Teores de corantes artificiais em alimentos determinados por cromatografia líquida de alta eficiência Contents of synthetic dyes in foods determined by high performence liquid chromatography

• Main Authors: Marcelo Alexandre Prado, Helena Teixeira Godoy
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2007-04-01
• Series: Química Nova
• Subjects: synthetic dyes; HPLC; foods
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000200005

<abstract language="eng">Synthetic dyes are much used in processed foods. HPLC was applied to different types of snacks, such as colored cereals, chocolate confetti, chewing gums and candies for the determination of those additives. In the case of artificially colored breakfast cereals, 71% of the samples exceeded the allowed limits. Regarding the portions recommended for consumption by the makers of two of the samples, the amounts exceeded those allowed by the Brazilian legislation. In the case of chocolate confetti and candies none of the samples showed higher amounts than those allowed. However 37% of the chewing gum samples presented larger contents than the authorized ones, and one sample contained five times more synthetic dyes than allowed.