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Tartrazine

About: Tartrazine is a research topic. Over the lifetime, 813 publications have been published within this topic receiving 20574 citations. The topic is also known as: Yellow 5.


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Journal ArticleDOI
TL;DR: In this paper, the removal of tartrazine by photodegradation has been investigated using titanium dioxide surface as photocatalyst under UV light, and the process was carried out at different pH, catalyst dose, dye concentration and effects of the electron acceptor H 2 O 2.

790 citations

Journal ArticleDOI
TL;DR: Of all the additives, dyes were the most genotoxic and induced DNA damage in the colon at close to the acceptable daily intakes (ADIs), and more extensive assessment of food additives in current use is warranted.
Abstract: We determined the genotoxicity of 39 chemicals currently in use as food additives. They fell into six categories—dyes, color fixatives and preservatives, preservatives, antioxidants, fungicides, and sweeteners. We tested groups of four male ddY mice once orally with each additive at up to 0.5×LD50 or the limit dose (2000 mg/kg) and performed the comet assay on the glandular stomach, colon, liver, kidney, urinary bladder, lung, brain, and bone marrow 3 and 24 h after treatment. Of all the additives, dyes were the most genotoxic. Amaranth, Allura Red, New Coccine, Tartrazine, Erythrosine, Phloxine, and Rose Bengal induced dose-related DNA damage in the glandular stomach, colon, and/or urinary bladder. All seven dyes induced DNA damage in the gastrointestinal organs at a low dose (10 or 100 mg/kg). Among them, Amaranth, Allura Red, New Coccine, and Tartrazine induced DNA damage in the colon at close to the acceptable daily intakes (ADIs). Two antioxidants (butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)), three fungicides (biphenyl, sodium o-phenylphenol, and thiabendazole), and four sweeteners (sodium cyclamate, saccharin, sodium saccharin, and sucralose) also induced DNA damage in gastrointestinal organs. Based on these results, we believe that more extensive assessment of food additives in current use is warranted.

619 citations

Journal ArticleDOI
TL;DR: In this paper, the effect of the parameters such as pH, initial dye concentration and temperature on the removal of an anionic dye, tartrazine, from aqueous solutions has been investigated.

525 citations

Journal ArticleDOI
TL;DR: The azoreductase activity in a variety of intestinal preparations was affected by various dietary factors such as cellulose, proteins, fibers, antibiotics, or supplementation with live cultures of lactobacilli.
Abstract: Azo dyes are widely used in the textile, printing, paper manufacturing, pharmaceutical, and food industries and also in research laboratories When these compounds either inadvertently or by design enter the body through ingestion, they are metabolized to aromatic amines by intestinal microorganisms Reductive enzymes in the liver can also catalyze the reductive cleavage of the azo linkage to produce aromatic amines However, evidence indicates that the intestinal microbial azoreductase may be more important than the liver enzymes in azo reduction In this article, we examine the significance of the capacity of intestinal bacteria to reduce azo dyes and the conditions of azo reduction Many azo dyes, such as Acid Yellow, Amaranth, Azodisalicylate, Chicago Sky Blue, Congo Red, Direct Black 38, Direct Blue 6, Direct Blue 15, Direct Brown 95, Fast Yellow, Lithol Red, Methyl Orange, Methyl Red, Methyl Yellow, Naphthalene Fast Orange 2G, Neoprontosil, New Coccine, Orange II, Phenylazo-2-naphthol, Ponceau 3R, Ponceau SX, Red 2G, Red 10B, Salicylazosulphapyridine, Sunset Yellow, Tartrazine, and Trypan Blue, are included in this article A wide variety of anaerobic bacteria isolated from caecal or fecal contents from experimental animals and humans have the ability to cleave the azo linkage(s) to produce aromatic amines Azoreductase(s) catalyze these reactions and have been found to be oxygen sensitive and to require flavins for optimal activity The azoreductase activity in a variety of intestinal preparations was affected by various dietary factors such as cellulose, proteins, fibers, antibiotics, or supplementation with live cultures of lactobacilli

514 citations

Journal ArticleDOI
TL;DR: By rate expression and treatment of data it has been established that the adsorption of Tartrazine over hen feathers follows a first-order kinetics and a film diffusion mechanism operates at all the temperatures.

383 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
202372
2022152
202160
202071
201956
201855