Showing papers on "Tartrazine published in 2013"

Toxic effects of some synthetic food colorants and/or flavor additives on male rats

Abstract: The objective of the present work was to evaluate the broadest toxic effect of some synthetic additives of colorants and/or flavors on different body organs and metabolic aspects in rats. A number of chemical food color and flavor additives are routinely added during processing to improve the aesthetic appearance of the dietary items. However, many of them are toxic after prolonged use. In this experiment, a total of 100 male albino rats of Spargue Dawley strain were divided into 10 groups: G(1) was fed basal diet and served as control, G(2): basal diet + Brilliant blue (blue dye, No. 2, 124 mg/kg diet), G(3): basal diet + carmoisine (red dye, No. 3, 70 mg/kg diet), G(4): basal diet + tartrazine (yellow dye, FD & C yellow No. 5, 75 mg/kg diet), G(5): basal diet + trans-anethole (4.5 g/kg diet) G(6): basal diet + propylene glycol (0.25 g/kg diet), G(7): basal diet + vanillin(1.25 g/kg diet), G(8): basal diet + Brilliant blue + propylene glycol, G(9): basal diet + carmoisine + trans-anethole, G(10): basal diet + tartrazine + vanillin for 42 successive days. All food colorants mixed with or without flavor additives induced a significant decrease in body weight, hemoglobin concentration and red blood cell count. Also there was a significant decrease in reduced glutathione content; glutathione-S-transferase and superoxide dismutase activities in both blood and liver compared to control group. On the other hand, a significant increase in serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase activities, bilirubin, urea, creatinine, total protein and albumin were observed in all test groups when compared to control group. Finally, it is advisable to limit the uses of these food colorants and/or food flavor additives especially those used by children.

Carbon nanotube-ionic liquid (CNT-IL) nanocamposite modified sol-gel derived carbon-ceramic electrode for simultaneous determination of sunset yellow and tartrazine in food samples.

Abstract: Carbon-ceramic electrode modified with multi-walled carbon nanotubes–ionic liquid (MWCNTs–IL) nanocomposite was constructed. This electrode was used for electrochemical determination of food dyes Sunset Yellow (SY) and tartrazine (Tz). The modified electrode based on high surface area and high ionic conductivity of nanocomposite exhibited electrocatalytic effect for oxidation of SY and Tz; also, oxidation peak potentials of SY and Tz effectively separated on modified electrode, and their simultaneous determination was possible. Operational parameters, such as the amount of MWCNTs in suspension, IL volume, solution pH, and scan rate, which affect the analytical performance of determination, were optimized. The present electrode behaved linearly to Sunset Yellow and tartrazine in the concentration range of 4 × 10−7 to 1.1 × 10−4 M and 3 × 10−6 to 0.7 × 10−4 M with a detection limit of 10−7 M (0.045 mg L−1) and 1.1 × 10−6 M (0.59 mg L−1), respectively. The proposed method was successfully utilized for simultaneous determination of SY and Tz in different food samples, and the obtained results were in good agreement to those obtained by HPLC method.

Equilibrium and thermodynamics of azo dyes biosorption onto Spirulina platensis

Abstract: The equilibrium and thermodynamics of azo dye (tartrazine and allura red) biosorption onto Spirulina platensis biomass were investigated. The equilibrium curves were obtained at 298, 308, 318 and 328 K, and four isotherm models were fitted the experimental data. Biosorption thermodynamic parameters (ΔG, ΔH and ΔS) were estimated. The results showed that the biosorption was favored by a temperature decrease. For both dyes, the Sips model was the best to represent the equilibrium experimental data (R2>0.99 and ARE<5.0%) and the maximum biosorption capacities were 363.2 and 468.7 mg g-1 for tartrazine and allura red, respectively, obtained at 298 K. The negative values of ΔG and ΔH showed that the biosorption of both dyes was spontaneous, favorable and exothermic. The positive values of ΔS suggested that the system disorder increases during the biosorption process.

