Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector.

Background Worldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most important organoleptic attributes that directly affects consumers' acceptance and food selection. Scope and approach The present report aims to provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI). It also describes the biotechnological and industrial techniques that have been used to optimize food attractiveness, shelf life and color stability, as well as the general trends and future perspectives of food science and technology in the topic of food colorants. Key findings and conclusions Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance.

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Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection.

Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high-performance liquid chromatography-diode array detection-electrospray mass spectrometry.

Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.

Food colors: Existing and emerging food safety concerns

Determination of eight synthetic food colorants in drinks by high-performance ion chromatography.

Simultaneous determination of caffeine, theobromine and theophylline in foods and pharmaceutical preparations by using ion chromatography

A novel method for the determination of benzoyl peroxide bleach in wheat flour by using high performance anion exchange chromatography (HPIC) after decomposition to benzoic acid was proposed Benzoyl peroxide was effectively extracted from wheat flour with absolute ethanol by ultrasonication under neutral condition and converted to benzoic acid in the presence of potassium hydroxide solution The chromatographic separation of benzoic acid was performed on a Dionex OmniPac PAX-100 separation column and the determination by ultraviolet absorbance detection at 222 nm Good linearity between the concentration of benzoyl peroxide and peak area response was achieved in the range of 012−20 μg/mL The detection limit (signal-to-noise ratio 3:1) was 19 ng/mL for benzoyl peroxide The method has been successfully applied for the analysis of real samples, and the average recoveries for various samples ranged from 81 to 92%

Determination of Benzoyl Peroxide in Wheat Flour by Ion Chromatography with Precolumn Derivatization

For nearly three decades, organogermanium compounds have become increasingly of interest owing to their extensive physiological and pharmaceutical activity. In this paper, two new high performance ion chromatographic methods for separation and determination of three kinds of organogermanium compounds beta-carboxyethylgermanium sesquioxide (I), beta-(alpha-methyl)-carboxyethylgermanium sesquioxide (II) and d-(beta-carboxyethyl)germanium hydroxide (III) were proposed. A Dionex DX-300 ion chromatograph equipped with a Dionex FED-II pulsed electrochemical detector (conductivity mode), and a Dionex AI-450 chromatography workstation was employed. The separation was achieved by using ion-exchange or ion-exclusion mechanism. The detection limits(S/N=3, expressed as germanium) for the three compounds were all below sub- mu g/mL level. The methods have been applied to the analysis of tonic oral drinks, and the average recoveries for the three compounds range from 95 - 108%. The results obtained were in agreement with those of hydride generation atomic fluorescence spectrometry (HG-AFS).

Xiao-ping Hou

Papers

Determination of eight synthetic food colorants in drinks by high-performance ion chromatography.

Simultaneous determination of caffeine, theobromine and theophylline in foods and pharmaceutical preparations by using ion chromatography

Determination of Benzoyl Peroxide in Wheat Flour by Ion Chromatography with Precolumn Derivatization

Separation and determination of organogermanium compounds by ion chromatography