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Food Additives & Contaminants: Part B
Surveillance
Volume 16, 2023 - Issue 1
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Research Article

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

Asad Ullaha Food and Marine Resources Research Center, PCSIR Laboratories Complex, Karachi, Karachi, Pakistan;b Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, ChinaORCID Iconhttps://orcid.org/0000-0002-5231-5595View further author information
ORCID Icon,
Malik Wajid Hussain Chanc Department of Chemistry, Faculty of Science, Federal Urdu University of Arts, Science and Technology, Karachi, PakistanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4260-3494View further author information
ORCID Icon,
Sadar Aslamd Institute of Marine Science, University of Karachi, Karachi, Pakistan;e Department of Microbiology, University of Karachi, Karachi, PaksitanORCID Iconhttps://orcid.org/0000-0002-4340-7885View further author information
ORCID Icon,
Ali Khanf Department of Mathematical Sciences & Research Centre, Federal Urdu University of Arts, Sciences and Technology (FUUAST), Karachi, PakistanORCID Iconhttps://orcid.org/0000-0003-0272-438XView further author information
ORCID Icon,
Qamar Abbasg Biological Science Department, Karakoram International University, Gilgit, PakistanView further author information
,
Shamsher Alih Department of Chemistry, Karakoram International University, Gilgit, PakistanView further author information
,
Meher Alih Department of Chemistry, Karakoram International University, Gilgit, PakistanView further author information
,
Abid Hussaini Department of Agriculture and Agribusiness Management, University of Karachi, Karachi, PakistanView further author information
,
Zulfiqar Ali Mirania Food and Marine Resources Research Center, PCSIR Laboratories Complex, Karachi, Karachi, PakistanView further author information
,
Syed Sibt-e-Hassanj Department of Chemistry, Karakoram International University, Gilgit, Gilgit-Baltistan, PakistanView further author information
,
Mohib Reza Kazmik Department of Applied Chemistry, Faculty of Science, University of Karachi, Karachi, PakistanView further author information
,
Shaukat Alil Department of Environmental Sciences, Karakoram International University, Gilgit, PakistanView further author information
,
Shafqat Hussainm Department of Chemistry, University of Baltistan, Skardu, PakistanView further author information
&
Abdul Majeed Khanc Department of Chemistry, Faculty of Science, Federal Urdu University of Arts, Science and Technology, Karachi, PakistanView further author information
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Pages 69-76 | Received 13 Apr 2022, Accepted 07 Jul 2022, Published online: 01 Aug 2022
 
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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 wavelength detector (VWD) was applied to determine Sudan dyes I-IV. The non-branded samples had higher concentrations of Sudan dyes than the maximum limits of 0.1 mg/kg. The highest concentration of Sudan dye (I) was found in turmeric powder (8460 mg/kg) and the lowest concentration (1.50 mg/kg) of Sudan (IV) in Chaat Masala. This indicates that the use of non-branded spices is not safe, whereas no Sudan dye was found in the branded spice samples. Further studies regarding the higher carcinogenic risk posed by Sudan dye adulterated spices in Pakistan is strongly advised.

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Acknowledgements

The authors are extremely grateful to Dr. Peter J. Baugh for reviewing and improving the linguistic quality of this manuscript. Peter J. Baugh is from The British Mass Spectrometry Society (BMSS), C/O 23, Priory Road, Sale, M33 2BU, England, UK.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The author(s) reported there isno funding associated with the work featured in this article.

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