Citotoxicity of food dyes sunset yellow (E-110), bordeaux red (E-123), and tatrazine yellow (E-102) on Allium cepa L. root meristematic cells

Abstract: The objective of this study was to evaluate the cytotoxic effect of the food dyes sunset yellow, bordeaux red, and tartrazine yellow on the cellular cycle of Allium cepa L. Each dye was evaluated at the doses of 0.4 and 4.0 mL, at the exposure times of 24 and 48 hours in root tip cells of Allium cepa L. Slides were prepared and cells were analyzed during the whole cell cycle for cellular aberrations totaling 5,000 total cells for each dose evaluated. The mitotic index was calculated, and statistical analysis was performed using the Chi-squared test (p < 0.05). The results showed that the three dyes used under the evaluated doses and exposure times were cytotoxic to the cells of the system-test used. Further cytotoxicity studies should be conducted for additional results and a proper evaluation of the effect of these three dyes on a cellular level.

Photo-Fenton process for the degradation of Tartrazine (E102) in aqueous medium

Abstract: The kinetics of Tartrazine decay through photo-Fenton process, which has not reported in literature, was explored. Tartrazine is a synthetic azo dye used in food colorants industry, cosmetic and textile industry. There are very few studies in the literature concerning Tartrazine degradation but they did not lead to a total mineralization. Fotooxidative degradation of Tartrazine (E102) by UV/Fe2+/H2O2 was investigated using a laboratory scale photoreactor equipped with a low pressure mercury lamp. The degradation kinetics under irradiation (200–280 nm) was optimized in respect to H2O2 concentration (6 × 10−4 M) and Fe2+ concentration (8.28 × 10−5 M) at a constant Tartrazine concentration (1.035 × 10−5 M) at pH 3. The degradation rate was influenced by the temperature with an optimum value of 323 K and thermodynamic parameters were calculated. Application of photo-Fenton system also assures total organic carbon removal with 80% efficiency after 2 h irradiation.

Graphene Decorated with Nickel Nanoparticles as a Sensitive Substrate for Simultaneous Determination of Sunset Yellow and Tartrazine in Food Samples

Abstract: In this paper, ultrathin graphene (GN) nanosheets were uniformly decorated with nickel (Ni) nanoparticles, as confirmed by scanning electron microscopy and transmission electron microscopy. This GNNi hybrid exhibited excellent accumulation and catalytic capacity for the simultaneous detection of sunset yellow and tartrazine, two colorants commonly found mixed in foodstuffs. The electrochemical reaction mechanism of sunset yellow and tartrazine were studied in detail on the GNNi nanocomposite modified glassy carbon electrode. In square wave voltammetry measurements, the oxidation peak potentials of sunset yellow and tartrazine were separated by about 250 mV. This novel proposed voltammetric method has good selectivity which was successfully applied for the simultaneous determination of sunset yellow and tartrazine in some food sample extracts.

A thirteen week ad libitum administration toxicity study of tartrazine in Swiss mice

Abstract: Tartrazine is a colorant widely used in food products, drugs and cosmetics. The current study evaluates the effect of sub-chronic ingestion of tartrazine in drinking water at doses of 0, 0.1, 0.45, 1 and 2.5% for 13 weeks in mice. Our results show that female body weight gain and food consumption decreased in all treated groups, while fluid consumption increased. The red blood cell count, hemoglobin and hematocrit were increased in male 2.5% treated groups and the white blood cell count decreased in all treated groups. In both sexes of the 2.5% doses groups, total proteins, albumin, creatinine, urea, uric acid, total bilirubin, alkaline phosphatase and transaminases were higher. Histological examinations showed brain, liver and kidney damages in animals treated with 1 and 2.5% doses. We concluded that at doses of 1 and 2.5% in drinking water, tartrazine induces weight depression and adverse effects on brain, liver and kidney. Keywords: Tartrazine, subchronic toxicity, hematology, biochemical parameters, histology. African Journal of Biotechnology Vol. 12(28), pp. 4519-4529

Determination of eight synthetic dyes in foodstuffs by green liquid chromatography.

