Voltammetric methods for determination of Allura Red AC in foods and beverages

Abstract

Allura Red AC, is one of the azo group dyes, finds extensive application in foods and beverages such as fruit juices, baked goods, meat products, and confections. The substantial consumption of Allura Red AC has been associated with potential adverse effects on human health, like food intolerance, allergies, cancer, attention deficit hyperactivity disorder, multiple sclerosis, brain damage, cardiac diseases, nausea, and asthma, largely attributed to the reaction involving aromatic azo compounds. Therefore, controlling amount of the Allura Red AC in food and beverage is very crucial. The voltammetric analysis of Allura Red AC offers numerous benefits, including high sensitivity, selectivity and rapidity. Furthermore, these methods are characterized by their robustness, reproducibility and user-friendliness. This review is gathered to the comparison of voltammetric methods being in the literature for determination of Allura Red AC in foods and beverages.