Beta-caroteno, urucum e cúrcuma em massas alimentícias vitaminadas com ovos

Mickiko Yamasaki  Takahashi; Emiko Ikejiri  Inomata; Helena Yuco  Yabiku; Cláudia M. P.  Giannatiasio

doi:10.53393/rial.1990.50.35099

Vol. 50 No. 1-2 (1990), ORIGINAL ARTICLE

Vol. 50 No. 1-2 (1990)

Beta-carotene, annatto and turmeric in egg-added flour foods

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.1990.50.35099

Published 1990-12-28

Mickiko Yamasaki Takahashi⁺⁻
Emiko Ikejiri Inomata⁺⁻
Helena Yuco Yabiku⁺⁻
Cláudia M. P. Giannatiasio⁺⁻

Mickiko Yamasaki Takahashi

Instituto Adolfo Lutz

Emiko Ikejiri Inomata

Instituto Adolfo Lutz

Helena Yuco Yabiku

Instituto Adolfo Lutz

Cláudia M. P. Giannatiasio

Instituto Adolfo Lutz

pdf (Português (Brasil))

Keywords

flour-foods
beta-carotene
annatto
turmeric

How to Cite

1.

Takahashi MY, Inomata EI, Yabiku HY, Giannatiasio CMP. Beta-carotene, annatto and turmeric in egg-added flour foods. Rev Inst Adolfo Lutz [Internet]. 1990 Dec. 28 [cited 2024 May 19];50(1-2):257-60. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/35099

Abstract

Fifty-three samples of vitaminic egg-added fiour foods were analysed
in order to investigate the presente of annatto and turmeric. These natural dyes are not allowed in vitaminic egg-added fiour foods with beta-carotene by Brazilian law. Of a total 53 samples tested, 41,51% presented annatto and turmeric and beta-carotene levels below 200 IU/100g, the minimum level permitted by Brazilian legislation.
These samples with low levels of beta-carotene, 77,27% presented annatto and/or turmeric; this facts show a high fraud índex in this type of products.

https://doi.org/10.53393/rial.1990.50.35099

pdf (Português (Brasil))

References

1. BRASIL. Leis, decretos, etc, Decreto n2 55.871 de 26 de março de 1965. Diário Oficial, Brasília, 9 de abril de 1965: Seç. I, pt. I, p. 3610. Modifica o Decreto no 50.040, de 24 de janeiro de 1961, referente a normas reguladoras do emprego de aditivos para alimentos, alterado pelo Decreto nº 691, de 13 de março de 1962.

2. EMODI, A. - Carotenoids. Properties and applications. Food Technol., 32:38-42, 1978.

3. ISLER,O.,- Carotenoids. Basel, Birkhaüser, 1971. p. 717-746.

4. Instituto Adolfo Lutz.SÃO PAULO Normas analíticas do Instituto Adolfo Lutz, Métodos químicos e físicos para análise de alimentos. 31 ed. São Paulo, 1985. v.I, p. 110, 379, 383. 260

5. SABINO,M.; INOMATA, E. 1. & PREGNOLATTO , W. - Estabilidade do B-caroteno em massas alimentícias vitaminadas. Rev, Inst. Adolfo Lutz, 39: 55-59, 1979.

6. SÃO PAULO. Leis, decretos, etc. Decreto no 12.486 de 20 de outubro de 1978. Diário Oficial, São Paulo, 21 de outubro de 1978. p. 38 (NTA 82). Aprova normas técnicas relativas a alimentos e bebidas.

7. YABIKU, H. Y.; TAKAHASHI, M. Y.; CARUSO, M. S. F. & MENEZES. C. A. S. - Subsídios para o estabelecimento de metodologia para o controle de corantes naturais para alimentos. Rev, Inst, Adolfo Lutz, 46: 11 - 18, 1986.

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Beta-carotene, annatto and turmeric in egg-added flour foods

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