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Fibroblasts and fibroblast-like cells (FLCs) are highly distributed in the dermis layer of the skin and gastrointestinal tract. A few studies have investigated the effects of color additives of cosmetic products on human fibroblasts. Therefore, this in vitro study was conducted to investigate the effects of 9 synthetic and natural dyes (indigo carmine, carmine, sunset yellow, tropaeolin, acid green 25, chlorophyllin, tartrazine, lissamine, and amaranth) on human foreskin fibroblast cells.MTT assay was applied to investigate the effects of dyes on human normal fibroblast cells. For investigating the possible mechanism of cytotoxicity, the effect of dyes was evaluated on parameters of cellular oxidative stress including lipid peroxidation and reactive oxygen species (ROS) as well as lactate dehydrogenase.In the MTT assay, a significant reduction (p ≤ 0.05) was observed in the viability of fibroblast cells by chlorophyllin and indigo carmine at concentrations higher than 10 and 100 (μg/ml), respectively. Acid green 25 caused a significant reduction at very high concentrations (1000 and 2000 μg/ml), which was not toxic. The effect of other investigated dyes was not significant on the fibroblasts. A trend in increased cell proliferation by amaranth and carmine was observed, but this enhancement was not statistically significant. No significant changes were observed in lipid peroxidation or lactate dehydrogenase. Chlorophyllin caused a significant increase in the production of cellular ROS.Indigo carmine and chlorophyllin had cytotoxicity on human fibroblasts, and thus, further studies are required on their safety of use in cosmetics and pharmaceuticals.

Using tritopic and ditopic organic linkers derived from the same 2,4,6-triphenylpyridine core, copper(II) metal-organic frameworks with different three-dimensional structures have been successfully synthesized under ambient conditions. The crystalline framework, PTB MOF ([Cu 3 (PTB) 2 (H 2 O) 3 ] n , where H 3 PTB = 4,4',4''-(pyridine-2,4,6-triyl)tribenzoic acid), was observed to be mesoporous in nature and exhibited dual functionalities in the removal of organic dyes. While cationic dyes such as methylene blue and malachite green, which are of different sizes, were adsorbed by PTB MOF ; anionic dyes such as tartrazine could be effectively degraded via a photo-Fenton-like reaction catalyzed by the MOFs under the irradiation of visible light.

This study investigates optimized tartrazine uptake by activated carbon prepared from biosolids (BBAC). Different tartrazine concentrations (10-20 mg/L), adsorbent dosages (1.0-2.0 g), pH (2.0-4.0), and contact times (60-120 min) were tested. These independent variables formed a 24 full factorial experiment arranged as central composite rotative design (CCRD). Response surface methodology (RSM) analyzed the responses of 50 experimental runs. Tartrazine removal efficiency fluctuated between 76.2% and 99.9%. The experimental data were best fitted by a quadratic model (R2 > 0.95, p > 0.0001). All variables exerted statistically significant (p

In this work, a simple, rapid, sensitive, selective spectrofluorimetric method was applied to detect tartrazine. The fluorescence of acriflavine could be efficiently quenched by tartrazine. The method manifested real time response as well as presented satisfied linear relationship to tartrazine. The linear response range of tartrazine (R2 = 0.9995) was from 0.056 to 5 μmol L-1 . The detection limit (3σ/k) was 0.017 μmol L-1 , indicating that this method could be applied to detect traces of tartrazine. The accuracy and precision of the method was further assured by recovery studies via a standard addition method, with percentage recoveries in the range of 96.0% to 103.0%. Moreover, a quenching mechanism was investigated systematically by the linear plots at varying temperatures based on the Stern-Volmer equation, fluorescence lifetime and UV-visible absorption spectra, all of which proved to be static quenching. This sensitive, selective assay possessed a great application prospect for the food industry owing to its simplicity and rapidity for the detection of tartrazine.

