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

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
Susie GenualdiLowri DeJager

Abstract

Sudan I, II, III and IV dyes are banned for use as food colorants in the United States and European Union because they are toxic and carcinogenic. These dyes have been illegally used as food additives in products such as chilli spices and palm oil to enhance their red colour. From 2003 to 2005, the European Union made a series of decisions requiring chilli spices and palm oil imported to the European Union to contain analytical reports declaring them free of Sudan I-IV. In order for the USFDA to investigate the adulteration of palm oil and chilli spices with unapproved colour additives in the United States, a method was developed for the extraction and analysis of Sudan dyes in palm oil, and previous methods were validated for Sudan dyes in chilli spices. Both LC-DAD and LC-MS/MS methods were examined for their limitations and effectiveness in identifying adulterated samples. Method validation was performed for both chilli spices and palm oil by spiking samples known to be free of Sudan dyes at concentrations close to the limit of detection. Reproducibility, matrix effects, and selectivity of the method were also investigated. Additionally, for the first time a survey of palm oil and chilli spices was performed in the United St...Continue Reading

References

Feb 19, 2004·Journal of Agricultural and Food Chemistry·F Tateo, M Bononi
Jun 5, 2007·Journal of Chromatography. a·Kadi MölderIvo Leito
Mar 20, 2010·Journal of Chromatography. a·Riin RebaneKoit Herodes
Feb 9, 2013·Journal of Agricultural and Food Chemistry·Claude SchummerGilbert Moris

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