Simultaneous determination of color additives tartrazine and allura red in food products by digital image analysis

Vidal, Maider; García-Arrona, Rosa; Bordagaray, Ane; Ostra, Miren; Albizu, Gorka

doi:10.1016/j.talanta.2018.02.111

Cited by 80 publications

(22 citation statements)

References 42 publications

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“…Tartrazine (TRZ), an artificial dye that is widely used and synthesized from coal tar paint, is utilized in the manufacture of numerous food products as well as pharmaceuticals and cosmetics. 1,2 It is internationally identified by the INS 102 standard, yellow in color 3,4 and used as a low-cost alternative to saffron in cooking. 5 Although the level of consumption of these tar dyes is controlled based on the acceptable daily intake (ADI), there is insufficient information on how these additives affect food safety.…”

Section: Introductionmentioning

confidence: 99%

Is tartrazine really safe?In silicoandex vivotoxicological studies in human leukocytes: a question of dose

et al. 2018

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Section: Introductionmentioning

confidence: 99%

Is tartrazine really safe?In silicoandex vivotoxicological studies in human leukocytes: a question of dose

et al. 2018

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“…The chromatographic measurements were carried out in a LC‐ 20AD liquid chromatographer coupled to a SPD‐ M20A diode array detector (Shimadzu Corporation, Duisburg, Germany). The procedure used was similar to one used previously to determine colorants in food samples. The column used to perform separation was a C18 column (12.5cm x 4.6mm, 5 μm) supplied by Teknokroma (Barcelona, Spain).…”

Section: Methodsmentioning

confidence: 99%

Simultaneous determination of food colorants in liquid samples by UV‐Visible spectroscopy and multivariate data analysis using a reduced calibration matrix

Bordagaray

Dávila

García-Arrona

et al. 2019

Journal of Chemometrics

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Colorants are widely used in food industry to improve appearance of edible products. This work present a method for the determination of two colorants, tartrazine and allura red, with UV‐Vis spectrophotometry and MCR‐ALS using only five standards for calibration and the correlation constraint. MCR‐ALS is usually applied in second‐order data but it rarely has been used for first order data, for which is more usual the use of PLS. In this case, MCR‐ALS applied to first order data can show some advantages like interference identification and the use of a reduced calibration matrix. Using this methodology, the relative errors obtained are below 0.28%, correlation coefficients are above 0.99 and the calculated LOD and LOQ are 0.26 and 0.80 mg L‐1 for allura red and 0.70 and 2.11 mg L‐1 for tartrazine respectively. The procedure has been successfully applied to some food dyes and other liquid commercial products and, compared to HPLC analysis, no significant differences were found in the results. Recovery values obtained at two spiked levels were between 92.0% and 106.7% except for a sample.

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“…e negative impact of synthetic food dyes on living organisms, particularly humans, sets the task of developing simple and express methods for their determination. To date, various methods for food dyes determination have been reported including spectrophotometry [3,4], high performance liquid chromatography [5], mass-spectrometry [6], and digital image analysis [7].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Synthetic Food Dyes Using a Single Cartridge for Preconcentration and Separation Followed by Photometric Detection

Rukosueva

Aliyarova

Тихомирова

et al. 2020

International Journal of Analytical Chemistry

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A novel preconcentration/separation method for simultaneous sorption-spectrophotometric determination of anionic food dyes Sunset Yellow and Tartrazine is proposed. The method is based on preconcentration of the dyes using solid phase extraction on a cartridge filled with silica chemically modified with C16 groups from aqueous solution at pH 1 followed by elution with water/acetonitrile mixture containing 2 mmol·L−1 KH2PO4 adjusted to pH 3 with a step gradient of acetonitrile content. This elution allows quantitative separation of the dyes which makes their individual spectrophotometric determination possible. The detection limits for Tartrazine and Sunset Yellow are 0.15 and 0.11 μg·mL−1 and the linearity range is 2–20 μg·mL−1. The method is applied for analysis of beverages. The recovery of dyes is higher than 97% at the relative standard deviation not exceeding 10%.

show abstract

Simultaneous determination of color additives tartrazine and allura red in food products by digital image analysis

Cited by 80 publications

References 42 publications

Is tartrazine really safe?In silicoandex vivotoxicological studies in human leukocytes: a question of dose

Is tartrazine really safe?In silicoandex vivotoxicological studies in human leukocytes: a question of dose

Simultaneous determination of food colorants in liquid samples by UV‐Visible spectroscopy and multivariate data analysis using a reduced calibration matrix

Simultaneous Determination of Synthetic Food Dyes Using a Single Cartridge for Preconcentration and Separation Followed by Photometric Detection

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