Abstract: Eight synthetic food colours were analysed by green liquid chromatography. Green liquid chromatography is an environmentally friendly technique which does not use organic solvents in the extraction procedure or in the chromatographic method. Analysis was carried out for the following colours: tartrazine (E102), indigotine (E132), Quinoline Yellow (E104), Ponceau 4R (E124), Sunset Yellow (E110), Brilliant Blue (E133), Allura Red (E129) and carmoisine (E122) in four different foods: cookies, coloured rice, saffron and fruit juice. The method was performed on an Eurospher-100 C8 (5 μm, 4.6 × 250 mm) column with ultraviolet (UV)-VIS detection and validated by determining the calibration lines, measurement of recovery, precision, and limits of quantification and detection (LODs and LOQs). LOD ranged from 0.04 mg kg⁻¹ for E102 to 1.00 mg kg⁻¹ for E122; LOQ ranged from 0.06 mg kg⁻¹ for E102 to 1.12 mg kg⁻¹ for E122. The levels of colours in foods were compared with Iranian National Standards, but only 7.5% of cookies, 30% of coloured rice, 8% of saffron and 12% of juice samples were in compliance with these standards. Tartrazine is prohibited in Iran, but it was found as the most prevalent food colour in the samples analysed. The results of these tests confirmed that HPLC avoiding the use of organic solvents is a suitable method and can be used for quantitative analyses or screening of food samples for synthetic food colours.

A sensitive and specific enzyme immunoassay for detecting tartrazine in human urinary samples

Abstract: Tartrazine is commonly used in foodstuffs, its level is controlled by government, however, it is still used in some food products at levels which are not permitted. We aimed to develop a sensitive and simple method to assess the exposure to tartrazine in pregnant women and the general population in China. A competitive enzyme-linked immunosorbent assay (ELISA) was developed based on polyclonal antibodies for tartrazine. Using this assay, we measured the urinary concentrations of tartrazine in the participants. Under optimal experimental conditions, the standard curve was constructed at concentrations of 0.04–1000 ng mL−1 and the limit of detection (LOD) was set at 0.04 ng mL−1. No cross-reactivity of the antibody was observed with seven other artificial dyes based on this assay. Human blank urine was spiked with tartrazine at concentrations of 0.1, 25, 500 ng mL−1 and analyzed by ELISA, the recoveries of tartrazine were from 99.8% to 106.6% and coefficients of variation were from 3.28% to 14.9%. The study comprised of 351 volunteers (age: 19–69 years), of which 30% were male, 16% were nonpregnant women and 54% were pregnant women. The geometric means for tartrazine in three groups were 2.64, 2.44 and 3.21, respectively. No difference was observed in these groups. The values indicated that both the general population and pregnant women are exposed to tartrazine. Sources of exposure, potential health effects and risk assessment require further investigation.

Microwave-enhanced UV/H2O2 degradation of an azo dye (tartrazine): optimization, colour removal, mineralization and ecotoxicity.

Abstract: This study optimizes two factors, pH and initial [H2O2], in the ultraviolet (UV)/H2O2/microwave (MW) process through experimental design and assesses the effect of MWs on the colour removal of an azo-dye (tartrazine) solution that was favoured by an acidic pH. The estimated optimal conditions were: initial [H2O2]=2.0 mmol L−1 and pH=2.6, at 30±2°C. We obtained colour removals of approximately 92% in 24 min of irradiation (EDL, 244.2 W), following zero order kinetics: k=(3.9±0.52)×10−2 a.u. min−1 and R 2=0.989. Chemical and biological oxygen demand were significantly removed. On the other hand, the carbon content, biodegradability and ecotoxicity (Lactuca sativa) remained approximately the same. The UV/H2O2/MW process was shown to be eight times faster than other tested processes (MW, H2O2, H2O2/MW, and UV/MW).

Solid-phase extraction of tartrazine on multiwalled carbon nanotubes for separation and enrichment

Abstract: Separation and enrichment of tartrazine on multiwalled carbon nanotubes was performed. Tartrazine was eluted with 10 mL dimethylsulfoxide and determined spectrophotometrically. The influences of pH, the amount of analyte, sample and eluent flow rates, and sample and eluent volumes were investigated. The effects of different dye matrices and of some metal ions and anions were examined. Recovery was higher than 95%, limit of detection was 3.4 μg L−1. The method was employed for determination of tartrazine in tap water, in powdered beverages, and in drug samples.

