Gıda katkı maddelerinin kullanımı gün geçtikçe artmaktadır. Gıdalarda kullanılan en yaygın katkı maddeleri antioksidanlar, renklendiriciler, emülgatörler, asit-baz dengeleyiciler, jelleştirici maddeler ve koyulaştırıcılar, koruyucular ve tatlandırıcılardır. Gıdalara renk vermek, istenmeyen renkleri maskelemek, gıdanın rengini uzun süre korumak gibi amaçlarla gıda boyaları kullanılmaktadır. Gıda boyaları elde edilişlerine göre; doğal ve sentetik olmak üzere 2 ana gruba ayrılır. Sentetik gıda boyaları, genel olarak azo (N çift bağ) fonksiyonel grup ve aromatik halka içeren kimyasallardır. En yaygın kullanılan sentetik gıda boyaları mono ve diazo boyalardır. Tartrazin (sinonimleri: E102, FD&C Sarı No:5, C.I. No:19140) gıdalarda, kozmetik ve farmasötik ürünlerde yaygın olarak kullanılan sentetik bir azo boyasıdır. Tartrazinin toksisitesine ait veriler tartışmalıdır. Her ne kadar düzenleyici otoriterlerce kullanımı, kabul edilebilir günlük alım miktarlarında (0-10 mg/kg/gün) güvenli bulunsa da Finlandiya, Norveç, Avusturya gibi bazı ülkelerde tartrazin ve bazı diğer renklendirici maddelerin kullanımı kısıtlanmış ya da yasaklanmıştır. Bununla birlikte tartrazinin çok çeşitli hedef organlarda neden olduğu toksik etkilere ait veriler bildirilmeye devam etmektedir. Tartrazinin sistemik toksisiteyi indükleyebileceği, DNA ve hormon reseptörleri ile etkileşime girebileceği, oksidatif strese yol açabileceği belirlenmiştir. Ayrıca tartrazin alerjik reaksiyonları tetiklemektedir. Tartrazin duyarlılığıyla bağlantılı en yaygın semptomların ürtiker ve astım olduğu bildirilmiştir. Bu derleme kapsamında tartrazin hakkında genel bilgiler paylaşılmış ve toksisitesi üzerine yapılan çalışmalar mümkün olabildiğince tüm sistemler açısından örneklendirilerek sunulmuştur.
Anahtar Kelimeler: Gıda renklendirici ajanlar; tartrazin; toksisite
The use of food additives is increasing day by day. The most common additives used in food include antioxidants, colorants, emulsifiers, acidifiers, gelling agents and thickeners, preservatives, and sweeteners. Food dyes are used for purposes such as giving color to foods, masking undesirable colors, and preserving the color of food for a long time. Food colorants are classified into 2 main groups based on their sources of derivation: natural and synthetic. Synthetic food colorants typically consist of chemicals containing azo (N double bond) functional groups and aromatic rings. The most commonly used synthetic food colorants are mono and di-azo colorants. Tartrazine (synonyms: E102, FD&C Yellow No. 5, C.I. No: 19140) is a synthetic azo dye widely used in foods, cosmetics and pharmaceutical products. Data on the toxicity of tartrazine are controversial. Although regulatory authorities deem the use of tartrazine and certain other colorants acceptable within safe daily intake levels (0-10 mg/kg/day), its usage has been restricted or banned in some countries like Finland, Norway, and Austria. Furthermore, ongoing reports continue to document data concerning the toxic effects induced by tartrazine across a wide range of target organs. It has been determined that tartrazine can induce systemic toxicity, interact with DNA and hormone receptors, and lead to oxidative stress. Additionally, tartrazine triggers allergic reactions. The most common symptoms associated with tartrazine sensitivity are reported to be urticaria and asthma. In this review, general information about tartrazine has been provided, and studies on its toxicity have been exemplified from as many systems as possible.
Keywords: Food coloring agents; tartrazine; toxicity
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