Simultaneous Extraction and Determination of Allura Red (E129) and Brilliant Blue FCF (E133) in Foodstuffs by Column Solid-Phase Spectrophotometry

Abstract

Allura Red (AR) and Brilliant Blue FCF (BB) are highly water-soluble synthetic food dyes used to color baked goods, beverages, candies, jellies, sausages, etc. Although AR and BB are not entirely toxic, they can lead to health problems in humans. The aim of the study was to develop a column solid-phase extraction (SPE) and preconcentration method based on the adsorption on a Diaion HP-20 polymeric resin for simultaneous spectrophotometric determination of AR and BB. The column SPE method was used, and the analytical parameters of the SPE method, such as pH, sample flow rate, sample volume, etc., were systematically investigated and optimized. The detection limits of AR and BB ranged between 0.90 and 0.19 μg/L and quantification limits between 2.59 and 0.53 μg/L, respectively. Preconcentration factors were obtained at 80 and 100 for AR and BB, respectively. The RSDs of the method were lower than 4% for both dyes. The method was successfully applied to foodstuffs. AR and BB contents in foodstuffs were determined between 9.48-407.34 and 2.96-137.12 μg/g, respectively, for solid samples; 52.28 and 5.91 μg/mL of dye contents of liquid samples were determined for AR and BB, respectively. Satisfactory recoveries show that the method will be more useful for future food quality and control applications. The developed method exhibited simplicity and reliable, simultaneous determination of AR and BB in foodstuffs.

Simultaneous determination of 11 water-soluble dyes in food products and beverages by high performance liquid chromatography

“…A key stage preceding the determination of dyes is sample preparation, which is usually required for the preconcentration of target analytes and removal of the matrix components. Various analytical methods have been developed for the determination of food dyes, such as cloud point extraction (Karatepe et al, 2017;Bişgin, 2018), solid-phase extraction (SPE) (Yu and Fan, 2016), and liquid-liquid microextraction (Bazregar et al, 2018;Bişgin, 2019). SPE is a powerful sample preparation technique that allows rapid clean-up and enrichment of sample analytes prior to chromatographic analysis.…”

MoS2 quantum dots for on-line fluorescence determination of the food additive allura red

“…For this reason, synthetic colourants are widely used. This kind of additives are easily synthesized, stables and cheap (Bişgin, 2019). In addition, the sulphonic groups that are present in their chemical structure confer them high solubility in water.…”

“…Some of these azo-colourants are tartrazine (E-102), sunset yellow (E-110), ponceau 4R (E-124) and allura red (E-129). Its analytical determination has been accomplished by several techniques but especially by high performance liquid chromatography with UV-Vis detector (HPLC-UV-Vis), UV-Vis spectrometry and electrochemical techniques (Bişgin, 2019;Ivani de Andrade et al, 2014;Magerusan et al, 2018). Although colourants are not usually fluorescent, indirect methods based on the interaction with nanomaterials have demonstrated their success (H. Xu, Yang, Li, Zhao, & Liao, 2015).…”

Fluorescence Sensing Performance of Carbon Dots of Functionalization toward Sunset Yellow

“…At present, analytical techniques for the determination of FCF include high‐performance liquid chromatography (HPLC), liquid chromatography–mass spectrometry (LC–MS), enzyme‐linked immunosorbent assay (ELISA), capillary electrophoresis etc. [ 12–16 ] These methods usually complicated sample pretreatment, expensive equipment and long‐term detection times, thus it is essential to develop an economical, rapid and sensitive technique to detect FCF. [ 17,18 ] In particular, carbon dots (CDs) have received a lot of attention due to their good dispersion, excellent luminescence, favorable biocompatibility, low cost and stability.…”