Quantitative determination of carmine in foods by high-performance liquid chromatography

Lim, Ho-Soo; Choi, Jae-Chon; Song, Sung-Bong; Kim, Meehye

doi:10.1016/j.foodchem.2014.02.122

Cited by 35 publications

(15 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…While the color of carminic acid changed from yellow to red in the pH range of McIlvaine buffer (3.0-7.0), the color of 4-aminocarminic acid was always red, and also the ultraviolet/visible (UV/Vis) spectra did not change. These characteristics are useful to distinguish 4-aminocarminic acid from carminic acid as reported by (Kawasaki et al, 2002 andLim et al, 2014).…”

Section: Methodmentioning

confidence: 77%

See 1 more Smart Citation

QUANTITIVE DETERMINATION OF COCHINEAL EXTRACT (Adctylopius coccus),CARMINE,CARMINIC ACID AND 4-AMINOCARMINIC ACID ( E120) IN SOME FOOD- STUFFS.

Atwa

2015

Journal of Agricultural Chemistry and Biotechnology

View full text Add to dashboard Cite

Carmines and carminic acid are red food colors (E 120) can be classified as natural colors; obtained from alcoholic extracts of cochineal, which consists since they are of dried bodies of the female insect D. coccus costa. In the present investigation a detection of carmine, carminic acid and 4aminocarminic acid in the studied samples of red colored beverages containing E120 as ingredient or in unlabeled samples has been used. The study has been applied for the analysis of around 140 food and beverages samples in red colored beverages classified in more than 25 categories; containing or May containing E120 as ingredient. There were around 29.5% unlabeled of the total samples. The ratio of detected samples were 55.4% from the total examined samples given 77 samples contained carmine , carminic acid and 4-aminocarminic acid. 13% of the detected samples contained 4-aminocarminic acid. Results of this study proved and revealed alarming illegal presence of 4aminocarminic acid in E120-labelled colorants. A mislabeling are documented from many commercial products, and varied widely in dye content. Carmine , carminic acid and 4-aminocarminic acid were not detected in cocoa ,coffee processed cheese, chocolate , canned fruits and vegetables products; but presented in 54.5% and 32.5% of the studied samples respectively, Also 60% of the labeled investigated samples no mention of the adding of these dyes .They use only sentence "Natural colors added" or "No artificial colors "and on the rest of labeled samples 40% it was mentioned on label ether E120,cochinela extract or carmines without any mention for levels of adding. Half samples of the fresh juices were contained the different types of dyes. The highest value of carminic acid detected was found in one fresh juice sample giving 3670 ppm.In one sample of flavored tea the carmine was detected in level 35 ppm. Dye concentration in 4 samples of seasoning salad dressing was 43ppm and 182 ppm for carmine and carminic acid, respectively and no 4-aminocarminic acid was detected. The fish products category include red colored the level of detected carmines was ranged from 16-290 ppm in two caviar samples, however, no dye detected in salmon. In seven meat products samples include minced meat, burger, and sausages four samples contained carminic acid level ranged from 98 to 1020 ppm while one sample contained 67 ppm carmine. In flavored dairy products and soya milk, it was found that one sample of soya milk contained 18 ppm as carmine .While the carminic acid was ranged from 26 to 1020 ppm on the other samples include yoghurt and processed milk. In one sample of three soup powder samples carmine dye was detected in level of 21 mg/kg. The value of carminic acid in one concentrated syrup sample was 1440 ppm. However, in four of seven samples confectionery products collected from bakery and dessert stores was ranged from 39 to 900 ppm for carminic acid and from 1400 to 1087 ppm for carmine. The highest level of carmine detected in cake sample was 2070 ppm; followed by the value of 1810...

show abstract

Section: Methodmentioning

confidence: 77%

“…HPLC method to differentiate carmine and carminic acid in foods. This method is applicable for the effective surveillance of carmine in food products (Lim, et al, 2014).…”

Section: Methodmentioning

confidence: 99%

QUANTITIVE DETERMINATION OF COCHINEAL EXTRACT (Adctylopius coccus),CARMINE,CARMINIC ACID AND 4-AMINOCARMINIC ACID ( E120) IN SOME FOOD- STUFFS.

Atwa

2015

Journal of Agricultural Chemistry and Biotechnology

View full text Add to dashboard Cite

show abstract

“…These milled samples were then transferred to a 100 mL beaker and final volume was adjusted to 50 mL with pure water by adding 0.05 mol L -1 NaOH solution. The extraction was performed by applying ultrasonic energy (300 W at 40 kHz ultrasound frequency) at room temperature in an ultrasonic bath until a clear solution was obtained [29]. The extract was then centrifuged at 4000 rpm for 5 minutes, and the pore size was adjusted to 0.45 mm by filtration through a membrane filter.…”

Section: Ultrasonically Assisted Extraction (Uae) Methodsmentioning

confidence: 99%

Interference-free determination of carmine in food samples using ultrasonic assisted cloud point extraction coupled with spectrophotometry

