EI.Adawy,, A., Mahmoud, A., Abd EI-Lattif, M., Younis, B. (2003). BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS. Journal of Soil Sciences and Agricultural Engineering, 28(10), 7501-7518. doi: 10.21608/jssae.2003.245505
Ashga M. EI.Adawy,; A. A. E. Mahmoud; M. S. Abd EI-Lattif; Badea, M. Younis. "BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS". Journal of Soil Sciences and Agricultural Engineering, 28, 10, 2003, 7501-7518. doi: 10.21608/jssae.2003.245505
EI.Adawy,, A., Mahmoud, A., Abd EI-Lattif, M., Younis, B. (2003). 'BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS', Journal of Soil Sciences and Agricultural Engineering, 28(10), pp. 7501-7518. doi: 10.21608/jssae.2003.245505
EI.Adawy,, A., Mahmoud, A., Abd EI-Lattif, M., Younis, B. BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS. Journal of Soil Sciences and Agricultural Engineering, 2003; 28(10): 7501-7518. doi: 10.21608/jssae.2003.245505
BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS
1Food Technology Department., National Center for Research and Radiation Technology, Atomic Energy Authority (N.C.R.R.T.)
2Department. of Biochemistry, Faculty of Agriculture, Cairo University.
Abstract
Nowaday the colors play an important role in food and drug industries. In this investigation, synthetic dyes which are used in food Industry (Tartrazine/Brilliant Blue and Sunset yellow) either singly or as a mixture of the natural color (dry mallow leaves and dry tomato wastes) with the synthetic dyes at ratio (1: 1) were used to avoid the harmful effect 0 f synthetic d yes a lone 0 n the health 0 f mankind. Natural colors, synthetic colors and their mixture (1:1) were exposed to gamma rays at different doses (0, 10 and 15 KGy) to produce healthy product. Nutrition experiments were conducted to reveal the effect of natural, and synthetic colors, and their mixtures that added to macaroni product on some biological and biochemical parameters of serum rat groups (total protein, albumin, globulin, IVG ratio, total lipid, total cholesterol, glucose, creatnine, alkaline phosphates activity, transaminases enzyme activity "ALT & AST", hemoglotin and hematocrate); in addition to rat organs weight (liver, kidney, spleen and gain in body weight). From the results in this investigation it can be concluded that, the natural pigments (colorants) in the diet of natural and synthetic food colorant mixture can reduce the toxic influences of the synthetic ones.
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