Abstract
The present work aimed to determine colorants used as food additives to confirm the gummy candy products authentication using a newly designed adsorbent in magnetic dispersive solid phase extraction. Nowadays, many kinds of synthetic dyes are widely added to food products and should be strictly monitored and regulated like other food additives. A mesoporous aerogel magnetic graphene oxide@zein adsorbent was prepared in a template-free and facile self-assembling manner for magnetic dispersive solid phase extraction extraction of 8 frequently used synthetic dyes in gummy candy samples. The adsorbent was designed and successfully characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, vibrating-sample magnetometry, and Brunauer–Emmett–Teller analysis. The isotherm parameters were calculated, and the amount of colorant was determined using high performance chromatography. The proposed method was validated according to the FDA guidelines over the concentration range of 0.05-50 µg/mL. The maximum adsorption capacities of the adsorbent for Tartrazine, Quinoline Yellow, Ponceau 4R, Sunset Yellow, Allura Red, Carmoisine, Indigo Carmine, and Brilliant Blue FCF were 43.3, 43.2, 26.9, 37.8, 38.3, 74.5, 28.3, and 19.9 mg g-1, respectively. Limits of detection (LODs) were from 5 to 20 ng/mL. Inter- and intra-day precisions and accuracies were within 10%. The developed method was proved specific to determine synthetic colorants in gummy candy samples and can be easily used in food quality control laboratories.
Highlights
Food additives are chemical substances added to food to improve its taste, texture, and flavor
A new peak at 1239 cm−1 emerged as C–N stretching vibrations of zein in the 3D magnetic GO@zein; we can deduce that zein was successfully assembled into the 3D network structure of adsorbent
The results proved that the properties of the adsorbent were excellent to extract synthetic dyes with low cost and much less contamination
Summary
Food additives are chemical substances added to food to improve its taste, texture, and flavor. Color additive is any certified substance added to food products to imparte in the food palatability. Many synthetic dyes are widely added to food products due to their low price, excellent efficiency, cost-effectiveness, chemical stability, and low microbiological contamination compared to natural dyes (Alves, Brum et al 2008). Azoreductase enzymes produced by intestinal bacteria can reduce Azocolorants and in liver cells releasing aromatic amines into the body organism (Rafii, Hall et al 1997) This may cause headaches in adults while children often bother from distractedness and hyperactivity (Hawley and Buckley 1976). The determination of synthetic dyes in food products will be highly valuable to monitor the quality and safety of dye substances added to food products. An accurate and straightforward sample preparation method is needed
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