Simultaneous determination of 11 restricted dyes in cosmetics by ultra high-performance liquid chromatography/tandem mass spectrometry

Abstract: A simple, fast, and sensitive method was developed for the simultaneous determination of 11 restricted water-soluble colorants (including Tartrazine, Amaranth, Ponceau 4RC, Sunset Yellow, Allura Red AC, Acid Red 2G, Ponceau SX, Brilliant Blue FCF, Orange I, Acid Black 1, and Acid Orange 7) in eye shadow, lipstick, lip gloss, and other cosmetics by using ultra-high performance liquid chromatography/tandem mass spectrometry (UPLC–MS/MS). The conditions of sample preparation and separation were optimized. The UPLC separation was performed on a UPLC HSS T3 column with acetonitrile-water as the mobile phase. The results showed that the 11 investigated dyes displayed good peak shape within 4 min. The linear ranges were between 0.1 and 50 μg L−1, and the linear correlation coefficients were high (≥0.9942). The limits of quantification were in the range of 4.1–100 μg kg−1. Dyes that spiked in eye shadow, lipstick, and lip gloss in the range of 0.005–2.0 mg kg−1 were tested in terms of sensitivity, repeatability, and recovery. Recoveries obtained for the dyes ranged from 81.6% to 118.2%. Intraday and interday precisions (relative standard deviations) were less than 8%. The results confirmed that UPLC–MS/MS method could be a fast and quantitative technique for the simultaneous determination of restricted dyes in cosmetics.

Selective Voltammetric Determination of Tartrazine in the Presence of Red 10B by Nanogold-modified Carbon Paste Electrode

Abstract: A nanogold modified carbon paste electrode (NG-CPE) was fabricated and used as selective voltammetric sensor for determination of Tartrazine in the presence of Red 10B using cyclic voltammetry (CV), differential pulse voltammetry (DPV), and chronoamperometry (CHA). Electrochemical parameters including the diffusion coefficient (D), the electron transfer coefficient (aXXXXX), and the electron transfer number (n) were determined for the oxidation of Tartrazine. This modified electrode can be applied to simultaneous determination of Tartrazine and Red 10B, because of considerable decreases of anodic overpotentials for both compounds. After optimizing the experimental conditions, the anodic peak current of Tartrazine was linear to its concentration in the range of 0.05-1.5 μmol l−1, and the detection limit was 0.017 μmol l−1 in phosphate buffer solution (PBS) at pH 4.0. The modified electrode has good stability and repeatability. It was applied to the determination of Tartrazine and Red 10B in soft drinks with satisfactory results.

Development of an Ultrasensitive Immunoassay for Detecting Tartrazine

Abstract: We have developed an ultrasensitive indirect competitive enzyme-linked immunosorbent assay for the determination of tartrazine. Two carboxylated analogues of tartrazine with different spacer lengths, and one derivative from commercial tartrazine after a little chemical modification, were synthesized as haptens in order to produce antibodies specific to tartrazine. The effect of sulfonic acid groups on the hapten structure of tartrazine was also studied carefully for the first time. A most specific monoclonal antibody against tartrazine was created and exhibited an IC50 value of 0.105 ng/mL and a limit of detection of 0.014 ng/mL, with no cross-reactivity to other structurally-related pigments. The established immunoassay was applied to the determination of tartrazine in fortified samples of orange juice and in real positive samples of carbonated beverages.

Sorption of food dyes on polyurethane foam and aluminum oxide

Abstract: The sorption of food dyes Sunset Yellow (E-110), Tartrazine (E 102), Ponceau 4R (E-124), Fast Green FCF (E-143) on polyether-based polyurethane foam, and α-Al2O3 from water solutions has been studied. It has been found that the maximum sorption is observed in the range of 0.2 M HCl-pH 2 on polyurethane foam and at pH 2–4 on aluminum oxide. Under the optimal conditions the recoveries on polyurethane foam and α-Al2O3 are 20–30% and 70–80%, respectively. It has been shown by diffuse reflectance spectroscopy that, for all dyes except for Fast Green FCF, only one form of the dye that dominates under these conditions in the aqueous solution is extracted on the sorbents in the range of 0.5 M HCl, pH 8.0. Possible models of the interaction between the dyes and the sorbent surface are proposed.

Protective action of vitamin C against mutagenic effects of synthetic food color tartrazine

Abstract: The present study has been carried out to investigate the possible mutagenic effects of the synthetic food color tartrazine on mitosis, deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) contents of Allium cepa roots and protein banding pattern of A. cepa seeds. The obtained results indicated that the synthetic food color tartrazine (E102) had the ability to cause different mitotic changes varying from reduction in mitotic index to the production of a large number of mitotic abnormalities. These changes appeared in varying degrees depending on the applied concentration and duration of treatment. The types of abnormalities produced were laggards, bridges, stickiness, C-metaphase and disturbed phases as well as micronuclei. The amounts of both DNA and RNA were generally decreased with increasing of most concentrations and time of treatment. At electrophoretic level, E102 induced alternations in the protein banding pattern of A. cepa seeds as compared with the control. These alternations were expressed as disappearance of some characteristic bands, appearance of new bands, and changes in band intensities. The administration of vitamin C was found to be very helpful in minimizing the toxic effects induced by E102. Key words: Allium cepa, tartrazine, chromosome aberration, deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) content, protein banding patterns, vitamin C.

