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Gimadutdinova L, Ziyatdinova G, Davletshin R. Selective Voltammetric Sensor for the Simultaneous Quantification of Tartrazine and Brilliant Blue FCF. SENSORS (BASEL, SWITZERLAND) 2023; 23:1094. [PMID: 36772133 PMCID: PMC9920251 DOI: 10.3390/s23031094] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 06/18/2023]
Abstract
Tartrazine and brilliant blue FCF are synthetic dyes used in the food, cosmetic and pharmaceutical industries. The individual and/or simultaneous control of their concentrations is required due to dose-dependent negative health effects. Therefore, the paper presents experimental results related to the development of a sensing platform for the electrochemical detection of tartrazine and brilliant blue FCF based on a glassy carbon electrode (GCE) modified with MnO2 nanorods, using anodic differential pulse voltammetry. Homogeneous and stable suspensions of MnO2 nanorods have been obtained involving cetylpyridinium bromide solution as a cationic surfactant. The MnO2 nanorods-modified electrode showed a 7.9-fold increase in the electroactive surface area and a 72-fold decrease in the electron transfer resistance. The developed sensor allowed the simultaneous quantification of dyes for two linear domains: in the ranges of 0.10-2.5 and 2.5-15 μM for tartrazine and 0.25-2.5 and 2.5-15 μM for brilliant blue FCF with detection limits of 43 and 41 nM, respectively. High selectivity of the sensor response in the presence of typical interference agents (inorganic ions, saccharides, ascorbic and sorbic acids), other food dyes (riboflavin, indigo carmine, and sunset yellow), and vanillin has been achieved. The sensor has been tested by analyzing soft and isotonic sports drinks and the determined concentrations were close to those obtained involving the chromatography technique.
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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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Wang S, Wang H, Yuan Z, Li M, Gao H, Shan L, Li A, Ding Y, Gu J, Zhu L, Yan T, Ye M, Ye J. Colorimetry Combined with Inner Filter Effect-Based Fluorometry: A Versatile and Robust Strategy for Multimode Visualization of Food Dyes. ACS APPLIED MATERIALS & INTERFACES 2022; 14:57251-57264. [PMID: 36516434 DOI: 10.1021/acsami.2c17679] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Herein, a strategy combining colorimetry and inner filter effect (IFE)-based fluorometry was developed for multimode visualization of food dyes (FDs) using CdTe quantum-dots-doped fluorescent indicator papers as a sample-to-answer device. Colorimetry was straightforwardly achieved by FDs extraction through electrostatic interaction and hydrophobic effect while fluorometry was implemented by IFE-induced fluorescence quenching. RGB/gray-scale values of colorimetry and fluorometry were furtherly picked by a smartphone application and applied to reconstruct color information-based digital image analysis for both direct alignments and linear regression analysis. The apparent color and fluorescence of FDs-bound indicator papers, together with their digitized color information, showed a good mapping to FDs concentrations in the range of 0-0.5 mg/mL for Sunset Yellow, 0-0.2 mg/mL for Allura Red, and 0-0.08 mg/mL for Brilliant Blue. As a proof of concept, the dosages of these FDs in real beverages and simulated dye effluents were deduced and cross-validated by different visualization modes, and finally double-checked by instrumental techniques such as spectrometric methods, high-performance liquid chromatography (HPLC), and mass spectroscopy (MS). The above findings concluded that (i) IFE mechanism is generally applicable to build fluorometric systems and (ii) cross validation of different visualization modes can markedly improve detection accuracy, which may provide references for design and fabrication of novel "lab-on-paper" devices for visualization applications with high reliability.
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Affiliation(s)
- Shuangshou Wang
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
- Anhui Engineering Technology Research Center of Biochemical Pharmaceutical, Bengbu Medical University, Bengbu 233030, China
| | - Haili Wang
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Zhihong Yuan
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Mengyao Li
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Hongrui Gao
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Liangjingjing Shan
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Aowei Li
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Yuwen Ding
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Jing Gu
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Lei Zhu
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Tingxuan Yan
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Mingfu Ye
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Jin Ye
- Institute of Grain and Oil Quality and Safety, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
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Hameed EAA, Abd-ElHamid GH, El-Darder OM, Ibrahim AK, Salam RAA, Hadad GM, Abdelshakour MA. Fast Sensitive and Accurate Analysis of the Most Common Synthetic Food Colorants in 65 Egyptian Commercial Products Using New HPLC–DAD and UPLC-ESI–MS/MS Methods. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02370-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractOverexposure to food colorants above the allowed daily intake (ADI) level can provoke hyperactivity and other disturbed behaviors especially in children. Two new methods were developed to separate five synthetic colorants, which were Tartrazine (E102), Sunset Yellow (E110), Allura Red (E129), Carmoisine (E122), and Brilliant Blue (E133). They are labeled on a large variety of commercial food products in the Egyptian market without mentioning their definite concentrations. Therefore, there was a real need to determine these colorants with simple, accurate, and fast methods. This is the first study to determine these colorants in a wide variety of food products present in the Egyptian market. The HPLC approach with photodiode array detection was developed to quantify these colorants, on a C18 column, with a mobile phase composed of acetonitrile and water containing 1% ammonium acetate (pH 6.8), separation was carried out using a gradient program. The colorants were eluted and efficiently separated within 9 min. Then, as a complementary technique to HPLC, the UPLC-ESI–MS/MS approach was developed for identification and accurate mass measurement of the colorants found in high concentrations, the colorants were obtained simultaneously in negative mode, the run time was only 3 min. These developed methods were validated according to ICH recommendations and they were applied to analyze 65 food products including jelly powder, puddings, ice cream powders, concentrated soft drink powders, carbonated drinks, chewing gums, and sugar confectionery.
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