Determination of eight synthetic dyes in foodstuffs by green liquid chromatography

An Electrochemical Sensor for Sunset Yellow Detection Based on Cu@Cu2O-BNPC Formed by Modified Porous Carbon

Control and detection of sunset yellow (SY) are an utmost demanding issue due to its high risk of detrimental effects on living systems caused by excessive ingestion. In this study, we reported the synthesis of Cu@Cu₂O nanoparticle-decorated B and N codoped porous carbon (BNPC) and its use in developing a novel electrochemical sensor for SY. The Cu@Cu₂O-BNPC catalyst was fabricated through single-step polymerization, followed by carbonization. Scanning electron microscopy, transmission electron microscopy, X-ray diffraction, and X-ray photoelectron spectroscopy characterization results showed that Cu@Cu₂O anchored on the porous BNPC successfully. Compared with the BNPC-modified electrode, it was found that the Cu@Cu₂O-BNPC-modified electrode showed superior electrocatalytic activity in both electrochemical impedance spectroscopy and cyclic voltammetry tests. The as-prepared Cu@Cu₂O-BNPC catalyst directly acted as a sensor for amperometric detection of SY without further assembling, which exhibited an ultrahigh sensitivity of 0.09 μA nM^-1 cm^-2, a low limit of detection (2.4 nM), and a wide linear detection ranging from 10 nM to 8 μM. To further validate its possible application, the proposed method was successfully used for the determination of SY in Fanta drinks with satisfactory results.

Highly sensitive fluorometric method based on nitrogen-doped carbon dot clusters for tartrazine determination in cookies samples

Nitrogen-doped carbon nanodots (CDs) were prepared via the solvothermal method, using urea and triethylene glycol as the starting materials. The as-prepared CDs had individual diameters of approximately 100 nm and were in clusters of different sizes. The surface composition and optical properties of the as-prepared CDs were characterized. They exhibited multicolor emission properties in the visible range when excited with a wide wavelength range. The aqueous solution of the CDs was used in highly sensitive tartrazine determination. The fluorescence quenching of the CDs was in a linear relationship with the concentrations of tartrazine in the range of 0.5–30.0 μM. The detection limit of the assay was 0.18 μM. Acceptable recovery results were obtained via spike-recovery experiments on cookie samples.

Determination and Evaluation of Natural and Synthetic Dyes in Traditional Rock Candies (Nabat) Distributed in Tehran

Background:

The color of food products is one of the most important factors proposed by the consumer. Therefore, incorporation of coloring agents into food dates back to ancient times. Nowadays, various types of synthetic dyes are produced and widely used as part of formulations of food products to increase customer’s interest As the safety of this material is questionable, many of them are banned, or the level of their use is limited by the authorities. Among them, saffron is the only food color permitted for use in Nabat as a traditional rock candy which is mostly consumed in Iran. Therefore, the current investigation was aimed to determine the levels of artificial colors in traditional hard candy (Nabat) manufactured by organized and unorganized sectors distributed in Tehran.

Methods:

In this regard, 137 samples, (68 samples from unorganized sector and 69 samples from the organized sector), were collected in summer 2016. Analysis of samples was done according to the Iranian national standard through thin layer chromatography method. Also, the High-performance thin layer chromatography was used for reanalyzing five samples.

Results:

Findings showed that 64.7% of unorganized rock candy contained artificial food colors that 26.53% of these dyes are banned. About 5.8% of samples from the organized sector contained synthetic dyes that 25% of them are forbidden. The most commonly used color in both groups was defined as quinoline yellow.

Conclusion:

The high percentage of synthetic food color usage in unorganized sectors urges the necessity to control them, especially the incorporation of synthetic food dyes in Nabat. Therefore, the training providers and consumers and the monitoring of the production, have encouraged the manufacturers to develop and deploy health professionals and health license.

