BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS

EI.Adawy,, Ashga M.; Mahmoud, A. A. E.; Abd EI-Lattif, M. S.; Younis, Badea, M.

doi:10.21608/jssae.2003.245505

BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS

Document Type : Original Article

Authors

¹ Food Technology Department., National Center for Research and Radiation Technology, Atomic Energy Authority (N.C.R.R.T.)

² Department. of Biochemistry, Faculty of Agriculture, Cairo University.

10.21608/jssae.2003.245505

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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