Elık

2019

Cumhuriyet Science Journal

View full text Add to dashboard Cite

In this study, a simple, green and cost effective method of extraction and preconcentration of carmine used as a food additive in some food samples was developed using ultrasonic assisted cloud point extraction (UA-CPE) before spectrophotometric determination. Carmine was extracted from the aqueous solution using polyoxyethylenesorbitan monolaurate (Tween 20) as the extraction solvent in presence of Ni(II) at pH 6.5. Variables such as pH, amount of metal, temperature, ultrasonic effect, solvent type, type and concentration of nanionic surfactant have been optimized in detail. Under the optimum conditions, the analytical characteristics of the method are as follows; linear working range 1.5-350 μg L-1 ; the detection limit, 0.4 μg L-1 ; and preconcentration factor, 80. The relative standard deviation (RSD%) obtained for the 10 μg L-1 concentration (n: 5) of carmine was 3.7%. Recovery values for two different concentration levels were in the range of 94.8-104.7%. The accuracy and precision of the method were evaluated by intra-and inter-day studies. Finally, the method has been successfully applied to the determination of carmine in various foods.

show abstract

“…This electrochemical procedure can be influenced by factors such as temperature, pH and organic substances, and it is not widely used. An HPLC method that uses a photodiode array detector to distinguish carmine from carminic acid has also been reported; this method uses sodium hydroxide solution for the extraction of carmine from food samples and has an LOQ of 1 µg/mL (Lim et al, 2014). This method is accurate, precise and requires only a short time for analysis, as extraction is not needed (Yilmaz et al, 2014).…”

Section: Methods Of Analysis In Foodsmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of cochineal, carminic acid, carmines (E 120) as a food additive

2015

EFS2

View full text Add to dashboard Cite

Cochineal, carminic acid, carmines (E 120) have been previously evaluated by JECFA and by the SCF. Both committees established an ADI of 5 mg/kg bw/day. The Panel noted that the title of the EC specifications for E 120 does not adequately correspond to the specified food additive and therefore, proposes to modify it to "E 120 cochineal extract, carminic acid and carmines", which would more accurately reflect the material used. The Panel also noted that the specifications need to be updated with regard to the maximum limits for certain toxic elements present as impurities, to ensure that E 120 will not be a significant source of exposure to these toxic elements in food. No ADME studies on cochineal extract, carminic acid or carmines were available for evaluation, but indirect evidence suggests that carmines are absorbed and distributed in the body. Acute, shortterm, subchronic, carcinogenicity, reproduction and developmental toxicity studies conducted in rats or mice did not show toxicological potential. Consideration of the available information regarding genotoxicity indicated that carminic acid is not genotoxic. The Panel concluded that the present dataset does not give reason to revise the ADI of 5 mg carmine (containing approximately 50 % carminic acid)/kg bw, allocated by the SCF in 1983. The Panel concluded that this ADI should be expressed as carminic acid content, which would correspond to 2.5 mg carminic acid/kg bw/day. The Panel considered that, since no threshold dose can be established for allergic reactions, it is advisable that exposure to the eliciting allergens, such as proteinaceous compounds, in E 120 is avoided by introducing appropriate purification steps in the manufacturing process. Refined exposure estimates show that exposure to E 120 for the non-brand-loyal scenario, is below the ADI of 2.5 mg carminic acid/kg bw/day for all population groups. for the preparatory work on this scientific opinion and EFSA staff members Petra Gergelova, Ana Maria Rincon and Stavroula Tasiopoulou for the support provided to this scientific opinion. The ANS Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output. Re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive EFSA Journal 2015;13(11):4288 2 SUMMARY Following a request from the European Commission (EC), the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of cochineal, carminic acid, carmines (E 120) as a food additive. The Panel was not provided with a newly submitted dossier and based its evaluation on previous evaluations, additional literature that became available since then and the information available following public calls for data. The Panel noted that not all original studies on which previous evaluations were based were available for re-evaluation by the Panel. To assist in identifying any emerging issue or any information relevant for the...

show abstract

Quantitative determination of carmine in foods by high-performance liquid chromatography

Cited by 35 publications

References 9 publications

QUANTITIVE DETERMINATION OF COCHINEAL EXTRACT (Adctylopius coccus),CARMINE,CARMINIC ACID AND 4-AMINOCARMINIC ACID ( E120) IN SOME FOOD- STUFFS.

QUANTITIVE DETERMINATION OF COCHINEAL EXTRACT (Adctylopius coccus),CARMINE,CARMINIC ACID AND 4-AMINOCARMINIC ACID ( E120) IN SOME FOOD- STUFFS.

Interference-free determination of carmine in food samples using ultrasonic assisted cloud point extraction coupled with spectrophotometry

Scientific Opinion on the re‐evaluation of cochineal, carminic acid, carmines (E 120) as a food additive

Contact Info

Product

Resources

About