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October 2, 2026; Kraków, Poland
XII International Scientific and Theoretical Conference «Theory and practice of modern science»

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COLOUR–PIGMENT MISMATCH AS A SCREENING INDICATOR OF SYNTHETIC DYE ADULTERATION IN PAPRIKA, CHILLI AND TURMERIC POWDERS

Published 02.10.2026

  • Nasibakhon Bakhramovna Muydinova
    •

Nasibakhon Bakhramovna Muydinova
International Institute of Food Technology and Engineering; Republic of Uzbekistan

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Abstract

Spices rank among the most expensive food raw materials per unit of mass and, owing to their multi-stage and geographically dispersed supply chain, constitute one of the commodity groups most prone to economically motivated adulteration. Reports of the European Commission’s Alert and Cooperation Network consistently record fraud suspicions in the herbs and spices category concerning unauthorised colourants (Sudan dyes, Orange II, Rhodamine B). Sudan I –IV, Para Red, Rhodamine B and Metanil Yellow are industrial dyes whose use in food is prohibited and for which no safe level of intake has been established; lead chromate added to turmeric has been shown to be a source of population-level lead exposure. In the existing literature, the detection of synthetic dyes is addressed mainly within the framework of targeted chromatographic methods (HPLC-DAD, LC - MS/MS) and spectroscopic screening combined with chemometrics.

Author Biography

Nasibakhon Bakhramovna Muydinova

Assistant Lecturer

References

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