In this work, an efficient sample clean-up method named in-tube electro-membrane extraction is modified to resolve the formation of bubbles in the extraction process. This modified method is applied for the extraction of two model analytes including tartrazine and sunset yellow from food samples. The method is based upon the electro-kinetic migration of ionized compounds by the application of an electrical potential difference, and on this basis, the analytes under investigation, as anionic compounds, simply migrate from the donor phase, and are concentrated in the acceptor phase. A thin polypropylene sheet placed in the tube acts as a support for the membrane solvent, and it separates 30 μL of the aqueous acceptor from 1.2 mL of the aqueous donor. By this setup, the problem of extracting highly hydrophilic analytes can be solved, and some problems in the setup are eliminated. Response surface methodology is used for optimization of the experimental parameters so that under the optimized conditions, the method provides a good linearity in the range of 50–1000 ng mL−1, low limits of detection (15-25 ng mL−1), good extraction repeatabilities (relative standard deviations below 8.1%, n = 5), and high extraction recoveries (54-76%). This article is protected by copyright. All rights reserved

In the present study, for the first time electromembrane extraction followed by high-performance liquid chromatography coupled with ultraviolet detection was developed and validated for the determination of tartrazine in some food samples. The parameters influencing electromembrane extraction were evaluated and optimized. The membrane consists of 1-octanol immobilized in the pores of a hollow fiber. As a driving force, a 30 V electrical field was applied to make the analyte migrate from sample solution with pH 3, through the supported liquid membrane into an acceptor solution with pH 10. Best preconcentration (enrichment factor >21) was obtained in extraction duration of 15 min. Effects of some solid nano-sorbents like carbon nanotubes and molecularly imprinted polymers on membrane performance and electromembrane extraction efficiency were evaluated. The method provided the linearity in the range 25-1000 ng/mL for tartrazine (R(2) > 0.9996) with repeatability range (RSD) between 3.8 and 8.5% (n = 3). The limits of detection and quantitation were 7.5 and 25 ng/mL, respectively. Finally, the method was applied to the determination and quantification of tartrazine from some food samples with relative recoveries in the range between 90 and 98%.

Novel molecularly imprinted polymer nanoparticles were synthesized by precipitation polymerization with sunset yellow as the template and [2-(methacryloyloxy)ethyl] trimethylammonium chloride as the functional monomer. The molecularly imprinted polymer nanoparticles were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, transmission electron microscopy, and their specific surface area and thermal stability were measured. The molecularly imprinted polymer nanoparticles had a high adsorption capacity in wide pH range (pH 1-8) for sunset yellow. The adsorption equilibrium only needed 5 min, and the quantitative desorption was very fast (1 min) by using 10.0 mol/L HCl as the eluant. The maximum adsorption capacity of the molecularly imprinted polymer nanoparticles for sunset yellow was 144.6 mg/g. The adsorption isotherm and kinetic were well consistent with Langmuir adsorption model and pseudo-second-order kinetic model, respectively. The relative selectivity coefficients of the molecularly imprinted polymer nanoparticles for tartrazine and carmine were 9.766 and 12.64, respectively. The prepared molecularly imprinted polymer nanoparticles were repeatedly used and regenerated ten times without significant absorption capacity decrease.

InthispapersomecoloredframescomingfromtheverypopularcinematographicfilmSardinianDrummerBoy,datingbacktothebeginning of the XX century, were analyzed. The presence in the emulsion of silver nanoparticles (AgNPs), which are formedthanks to the impression–development mechanism, confers to the cinematographic film the characteristic of being an efficientSurface Enhancement Raman Spectroscopy (SERS) substrate. This peculiarity makes it possible to investigate, in a non-invasiveway, the nature of the film components, such as the dyes used for the coloring process. In particular, Raman analyses allowedthe unambiguous identification of the dyes used in tinted frames, i.e. tartrazine and safranin, in which the colorant is absorbedby the gelatin, and intoned frames, i.e.Rhodamine B, wherethe dyeisfixed thankstothe formationofaninsolublespecies withAgIobtainedbyconversionofmetallicsilver.Thissecondcaseisofparticularinteresttoevaluatethepossibilitytoidentifythedyeeven when it is present as a silver iodide derivative. For this purpose an AgI-colorant derivative has been prepared and its SERSspectrum compared with that obtained on the film sheet. Copyright © 2015 John Wiley & Sons, Ltd.Additional supporting information may be found in the online version of this article at the publisher’s web site.Keywords: cinematographic film; tinting; toning; SERS; dyes

