Showing papers on "Tartrazine published in 2023"

Highly selective molecularly imprinted gel-based electrochemical sensor with CuS@COOH-MWCNTs signal amplification for simultaneous detection of vanillin and tartrazine in foods

Abstract: Herein, we report the successful development of a highly selective molecularly imprinted gel (MIG)-based electrochemical sensor for the simultaneous detection of vanillin (VAN) and tartrazine (TZ) in foods. A glassy carbon electrode (GCE) was first modified with conductive [email protected], after which the obtained [email protected]/GCE was further functionalized by deposition of a molecularly imprinted chitosan-based gel crosslinked and stabilized using benzidine. The MIG allowed specific recognition of VAN and TZ, whilst the [email protected] component was used for signal amplification. Under optimized testing conditions, the developed [email protected]/GCE sensor allowed simultaneous detection of VAN and TZ, showing a linear response over the concentration range 0.03–125 μM. Limits of detection were 0.006 μM and 0.005 μM, respectively. Analysis of liqueur and white vinegar samples spiked with VAN and TZ using the developed sensor afforded excellent recoveries (92.2%−109.7%). Further, the sensor was successfully applied to analyze the content of VAN and TZ in two kinds of vanilla ice cream, with results consistent with analyses performed using a national standard method.

Hydrothermal synthesis of N,S-doped carbon quantum dots as a dual mode sensor for azo dye tartrazine and fluorescent ink applications

Abstract: In this paper, blue-emitting N,S-doped carbon quantum dots (N,S-CQDs) were fabricated via a hydrothermal process from a mixture of o-phenylenediamine and methionine. They exhibit photoluminous (PL) emission at 440 nm, with a quantum yield (QY) of 20 %. Various physio-chemical approaches were employed to explore the structural, morphological, optical and electrochemical behaviour of the N,S-CQDs. The functional groups such as carboxyl (–COOH), hydroxyl (–OH), amino (–NH2) and thiol (-SH) on the N,S-CQDs surface allows it to have good QY, and excellent water solubility. The proposed sensor could detect tartrazine (TT), a common synthetic food dye using fluorescence and electrochemical approaches. The fluorescence method achieved a limit of detection (LOD) of 80 nM within the linear range of 0–10 μM. A combination of static quenching process and inner filter effect (IFE) was involved in the sensing mechanism. In electrochemical sensing, the differential pulse voltammetric (DPV) method was successfully applied within the linear range of 5–35 nM and a LOD of 2 nM. Both methods were successfully used to determine tartrazine levels in soft drinks and candies. In addition, the N,S-CQDs based fluorescent ink was developed for writing, drawing and fingerprint imaging applications.

Highly robust UiO-66@PVDF metal–organic framework beads for tartrazine removal from aqueous solutions

Abstract: Recently, the adsorption process has attracted a lot of attention in the purification and separation industries because of its simplicity, ease of use, and environment friendly nature. In the present study, metal–organic framework (MOF) derived beads have been examined to remove tartrazine from aqueous solutions via batch adsorption experiments. An UiO-66 MOF synthesized through a hydrothermal process was transformed into highly robust millimeter-sized beads using polyvinylidene fluoride (PVDF) containing 50 % MOF by weight. The properties of the [email protected] composite beads were determined using several characterization techniques. The effect of parameters such as initial pH, adsorption time, initial tartrazine concentration, and temperature on the adsorption process was also investigated. After 120 min of contact time, the dye adsorption equilibrium was achieved at optimum pH of 2.0 with dye removal reaching 97 %. The analysis of kinetic data confirmed that the adsorption followed the pseudo-second-order model with the best linearity. The adsorption isotherm models concluded that the Langmuir model was better suited to describe dye adsorption on the beads. Regeneration studies showed that the adsorbent can be used effectively for at least five cycles without any substantial loss in the adsorption capacity.

