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Akbar A, Jabbar Siddiqui A, Tarique Moin S, Noman Khan M, Raza A, Khadim A, Usman M, Iqbal Choudhary M, Ghulam Musharraf S. A rapid colorimetric method for the detection of carminic acid in samples based on visible color change. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 302:122953. [PMID: 37392539 DOI: 10.1016/j.saa.2023.122953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 07/03/2023]
Abstract
Carminic Acid (CA), an insect-derived red color, is widely used as a colorant and additive in food and non-food items. The detection of CA is of great concern since it is unacceptable for vegetarians and vegans consumers. Therefore, it is important for food authorities to have a rapid detection method for CA. We describe here a simple and rapid method for the qualitative detection of CA, using Pb2+ for complex formation. As a result, the sample solution shows a visible change from pink to purple (bathochromic shift) which could also be analyzed through a spectrophotometer at λmax = 605 nm. The structure of the CA-Pb2+ complex was also studied through advanced spectroscopic techniques. Moreover, the presence of iron results in the formation of a stable CA-Fe2+ complex without any significant color change, as Fe2+ has a stronger binding affinity with CA. Thus, sodium fluoride (NaF) was used to prevent CA-Fe2+ complex formation. Therefore, two methods were developed based on the absence (method I) and presence (method II) of NaF. The LOD and LOQ for the method I was 0.0025 and 0.0076 mg mL-1, and for method II, values were 0.0136 and 0.0415 mg mL-1, respectively. The methods were also validated by intra and inter-day analyses. A total of 45 commercials, including food and non-food samples, were screened for the detection of CA. The developed methods are applicable for the effective and rapid surveillance of CA in various samples without the use of high-tech instruments.
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Affiliation(s)
- Azra Akbar
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Amna Jabbar Siddiqui
- Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Syed Tarique Moin
- Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Muhammad Noman Khan
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Ali Raza
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Adeeba Khadim
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Muhammad Usman
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - M Iqbal Choudhary
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; Halal Certification, Testing and Research Services (HCTRS), H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Syed Ghulam Musharraf
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; Halal Certification, Testing and Research Services (HCTRS), H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
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Ibraheem Shelash Al-Hawary S, Omar Bali A, Askar S, Lafta HA, Jawad Kadhim Z, Kholdorov B, Riadi Y, Solanki R, ismaeel kadhem Q, Fakri Mustafa Y. Recent advances in nanomaterials-based electrochemical and optical sensing approaches for detection of food dyes in food samples: A comprehensive overview. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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Kavieva L, Ziyatdinova G. Sensitive voltammetric quantification of carminic acid in candies using selenium dioxide nanoparticles based electrode. Food Chem 2022; 386:132851. [PMID: 35366626 DOI: 10.1016/j.foodchem.2022.132851] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 03/17/2022] [Accepted: 03/27/2022] [Indexed: 11/27/2022]
Abstract
Carminic acid is a food colorant which concentration has to be controlled due to the possible negative health effects. Sensitive voltammetric method is developed for carminic acid determination using electrode modified with SeO2 nanoparticles (SeO2 NPs) and hexadecyltriphenylphosphonium bromide (HDTPPB) acting as dispersive agent for nanoparticles and electrode surface co-modifier. SeO2 NPs of 37-45 nm are uniformly distributed at the electrode increasing its electroactive area (41 ± 2 vs. 8.9 ± 0.2 mm2 for bare glassy carbon electrode (GCE)). Electrochemical impedance spectroscopy data confirm an 18.3-fold decrease of charge transfer resistance compared to GCE (12.7 ± 0.3 vs. 232 ± 7 kΩ, respectively). In differential pulse mode, the linear dynamic ranges of carminic acid are 0.010-2.5 and 2.5-10 μmol L-1 with a detection limit of 3.4 nmol L-1. The method is successfully employed in candies and lozenges for sore throat treatment. The approach is simple, reliable, and can be used as an alternative to chromatography in routine analysis.
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Affiliation(s)
- Liya Kavieva
- Analytical Chemistry Department, A.M. Butlerov Institute of Chemistry, Kazan Federal University, Kremlyevskaya 18, 420008 Kazan, Russian Federation
| | - Guzel Ziyatdinova
- Analytical Chemistry Department, A.M. Butlerov Institute of Chemistry, Kazan Federal University, Kremlyevskaya 18, 420008 Kazan, Russian Federation.