Immune response after tartrazine subchronic ingestion in swiss albino mice

Abstract: Objective: Tartrazine is one of the most widely used dyes in food products, drugs and cosmetics. The present study was conducted to evaluate the immune response after subchronic ingestion of Tartrazine in Swiss mice. Methods: Tartrazine was administered to adult mice at doses of 0.45 and 1% for 13 weeks. Subsequently, 6 mice in each group were immunized with an emulsion of bovine serum albumin (BSA) and complete Freund’s adjuvant (CFA). Results: Our results show that Tartrazine induced a significant decrease in body weight in male and female treated with 0.45 and 1% (**p<0.01 and *p<0.05 respectively). However, spleen and thymus relative weight and titles of IgG anti-BSA were decreased significantly only in male treated groups (*p <0.05 and **p <0.01). The histological and cytological examinations revealed an expansion of medullar sinuses in the spleen of mice treated with 0.45% and 1% of Tartrazine with hemosiderin deposits and an inflammation with partial villous atrophy in the intestine, as well as cell density and morphology modification in thymus, spleen and intestine tissues of mice treated with 1%. Conclusion: This study demonstrates that subchronic ingestion of Tartrazine at dose of 1% alters the humoral immune response in male mice and cellular lymphoid organs, thus it affects the immune system function.

Toxicity Testing of Tartrazine using the Nematode Caenorhabditis Elegans, Brine Shrimp Larvae (Artemia Salina) and KGN Granulosa Cell Line

Abstract: Tartrazine is a yellow food colorant, widely used in food products, drugs and cosmetics. The acceptable daily intake (ADI) oh human is 0-7.5 mg/kg body weight. The objective of our study was to examine the toxicity of Tartrazine and its main metabolite Sulphanilic acid to the nematode Caenorhabditis elegans, Brine Shrimp larvae (Artemia Salina) and KGN granulosa cell line; in the aim to develop our knowledge about their toxicity effects. In this research, toxicity of Tartrazine and Sulphanilic acid were examined to the nematode Caenorhabditis elegans with Escherichia coli as a food source. Our results showed that from a 3 mM concentration of Tartrazine, he cell cycle nematode C. elegans even if it does not cause death. Different concentrations of Tartrazine and Sulphanilic acid (1, 2.5, 5, 7.5, 10, 25 50, 75, 100 µg/ml) were tested for their toxicity in a short term bioassay using Brine Shrimp (Artemia salina). The Brine Shrimp were C50 values were calculated after probit transformation of the resulting data. Tartrazine did not show any significant toxicity against Brine Shrimp but Sulphanilic acid was mildly toxic (LC50 value (μg/ml) of ~82.3 μg/ml). The Brine Shrimp assay proved to be a convenient and rapid system for toxicity assessment. The human KGN ovarian granulosa-like tumor cell culture line has been used as an in vitro system for determination of the effects of Tartrazine and sulphanilic acid, the result showed that Tartrazine and Sulphanilic acid were unaffected after 24 h of treatment exposure.

Determination of Electrochemical Degradation of E102 Dye at Lead Dioxide-Doped Carbon Electrodes Using Some Potentiometric and Spectrophotometric Methods

Abstract: The electrochemical degradation of Tartrazine (E102 dye) at lead dioxide-doped carbon C/PbO 2 anode was studied varying the parameters such as Cl - concentration, temperature, initial E102 dye conce ntration, pH of aqueous medium and applied current density. The results obtained were explaine d in terms of in-situ concomitant generation of hyd roxyl radicals and hypochlorite species. After 10 minutes, nearly comp lete degradation of E102 dye was achieved (95.1 %) using C/PbO 2 anodes. The optimum time for COD removal (100 %) was 300 minutes under similar experimental conditions . Kinetic study indicated that the degradation of E102 dye at C/PbO 2 anode followed pseudo-first-order reactions, with r eaction rate constant, ks, 0.134 s -1 . The results were obtained by UV-Vis spectrophotometer and the presently designed electrode was coincident.