Synthesis, spectroscopic characterization and dyeing performance of novel bis azo dyes derived from benzidine

Abstract: Benzidine was coupled with ethyl cyanoacetate, and malononitrile, to give azo-hydrazo products which in turn were cyclized by using hydrazine and phenyl hydrazine to give 4,4'-([1,1'-biphenyl]-4,4'-diylbis(hydrazin-2-yl-1-ylidene))bis pyrazole derivatives 5-7. These compounds were identified by various spectral analysis. The examination of 0.1 M NaOH and 0.1 M HCl in DMF revealed that the λmax of the synthesized dyes are quite sensitive to pH variation and slightly affected by the coupler moieties. Utilizing the dispersion agent DYEWELL-002, polyester fabric (PE-F) was dyed in water. The color strength (K/S), its summation (K/Ssum), dye exhaustion (%E) and reflectance values were measured and discussed. The DFT method estimates the chemical descriptor parameters of the titled dyes, using B3LYP/6-31G(d,p) level to investigate the performance of dyes as well as to postulate a mechanism of dyeing process.

Analytical Applicability of Graphene-Modified Electrode in Sunset Yellow Electrochemical Assay

Abstract: Due to the recent increase in average living standards, food safety has caught public attention. It is necessary to conduct a qualitative and quantitative rapid test of prohibited food additives since the inclusion of food additives or the improper usage of synthetic dyes can negatively impact on the human health. Herein, a highly sensitive method for Sunset Yellow detection based on a glassy carbon electrode modified with few-layer graphenes was proposed. The electrochemical behavior of SY at the GR-exf/GCE modified surface was investigated by Cyclic Voltammetry, Square Wave Voltammetry, Electrochemical Impedance Spectroscopy and Amperometry. The influences of pH, scan rate, and interfering species were studied. Under optimized conditions, the developed sensor shows good linearity over a broad SY concentration range, e.g., 0.028–30 µM, with a low limit of detection (LOD = 0.0085 µM) and quantification (LOQ = 0.028 µM) (data obtained by amperometric technique). Furthermore, the modified electrode shows good selectivity, precision and sensitivity and has been successfully applied for SY quantification from commercially available pharmaceutical formulation as well as from candy bars and orange juice.

Aqueous Two-Phase Systems Based on Cationic and Anionic Surfactants Mixture for Rapid Extraction and Colorimetric Determination of Synthetic Food Dyes

Abstract: In this study, aqueous two-phase systems (ATPSs) containing a cationic and anionic surfactants mixture were used for the preconcentration of the synthetic food dyes Allura Red AC, Azorubine, Sunset Yellow, Tartrazine, and Fast Green FCF. A rapid, simple, low cost, affordable, and environmentally friendly methodology based on microextraction in ATPSs, followed by spectrophotometric/colorimetric determination of the dyes, is proposed. The ATPSs are formed in mixtures of benzethonium chloride (BztCl) and sodium N-lauroylsarcosinate (NaLS) or sodium dihexylsulfosuccinate (NaDHSS) under the molar ratio close to equimolar at the total surfactant concentration of 0.01–0.20 M. The density, viscosity, polarity, and water content in the surfactant-rich phases at an equimolar ratio BztCl:NaA were determined. The effects of pH, total surfactant concentration, dye concentration, and time of extraction/centrifugation were investigated, and the optimum conditions for the quantitative extraction of dyes were established. The smartphone-based colorimetric determination was employed directly in the extract without separating the aqueous phase. The analytical performance (calibration linearity, precision, limits of detection and quantification, reproducibility, and preconcentration factor) and comparison of the spectrophotometric and smartphone-based colorimetric determination of dyes were evaluated. The method was applied to the determination of dyes in food samples and food-processing industrial wastewater.

