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Gimadutdinova L, Ziyatdinova G, Davletshin R. Voltammetric Sensor Based on the Combination of Tin and Cerium Dioxide Nanoparticles with Surfactants for Quantification of Sunset Yellow FCF. SENSORS (BASEL, SWITZERLAND) 2024; 24:930. [PMID: 38339646 PMCID: PMC10857103 DOI: 10.3390/s24030930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 01/24/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024]
Abstract
Sunset Yellow FCF (SY FCF) is one of the widely used synthetic azo dyes in the food industry whose content has to be controlled for safety reasons. Electrochemical sensors are a promising tool for this type of task. A voltammetric sensor based on a combination of tin and cerium dioxide nanoparticles (SnO2-CeO2 NPs) with surfactants has been developed for SY FCF determination. The synergetic effect of both types of NPs has been confirmed. Surfactants of various natures (sodium lauryl sulfate (SLS), Brij® 35, and hexadecylpyridinium bromide (HDPB)) have been tested as dispersive media. The best effects, i.e., the highest oxidation currents of SY FCF, have been observed in the case of HDPB. The sensor demonstrates a 4.5-fold-higher electroactive surface area and a 38-fold-higher electron transfer rate compared to the bare glassy carbon electrode (GCE). The electrooxidation of SY FCF is an irreversible, two-electron, diffusion-driven process involving proton transfer. In differential pulse mode in Britton-Robinson buffer (BRB) pH 2.0, the sensor gives a linear response to SY FCF from 0.010 to 1.0 μM and from 1.0 to 100 μM with an 8.0 nM detection limit. The absence of an interferent effect from other typical food components and colorants has been shown. The sensor has been tested on soft drinks and validated with the standard chromatographic method.
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Affiliation(s)
- Liliya Gimadutdinova
- Analytical Chemistry Department, Kazan Federal University, Kremleyevskaya 18, Kazan 420008, Russia;
| | - Guzel Ziyatdinova
- Analytical Chemistry Department, Kazan Federal University, Kremleyevskaya 18, Kazan 420008, Russia;
| | - Rustam Davletshin
- Department of High Molecular and Organoelement Compounds, Kazan Federal University, Kremleyevskaya 18, Kazan 420008, Russia;
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Chien HJ, Zheng YF, Wang WC, Kuo CY, Hsu YM, Lai CC. Determination of adulteration, geographical origins, and species of food by mass spectrometry. MASS SPECTROMETRY REVIEWS 2023; 42:2273-2323. [PMID: 35652168 DOI: 10.1002/mas.21780] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
Food adulteration, mislabeling, and fraud, are rising global issues. Therefore, a number of precise and reliable analytical instruments and approaches have been proposed to ensure the authenticity and accurate labeling of food and food products by confirming that the constituents of foodstuffs are of the kind and quality claimed by the seller and manufacturer. Traditional techniques (e.g., genomics-based methods) are still in use; however, emerging approaches like mass spectrometry (MS)-based technologies are being actively developed to supplement or supersede current methods for authentication of a variety of food commodities and products. This review provides a critical assessment of recent advances in food authentication, including MS-based metabolomics, proteomics and other approaches.
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Affiliation(s)
- Han-Ju Chien
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yi-Feng Zheng
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Wei-Chen Wang
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yu Kuo
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Ming Hsu
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Chien-Chen Lai
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
- Graduate Institute of Chinese Medical Science, China Medical University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
- Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Rong Hsing Research Center For Translational Medicine, National Chung Hsing University, Taichung, Taiwan
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Nussbaum L, Llamas N, Chocholouš P, Rodríguez MS, Sklenářová H, Solich P, Di Anibal C, Acebal CC. A simple method to quantify azo dyes in spices based on flow injection chromatography combined with chemometric tools. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2764-2775. [PMID: 35734112 PMCID: PMC9207011 DOI: 10.1007/s13197-021-05299-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/09/2021] [Accepted: 10/17/2021] [Indexed: 06/15/2023]
Abstract
UNLABELLED Para Red (PR) and Sudan dyes have been illegally used as colorants to adulterate certain foods by enhancing their red/orange colour. In addition, they are toxic and carcinogenic. This work presents the development of a simple flow injection chromatographic method combined with chemometric tools to perform the determination of PR, Sudan I (SI) and Sudan II (SII) in food samples. The flow chromatographic system consisted of a low-pressure manifold coupled to a reverse phase monolithic column. A Partial Least Square (PLS) model was applied to resolve overlapped absorption spectra registered for each dye at the corresponding retention time. The relative errors of calibration (RMSECV, %) were 0.49, 0.85 and 0.23, and the relative errors of prediction (RMSEP, %) were 1.12, 0.75 and 0.33 for PR, SI and SII, respectively. The residual predictive deviation (RPD) values obtained were higher than 3.00 for all analytes. The method was successfully applied to quantify the dyes in six different commercial spices samples. The results were compared with the HPLC reference method concluding that there were no significant differences at the studied confidence level (α = 0.05). The proposed method can be used to rapidly determine the analytes in a simple, reliable, low-cost and environmentally-friendly manner. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05299-8.
