A contribution to the method for controlling natural dyes in foods
Vol. 46 No. 1-2 (1986), ORIGINAL ARTICLE
Vol. 46 No. 1-2 (1986)

A contribution to the method for controlling natural dyes in foods

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.1986.46.36859
Published 1986-12-30
Helena Yuco Yabiku
Instituto Adolfo Lutz
Mickiko Yamasaki Takahashi
Instituto Adolfo Lutz
Mirian S.F. Caruso
Instituto Adolfo Lutz
Cristian A.S. Menezes
Instituto Adolfo Lutz
pdf (Português (Brasil))

Keywords

dyes (natural) for foods, quality control
bija (Bixa orellana) , saffron, cochineal, beet red, grape shell an thocyanins, cupric chlorophyllín

How to Cite

1.
Yabiku HY, Takahashi MY, Caruso MS, Menezes CA. A contribution to the method for controlling natural dyes in foods. Rev Inst Adolfo Lutz [Internet]. 1986 Dec. 30 [cited 2024 Jul. 3];46(1-2):11-8. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36859
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Abstract

A total of 50 samples of natural dyes for use in Brazil prodtrcts were tested regarding their meeting the requeriments set by the FAO/WHO Norms of Identity and Quality. The samples tested included 17 samples of bija (Bixa orellana), 6 of saffron 9 of cochineal, 10 of beet red, 4 of anthocyanin
from grape shell, and 4 samples of cupric chlorophyllin. Absorption spectra in the visible and ultraviolet regions were obtained for each sample. Besides, impurities suchas arsenic, lead, and artificial dyes were searched for. Only 30 of the 50 samples complied with the requirements of tlrc FAO/WHO Norms as well as those set by a Brazilian Group for tire Study of Natural Dyes for Foods.

https://doi.org/10.53393/rial.1986.46.36859
pdf (Português (Brasil))

References

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Copyright (c) 1986 Instituto Adolfo Lutz Journal

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