Facile synthesis and characterization of magnesium and manganese mixed oxides for the efficient removal of tartrazine dye from aqueous media

Abstract: Nanomaterials are the most effective class of substances for use as adsorbents in wastewater treatment. Hence, the current study involves the facile and low-cost synthesis of MgMn2O4/Mn2O3 and MgMn2O4/Mn2O3/Mg6MnO8 as novel nanostructures from mixed solutions of Mg(ii) and Mn(ii) ions using the Pechini sol–gel method. After that, the remaining powder was calcined at 500, 700, and 900 °C for 3 h; the products were designated as G500, G700, and G900, respectively. The G500 sample consists of MgMn2O4 and Mn2O3, while the G700 and G900 samples consist of MgMn2O4, Mg6MnO8, and Mn2O3. The synthesized nanostructures were characterized using several tools, such as X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), and N2 adsorption/desorption analysis. The average crystallite size of the G500, G700, and G900 samples is 210.53, 95.27, and 83.43 nm, respectively. The SEM images showed that the G500 sample consists of square and rectangular bars with an average diameter of 3.18 μm. Also, the G700 and G900 samples consist of hexagonal, polyhedral, and irregular shapes with an average diameter of 1.12 and 0.54 μm, respectively. The synthesized nanostructures were further utilized as adsorbents for the efficient removal of tartrazine dye from aqueous media. The experimental data showed a good fit with the Langmuir isotherm and pseudo-first-order model. The maximum adsorption capacities of the G500, G700, and G900 adsorbents toward tartrazine dye are 328.95, 359.71, and 395.26 mg g−1, respectively.

The synthesis of fluorescent carbon quantum dots for tartrazine detection in food: a novel one-step microwave heating approach

Abstract: Nowadays, carbon quantum dots (CDs) as semiconductor synthesized nanoparticles have become an attractive subject for lots of applications due to their remarkable features. In the current study, the highly fluorescent (FL) CDs with great characteristics were synthesized through a novel one-step microwave irradiation by citric acid monohydrate and urea as carbon precursors. The as-prepared CDs were quasi-spherical shape with an average diameter of 4.5 nm and emitted bright blue FL under ultraviolet light irradiation (UV). Furthermore, the synthesized CDs possessed different properties such as diverse functional groups, good sensitivity and selectivity, high water-solubility, low toxicity, and significant stability in various environmental conditions. The results indicated that the as-prepared CDs can be applied as a fluorescent probe for detection of different concentrations of tartrazine from 5 to 100 µM in food samples. In addition, the findings revealed that the good linear relationship was obtained between the FL intensity of CDs and different concentrations of tartrazine over the range of 5 to 100 µM with the detection limit of 2.58 µM.

Protective Effects of Vitamin C on Tartrazine and Allura Red-Induced Toxicity in Male Albino Rats

Abstract: Background: The food industry relies heavily on the incorporation of artificial pigments as additives, which significantly influences market demand. Objective: To investigate the adverse effects on some hematological, immunological, biochemical, and antioxidant parameters induced by the administration of tartrazine and Allura red to male albino rats and how vitamin C protects against these effects. Materials and Methods: 36 adult male albino rats were divided into 6 groups, each with six rats, and group 1 was administered saline orally (1 ml/rat); group 2 was administered 200 mg/kg of vitamin C; group 3 was administered 75 mg/kg of tartrazine; group 4 was administered 70 mg/kg of Allura red; group 5 was administered both tartrazine and vitamin C; and group 6 was administered Allura red and vitamin C. Results: After six weeks, our results revealed a significant decline in RBC numbers accompanied with decreasing hemoglobin concentrations in the tartrazine or Allura red groups. Oxidative stress was also detected through significant increasing levels of lipid peroxidation (MDA) and nitric oxide (NO) activities and significant decreasing levels of reduced glutathione, catalase, and superoxide dismutase in the liver. Tartrazine or Allura red significantly increased the serum inflammatory cytokines INF-γ, TNF-α, IL-1β, and IL-6. Serum ALT, AST, ALP, GGT, AFP, total bilirubin, urea, creatinine, total lipids, triglycerides, total cholesterol, LDL, and HDL were significantly elevated in the tartrazine and Allura red groups. On the other hand, combining vitamin C with tartrazine or Allura red significantly modulated all those previous parameters. Conclusion: We could conclude that administration of tartrazine or Allura red in rats resulted in significant changes in hematological, immunological, biochemical, and antioxidant parameters, indicating tartrazine and Allura red toxicity at the given dose level. Vitamin C had a protective role against adverse effects induced by tartrazine and Allura red.

