Determination of eight synthetic dyes in foodstuffs by green liquid chromatography

Abstract

Eight synthetic food colours were analysed by green liquid chromatography. Green liquid chromatography is an environmentally friendly technique which does not use organic solvents in the extraction procedure or in the chromatographic method. Analysis was carried out for the following colours: tartrazine (E102), indigotine (E132), Quinoline Yellow (E104), Ponceau 4R (E124), Sunset Yellow (E110), Brilliant Blue (E133), Allura Red (E129) and carmoisine (E122) in four different foods: cookies, coloured rice, saffron and fruit juice. The method was performed on an Eurospher-100 C8 (5 μm, 4.6 × 250 mm) column with ultraviolet (UV)-VIS detection and validated by determining the calibration lines, measurement of recovery, precision, and limits of quantification and detection (LODs and LOQs). LOD ranged from 0.04 mg kg⁻¹ for E102 to 1.00 mg kg⁻¹ for E122; LOQ ranged from 0.06 mg kg⁻¹ for E102 to 1.12 mg kg⁻¹ for E122. The levels of colours in foods were compared with Iranian National Standards, but only 7.5% of cookies, 30% of coloured rice, 8% of saffron and 12% of juice samples were in compliance with these standards. Tartrazine is prohibited in Iran, but it was found as the most prevalent food colour in the samples analysed. The results of these tests confirmed that HPLC avoiding the use of organic solvents is a suitable method and can be used for quantitative analyses or screening of food samples for synthetic food colours.

Determination of 8 Synthetic Food Dyes by Solid Phase Extraction and Reversed-Phase High Performance Liquid Chromatography

“…To choose the suitable pH, the separation was [4]. Using pH=7 to acetate buffer solution, all colorants are symmetrical and have a lower tailing.…”

“…Despite this, the synthetic colors accepted by Iranian national standards have only been qualified; unfortunately, there are limited reports on their amounts in foodstuffs. [3,4].…”

Determination of Synthetic Food Colors, Caffeine, Sodium Benzoate and Potassium Sorbate in Sports Drinks

“…For safety reasons, there have been recent reductions in the number of permitted food colors but because of their low price, effectiveness and stability they are still being used [9][10][11]. The lists of permitted food colors is definitely different between countries [12].…”

“…The lists of permitted food colors is definitely different between countries [12]. The beverage processing industry uses several types of food colors, but to minimize potential toxicity, the amounts of permitted synthetic colors used are strictly limited [11,13]. So they are permitted and frequently used in EU countries.…”

Proliferation of Illegal and Potentially Hazardous Food Additives in Processed and Packaged Foods in Africa: A Case Study and Hazard Identification in Ghana

“…This means that either children or adults who take these products regularly or in excess are at risk of allergic disorders and possible DNA damage, which may result in cancer (Axon et al, 2012). The alarming revelation in this study is that, tartrazine and other artificial colours are prohibited in several countries including Iran (Hajimahmoodi et al, 2013) and strictly regulated in the UK by the Food and Standard Agency because of their possible effects on children (http://www. food.…”