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Affiliation(s)
- Luana Nussbaum
- Departamento de Química, INQUISUR, Universidad Nacional del Sur (UNS)-CONICET, Av. Alem 1253, 8000 Bahía Blanca, Argentina
| | - Natalia Llamas
- Departamento de Química, INQUISUR, Universidad Nacional del Sur (UNS)-CONICET, Av. Alem 1253, 8000 Bahía Blanca, Argentina
| | - Petr Chocholouš
- Department of Analytical Chemistry, Faculty of Pharmacy, Charles University, 500 05 Hradec Králové, Czechia
| | - María Susana Rodríguez
- Departamento de Química, INQUISUR, Universidad Nacional del Sur (UNS)-CONICET, Av. Alem 1253, 8000 Bahía Blanca, Argentina
| | - Hana Sklenářová
- Department of Analytical Chemistry, Faculty of Pharmacy, Charles University, 500 05 Hradec Králové, Czechia
| | - Petr Solich
- Department of Analytical Chemistry, Faculty of Pharmacy, Charles University, 500 05 Hradec Králové, Czechia
| | - Carolina Di Anibal
- Departamento de Química, INQUISUR, Universidad Nacional del Sur (UNS)-CONICET, Av. Alem 1253, 8000 Bahía Blanca, Argentina
| | - Carolina C. Acebal
- Departamento de Química, INQUISUR, Universidad Nacional del Sur (UNS)-CONICET, Av. Alem 1253, 8000 Bahía Blanca, Argentina
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Cui S, Mao X, Zhang H, Zeng H, Lin Z, Zhang X, Qi P. Magnetic Solid-Phase Extraction Based on Magnetic Sulfonated Reduced Graphene Oxide for HPLC-MS/MS Analysis of Illegal Basic Dyes in Foods. Molecules 2021; 26:molecules26247427. [PMID: 34946507 PMCID: PMC8708935 DOI: 10.3390/molecules26247427] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/19/2021] [Accepted: 11/26/2021] [Indexed: 12/01/2022] Open
Abstract
In this study, a magnetic solid-phase extraction (MSPE) method coupled with High-Performance Liquid Chromatography Mass Spectrometry (HPLC–MS/MS) for the determination of illegal basic dyes in food samples was developed and validated. This method was based on Magnetic sulfonated reduced graphene oxide (M-S-RGO), which was sensitive and selective to analytes with structure of multiaromatic rings and negatively charged ions. Several factors affecting MSPE efficiency such as pH and adsorption time were optimized. Under the optimum conditions, the calibration curves exhibited good linearity, ranging from 5 to 60 µg/g with correlation coefficients >0.9950. The limits of detection of 16 basic dyes were in the range of 0.01–0.2 µg/L. The recoveries ranged from 70% to 110% with RSD% < 10%. The results indicate that M-S-RGO is an efficient and selective adsorbent for the extraction and cleanup of basic dyes. Due to the MSPE procedures, matrix effect and interference were eliminated in the analysis of HPLC–MS/MS without the matrix-matched standards. Thus, validation data showed that the proposed MSPE–HPLC–MS/MS method was rapid, efficient, selective, and sensitive for the determination of illegal basic dyes in foods.
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Affiliation(s)
- Shibo Cui
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (S.C.); (H.Z.)
| | - Xinwu Mao
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China; (X.M.); (H.Z.); (Z.L.)
| | - Haijing Zhang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (S.C.); (H.Z.)
| | - Haowei Zeng
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China; (X.M.); (H.Z.); (Z.L.)
| | - Zihao Lin
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China; (X.M.); (H.Z.); (Z.L.)
| | - Xuewu Zhang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (S.C.); (H.Z.)
- Guangzhou Institute of modern Industrial Technology, Guangzhou 511458, China
- Correspondence: (X.Z.); (P.Q.); Tel.: +86-20-87113848 (X.Z.); +86-20-85825659 (P.Q.)
| | - Ping Qi
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China; (X.M.); (H.Z.); (Z.L.)
- Correspondence: (X.Z.); (P.Q.); Tel.: +86-20-87113848 (X.Z.); +86-20-85825659 (P.Q.)
