HPLC INVESTIGATION OF THE DEGRADATION OF SOME ARTIFICIAL AZO FOOD COLORANTS IN THE PRESENCE OF ASCORBIC ACID

Vesna Kostić,Kiro Stojanoski,Trajče Stafilov

doi:10.20903/csnmbs.masa.2008.29.1-2.15

Vesna Kostić, Kiro Stojanoski + Show 1 more

Open Access

https://doi.org/10.20903/csnmbs.masa.2008.29.1-2.15

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Abstract

A b s t r a c t: The influence of the concentration of ascorbic acid on some azo food colorant (Brilliant Black BN, Brilliant Blue FCF, Chinoline Yellow, Indigotine, Patent Blue V and Tartazine) degradation in the solution has been studied. Rate constant (k), time of colorant half-life (t1/2), as well as the type of the kinetic reaction have been determined. The colorants and the ascorbic acid have been determined by high performance liquid chromatography (HPLC) with diode array detector (DAD) and UV-VIS spectrometry. It was found that the higher concentration of ascorbic acid leads to the higher rate constant and lower colorants half-life. The values of the rate constants are 2.50–4.25 times higher when the colorant degradation was run in the presence of 500 mg L–1 of ascorbic acid than in the case of the presence of 100 mg L–1 ascorbic acid for Brilliant Blue FCF, Chinoline Yellow, Patent Blue V and Tartazine. From the other side, the degradation of Brilliant Black BN and Indigotine is very fast with a total degradation for 6–9 days. Therefore, the rate constants for those two food colorants are much higher than for the other investigated colorants. According to the linearity of the kinetics curves (ln(c/co) v.s. time) it appeared to be first order kinetics for the interval up to 4 days.

Highlights

The artificial food colorants are widely used in food industry, for coloring foodstuff matter, but they have no any nutritional value
In our previous paper [17] we presented data about degradation investigations of artificial food colorants with naphtalenic structure (Ponceau 4R, Amaranth, Allura Red, Brilliant Black BN, Carmoisine and Sunset Yellow) in the presence of ascorbic acid
In our previous investigation [17] we found that the presence of ascorbic acid influences the degradation of the food colorants with naphtalenic structure (Ponceau 4R, Amaranth, Allura Red, Carmoisine and Sunset Yellow)

Summary

INTRODUCTION

The artificial food colorants are widely used in food industry, for coloring foodstuff matter, but they have no any nutritional value. At the same time, of major importance are some other factors such as stability of the colorant used for coloring certain food product and whether there is a possible interaction between some component of the foodstuff matter and the colorant. Some reducing agents present in the food may react especially with azo dyes forming degradation products, which may react further with other food components forming undesirable compounds [5,6,7,8,9,10,11,12,13]. The sucrose, known as a stabilizer of ascorbic acid [14], is present These facts make the field of investigation of degradation of colorants used in food industry very actual. HPLC Investigation of the Degradation of Some Artificial Azo Food Colorants

EXPERIMENTAL

Methods

RESULTS AND DISCUSSION