High-resolution 1H Nuclear Magnetic Resonance spectrometry combined with chemometric treatment to identify adulteration of culinary spices with Sudan dyes

Anibal, Carolina V. Di; Ruisánchez, Itziar; Callao, M. Pilar

doi:10.1016/j.foodchem.2010.07.025

Cited by 60 publications

(27 citation statements)

References 33 publications

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“…1a and 1b, respectively. Referring to the literature, [14][15][16] the observed peaks were assigned as follows. Resonances at between 6.5 -9 ppm are due to aromatic protons.…”

Section: Nmr Spectroscopic Studymentioning

confidence: 99%

“…Sudan III is known as a kind of Sudan dye, which is mainly used for staining lipids or the coloring of waxes, oils, cosmetics and foods. [11][12][13][14] The color-changing phenomenon of hydrophobic bisazo dye, Sudan III in an acetonitrile solution against the addition of concentrated sulfuric acid has been discovered and the chromic properties investigated. Based on observations, a novel quantification method of concentrated sulfuric acid has been developed.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Color Change of Sudan III against Concentrated Sulfuric Acid in Acetonitrile and Quantification for a Small Amount of Concentrated Sulfuric Acid

2016

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“…1a and 1b, respectively. Referring to the literature, [14][15][16] the observed peaks were assigned as follows. Resonances at between 6.5 -9 ppm are due to aromatic protons.…”

Section: Nmr Spectroscopic Studymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Color Change of Sudan III against Concentrated Sulfuric Acid in Acetonitrile and Quantification for a Small Amount of Concentrated Sulfuric Acid

2016

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“…However, it has seen recent use as a food colorant, especially for culinary spices , because of its attractive color, availability, and low cost (Di Anibal et al, 2011). According to López et al (2013) and the International Agency for Research on Cancer (IARC), Sudan I dye is carcinogenic and genotoxic and is therefore prohibited for use as a food colorant.…”

Section: Common Adulterants In Cereals and Cereal Products Sudan I Dyementioning

confidence: 99%

“…Several forms of Raman spectroscopy including surface enhanced Raman spectroscopy (SERS), coherent anti-stroke Raman scattering (CARS), and resonance Raman spectroscopy have been developed and are applied in different situations. Di Anibal et al (2011) successfully used SERS as a screening tool for Sudan I dye in culinary spices. Fluorescence caused by impurities and redundant chemicals in the sample is the most common drawback for the weak Raman signal but can be minimized by selecting an appropriate wavelength for a particular sample and by applying various multivariate statistical methods for signal pre-processing and data analysis.…”

Section: Raman Spectroscopymentioning

confidence: 99%

A Review of Technologies for Detection and Measurement of Adulterants in Cereals and Cereal Products

Ambrose¹,

Cho²

2014

Journal of Biosystems Engineering

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Purpose:The continued increase in the world population has triggered an increased demand for food. Cereal grains, flour, and their products constitute the staple diet for most of the world's population. This high demand for food, particularly for cereal-based products, has been exploited for commercial gain through adulteration of food materials. We provide a thorough review of the current developments and limitations of modern, nondestructive analytical techniques used for detection of adulterants in cereals and their products and compare them with conventional methods. Results: Adulterated food poses a serious health risks to humans, animals, and the ecosystem in general. Over the last few decades, the adulteration industry has developed fraudulent practices that often outsmart conventional methods of detection and quality control. Therefore, technological advancements to aid in detection and measurement of adulterants in food products and to ensure food quality and safety are critically important to consumers worldwide. Conclusion: There is a continuous demand for development of nondestructive technology to improve the accuracy and efficiency of detection, measurement, and qualification of adulterants in cereals and other food materials.

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“…Although these techniques have been used extensively with the advantages of good repeatability, wide applicability, and reasonable qualitative and quantitative capabilities, they have some drawbacks (Deng and Yang 2013). The main disadvantage of these techniques is that they are time consuming (chromatography typically takes 30-60 min), laborious and may require a large amount of environmentally unfriendly chemicals; also the increased requirements for sample handling during preparation can adversely affect the quality of the analysis (Di Anibal et al 2011;Yao et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Spectroscopic fingerprint of tea varieties by surface enhanced Raman spectroscopy

et al. 2015

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The fingerprinting method is generally performed to determine specific molecules or the behavior of specific molecular bonds in the desired sample content. A novel, robust and simple method based on surface enhanced Raman spectroscopy (SERS) was developed to obtain the full spectrum of tea varieties for detection of the purity of the samples based on the type of processing and cultivation. For this purpose, the fingerprint of seven different varieties of tea samples (herbal tea (rose hip, chamomile, linden, green and sage tea), black tea and earl grey tea) combined with silver colloids was obtained by SERS in the range of 200-2000 cm −1 with an analysis time of 20 s. Each of the thirty-nine tea samples tested showed its own specific SERS spectra. Principal Component Analysis (PCA) was also applied to separate of each tea variety and different models developed for tea samples including three different models for the herbal teas and two different models for black and earl grey tea samples. Herbal tea samples were separated using mean centering, smoothing and median centering pre-processing steps while baselining and derivatisation pre-processing steps were applied to SERS data of black and earl grey tea. The novel spectroscopic fingerprinting technique combined with PCA is an accurate, rapid and simple methodology for the assessment of tea types based on the type of processing and cultivation differences. This method is proposed as an alternative tool in order to determine the characteristics of tea varieties.

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High-resolution 1H Nuclear Magnetic Resonance spectrometry combined with chemometric treatment to identify adulteration of culinary spices with Sudan dyes

Cited by 60 publications

References 33 publications

Color Change of Sudan III against Concentrated Sulfuric Acid in Acetonitrile and Quantification for a Small Amount of Concentrated Sulfuric Acid

Color Change of Sudan III against Concentrated Sulfuric Acid in Acetonitrile and Quantification for a Small Amount of Concentrated Sulfuric Acid

A Review of Technologies for Detection and Measurement of Adulterants in Cereals and Cereal Products

Spectroscopic fingerprint of tea varieties by surface enhanced Raman spectroscopy

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