National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study was done to detect the presence of Sudan and Rhodamine-B dye quantitatively and qualitatively in total 16 chilli and curry samples collected from different locations from western region of Mumbai. Both branded as well as non-branded samples were selected for the study to determine the adulteration levels. A standard control of the Sudan and Rhodamine-B was used with a stock concentration of 100ppm and 1000μg/ml respectively. Samples were extracted based on organic solvent extraction using chloroform for TLC, ethyl acetate and methanol for Spectroscopy. The concentrations of the extracted Sudan and Rhodamine-B ranged from 5.5-16ppm for Sudan (Sudan III, IV) and 4.5-22µg/ml for Rhodamine-B by multiple point standard addition method. Out of the total 16 sample tested, 62.5 % and 68.75 % of the total samples showed the presence of Sudan and Rhodamine-B respectively by color test and 37.5 % and 50% confirmed their presence by TLC and visible spectroscopy method. The present study indicates that there is prevalence of Sudan and Rhodamine-B used in spices. According to the regulation of various governmental agencies its use in food is strictly prohibited because of its ability to form carcinogenic compounds. We presented a simple, convenient and expeditious method which includes colour test, spectrophotometer followed by thin layer chromatography technique and the results were compared to multiple point external standard methods. This study was an attempt to bring in awareness among the people on the important subject of food adulteration and various simple methods available to detect food adulteration.
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