THE DERIVATIVES OF 7-AMINO-4-TRIFLUOROMETHYLCOUMARINE AS POTENTIAL FLUORESCENT FOOD DYES – PRELIMINARY RESULTS

Abstract

Background. Unique food products such as black hamburgers, pink bagels and Jelly Beans have been more and more desired, especially among young adults. Following this trend, we focused our interest on a fluorescence phenomenon which has not been considered yet by the food industry to be interesting. Con trary to fluorescent dyes, natural and synthetic ones are widely used to give food attractive colors. The fluorescent properties of coumarin derivatives could be of interest to various industry branches, including the food industry. In this paper, we have tested the water-soluble derivatives of coumarin as a fluorescent dye for alcoholic drinks and obtained promising results. The aim of the research was to obtain through chemical synthesis the derivatives of 7-amino-4-trifluoromethylcoumarine and analyze them in terms of the range of their application and impact on the selected microorganisms. Results and Conclusions. The derivatives of 7-amino-4-trifluoromethylcoumarine can be considered potential fluorescent dyes for alcoholic drinks. They absorb visible light, may be excited in the region of electromagnetic radiation emitted by incandescent lamps characteristic of nightclubs, the so-called black bulbs. The dye fluorescence is only moderately affected by water present in drinks . The optimal concen tration of the dye is low and would probably be safe for human health. Additionally, the dye examined is capable of reducing the growth of selected molds.