full text]