Abstract
In this work, a method for food dyes determination in fibrous fruit pulps was developed. The analytes Tartrazine, Twilight Yellow FCF, Erythrosine, Orange G and Allura Red were analyzed by reverse phase chromatography with diode array (DAD) detection. The sample preparation consisted of a simple procedure, based on initial pH adjustment of the sample (pH = 10.0), followed by an extraction with acetonitrile (5.0 mL and agitation for 30 s), ultrasonic (5 min) and centrifugation (4000 rpm, 20 ºC, for 20 min). The supernatant had its pH adjusted to 3.0, followed by filtration. The method was validated, with the analytical curves prepared in a matrix, in the range of 50 to 150 mg kg-1 for all the analytes studied (determination coefficients (R2) > 0.99). The method veracity was evaluated in terms of recovery, obtaining recoveries of 93-110%. The repeatability was less than 13.7%, while the intermediate precision was less than 19.0%. The limits of detection and quantification were determined, being 15 and 30 mg kg-1, respectively. The combined relative uncertainties were less than 13.8%. Therefore, it can be concluded that a simple method was developed, suitable for monitoring the presence of dyes in fruit pulps in routine analyzes.
Highlights
Color is one of the main characteristics of food evaluated by the consumer before deciding to buy any product.[1]
The analytical curves were constructed in matrix extract at a concentration of 0.5; 0.75; 1.0; 1.25 and 1.5 × maximum residue limit (MRL)
The chromatographic method was optimized for the determination of Twilight Yellow FCF, Erythrosine, Orange G, Tartrazine and Allura Red dyes using a mobile phase with ammonium acetate, well known as a modifier in the separation of azo dyes.[13]
Summary
Color is one of the main characteristics of food evaluated by the consumer before deciding to buy any product.[1] Color affects the visual aspect, which is associated with the quality, variety and freshness of food.[2] food dyes are added to foods in order to restore the original appearance lost during the manufacturing process, making them more attractive to consumers.[3] Food dyes can be classified as natural or artificial. Natural dyes are isolated from plants, fungi or insects, such as chlorophyll and carmine,[2,4] while artificial dyes are chemically synthesized,[5] such as Tartrazine, Twilight Yellow FCF, Erythrosine, Orange G and Allura Red (Table S1, Supplementary Information (SI) section). Artificial dyes have advantages such as low cost, high stability and better coloring properties.[6]
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