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Polyvinyl alcohol-based films plasticized with an edible sweetened gel enriched with antioxidant carminic acid. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111000] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Alizadeh M, Demir E, Aydogdu N, Zare N, Karimi F, Kandomal SM, Rokni H, Ghasemi Y. Recent advantages in electrochemical monitoring for the analysis of amaranth and carminic acid food colors. Food Chem Toxicol 2022; 163:112929. [PMID: 35307455 DOI: 10.1016/j.fct.2022.112929] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/09/2022] [Accepted: 03/15/2022] [Indexed: 12/19/2022]
Abstract
This study provides a comprehensive review of the latest developments in the electrochemical impressions of the important dyestuffs including amaranth and carminic acid. Food colors are organic substances that have important effects on human health and food safety. While these substances do not pose a problem when used in the daily intake (ADI) amounts, they harm human health when consumed excessively. Amaranth and carminic acid are synthetic and natural food colors ingredients, respectively. Analysis of these substances in food, pharmaceutical, cosmetic and textile samples is extremely important because of their genotoxicity, cytostatic and cytotoxic effects. Electroanalytical methods, which have great advantages over traditional analytical methods, shed light on the scientific world. Electrochemical monitoring modules, which are fast, simple, accurate, reliable, and highly selective, are promising for the determination of both substances. Until now, amaranth and carminic acid food determinations have been carried out successfully with electrochemical monitoring techniques in many numbers in the literature. Voltammetric techniques are the most widely used among these electroanalytical methods. In particular, square wave and differential pulse voltammetric techniques, which have extraordinary properties, have been heavily preferred. Limits of detection (LOD) comparable to the standard analytical method have been achieved using these methods, which have very quick analysis durations, high precision and accuracy, do not require long preprocessing, and have great selectivity. In addition, more sensitive and selective analyses of amaranth and carminic acid in natural samples were carried out with numerous indicator electrodes. The merits of powerful electrochemical monitoring studies for the determination of both food colors during the last decade are presented in this study. Moreover, parameters such as analytical applications, detection limits, electrochemical methods, selectivity, working electrodes, and working ranges are summarized in detail.
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Affiliation(s)
- Marzieh Alizadeh
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran; Laboratory of Basic Sciences, Mohammad Rasul Allah Research Tower, Shiraz University of Medical Sciences, Shiraz, 71348-14336, Iran
| | - Ersin Demir
- Afyonkarahisar Health Sciences University, Faculty of Pharmacy, Department of Analytical Chemistry, 03030, Afyonkarahisar, Turkey.
| | - Nida Aydogdu
- Afyonkarahisar Health Sciences University, Faculty of Pharmacy, Department of Analytical Chemistry, 03030, Afyonkarahisar, Turkey
| | - Najmeh Zare
- Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran
| | - Fatemeh Karimi
- Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran.
| | - S Masoud Kandomal
- Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran
| | - Hassan Rokni
- Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran
| | - Younes Ghasemi
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
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Multivariate Statistical Analysis Uncovers Spectrum–Effect Relationship between HPLC Fingerprints and Antioxidant Activity of Saffron. J CHEM-NY 2021. [DOI: 10.1155/2021/7352938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Crocus sativus L. is commonly used as functional food and medicinal herb in traditional Chinese medicine. In this study, the spectrum–effect relationship was established between HPLC fingerprints and in vitro antioxidant activity of saffron to improve the quality evaluation method of saffron. The fingerprints of 21 batches of saffron collected from different regions were assessed, and the data were further analyzed by chemometric methods, including similarity analysis, hierarchical clustering analysis, principal component analysis, and orthogonal partial least squares discriminant analysis. The spectrum–effect relationship between fingerprints and antioxidant effect of saffron was analyzed by grey relational analysis and partial least square methods to figure out the antioxidant component of saffron. Thirteen common peaks of 21 batches of saffron were included in the analysis, and peak 3 (picrocrocin), peak 7 (crocin I), and peak 10 (crocin II) were identified as the main active components responsible for antioxidant efficacy. Besides, a multi-index quality control method was developed for simultaneous determination of these three antioxidant components in saffron. Taken together, this study provided new strategies for the quality control and the development of new bioactive products of saffron in the future.
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Valdés A, Álvarez-Rivera G, Socas-Rodríguez B, Herrero M, Cifuentes A. Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019-February 2021. Electrophoresis 2021; 43:37-56. [PMID: 34473359 DOI: 10.1002/elps.202100201] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/17/2021] [Accepted: 08/30/2021] [Indexed: 12/11/2022]
Abstract
This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019-February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work.
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