Determination of 8 Synthetic Food Dyes by Solid Phase Extraction and Reversed-Phase High Performance Liquid Chromatography

Mazdeh, Fatemeh Zamani; Khorrami, Afshin Rajabi; Moradi, Zhila; EsmaeiliAftabdari, Farideh; Moghaddam, Ghazaleh; Hajimahmoodi, Mannan

doi:10.4314/tjpr.v15i1.24

Cited by 15 publications

(7 citation statements)

References 28 publications

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“…21 SPE methods employing aminopropylmodified silica, Oasis ® WAX, Oasis ® HLB and polyamide sorbents are usually applied for co-extractives removal from foodstuffs and beverages. 10,11,[13][14][15][16] However, these techniques required large sample volume and a proper system with vacuum pump and manifold, besides additional steps such as evaporation and reconstitution. Also SPE can be laborious, time-consuming and involve increased consumption of organic solvents.…”

Section: Development Of the Extraction Methodsmentioning

confidence: 99%

“…8 Regarding sample preparation, solid phase extraction (SPE) is the most commonly used technique prior to instrumental analysis. 9 Polyamide resin, 10,11 Strata ™ -X-AW, 12 aminopropyl-modified silica, 13 Oasis ® WAX, 14,15 and Oasis ® HLB 16 are examples of sorbents that have been proposed for determination of colorants.…”

Section: Introductionmentioning

confidence: 99%

“…Limits in this range of concentration are often found in the literature for similar systems. 11,13,29 Although, lower limit can be reached considering that many studies 3,4,10,30,33 are able to quantify dyes at concentration lower than 0.1 mg L -1 . Due to the 4 times dilution fold of the method, the LOQ represent a concentration of 2 mg L -1 in the samples.…”

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confidence: 99%

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Determination of Six Synthetic Dyes in Sports Drinks by Dispersive Solid-Phase Extraction and HPLC-UV-Vis

Floriano¹,

Ribeiro²,

Saibt³

et al. 2017

J. Braz. Chem. Soc.

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A simple, fast and efficient method was developed for determination of six synthetic dyes (Tartrazine, Sunset Yellow, Amaranth, Ponceau 4R, Indigo Carmine and Brilliant Blue) in sports drinks using dispersive solid-phase extraction (d-SPE) with the polymeric sorbent Oasis ® HLB. Sample preparation using d-SPE permitted to simplify the procedure and use less sorbent in comparison with SPE. The use of a syringe for the elution step make this easier and avoid the use of a manifold. High performance liquid chromatography with UV-Vis detection was employed for quantification. Recovery results, evaluated at 0.5; 1.0 and 1.5 mg L -1 , were between 76 and 108% with relative standard deviation < 18%. The method limit of quantification was 0.5 mg L -1 . The developed method was applied to the analysis of commercial sports drinks and the results indicated that all studied samples presented dye levels in conformity with the Brazilian legislation. Keywords: food additives, beverages, d-SPE, sample preparation, liquid chromatography IntroductionSports drinks are specially formulated for people who are undertaking physical activity, being mainly composed by carbohydrates, electrolytes and vitamins.1 Additives such as flavors, stabilizers and dyes are commonly used in sports drinks to prevent for spoilage and improve their consumer characteristics and appearance. Nevertheless, this addition must not change the properties of the final product.2 Synthetic dyes are a very important class of food additives.3 Besides the lower cost of production in relation to dyes of natural origin, synthetic colorants have several advantages such as high stability to light, oxygen and pH, color uniformity and low microbiological contamination. 4 However, some of these compounds pose adverse health effects (allergy, asthma, hyperactivity, thyroid tumors, etc.), especially when consumed in excess. Thus, their use is strictly controlled around the world. 5 The list of allowable kinds and concentrations of synthetic dyes is different in each country or region, mainly due to differing opinions regarding the safety of these substances and due to a greater or lesser consumption of artificially colored products.6 In Brazil, the maximum limit of colorants in foods including sports drinks is established by the National Agency of Sanitary Surveillance (ANVISA), based on international regulations. 7In general, high-performance liquid chromatography (HPLC) methods with ultraviolet-visible (UV-Vis), diode-array (DAD) and mass spectrometry detection have been employed for synthetic dyes analysis to ensure food safety. Despite the wide variety of cartridges commercially available for preparation/purification of foods matrices, SPE steps can be laborious and often requires vacuum or positive-pressure manifold to perform the extraction. 17,18 Other methods based on the traditional SPE, such as dispersive solid-phase extraction (d-SPE) and magnetic solid-phase extraction (M-SPE), are considered powerful techniques specially for clean-up of food extracts. 8 However, ...