A facile adsorbent, a nanocomposite of Fe3 O4 and reduced graphene oxide, was fabricated for the selective separation and enrichment of synthetic aromatic azo colorants by magnetic solid-phase dispersion extraction. The nanocomposite was synthesized in a one-step reduction reaction and characterized by atomic force microscopy, scanning electron microscopy, Fourier transform infrared spectroscopy, Raman spectroscopy, X-ray diffraction and Brunauer-Emmett-Teller analysis. The colorants in beverages were quickly adsorbed onto the surface of the nanocomposite with strong π-π interactions between colorants and reduced graphene oxide, and separated with the assistance of an external magnetic field. Moreover, the four colorants in beverages were detected at different wavelengths by high performance liquid chromatography with diode array detection. A linear dependence of peak area was obtained over 0.05-10 μg/mL with the limits of detection of 10.02, 11.90, 10.41, 15.91 ng/mL for tartrazine, allure red, amaranth, and new coccine, respectively (signal to noise = 3). The recoveries for the spiked colorants were in the range of 88.95-95.89% with the relative standard deviation less than 2.66%. The results indicated that the nanocomposite of Fe3 O4 and reduced graphene oxide could be used as an excellent selective adsorbent for aromatic compounds and has potential applications in sample pretreatment.

BACKGROUND Polymerase chain reaction (PCR) has become a common technique offering fast and sensitive analysis of DNA in food/feed samples. However, many substances, either already present in the sample or introduced during sample processing, inhibit PCR and thus underestimate the DNA content. It is therefore necessary to identify PCR inhibition in order to correctly evaluate the sample. RESULTS We designed and validated a synthetic plasmid DNA that can be used to detect and quantify PCR inhibition. The DNA sequence, appropriate primers and probe, were designed in silico, synthesized and the sequence was inserted into a plasmid vector. The performance of the plasmid was verified via calibration curves and by performing the assay in the presence of various DNAs (crops, fungus, bacterium). The detection of PCR inhibition was assessed using six inhibiting substances with different modes of action, substances used in sample processing (EDTA, ethanol, NaCl, SDS) and food additives (sodium glutamate, tartrazine). The plasmid performance proved to be reproducible and there were no interactions with other DNAs. The plasmid was able to identify the presence of the inhibitors in a wide range of concentrations. CONCLUSION The presented plasmid DNA is a suitable and inexpensive possibility for evaluating PCR inhibition. © 2015 Society of Chemical Industry

A seven-channel molecularly imprinted polymer sensor array was prepared and characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, UV-Vis spectroscopy, and nitrogen physisorption studies. The results revealed that the imprinted polymers have distinct-binding affinities from those of structurally similar azo dyes. Analysis of the UV-Vis spectral response patterns of the seven dye analytes against the imprinted polymer array suggested that the different selectivity patterns of the array were closely connected to the imprinting process. To evaluate the effectiveness of the array format, the binding of a series of analytes was individually measured for each of the seven polymers, made with different templates (including one control polymer synthesized without the use of a template). The response patterns of the array to the selected azo dyes were processed by canonical discriminant analysis. The results showed that the molecularly imprinted array was able to discriminate each analyte with 100% accuracy. Moreover, the azo dyes in two real samples, spiked chrysoidin in smoked bean curd extract and Fanta lime soda (containing tartrazine), were successfully classified by the array.

Natural products are always in demand, especially in the food and water treatment industry, to reduce health hazards caused by the prolonged use of chemicals. Though crude seed extract of Moringa o ...

BACKGROUND: Based on promising results obtained at laboratory scale with a two-step electrochemical treatment of Tartrazine solutions by electrocoagulation (EC) coupled with electrochemical advanced oxidation processes (EAOPs), this work addresses its scale-up to degrade 1.85 dm 3 of solutions of this dye. Monopolar and bipolar configurations have been compared in EC. The effect of supporting electrolyte, pH, applied current, dye concentration and electrolysis time has been assessed. RESULTS: Electrocoagulation with four Fe electrodes was first optimized for the treatment of 278 mg dm −3 Tartrazine solutions. The bipolar series configuration led to enhanced coagulation due to the larger electrode consumption. Solutions with 0.05 mol dm −3 NaCl at pH 6.3 were quickly decolorized with 60% total organic carbon removal, being more convenient than Na2SO4 and NaNO3 electrolytes due to the synergistic action of coagulation and oxidation by active chlorine. Among the EAOPs, carried out with a Ti/IrO 2 -RuO 2 anode and an air-diffusion cathode to electrogenerate H 2 O 2 , electro-Fenton (EF) with 0.5 mmol dm −3 Fe 2+