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Saadati M. Smartphone-Based Digital Image Analysis for Determination of Some Food Dyes in Commercial Products. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02059-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Unified chromatography - Mass spectrometry as a versatile tool for determination of food dyes. Anal Chim Acta 2021; 1157:338401. [PMID: 33832583 DOI: 10.1016/j.aca.2021.338401] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 02/26/2021] [Accepted: 02/28/2021] [Indexed: 02/02/2023]
Abstract
Unified chromatography with mass spectrometric detection was assessed for determination of food dyes. Nineteen substances representing azo, triphenylmethane, xanthone, indigoid, quinoline and polyene classes covering an unprecedented range from nonpolar β-Carotene (logD 13.6) to ionic Tartrazine (logD -7.5) were analyzed simultaneously. The dyes were separated in a single experimental run by an 18-min gradient elution from 98% CO2 to 100% aqueous-methanolic modifier on a diol column. Isomeric substances were resolved, and Isatin Sulfonic acid was detected as a degradation product of Indigo Carmine. Mobile phase properties reproducibly changed from supercritical to liquid state ensuring stable retention times (inter-day RSD<0.5%). Quantitative analysis of sports drinks after straightforward 10- or 25-fold dilution with dimethyl sulfoxide confirmed the method applicability to real-life samples. Sufficient limits of detection (typically 0.025 mg L-1 in processed samples, equivalent to 0.25 mg L-1 in drink) and a wide linear range (typically 0.5-50 mg L-1 or 1.3-125 mg L-1 in drink for 10× or 25× dilution, respectively) were demonstrated during validation. A comparison of method performance with competitive liquid chromatography procedures is also provided. Unified chromatography is a promising tool for comprehensive multiclass analysis of dyes in the context of food safety.
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Januschewski E, Bischof G, Thanh BN, Bergmann P, Jerz G, Winterhalter P, Heinz V, Juadjur A. Rapid UV/Vis Spectroscopic Dye Authentication Assay for the Determination and Classification of Reactive Dyes, Monascus Pigments, and Natural Dyes in Coloring Foodstuff. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11839-11845. [PMID: 33035423 DOI: 10.1021/acs.jafc.0c03676] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Food authenticity in the field of food dyes can be interpreted as the correctness of the coloring ingredients indicated. The Rapid UV/vis Spectroscopic Dye Authentication Assay (RaSDAY) presented in this work was used to verify the authenticity of water-soluble reddish colorings for food use. RaSDAY includes the processing of samples under different experimental conditions with pH variations and heat exposure. The absorbances measured are analyzed by principal component analysis and a k-nearest neighbors algorithm. As a result, classification of anthocyanins, betalains, and carmine and the detection of Monascus pigments, undeclared artificial food dyes, and reactive textile azo dyes can be performed by utilizing a rapid screening method. In 17 out of 20 samples of coloring food additives that were included in this work, reactive dyes, unpermitted Monascus pigments, and artificial food dyes were detected using the developed method. "Reactive Red 120", "Reactive Red 195", and "Reactive Red 198" were identified by subsequent 1H NMR spectroscopy in eight of those samples.
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Affiliation(s)
- Edwin Januschewski
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Greta Bischof
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Binh Nguyen Thanh
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Pia Bergmann
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Gerold Jerz
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Peter Winterhalter
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Volker Heinz
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Andreas Juadjur
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
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Ntrallou K, Gika H, Tsochatzis E. Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices. Foods 2020; 9:E58. [PMID: 31936025 PMCID: PMC7022967 DOI: 10.3390/foods9010058] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 12/27/2019] [Accepted: 01/03/2020] [Indexed: 11/20/2022] Open
Abstract
Color additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. However, some of these substances may pose a potential risk to human health, especially if they are consumed excessively and are regulated, giving great importance to their determination. Several matrix-dependent methods have been developed and applied to determine food colorants, by employing different analytical techniques along with appropriate sample preparation protocols. Major techniques applied for their determination are chromatography with spectophotometricdetectors and spectrophotometry, while sample preparation procedures greatly depend on the food matrix. In this review these methods are presented, covering the advancements of existing methodologies applied over the last decade.
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Affiliation(s)
- Konstantina Ntrallou
- Department of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Helen Gika
- Laboratory of Forensic Medicine & Toxicology, Department of Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
- BIOMIC AUTH Center for Interdisciplinary Research of the Aristotle University of Thessaloniki, Innovation Area of Thessaloniki, 57001 Thermi, Greece
| | - Emmanouil Tsochatzis
- Department of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
- BIOMIC AUTH Center for Interdisciplinary Research of the Aristotle University of Thessaloniki, Innovation Area of Thessaloniki, 57001 Thermi, Greece
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Lee HM, Yang JS, Lee HW, Hwang IM, Hwang YS, You SY, Ha JH, Kim SH. Simultaneous Determination of Preservatives, Artificial Sweeteners, and Synthetic Dyes in Kimchi by Ultra-Performance Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometry (UPLC-ESI-MS/MS). ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1612906] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Hee Min Lee
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Ji-Su Yang
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hae-Won Lee
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - In Min Hwang
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Ye Seul Hwang
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Su-Yeon You
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Sung Hyun Kim
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea
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