Exposure assessment to Sudan dyes through consumption of artificially coloured chilli powders in India

  title={Exposure assessment to Sudan dyes through consumption of artificially coloured chilli powders in India},
  author={K. Mishra and S. Dixit and S. K. Purshottam and R. C. Pandey and M. Das and S. K. Khanna},
  journal={International Journal of Food Science and Technology},
Summary In view of detection of Sudan dyes in chillies, the Spices Board of India formulated a mandatory testing programme in all chilli consignments exported from India. However, no surveillance data on use and levels of Sudan dyes in domestic chilli products are available in India. Hence chilli powders were monitored to check the magnitude of artificial coloration and the likely exposure assessment of Sudan dyes. Among 800 non-branded, loose chilli powder samples, over 66% were found to… Expand
Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy
  • S. Lohumi, Ritu Joshi, +7 authors B. Cho
  • Chemistry, Medicine
  • Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
  • 2017
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A simple and quick method for the pre-concentration of analytes using a nonporous adsorbent: nanosilica, which is prepared from rice husks, an ecofriendly waste material, which was applied for the analysis of several foods and achieved high recoveries. Expand
Establishing time stability for multivariate qualitative methods. Case study: Sudan I and IV adulteration in food spices
Abstract A multivariate qualitative method using UV-visible spectroscopic data and a PLS-DA chemometric treatment was proposed to identify whether paprika samples were adulterated with Sudan I andExpand


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