Synthetic food colorants are extensively used across the globe regardless of the fact that they induce deleterious side effects when used in higher amounts. In this work, a novel electrochemical sensor based on nickel nanoparticles doped lettuce-like Co3O4 anchored graphene oxide (GO) nanosheets was developed for effective detection of sulfonated azo dye sunset yellow widely used as a food colorant. Hydrothermal synthesis was adopted for the preparation of lettuce-like spinel Co3O4 nanoparticles and Ni-Co3O4 NPs/GO nanocomposite was prepared using ecofriendly and economical sonochemical method. The prepared ternary nanocomposite meticulously fabricated on a screen-printed carbon electrode exhibited remarkable electrocatalytic activity towards sunset yellow determination. This is apparent from the resultant well-defined and intense redox peak currents of Ni-Co3O4 NPs/GO nanocomposite modified electrode at very low potentials. The developed sunset yellow sensor exhibited a high sensitivity of 4.16 μA μM-1 cm-2 and a nanomolar detection limit of 0.9 nM in the linear range 0.125-108.5 μM. Furthermore, experiments were conducted to affirm excellent stability, reproducibility, repeatability, and selectivity of proposed sensor. The practicality of sunset yellow determination using the developed sensor was analyzed in different varieties of food samples including jelly, soft drink, ice cream, and candy resulting in recovery in the range of 96.16%-102.56%.
- MeSH
- azosloučeniny analýza MeSH
- elektrochemické techniky metody MeSH
- grafit MeSH
- kobalt chemie MeSH
- kovové nanočástice chemie MeSH
- limita detekce MeSH
- lineární modely MeSH
- nanokompozity chemie MeSH
- nikl chemie MeSH
- oxid hlinitý chemie MeSH
- oxid hořečnatý chemie MeSH
- oxidy chemie MeSH
- potravinářská barviva analýza MeSH
- reprodukovatelnost výsledků MeSH
- Publikační typ
- časopisecké články MeSH
Beer is one of the most popular alcoholic beverages worldwide. For consumer acceptance, significant factors are its taste, flavour and colour. This study determines selected synthetic green, blue and yellow food colorants in popular Easter herb-coloured green beers on tap produced in breweries on Holy Thursday. The abuse of beer colouring with Tartrazine (E 102), Quinoline yellow (E 104), Sunset yellow (E 110), Patent blue (E 131), Indigo carmine (E 132), Brilliant blue FCF (E 133), Green S (E 142) and Fast green FCF (E 143) was assessed in 11 green beer samples purchased in local restaurants. HPLC was used for the separation and detection of artificial colorants with diode-array detection and a Chromolith Performance CN 100 × 4.6 mm column with guard pre-column Chromolith CN 5 × 4.6 mm. Separation was performed in gradient elution with mobile phase containing methanol-aqueous 2% ammonium acetate at pH 7.0. The study showed that eight beers (70%) marketed in the Czech Republic contained artificial colorants (Tartrazine and Brilliant blue FCF). The concentration of colorants found in analysed green herb-coloured beers ranged from 1.58 to 3.49 mg l(-)(1) for Tartrazine, 0.45-2.18 mg l(-)(1) for Brilliant blue, while Indigo carmine was detected only once at concentration 2.36 mg l(-)(1). Only three beers showed no addition of the synthetic colorants. However, the levels of artificial colorants found in beers marketed in the Czech region were very low and did not show a serious risk for consumers' health.
- MeSH
- acetáty MeSH
- barva MeSH
- benzensulfonáty analýza MeSH
- indigotindisulfonát sodný analýza MeSH
- kontaminace potravin analýza MeSH
- lidé MeSH
- methanol MeSH
- pivo analýza MeSH
- potravinářská barviva analýza MeSH
- rostlinné extrakty chemie MeSH
- rozpouštědla MeSH
- tartrazin analýza MeSH
- vysokoúčinná kapalinová chromatografie MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
Syntetické farbivá, dnes vo veľkej mierne využívané na zlepšenie senzorických vlastností potravín, patria do skupiny prídavných látok, ktorých používanie je upravené hygienickými normami. Dnes sa v prevažnej miere kontroluje len kvalitatívne zastúpenie jednotlivých farbív v požívatinách. Tento článok prezentuje kvantitatívne stanovenie najfrekventovanejších syntetických farbív metódou HPLC gradientovou elúciou na reverznej fáze s detekciou vo viditefnej oblasti spektra. Syntetické farbivá sa vyšetrovali v rôznych druhoch požívatín. Pre jednotlivé druhy matric sú uvedené aj spôsoby predseparačnej úpravy. Po konfrontácii výsledkov analýz s hygienickými normami sme zistili, že 45 vzoriek z celkového počtu 225 vyšetrených vzoriek, nezodpovedá stanoveným limitom. Považujeme za potrebné upozorniť na tento problém aj z dôvodu, že okrem syntetických farbív vyšetrované požívatiny obsahovali aj ďalšie prídavné látky ako sladidla, antioxidanty, konzervačné látky, emulgátory atď. Môžeme teda len dúfať, že detský organizmus zaťažený vlastným vývojom, ktorý je vystavený takejto zmesi cudzorodých látok, sa s ňou vysporiada bez ujmy.
Synthetic dyes are used nowadays to a great extent to improve sensory qualities of foods. They belong into the group of additives the use of which is subject to hygiene standards. Nowadays usually only the qualitative aspect of different dyes in foods is assessed. The submitted article presents quantitative assessment of the most frequent synthetic dyes using the HPLC gradient elution in the reverse phase with detection in the visible zone of the spectrum. Synthetic dyes were examined in different types of foods. For different types of matrices also pre-separation procedures are described. After confrontation of results of analyses with hygienic standards the authors found that 5 samples from the total number of 225 examined did not meet the defined limits. The authors feel that it is important to draw attention to this problem also because, in addition to the synthetic dyes the foods contain also other additives such as sweeteners, antioxidants, preservatives. emulsifiers etc. The authors hope that the child organism, burdened by its own development, exposed to this mixture of additives will be able to cope with it successfully.
