Examinando por Materia "Azo Compounds"

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    Identificación y cuantificación del colorante artificial azoico tartrazina en alimentos de consumo masivo de loncheras escolares en el distrito de San Juan de Lurigancho. Lima. 2018
    (Universidad Privada Norbert Wiener, 2022-06-01) Aguirre Ñiquen, Diego Orlando; Diestra López, Elizabeth Esther; Ramos Jaco, Antonio Guillermo
    The present thesis, entitled Identification and Quantification of the Artificial Azo Dye Tartrazine in Mass-Consumption Foods from School Lunchboxes in the District of San Juan de Lurigancho, Lima, 2018, addressed the real problem generated by the consumption and overuse of products containing tartrazine and its implications for children’s health. Objective: To identify and quantify the artificial azo dye tartrazine in mass-consumption foods from school lunchboxes in San Juan de Lurigancho, Lima, 2018. Methodology: This was a quantitative, descriptive, cross-sectional study applied to school lunchbox foods, using the Arata Possetto method and UV-Visible spectrophotometry. Results and Conclusions: The presence of azo groups (tartrazine) was confirmed in all samples through the identification test. Quantification also revealed azo groups (tartrazine) at the following concentrations: nectars (Frugos del Valle) 810.335 mg/kg, cereal flakes (Zuck) 794.959 mg/kg, orange-flavored sponge cakes (Bimbo) 779.83 mg/kg, orange-flavored cookies (Tentación) 769.609 mg/kg, and peach-flavored yogurt (Laive) 770.392 mg/kg. All products exceeded the permissible limits established by the Codex Alimentarius (<500 ppm) and Indecopi (<450 ppm).