Prodigiosin (PG) has been reported to have various biological activities. With the aim of increasing Serratia marcescens TKU011 PG production on squid pen powder (SPP)-containing medium, the effects of phosphate and ferrous ion supplementation, autoclave treatment, and aeration were studied. Autoclave treatment showed positive results for PG productivity (2.48 mg/mL), which increased 2.5-fold when the organism was incubated in 50 mL of 40-min autoclaved medium in a baffle-based flask (250 mL) containing 1.5% SPP at 30 °C for 1 day and then at 25 °C for 2 additional days. Furthermore, the use of pigments including PG and the food colorants Allura Red AC (R40) and Tartrazine (Y4) as insecticides was also investigated. The lethal concentrations causing 50% Drosophila larval mortality (LC50) of PG, Y4, and R40 using a 5-d exposure period were 230, 449, and 30000 ppm, respectively. The results indicated that the biopigment PG and the food colorant Y4 were potentially toxic to Drosophila larvae.

Tartrazine is an artificial azo dye commonly used in food products, but tartrazine in the environment is potentially harmful. The toxic interaction between tartrazine and bovine hemoglobin (BHb) was investigated using fluorescence, synchronous fluorescence, UV-vis absorption, circular dichroism (CD) and molecular modeling techniques under simulated physiological conditions. The fluorescence data showed that tartrazine can bind with BHb to form a complex. The binding process was a spontaneous molecular interaction, in which van der Waals' forces and hydrogen bonds played major roles. Molecular docking results showed that the hydrogen bonds exist between the oxygen atoms at position 31 of tartrazine and the nitrogen atom NZ7 on Lys99, and also between the oxygen atoms at position 15 of tartrazine and the nitrogen atom NZ7 on Lys104, Lys105. The results of UV-vis and CD spectra revealed that tartrazine led to conformational changes in BHb, including loosening of the skeleton structure and decreasing α helix in the secondary structure. The synchronous fluorescence experiment revealed that tartrazine binds into the hemoglobin central cavity, and this was verified using a molecular modeling study.

In this paper, ultrathin graphene (GN) nanosheets were uniformly decorated with nickel (Ni) nanoparticles, as confirmed by scanning electron microscopy and transmission electron microscopy. This GNNi hybrid exhibited excellent accumulation and catalytic capacity for the simultaneous detection of sunset yellow and tartrazine, two colorants commonly found mixed in foodstuffs. The electrochemical reaction mechanism of sunset yellow and tartrazine were studied in detail on the GNNi nanocomposite modified glassy carbon electrode. In square wave voltammetry measurements, the oxidation peak potentials of sunset yellow and tartrazine were separated by about 250 mV. This novel proposed voltammetric method has good selectivity which was successfully applied for the simultaneous determination of sunset yellow and tartrazine in some food sample extracts.

In the present study, an attempt has been made to understand the exposure assessment of food colors through 2 major groups, sweets and savories, at a national level so as to evolve a scientific yardstick to fix levels of colors in commodities based on technological and safety requirement. A vast majority of colored food commodities (83.6%) were found to employ permitted colors and confirmed a marked decline in the trend of use of nonpermitted colors (NPCs). Of the 4 zones of India, East zone showed the maximum adulteration (80.3%) both by exceeding the prescribed limits of permitted colors (72.3%) and the use of NPCs (28.7%). Tartrazine was the most popular color among the permitted list, which ranged from 12.5 to 1091 mg/kg. Rhodamine B was the most prevalent dye in the NPCs group. On the basis of average consumption of food commodities and average levels of detected colors, the intake of Sunset Yellow FCF saturates the acceptable daily intake limit to a maximum of 47.8% in children, which is a cause of concern. The uniform maximum permissible limit of synthetic colors at 100 mg/kg under the Indian rules thus needs to be reviewed and should rather be governed by the technological necessity and the consumption profiles of food commodities so that the vulnerable population should not unnecessary be exposed to excessive amounts of synthetic colors to pose health risks.

A nanogold modified carbon paste electrode (NG-CPE) was fabricated and used as selective voltammetric sensor for determination of Tartrazine in the presence of Red 10B using cyclic voltammetry (CV), differential pulse voltammetry (DPV), and chronoamperometry (CHA). Electrochemical parameters including the diffusion coefficient (D), the electron transfer coefficient (aXXXXX), and the electron transfer number (n) were determined for the oxidation of Tartrazine. This modified electrode can be applied to simultaneous determination of Tartrazine and Red 10B, because of considerable decreases of anodic overpotentials for both compounds. After optimizing the experimental conditions, the anodic peak current of Tartrazine was linear to its concentration in the range of 0.05-1.5 μmol l−1, and the detection limit was 0.017 μmol l−1 in phosphate buffer solution (PBS) at pH 4.0. The modified electrode has good stability and repeatability. It was applied to the determination of Tartrazine and Red 10B in soft drinks with satisfactory results.

