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={Krishnanand Mishra and Sumita Dixit and Shakendra K. Purshottam and Ramesh Chandra Pandey and Mukul Das and Subhash 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… 

Banned Sudan dyes in spices available at markets in Karachi, Pakistan

ABSTRACT Sudan dyes were investigated in branded and non-branded spices, commonly available in the markets of Karachi, Pakistan. High performance liquid chromatography (HPLC) with a variable

Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy

  • S. LohumiRitu Joshi B. Cho
  • Chemistry, Medicine
    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
  • 2017
The proposed technique of FTIR combined with HLA/GO is rapid, simple and low cost, making this approach advantageous when compared with the main alternative methods based on liquid chromatography (LC) techniques.

NIR-based Sudan I to IV and Para-Red food adulterants screening

This work evaluates the feasibility of NIR spectroscopy with chemometrics as a rapid, simple, non-destructive and affordable screening tool to determine the presence of Sudan I, II, III, IV and Para-red dyes in paprika.

Method development and survey of Sudan I–IV in palm oil and chilli spices in the Washington, DC, area

Illegal dyes, primarily Sudan IV, were detected in palm oil at concentrations from 150 to 24 000 ng ml–1, and low concentrations were found in 11 out of 57 spices and are most likely a result of cross-contamination during preparation and storage and not intentional adulteration.

UV-Visible Spectroscopy and Multivariate Classification as a Screening Tool to Identify Adulteration of Culinary Spices with Sudan I and Blends of Sudan I + IV Dyes

This work propose a feasible, rapid, and simple method for detecting culinary spices adulterated either with Sudan I dye or blends of Sudan I + IV dyes at three concentration levels. The method is

A simple method to quantify azo dyes in spices based on flow injection chromatography combined with chemometric tools

Para Red (PR) and Sudan dyes have been illegally used as colorants to adulterate certain foods by enhancing their red/orange colour. In addition, they are toxic and carcinogenic. This work presents

Detection of Additives and Chemical Contaminants in Turmeric Powder Using FT-IR Spectroscopy

The results indicate that the method developed in this study can be used to identify and quantify yellow turmeric powder adulteration.



A Comparative Study on the Pattern and Magnitude of Adulteration of Foodstuffs during Two Decennial Survey Terms

Industrial Toxicology Research Center, Lucknow, has from time to time, undertaken surveys under the broad scope of Food Additives and Contaminant Toxicology.