Time dependent growth pattern study of Lactobacillus spp. and Bifidobacterium spp. in the presence of Tartrazine; an azo dye

Abstract: Tartrazine is an azo dye that is widely used in the food and pharmaceutical industry. It is also known to have a potential impact on human health. Reports indicate possible carcinogenic and mutagenic effects of the dye. Joint expert WHO/ FAO committee on food additives, Codex Alimentarius Commission (CAC) have defined permissible limits for the use of tartrazine in fermented food products, including probiotic drinks, yet the dye finds wide usage as an additive. This study demonstrates the probable effect of tartrazine, at different concentrations on Lactic acid bacteria commonly used as starter cultures and probiotics. This study indicates the effect of tartrazine in particular on Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium bifidum.

Thymoquinone played a protective role against tartrazine-induced hepatotoxicity.

Abstract: The current study, the first of its kind in the literature, aimed to observe the toxic effects of Tartrazine, a commonly used dyestuff in industries and foods, on the liver, and investigate whether this toxicity could be eliminated with thymoquinone coadministration.32 male Wistar albino rats were procured from İnönü University Experimental Animals Breeding and Research Center. The rats were randomly assigned to 4 equal groups: Control group, Thymoquinone group, Tartrazine group, and Thymoquinone + Tartrazine group. Rat liver tissue and blood samples were obtained and biochemical and histopathological examinations were conducted on the samples.Tartrazine administration increased the oxidant (malondialdehyde and superoxide dismutase) and oxidative stress index parameters (total oxidant status) in the liver tissue and decreased the antioxidant parameters (glutathione, glutathione peroxidase, catalase, and total antioxidant status) leading to histopathological problems (hematoxylin-eosin staining and Caspase-3 immunoreactivity) and inflammation (tumor necrosis factor-α and interleukin-6) in the serum samples. Thymoquinone, on the other hand, improved antioxidant and anti-inflammatory effects.At this time and dose, thymoquinone has a protective effect against tartrazine hepatotoxicity. Thymoquinone can be used as a protective agent against tartrazine toxicity.

Analisis Tartazin pada Makanan dan Minuman

Abstract: Additives that are often used in food and beverages with the aim of attracting the attention of consumers, namely commonly known as addictive substances in food and beverages, can be in the form of dyes, flavoring and aroma, enhancers, antioxidants, preservatives, emulsifiers, bleaches, thickeners and sweeteners. Tartrazine or FC&C Yellow 5 dye code E 102 is a synthetic dye that produces a lemon yellow color which is easily soluble in water, and is a derivative of coal tar which is a mixture of phenolic compounds, polycyclic and heterocyclic hydrocarbons. The tartrazine compound is resistant to light, acetic acid, HCl and 10% NaOH, while 30% NaOH will undergo a chemical reaction with a reddish color change. Easily faded in the presence of an oxidizing agent, FeSO4 will make the substance solution cloudy, whereas in the presence of copper (Cu) there will be a change from yellow to reddish. paper chromatography and Uv-Vis spectrophotometry methods were positive for containing Tartrazine dye with levels that exceeded the limit set by ADI (Acceptable Daily Intake), which is around 7.5 mg/Kg/day. Tartrazine dye levels in samples A, B, C, D and E respectively 1.06457 ; 28.1832 ; 40.6126 ; 15.7269 and 28.936 mg/L. The use of tartrazine that exceeds the maximum limit permitted by the Government can cause harmful effects to the health of the body. Among them such as causing urticaria (skin allergies), rhinitis (runny nose), asthma, purpura (bruises on the skin) and systemic anaphylaxis (shock). The maximum limit for the use of tartrazine coloring permitted by the Government of Indonesia based on BPOM Regulation Number 11 of 2019 states that the maximum level of use of tartrazine in food additives is a maximum of 100 mg/kg for confectionery or candy which includes hard and soft confectionery, nougat and others.