Acid yellow 23 (AY23) is a pervasive azo dye used in many fields which is potentially harmful to the environment and human health. This paper studied the toxic effects of AY23 on trypsin by spectroscopic and molecular docking methods. The addition of AY23 effectively quenched the intrinsic fluorescence of trypsin via static quenching with association constants of K290,K = 3.67 × 105 L mol−1 and K310,K = 1.83 × 105 L mol−1. The calculated thermodynamic parameters conformed that AY23 binds to trypsin predominantly via electrostatic forces with one binding site. Conformational investigations indicated the skeletal structure of trypsin unfolded and the microenvironment of tryptophan changed with the addition of AY23. Molecular docking study showed that AY23 interacted with the His 57 and Lys 224 residue of trypsin and led to the inhibition of enzyme activity. This study offers a more comprehensive picture of AY23–trypsin interaction and indicates their interaction may perform toxic effects within the organism. © 2012 Wiley Periodicals, Inc. J Biochem Mol Toxicol 26:360–367, 2012; View this article online at wileyonlinelibrary.com. DOI 10.1002/jbt.21430

Summary Objective: To test the hypothesis that steady-state drug delivery by continuous infusion is predictably affected by a second drug infusion in the same lumen. Background: Clinicians commonly administer two drugs by continuous infusion through one central venous catheter lumen (co-infusion). To limit fluid delivery, low flow rate carriers transport concentrated drug solutions; a method called microinfusion. How microinfusion delivery of one drug is affected by a second drug infusion has not been explored. Methods: Two water-soluble dyes, tartrazine and erioglaucine, infused at 3 ml·h−1, modeled drug delivery through a four stopcock linear manifold and catheter lumen. A pump drove a carrier fluid (10 ml·h−1). After tartrazine reached steady-state delivery, erioglaucine entered downstream or upstream of the tartrazine infusion. Quantitative spectrophotometry measured dye delivery. Results: Starting erioglaucine’s infusion upstream of tartrazine’s entry caused a transient tartrazine bolus (duration 10 min, peak drug delivery 20% higher than target levels). Starting erioglaucine’s infusion downstream produced a similar amplitude, briefer, bolus. Stopping the erioglaucine infusion caused a transient reduction in tartrazine delivery. Measured delivery profiles were comparable to prediction models. Conclusions: We confirmed the hypothesis that delivery of one infused drug is transiently affected by starting or stopping a second drug infusion in the same line. The magnitude of the changes can be estimated quantitatively. The clinical impact depends on the drugs being co-infused and patient sensitivity, but could be clinically important; the findings have safety implications for infused medication delivery to critically ill or anesthetized children. We recommend minimizing infusion system dead volumes, connecting the most essential infusion(s) to the main fluid pathway as close as possible to the patient, and recognizing the potential for unintended alterations in delivery when multiple drugs co-infuse.

The performance of a microcrystalline boron-doped diamond electrode in a thin-layer and wall-jet amperometric detection cell for HPLC was compared with the spectrophotometric detection. Comparison of peak parameters of 2-, 3-, and 4-aminobiphenyl after their separation revealed satisfactory repeatabilities of signal responses for all detection modes and regarding electrochemical detection higher current densities and higher noise for the thin-layer arrangement, and a slightly wider linear dynamic range of calibration dependencies and lower quantitation limits in the 10−8 mol L−1 concentration range for the wall-jet arrangement. This detection mode was further employed for the determination of studied aminobiphenyls in model samples of the synthetic colorant tartrazine. Using solid phase extraction for the preliminary separation and preconcentration of the analytes the limit of quantitation was lowered to nanomolar concentrations.