Development of a Direct Spectrophotometric and Chemometric Method for Determining Food Dye Concentrations

An ultraviolet visible (UV-Vis) spectrophotometric and partial least squares (PLS) chemometric method was developed for the simultaneous determination of erythrosine B (red), Brilliant Blue, and tartrazine (yellow) dyes. A training set (n = 64) was generated using a full factorial design and its accuracy was tested in a test set (n = 13) using a Box-Behnken design. The test set garnered a root mean square error (RMSE) of 1.79 × 10^-7 for blue, 4.59 × 10^-7 for red, and 1.13 × 10^-6 for yellow dyes. The relatively small RMSE suggests only a small difference between predicted versus measured concentrations, demonstrating the accuracy of our model. The relative error of prediction (REP) for the test set were 11.73%, 19.52%, 19.38%, for blue, red, and yellow dyes, respectively. A comparable overlay between the actual candy samples and their replicated synthetic spectra were also obtained indicating the model as a potentially accurate method for determining concentrations of dyes in food samples.

Food colors: Existing and emerging food safety concerns

Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.

A Review of Extraction and Analytical Methods for the Determination of Tartrazine (E 102) in Foodstuffs

Tartrazine is an azo food dye, which is orange-colored and water soluble. It is usually used in foods, pharmaceuticals, cosmetics, and textiles. Tartrazine has the potential to cause an adverse health effect on humans, such as hyperactivity in children, allergy, and asthma. Joint FAO/WHO Expert Committee on Food Additive and EU Scientific Committee for Food have standardized the acceptable daily intake for tartrazine that is 7.5 mg kg^-1 body weight. Many researchers have detected the presence of tartrazine for monitoring the quality and safety of food products. In this review paper, we highlighted various tartrazine detection and extraction methods. Some of the analytical methods are available such as high-performance liquid chromatography, electrochemical sensor, thin-layer chromatography, spectrophotometry, capillary electrophoresis, and liquid chromatography-tandem mass spectrometry. Also, we discuss following extraction steps: liquid-liquid extraction, solid-phase extraction, membrane filtration, cloud point extraction, and other extraction method. In addition, a brief overview is presented explaining the synthesis process and metabolism of tartrazine and the maximum permitted level in different countries. This review paper will give an insight into different extraction and analytical methods for the determination of tartrazine in healthy foods, which will attract the attention of public toward food safety and quality, and also the interest of food industry and government bodies.

Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by (1)H NMR

Saffron, the dried red stigmas of Crocus sativus L., is considered as one of the most expensive spices worldwide, and as such, it is prone to adulteration. This study introduces an NMR-based approach to identify and determine the adulteration of saffron with Sudan I-IV dyes. A complete (1)H and (13)C resonance assignment for Sudan I-IV, achieved by two-dimensional homonuclear and heteronuclear NMR experiments, is reported for the first time. Specific different proton signals for the identification of each Sudan dye in adulterated saffron can be utilised for quantitative (1)H NMR (qHNMR), a well-established method for quantitative analysis. The quantification of Sudan III, as a paradigm, was performed in varying levels (0.14-7.1g/kg) by considering the NMR signal occurring at 8.064ppm. The high linearity, accuracy and rapidity of investigation enable high resolution (1)H NMR spectroscopy to be used for evaluation of saffron adulteration with Sudan dyes.

Identification and determination of 34 water-soluble synthetic dyes in foodstuff by high performance liquid chromatography-diode array detection-ion trap time-of-flight tandem mass spectrometry

An accurate method combining high performance liquid chromatography (HPLC) with diode array detection (DAD) and ion-trap time-of-flight mass spectrometry (IT-TOF/MS) was developed for simultaneous identification and quantification of 34 water-soluble synthetic dyes in foodstuff. Fragmentation patterns of synthetic dyes were proposed based on IT-TOF/MS. The molecular ion [M+H](+) was not observed in the conventional single-stage mass spectra for most of synthetic dyes. The single-stage mass spectra of synthetic dyes all afforded the diagnostic ions [(M-nNa+nH)+H](+) or [(M-nNa+nH)-H](-) in the positive or negative mode. Doubly charged ions were the characteristic ions of azo dyes. An HPLC-DAD method was developed to analyze 34 synthetic dyes in foodstuffs. The limits of detection (LOD) for the dyes were 0.01-0.05 μg/mL. The recoveries were between 76.1% and 105.0% with a RSD ranging from 1.4% to 6.4%. This method was successfully applied to analyzing the 34 water-soluble synthetic dyes in 21 commercial foods.