Determination of Tartrazine and Ponceau-4R in Various Food Samples by Vierordt's Method and Ratio Spectra First-Order Derivative UV Spectrophotometry

Altınöz, Sacide; Toptan, S.

doi:10.1006/jfca.2002.1072

Cited by 41 publications

(10 citation statements)

References 20 publications

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“…Figure 1 shows characteristic absorption spectra for curcumin, anthocyanin purple, anthocyanin blue and carotenoids which exhibited at 423, 551, 573/617 and 439 nm, respectively. On the other hand, the synthetic dyes safranin O, FCF brilliant blue and Ponceau 4R red displayed characteristic maximum absorptions at 513 nm, 620/407 nm and 507 nm in agreement with previous reports (Balaji et al 2011;Narayana and Divya 2010;Cheriaa et al 2012;Bogner et al 2011;Altιnöz and Toptan 2002). Curcumin exhibited strongest fluorescence under high intensity of light source, in comparison to carotenoid and anthocyanins, while Safranin O had the strongest fluorescence amongst the synthetic dyes (Fig.…”

Section: Resultssupporting

confidence: 90%

Fluorescent variant of silica nanoparticle powder synthesised from rice husk for latent fingerprint development

Rajan

Zakaria

Shamsuddin

et al. 2019

Egypt J Forensic Sci

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Background: Fingerprint, though still remains one of the best possible means of individual identification, is often lost during the recovery process. The successful utilisation of developed fingerprint for identification relies on the contrast between the ridges and substrate which allows for the minutiae recognition and characterisation. However, the contrast is difficult to be achieved on challenging or difficult surfaces such as reflective, multicoloured and patterned materials. Methodology: Silica nanoparticles (SNP) were synthesised from rice husk using thermochemical treatment and incorporated with natural dyes. The photoluminescence of the powders was recorded and characterised using field emission scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction analysis and forensic alternative light source. The effectiveness of three fluorescent variant of the SNP powders and commercial fluorescent powder (CFP) was investigated by developing latent fingerprints deposited on different multicoloured substrates. Results: Spherical fluorescent silica nanoparticles were successfully synthesised from rice husk. Characterisation studies of coloured silica nanoparticles showed amorphous spherical silica nanoparticle with a mean particle size of approximately 200 nm. Silica nanoparticle doped with curcumin pigment exhibited strongest fluorescence and good stability when exposed to heat and aged at room temperature. The efficiency of the coloured silica nanoparticle was not compromised by the dye doping process as determined using electron microscope and surface tests on various surfaces. Conclusion: Findings demonstrated that fluorescent silica powder synthesised from rice husk and curcumin dye extract exhibited good photoluminescence and hence providing sufficient contrast for the fingerprint analysis on difficult and challenging surfaces. Additionally, the spherical mono-dispersed nanoparticles enhanced the clarity and selectivity of the powder.

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Section: Resultssupporting

confidence: 90%

Fluorescent variant of silica nanoparticle powder synthesised from rice husk for latent fingerprint development

Rajan

Zakaria

Shamsuddin

et al. 2019

Egypt J Forensic Sci

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“…Derivative techniques and multivariate calibration methods are very common approaches to resolve binary and ternary mixtures with spectral overlapping [20]. Hybrid linear analysis (HLA) [21], ratio derivative method [22], first [23] and second order derivative spectrophotometry [24][25] have been applied for the simultaneous determination of dyes.…”

Section: Introductionmentioning

confidence: 99%

A simple fabrication of portable diffuse reflectometer for simultaneous analysis of common food dyes

Sorouraddin

Saadati

2010

Sensors and Actuators B: Chemical

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“…O controle de qualidade dos corantes tem sido usualmente realizado por técnicas de cromatografia (PRADO; GODOY, 2007;MINIOTI;SAkELLARIOU;ThOMAIDIS, 2007;COSTA;OLIVEIRA, 2006), eletroforese (PRADO et al, 2006;RYVOLOVA et al, 2007), voltametria (ChANLON et al, 2005;SILVA et al, 2007;DESIMONI;BRUNETTI;COSIO, 2006), ou espectrofotometria (VIDOTTI; ROLLEMBERG, 2006;GÜLER, 2005;ALTINÖZ;TOPTAN, 2002). Nas técnicas instrumentais de separação, características como alto custo instrumental e operacional, incluindo geralmente a necessidade de preparação de amostra, dificultam a obtenção de uma análise rápida.…”

Section: Princípio Da Aditividade Espectrofotométricaunclassified

Determinação simultânea de amarelo tartrazina e amarelo crepúsculo em alimentos via espectrofotometria UV-VIS e métodos de calibração multivariada

Santos¹,

Demiate²,

Nagata³

2010

Ciênc. Tecnol. Aliment.

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Os corantes (naturais ou sintéticos) são amplamente utilizados pela indústria de alimentos, visando principalmente conferir, restaurar ou intensificar a cor dos alimentos (BRASIL, 1978), de tal modo que, após o processamento, tenham uma aparência adequada, garantindo a padronização e possibilitando aumentar o número e a variedade de produtos industrializados. Esta adição é justificável, já que a cor é uma das primeiras qualidades sensoriais pelas quais os alimentos são julgados pelos consumidores, sendo associada com a qualidade, o sabor (BERZAS NEVADO; GUIBERTEAU CABANILLAS; CONTENTO SALCEDO, 1995) e até mesmo com o estado de conservação do alimento.O estudo destes aditivos, tão importantes para a indústria de alimentos, não está somente associado às características benéficas que eles propiciam ao processamento e à venda de produtos alimentícios, mas também pelo seu potencial tóxico à saúde humana. Consequências desta toxicidade podem resultar em alergias e também riscos de câncer (GENNARO; ABRIGO;CIPOLLA, 1994). Em função disto, muitos trabalhos têm sido desenvolvidos para a avaliação da toxicidade destes aditivos (ANTUNES; ARAÚJO, 2000;ELhkIM et al., 2007;LAU et al., 2006), desenvolvimento de metodologias de quantificação (kISELEVA; PIMENOVA; ELLER, 2003;ALGhAMDI, 2005;VIDOTTI et al., 2005), confirmação da presença ou ausência AbstractSynthetic food dyes are usually added to processed foods to give and restore their desired esthetic quality. This aspect and the toxicological evidence justify quality control and the development of methodologies to quantify these food additives. In this work, the mathematical methodologies such as the additivity principle, derivative spectrophotometry and multivariate technique (Partial Least Square Regression -PLSR) were studied in the simultaneous determination of two food colorants: Tartrazine (TY) and Sunset Yellow (SY), extracted from natural wool. These methodologies were evaluated and compared according to their prevision capacities. The best PLSR model (spectral range of 305 to 645 nm with data transformation by first derivative and two principal components) presented the lower Root Mean Square Error ResumoOs corantes sintéticos são usualmente adicionados a alimentos industrializados para conferir e restaurar a cor obtendo-se a qualidade estética desejada.

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Determination of Tartrazine and Ponceau-4R in Various Food Samples by Vierordt's Method and Ratio Spectra First-Order Derivative UV Spectrophotometry

Cited by 41 publications

References 20 publications

Fluorescent variant of silica nanoparticle powder synthesised from rice husk for latent fingerprint development

Fluorescent variant of silica nanoparticle powder synthesised from rice husk for latent fingerprint development

A simple fabrication of portable diffuse reflectometer for simultaneous analysis of common food dyes

Determinação simultânea de amarelo tartrazina e amarelo crepúsculo em alimentos via espectrofotometria UV-VIS e métodos de calibração multivariada

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