Tartrazine is an artificial azo dye commonly used in human food and pharmaceutical products. The present study was conducted to evaluate the toxic effect of tartrazine on the learning and memory functions in mice and rats. Animals were administered different doses of tartrazine for a period of 30 d and were evaluated by open-field test, step-through test, and Morris water maze test, respectively. Furthermore, the biomarkers of the oxidative stress and pathohistology were also measured to explore the possible mechanisms involved. The results indicated that tartrazine extract significantly enhanced active behavioral response to the open field, increased the escape latency in Morris water maze test and decreased the retention latency in step-through tests. The decline in the activities of catalase, glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD) as well as a rise in the level of malonaldehyde (MDA) were observed in the brain of tartrazine-treated rats, and these changes were associated with the brain from oxidative damage. The dose levels of tartrazine in the present study produced a few adverse effects in learning and memory functions in animals. The mechanisms might be attributed to promoting lipid peroxidation products and reactive oxygen species, inhibiting endogenous antioxidant defense enzymes and the brain tissue damage. Practical Application: Tartrazine is an artificial azo dye commonly used in human food and pharmaceutical products. Since the last assessment carried out by the Joint FAO/WHO Expert Committee on Food Additives in 1964, many new studies have been conducted. However, there is a little information about the effects on learning and memory performance. The present study was conducted to evaluate the toxic effect of tartrazine on the learning and memory functions in animals and its possible mechanism involved. Based on our results, we believe that more extensive assessment of food additives in current use is warranted.

BACKGROUND: Ponceau 4R and tartrazine have been widely used in foodstuffs. However, they are pathogenic if they are excessively consumed. Therefore, the detection of Ponceat 4R and tartrazine is quite important. RESULTS: A sensitive and rapid electrochemical method was developed for the simultaneous detection of Ponceat 4R and tartrazine using anodic adsorptive stripping voltammetry and based on the strong enhancement effect of acetylene black nanoparticle. For Ponceat 4R, the linear range was from 0.05 to 4 mg kg−1, and the limit of detection was 0.03 mg kg−1. For tartrazine, the linear range was from 0.15 to 18 mg kg−1, and the limit of detection was 0.1 mg kg−1. The relative standard deviation was 3.8% and 4.7% for 10 successive measurements of 1 mg kg−1 Ponceau 4R and tartrazine. The method was used to determine Ponceat 4R and tartrazine in soft drinks, and recovery was in the range of 92.4–104.8%. CONCLUSION: At the acetylene black nanoparticle-modified electrode, the oxidation current signal of Ponceau 4R and tartrazine greatly increase. This new method is sensitive, rapid, simple and feasible. Copyright © 2011 Society of Chemical Industry

Tartrazine is a stable water-soluble azo dye widely used as a food additive, which could pose potential threats to humans and the environment. In this paper, we evaluated the response mechanism between tartrazine and lysozyme under simulated conditions by means of biophysical methods, including multiple spectroscopic techniques, isothermal titration calorimetry (ITC), and molecular docking studies. From the multispectroscopic analysis, we found that tartrazine could effectively quench the intrinsic fluorescence of lysozyme to form a complex and lead to the conformational and microenvironmental changes of the enzyme. The ITC measurements suggested that the electrostatic forces played a major role in the binding of tartrazine to lysozyme with two binding sites. Finally, the molecular docking indicated that tartrazine had specific interactions with the residues of Trp108. The study provides an important insight within the binding mechanism of tartrazine to lysozyme in vitro.

Studies on the color loss in an amaretto-type liqueur under controlled light conditions showed a clear dependence of the decoloration rate on the light intensity, and complete color stability in the absence of light. The principal sweetener used in the preparation of the liqueur strongly affected the rate of color loss under irradiation, color stability being much greater for the formulations containing sucrose or no added sweetener instead of fructose 42. These differences were more pronounced in experiments conducted with chemically well-defined mixtures that contained either of the 2 azo dyes used in the coloration of the amaretto, tartrazine, and Allura Red, and various alternative sweeteners, in 28% (v/v) ethanol solution: D-fructose and, to a lesser extent, D-glucose, at concentrations of 14% (w/v), were effective in bringing about photodecoloration, while no color loss was detected in the presence of sucrose, or in the absence of any added sugar. The results are interpreted in terms of a redox reaction of reducing sugars with the diarylazo compounds, the function of the light being the conversion of the azo compound from the predominant trans configuration to the cis configuration, which on geometric grounds lends itself better to a concerted, cyclical redox reaction with the reducing sugar.

