Determination of synthetic food colours by means of a novel sample preparation system

Nanocarbon–{[Na10(PrW10O36)]2·130H2O} composite to detect toxic food coloring dyes at nanolevel

“…In the past, for both qualitative and quantitative determination techniques such as paper and thin-layer chromatography (Griffiths 1966;Goldmann et al 2004), column chromatography (Patel et al 1986), titration (Ashkenazi et al 1991), electrophoresis (Yeh 1977), spectrophotometry (Prado et al 2006;Graichen 1975) and high-performance liquid chromatography (HPLC) (Yoshioka and Ichihashi 2008) were adopted. We report here a new polyoxometalate cluster, Ln-POM, and its nanohybrid composite with carbon nano-onion.…”

Determination of Tartrazine and Ponceau-4R in Various Food Samples by Vierordt's Method and Ratio Spectra First-Order Derivative UV Spectrophotometry

“…T can induce allergic and asthmatic responses in sensitive people (Guia de aditivos, 1990). The analytical control of those compounds is of considerable importance to the food industry because of their toxicity and carcinogenicity (FAO, 1984;Ashkenazi et al, 1991).…”

Genomic distortion induced by food dyes on meristematic cells of <i>Trachyspermum ammi</i> (L.) Sprague (Ajwain)

“…Recently, researchers have been paying attention towards these azo food dyes as they are responsible for various immunological reactions causing urticaria (hives) or even asthma. The anaerobic reduction and cleavage of azo-bonds by mammalian intestinal microorganisms can generate degradation products (e.g., aromatic amines) potentially mutagenic and carcinogenic and they have been prohibited from use (Combes and Haveland-Smith 1982;FAO 1984;Ashkenazi et al 1991). These degradation products of azo-dyes accumulate in the body if regularly consumed by human which may cause Sc-scattering, St-stickiness, Pr-precocious movement, Un-unorientation, Cm-c-metaphase, Lg-laggard, Bg-bridge, Fw-forward movement.…”