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Section: Development Of the Extraction Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Determination of Six Synthetic Dyes in Sports Drinks by Dispersive Solid-Phase Extraction and HPLC-UV-Vis

Floriano¹,

Ribeiro²,

Saibt³

et al. 2017

J. Braz. Chem. Soc.

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“…Recent studies show that synthetic azo dyes cause children hyperactivity therefore their amount in foods should be controlled . Classical methods such as spectrophotometry, electrophoresis, or liquid chromatography can be used for Carmoisine determination in foods. However, today the cost and simplification of analytical methods is an increasingly urgent task.…”

Section: Introductionmentioning

confidence: 99%

Determination of Carmoisine onto Carbon‐Paste Electrode Modified by Silica Impregnated with Cetylpyridinium Chloride

2020

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In this paper a simple, cheap and sensitive electrochemical sensor for determination of Carmoisine in soft drinks was developed. Carmoisine is a synthetic azo dye which is used in food products. In this work effective voltammetric sensor based on carbon‐paste electrode modified by silica impregnated with cetylpyridinium chloride to increase the sensitivity of Carmoisine detection was proposed. The voltammetric behavior of Carmoisine, the number of protons and electrons involved in the oxidation process were studied. The probable mechanism of Carmoisine oxidation on the developed sensor was suggested. The optimal conditions for the square‐wave voltammetric determination of Carmoisine onto developed sensor were found to be: pH=2; Eads=400 mV; tads=300s; A=50 mV; ν=25 Hz, υ=100 mV/s. The calibration curve was linear in the range of Carmoisine concentrations 0,08‐1 μM. The proposed method was successfully tested in the analysis of Carmoisine in soft drinks with RSD not more than 5%.

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“…Studies have proven that high daily intake or long-term exposure to these food dyes could cause health issues with various toxicity manifestations such as allergies, genotoxicity and hyperactivity [7] [8] [9] [10]. In order to protect the population, food products manufactured with dyes are required for general safety such as acceptable daily intake (ADI) as well as proper labelling and identification by codes established by international regulatory bodies such as the Codex Alimentarius and the Food and Drug Administration (FDA) [11] [12]. Despite regulations, several food manufacturers like soft drinks manufacturers use food dyes without serious control in developing countries [13] [14].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination by HPLC-UV Vis of Tartrazine and Sunset Yellow in Soft Drinks Sold in Benin

Agbokponto¹,

Kpaibe²,

Yemoa³

et al. 2022

AJAC

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The use of dyes such as tartrazine (E102) and sunset yellow (E102) in food, beverages and health products for technological and commercial purposes is common. The adverse effects caused by these dyes, such as allergies and hyperactivity disorder have been reported, especially in children. In the present study, a chromatographic method was developed and validated for simultaneous determination of tartrazine and sunset yellow. The chromatographic separation was performed on a Lichrocart ® C18 column (125 × 4.6 mm; 5 µm) with a security Guard-C 18 column (4 × 2.0 mm, 5 µm; Phenomenex, Torrance, CA, USA) maintained at 30˚C. The mobile phase consisted of a mixture of acetonitrile/ammonium acetate buffer pH 6.8 in gradient mode with a flow rate of 1 mL/min. The injection volume was 10 µL. The detection wavelength was set at 455 nm. The parameters of specificity, linearity, precision, repeatability, accuracy and sensitivity were examined for validation. The developed method is linear in the range of 1 µg/mL to 100 µg/mL with a R 2 > 0.998. The intra-day and inter-day precisions (RSD) were less than 0.6% and 3.1% respectively. The detection limit was 0.03 µg/mL and the quantification limit was 0.1 µg/mL. The retention time of tartrazine was 2.86 min, while sunset yellow was detected at 5.67 min. A simple, rapid, accurate and robust HPLC/UV-Visible method was developed and validated for simultaneous identification and quantification of tartrazine and sunset yellow. This developed method was successfully applied for the simultaneous determination of How to cite this paper:

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Determination of 8 Synthetic Food Dyes by Solid Phase Extraction and Reversed-Phase High Performance Liquid Chromatography

Cited by 15 publications

References 28 publications

Determination of Six Synthetic Dyes in Sports Drinks by Dispersive Solid-Phase Extraction and HPLC-UV-Vis

Determination of Six Synthetic Dyes in Sports Drinks by Dispersive Solid-Phase Extraction and HPLC-UV-Vis

Determination of Carmoisine onto Carbon‐Paste Electrode Modified by Silica Impregnated with Cetylpyridinium Chloride

Simultaneous Determination by HPLC-UV Vis of Tartrazine and Sunset Yellow in Soft Drinks Sold in Benin

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