Two methods for determining the colorants Tartrazine (E-102), Quinoline Yellow (E-104) and Sunset Yellow (E-110) in mixtures are described. As first method was used the second derivative spectrophotometry with measurement in the “zero-crossing” wavelengths. The second method, called “ratio spectrum zero crossing derivative”, is based on the simultaneous use of the first derivative of ratio spectra and measurements at “zero-crossing” wavelengths. The two described procedures do not require any separation step. The calibrations graphs are linear up to 20 μg/mL for Tartrazine, 40 μg/mL for Sunset Yellow and 24 μg/mL for Quinoline Yellow in both methods. The methods are applied to determine these compounds in three food commercial products.

This paper report a novel strategy for synthesis and application of CuS@ZnS@Fe3O4-CNTs composite which has great potentials as artificial receptor for tartrazine trapping due to its ultrahigh surface area and functionality which is related to application of electrochemical route. A durable and economical pipette-tip CuS@ZnS@Fe3O4-CNTs nano-composite miniaturized solid phase extraction coupled with UV-Vis spectrophotometry was developed for clean-up and determination of tartrazine from various water samples. Undoubtedly, presence of mild-intensity/frequency ultrasound irradiation played a key role for reducing consumption of eluent volume by broking hydrogen bonds between retained analyte and sorbent. The influence of factors including pH, sorbent dosage, sonication time and eluent volume were investigated and optimum conditions were obtained using experimental design methodology. Under optimized conditions, good extraction efficiencies for the analyte were obtained with no matrix interference in the subsequent UV-Vis. Good linearity for tartrazine in the range of 20-5000 ng mL-1 with correlation coefficients of R2 ≥ 0.99 and low detection limit close to 4.76 ng mL-1 reveals high applicability of method for trace analysis.

The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y apart during the last 3 decades. Both organisms were shown to produce this spoilage when inoculated into pickled cucumbers while concomitantly degrading the azo dye tartrazine (FD&C yellow nr 5). This food dye is used as a yellow coloring in the brine cover solutions of commercial pickled cucumber products. The red color does not occur in the absence of tartrazine, nor when turmeric is used as a yellow coloring in the pickles. Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage.

Summary A simple spectrophotometric method has been developed for the determination of water-soluble synthetic food colours in soft drinks involving ion-pair formation with octadecyltrimethyl ammonium bromide at pH 5.6 and extraction of the ion-pair into n-butanol. The proposed method has been applied to determine amaranth, carmoisine, Green S, Orange G, Patent blue V, Ponceau 4R, Sunset yellow and tartrazine singly in soft drinks. The optimum experimental conditions for the method were reported. The percent-age extraction for all the colours except Green S under the optimum conditions ranged from 98 to 100. The precision of the proposed method was in the range 1–2.4% at the level of 8.0 μg ml−1 for the food colours.

Tartrazine is an artificial orange-colored azo dye, it is a water soluble powder widely used in food products, drugs and cosmetics. Twenty four adult Wistar rats, weighing between 150-200g, were us...

Patent Blue V was determined in aqueous solutions at a Nafion-coated glassy carbon electrode using a DPV technique. Preliminary cyclic voltammetric studies allowed to choose the most sensitive peak and a further DPV study allowed determining the analyte in the 10−7–10−6 M range, with a detection limit equal to 7.6×10−8 M, two orders of magnitude lower than at a bare GC electrode. The modified electrode was applied to the analysis of matrices of alimentary concern in presence of tartrazine. Thanks to the method high sensitivity, very diluted samples can be analyzed minimizing the matrix effects.

A microemulsion electrokinetic chromatography (MEEKC) method was developed to analyze and detect eight food colorants (tartrazine, fast green FCF, brilliant blue FCF, allura red AC, indigo carmine, sunset yellow FCF, new coccine, and carminic acid), which are commonly used as food additives in various food products. The effects of sodium dodecyl sulfate (SDS) surfactant, organic modifier, cosurfactant, and oil were examined in order to optimize the separation. The amount of organic modifier (acetonitrile) and SDS surfactant were determined as apparent influences on the separation resolution while the type of oil and cosurfactant rarely affected the separation selectivity of the eight colorants. A highly efficient MEEKC separation method, where the eight colorants were separated with baseline resolution within 14 min, was achieved by using a microemulsion solution of pH 2.0 containing 3.31% SDS, 0.81% octane, 6.61% 1-butanol, and 10% acetonitrile. This optimal MEEKC method has a higher separation efficiency and similar detection limit when compared to conventional capillary electrophoresis (CE) method. Furthermore, a sample pretreatment is rarely needed when this MEEKC technique is used to analyze colorants in food products, whereas a suitable sample pretreatment (for example solid-phase extraction) has to be employed prior to CE separation in order to eliminate matrix interferences resulting from the constituents of the food sample.

