Estimation of Para Red Dye in Chilli Powder and Tomato Sauces by a Simple Spectrophotmetric Method followed by Thin layer Chromatography

  • SO Mustafa
  • RA Khan
  • I Sultana
  • N Nasir
  • M Tariq


A number of grinded chilli powder samples and tomato sauce samples were collected from various localities of Karachi city. All the samples were estimated for the presence of para red which is an azo dye and more specifically belongs from the group of sudan dyes. According to the regulation of various governmental agencies its use in food is strictly prohibited because of its ability to form carcinogenic compounds. Although there were a number of sophisticated chromatographic methods for the estimation of this dye but we developed here a simple, convenient, expeditious spectrophotometric method followed by thin layer chromatography technique and compared the results by single point and multiple point external standard methods. On the basis of these results we also specify the localities of Karachi city where the contamination is more prominent. © JASEM

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eISSN: 2659-1502
print ISSN: 1119-8362