Showing papers on "Tartrazine published in 2002"

The comet assay with 8 mouse organs: results with 39 currently used food additives.

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.

Simultaneous Determination of Synthetic Dyes Tartrazine, Allura Red and Sunset Yellow by Differential Pulse Polarography and Partial Least Squares. A Multivariate Calibration Method

Abstract: Synthetic azo dyes, such as tartrazine, sunset yellow and allura red have sensitive polarographic waves in solution (pH 9.2). However, the dyes polarographic waves are seriously overlapped making their simultaneous determination difficult without previous sample preparation. The aim of this work was to apply partial least squares (PLS) multivariate calibration to such commonplace electrochemical technique as differential pulse polarography (DPP) for the simultaneous determination of the dye's three component mixture at trace levels (0.05–1.00 μmol/L). The method has been applied in the determination of these synthetic dyes in commercial food products.

Chemical synthesis project. A new yellow carotenoid

Abstract: Naturally occurring colorants have been used in food processing for centuries to give meals an appealing color. In the first half of the 20 th century, the newly discovered bril- liant azo dyes, amongst other artificial colorants (indol, triphenylmethane, and methine dyes), were used as pigments for food coloration. The toxicity and/or allergenic potential of some of these colorants were discovered much later. One of these pigments with a critical safety profile is the azo dye tartrazine, which exhibits a nicely fresh greenish-yellow color. The use of tartrazine is now banned in several countries and restricted in others due to its unfavorable safety profile. With the aim of extending the color fan of nature-identical food colorants offered by Roche and therefore offering a less critical colorant to the food industry, a project was initi- ated at Roche. The goal was to find a safer, naturally occurring pigment with a color hue sim- ilar to tartrazine. This paper discusses the process of how such a project is addressed in industry, as well as how promising candidates were selected from the wide variety of the naturally occurring carotenoids. The syntheses of some of these carotenoids will also be described.