Abstract：
:Sudan dyes in spices are often assumed to arise from cross-contamination or malicious addition. Here, experiments were carried out to identify the potential source of Sudan I-IV in Capsicum fruits through investigation of their contents in native Capsicum tissues, soils and associated agronomic materials. Sudan II-IV was not detected in any of the tested samples. Sudan I was found in almost all samples except for the mulching film. Sudan I concentrations decreased from stems to leaves and then to fruits or roots. Sudan I levels in soils were significantly elevated by vegetation treatment. These results exclude the possibility of soil as the main source for Sudan I contamination in Capsicum fruits. Further study found out pesticide and fertilizer constitutes the major source of Sudan I contamination. This work represents a preliminary step for a detailed Sudan I assessment to support Capsicum management and protection in the studied region.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wu N,Gao W,Zhou L,Lian Y,Li F,Han Wdoi
10.1016/j.foodchem.2014.10.004subject
Has Abstractpub_date
2015-04-15 00:00:00pages
99-104eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01561-1journal_volume
173pub_type
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