Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC

Figures & data

Table 1. Validation of saffron and synthetic dyes determination by HPLC

					Inter-day Recovery (n = 6)		Intra-day Recovery (n = 6)
Analyte	LOD ^a (mg/kg)	LOQ ^b (mg/kg)	Linearity (r^2)	Spiked level (mg/kg)	Mean (%)	RSD (%)	Mean (%)	RSD (%)
Saffron	0.11	0.34	0.998	5	86.8	3.7	89.1	4.2
				10	90.2	4.9	93.0	6.0
Tartrazine	0.15	0.46	0.988	5	91.0	3.9	89.4	5.3
				10	87.8	6.1	87.0	9.9
Sunset yellow	0.10	0.31	0.997	5	88.5	5.5	93.0	6.8
				10	89.3	7.2	93.2	8.1
Quinolone yellow	0.13	0.39	0.999	5	84.6	4.0	86.3	4.2
				10	90.1	6.6	88.7	7.7

^aLimit of detection.

^bLimit of quantitation.

Figure 1. Chromatographic response for (a) saffron (crocins) and (b) mixed synthetic dyes standard solution (10 mg/l). (c, d, e, f) HPLC chromatogram of barbecued chicken samples. 1-crocin 1, 2-crocin 2, 3-Tartrazine, 4-Quinoline Yellow 1, 5-Sunset Yellow, 6-Quinoline yellow 2

Table 2. The Colorant level detected in ready-to-cook Iranian barbecued chicken samples

Colorant	Location	Samples, n	Positive samples, n (%)	Concentration in positive samples (mg/kg)
				Mean ± SEM	Range ^a
Saffron	Restaurant	136	40 (29.41) ^x	37.95 ± 3.344	14.75–81.41
	Industry	24	1 (4.17) ^y	18.37	-
	Total	160	41 (25.62)	37.24 ± 3.337	9.01–81.41
Tartrazine	Restaurant	136	15 (11.03) ^x	12.18 ± 1.678	6.73–40.11
	Industry	24	1 (4.17) ^y	17.26	-
	Total	160	16 (10.00)	12.50 ± 1.601	6.73–40.11
Sunset Yellow	Restaurant	136	29 (21.32) ^x	20.09 ± 1.522	5.81–34.6
	Industry	24	12 (50.00) ^y	38.44 ± 5.80	15.2–72.29
	Total	160	41 (25.62)	25.46 ± 2.366	5.81–72.29
Quinoline Yellow	Restaurant	136	24 (17.65) ^x	19.08 ± 1.858	7.12–34.48
	Industry	24	6 (25.00) ^y	32.81 ± 6.852	17.34–62.15
	Total	160	30 (18.75)	21.83 ± 2.202	7.12–62.15

^a Minimum and maximum values in positive samples.

^x,y Occurrence of each color with different superscript letters are significantly different between restaurant and industry (P < 0.05).