Summary The type and extent of colours added to ready-to-eat (RTE) foods prepared in the non-industrial sector of India was investigated. Of the 545 RTE foods analysed, 90% contained permitted colours, 2% contained a combination of permitted and non-permitted colours and 8% contained only non-permitted colours. However in RTE foods with permitted colours, 73% exceeded 100 ppm, as prescribed by the Prevention of Food Adulteration Act of India, and 27% were within the prescribed levels. Among the permitted colours, tartrazine was the most widely used colour followed by sunset yellow. The maximum concentration of colours was detected in sweet meats (18 767 ppm), non-alcoholic beverages (9450 ppm), miscellaneous foods (6106 ppm) and hard-boiled sugar confectioneries (3811 ppm). Among the non-permitted colours found, rhodamine was most commonly used. Some of the foods, such as savouries and miscellaneous foods like sugar coated aniseed and almond milk, are not supposed to contain colours as per the Prevention of Food Adulteration Act, but were found to contain colours.

Summary Background Tartrazine has been frequently linked to several diseases. However, a cause-and-effect role for tartrazine in these illnesses, especially in urticaria, has not always been established. Objective The aim of this study is to determine the incidence of intolerance to tartrazine among subjects who experienced an acute episode of urticaria/angioedema following the ingestion of a meal or a product containing this substance. Methods This was a retrospective study based on analysis of data of patients reported to have experienced episodes of urticaria and/or angioedema after ingesting meals or products containing tartrazine. At the first visit to the outpatients clinic, a careful anamnesis had been taken. Patients had then been submitted to the following diagnostic tests: IgE tests to common inhalant allergens and food allergens and a double-blind placebo-controlled challenge with tartrazine. Results A total of 102 subjects were enrolled in the study: 19 (18.6%) showed at least one relevant positive reaction to an IgE test for food allergy. Only one subject (1%) had reactions after ingestion of 5 mg of tartrazine, given on day 5. She did not have adverse reactions to placebo. Conclusion This study shows that the percentage of acute urticaria and/or angioedema induced by tartrazine is very low (1%). In view of our results, we suggest that all physicians with patients who have suffered adverse reactions that could be attributed to tartrazine should also carefully evaluate other possible causes.

Background: The recovery of mediator metabolites from urine has the potential to provide a rapid, safe, and easily available index of release of mediators. We aimed to determine urinary metabolites of both histamine and leukotrienes (LTs) in patients affected by chronic urticaria (CU). Methods: Twenty patients with CU were studied. They were selected on the basis of double-blind placebo-controlled challenge (DBPC) with acetyl salicylic acid (ASA) and food additives. Ten patients (group B) were negative to both challenges. Ten patients (group C) presented urticaria and/or the appearance of angioedema during or 24 h after challenge, with reactions to ASA (five patients) or food additives (five patients). We recruited 15 healthy volunteers as controls (group A). During a second challenge, groups B and C were challenged double-blind with a single dose of ASA, or a specific food additive, or placebo. The healthy group was challenged only with a placebo (talc capsule). Patients in groups B and C were challenged twice: with placebo (as groups B1 and C1) and with ASA (groups B2 and C2) or food additives (C2). Four samples of urine were collected; one during the night before the specific or sham challenge (baseline), and three at 2, 6 and 24 h after the challenge. Urinary methylhistamine (N-MH) and LTE4 were analyzed and normalized for urinary creatinine. Results: For urinary N-MH at baseline, there was a significant difference only between group A and groups B1, B2, C1 and C2 (A vs. B1, P

A method of micellar electrokinetic capillary chromatography (MEKC) was developed for simultaneous determination of 14 synthetic colors in soft drinks and confectioneries. The optimal solvent of MEKC method for separating all colors was a mixed solution comprised of 18% acetonitrile and 82% 0.05 M sodium deoxycholate in borate-phosphate buffer (pH 7.8). These colors were well separated within 20 min using 57 cm × 75 micrometer uncoated fused-silica capillary column, operating at 25 kV and detected by UV at 214 nm. The average recovery of all colors spiked into soft drinks and confectionery was better than 82%. The addition of illegal colors was not found after testing 30 samples. In retail foods, the colorant found in highest concentration was tartrazine (155 μLgg/g sample).