Extraction, Analytical and Advanced Methods for Detection of Allura Red AC (E129) in Food and Beverages Products

Rovina, Kobun; Siddiquee, Shafiquzzaman; Shaarani, Sharifudin Md.

doi:10.3389/fmicb.2016.00798

Cited by 66 publications

(38 citation statements)

References 88 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[41] Allura red AC belongs to the family of water-soluble mono-azo colorant ( Figure 2) and is extensively used in juices, bakery products, beverages, cereals, dessert powder, drinks, candies etc. [42,43] The food colorant can thus be leached from the food industries to water bodies also. Therefore, taking insight into its harmful effects, it becomes essential to remove the residual Allura Red AC from the water in order to save the aquatic & human life.…”

Section: Introductionmentioning

confidence: 99%

Autocombustion‐Promoted Synthesis of Lanthanum Iron Oxide: Application as Heterogeneous Catalyst for Synthesis of Piperidines, Substituted Amines and Light‐Assisted Degradations

Pratibha

Rajput

2020

ChemistrySelect

View full text Add to dashboard Cite

An autocombustion technique was adopted to synthesize the Perovskite structured Lanthanum iron oxide nanoparticles (LaFeO3, abbreviated as LFO NPs). This technique offered lots of benefits such as short reaction time along with quick heating rate. LFO NPs were fabricated at different calcination temperatures (300‐800 °C) through the aid of sucrose as chelating agent. The prepared LFO NPs were well characterized by various techniques like X‐ray diffraction (XRD), Fourier transform infrared spectroscopy (FT‐IR), Vibrating sample magnetometer (VSM), Ultraviolet‐Visible spectroscopy (UV‐Vis), Brunauer–Emmett–Teller (BET), X‐ray Photo‐Electron Spectroscopy (XPS) and Transmission electron microscopy (TEM) which affirmed that highly crystalline LFO NPs were obtained at 700 °C. Subsequently, the catalytic activity of the LFO NPs was surveyed for three independent approaches: (i) for the synthesis of functionalized piperidines through activation of carbonyl groups in the reacting partners (ii) for the sunlight‐assisted mineralization of health hazardous food colorant, Allura Red AC (iii) for the hydrogenation of nitro aromatic compounds (NACs) using NaBH4 (sodium borohydride) as source of hydrogen in aqueous medium at room temperature.

show abstract

Section: Introductionmentioning

confidence: 99%

Autocombustion‐Promoted Synthesis of Lanthanum Iron Oxide: Application as Heterogeneous Catalyst for Synthesis of Piperidines, Substituted Amines and Light‐Assisted Degradations

Pratibha

Rajput

2020

ChemistrySelect

View full text Add to dashboard Cite

show abstract

“…Sin embargo, en países donde es autorizado el rojo allura, los productores de alimentos procesados, lo utilizan de manera ilimitada o lo combinan con otros colores, dificultado la cantidad exacta que queda en el alimento. En atención a ello, existen diversos métodos químicos y avanzados para monitorear el colorante rojo allura tanto en alimentos como en bebidas, pero implican tiempo y costo (Rovina et al, 2016). Dichos métodos ayudan alertar al consumidor, para que su ingesta diaria del colorante no sea mayor a la recomendada.…”

Section: Productos Para Elaborar Comidaunclassified

Construcción y Validación de un Instrumento para Evaluar el Consumo de Alimentos con Rojo Allura

Dey¹,

Linares²,

Munguia

et al. 2019

Inf. tecnol.

View full text Add to dashboard Cite

Se realizó un estudio exploratorio para identificar los alimentos procesados que contienen rojo allura y que sean expendidos cerca de escuelas de educación básica en la Ciudad de Puebla-México. Hay estudios que confirman la toxicidad del colorante rojo allura y su posible relacion con la generación de metabolitos carcinogénicos. Para el estudio, se diseñó un instrumento de medición para determinar la frecuencia de consumo en niños de 10 a 13 años de edad. Se inició con un análisis descriptivo mediante un estudio de campo y con los productos identificados se diseñó el instrumento. Posteriormente se validó con el coeficiente del alfa de Cronbach. Se determinó que la población infantil consume frecuentemente alimentos procesados con rojo allura, teniendo como consumo diario las botanas (frituras), seguido por cereales y yogurt. El estudio logró diseñar y validar un instrumento de confiabilidad, que permitió medir la frecuencia de consumo de alimentos procesados con rojo allura en infantes.

show abstract

“…The European Food Safety Authority (EFSA) banned AR use in animal feed [19]. It was proven that AR has behavioural effects on humans and animals [20]. The consumption of EB, which could be a significant risk factor in human breast carcinogenesis, and reduced mobility of sperm in mice.…”

Section: Introductionmentioning

confidence: 99%

Determination of synthetic colorants in cosmetic products by reversed-phase high-performance liquid chromatography coupled with diode-array detector

Filiz¹,

Oymak²,

Dural³

2019

Sanat

View full text Add to dashboard Cite

This study aimed at developing and validating a reversed-phase (RP) high-performance liquid chromatography (HPLC) method, for simultaneous determination of five synthetic dyes called tartrazine (TRZ), sunset yellow (SY), allura red AC (AR), brilliant blue FCF (BB) and erythrosine B (EB) in cosmetic samples. The separation was performed by a C18 reverse phase analytical column (4.6 x 250 mm, 5 µm) at 30°C with gradient elution and the mobile phase contained 20 mM ammonium acetate buffer, acetonitrile and methanol. Flow was 1.0 mL/min. Detection wavelengths of diode array detector (DAD) were set at 420, 480, 510, 634 and 530 nm for TRZ, SY, AR, BB and EB, respectively. The dyes were analysed in 24 min. The limits of detection (LOD) was ≤ 0.18 µg/mL. The recovery was between 88.7 and 103.0%. Precision was ≤ .7.33 (RSD%) and accuracy was ≤ 3.0 (RE%). It was determined that 7 different cosmetic samples analyzed, consisting of soap, shower gel, eyeshadow, mouthwash, and lip pencil contained synthetic dyes at a concentration of 0.29 to 10.81 mg/g.

show abstract

Extraction, Analytical and Advanced Methods for Detection of Allura Red AC (E129) in Food and Beverages Products

Cited by 66 publications

References 88 publications

Autocombustion‐Promoted Synthesis of Lanthanum Iron Oxide: Application as Heterogeneous Catalyst for Synthesis of Piperidines, Substituted Amines and Light‐Assisted Degradations

Autocombustion‐Promoted Synthesis of Lanthanum Iron Oxide: Application as Heterogeneous Catalyst for Synthesis of Piperidines, Substituted Amines and Light‐Assisted Degradations

Construcción y Validación de un Instrumento para Evaluar el Consumo de Alimentos con Rojo Allura

Determination of synthetic colorants in cosmetic products by reversed-phase high-performance liquid chromatography coupled with diode-array detector

Contact Info

Product

Resources

About