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Fe 3 O 4 magnetic nanoparticles, with a negative charge surface, are known to have efficient adsorbent properties, but they tend to be agglomerated into larger aggregates or flocs, which can cause loss of specific area. The addition of cotton fibre, as a stabiliser in preparation of the Fe 3 O 4 nanoparticles, is able to efficiently reduce particle aggregation, and thus, effective particle size, resulting in much greater specific surface area and adsorption sites. Fe 3 O 4 nanoparticles synthesis was accomplished by in situ high-temperature decomposition of the precursor ferric ion in the presence of cotton fibre and ethylene glycol solvent. The morphology of Fe 3 O 4 nanoparticles was characterised by field emission scanning electron microscopy and X-ray diffraction, which confirmed that the magnetic nanoparticles are highly dispersed. These Fe 3 O 4 nanoparticles were used for clean-up and pre-concentration of Sudan dyes in chilli and hot red sauces, prior to their determination by capillary liquid chromatography diode array detection. A comparative study of analyte pre-concentration was conducted with magnetic nanoparticles prepared with and without cotton fibre showing that both solid phases adsorb the analytes, but higher recoveries were obtained when using cotton fibre which therefore was selected for extraction of Sudan dyes.

The nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Carotenoids are used as natural food colourants in the food industry. As unstable natural pigments they need protection. This protection can involve the microencapsulation process. There are numerous techniques that can be used for carotenoid protection, but two of them -spray drying and supercritical micronization - are currently the most commonly used. The objective of this paper is to describe these two techniques for carotenoid microencapsulation. In this review information from articles from the last five years was taken into consideration. Pigments described in the review are all carotenoids. Short summary of carotenoids sources was presented. For the spray drying technique, a review of carrier material and process conditions was made. Moreover, a short description of some of the most suitable processes involving supercritical fluids for carotenoids (astaxanthin, β-carotene, lutein and lycopene) encapsulation was given. These include the Supercritical Antisolvent process (SAS), Particles from Gas-Saturated Solutions (PGSS), Supercritical Fluid Extraction From an Emulsion (SFEE) and Solution Enhanced Dispersion by Supercritical fluids (SEDS). In most cases the studies, independently of the described method, were conducted on the laboratory scale. In some a scale-up was also tested. In the review a critical assessment of the used methods was made., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Tartrazine is an azo food dye, which is orange-colored and water soluble. It is usually used in foods, pharmaceuticals, cosmetics, and textiles. Tartrazine has the potential to cause an adverse health effect on humans, such as hyperactivity in children, allergy, and asthma. Joint FAO/WHO Expert Committee on Food Additive and EU Scientific Committee for Food have standardized the acceptable daily intake for tartrazine that is 7.5 mg kg -1 body weight. Many researchers have detected the presence of tartrazine for monitoring the quality and safety of food products. In this review paper, we highlighted various tartrazine detection and extraction methods. Some of the analytical methods are available such as high-performance liquid chromatography, electrochemical sensor, thin-layer chromatography, spectrophotometry, capillary electrophoresis, and liquid chromatography-tandem mass spectrometry. Also, we discuss following extraction steps: liquid-liquid extraction, solid-phase extraction, membrane filtration, cloud point extraction, and other extraction method. In addition, a brief overview is presented explaining the synthesis process and metabolism of tartrazine and the maximum permitted level in different countries. This review paper will give an insight into different extraction and analytical methods for the determination of tartrazine in healthy foods, which will attract the attention of public toward food safety and quality, and also the interest of food industry and government bodies.

A method for simutaneously detecting 8 oil-soluble and 10 water-soluble (3 basic and 7 acidic) illegal dyes in foods was developed. The sample was mixed with water, followed by methanol and tetrahydrofuran. Transesterification with sodium methoxide was applied to the mixture, which allowed the triglycerides in the sample to be converted to fatty acid methyl esters. This treatment resulted in a biphasic mixture. Oil-soluble dyes and fatty acid methyl esters were deposited in the upper organic phase, which was cleaned using a silica-gel solid-phase extraction (SPE) column to remove the fatty acid methyl esters from the solution. The water-soluble dyes were deposited in the aqueous phase, and an Oasis hydrophilic-lipophilic-balanced SPE column was used to remove polar matrix components from the solution. The resulting dyes were subsequently analyzed via LC-diode-array detection using a single method. The practical LODs of the samples were defined as the lowest spiked dye concentrations at which the similarity coefficient for the spectra of the LC test solution and the corresponding reference standard solution were greater than 0.99, thus affording LODs of 0.5-1.0 µg/g. Recoveries of the dyes at a spiking level of 5.0 µg/g from soft drink, chili sauce, and mustard were generally greater than 70%. Recoveries from paprika powder were between 33 and 103%.

The optical properties of food emulsions play a key role in determining their perceived quality because they are the first sensory cue that many consumers receive. The purpose of the current study was to investigate the impact of a cross-linking enzyme (laccase) on the appearance of structured oil-in-water emulsions containing a lipophilic model colorant (Nile red). A layer-by-layer electrostatic deposition approach was used to prepare oil-in-water emulsions stabilized by interfacial protein-pectin complexes under acidic conditions (pH3.5, 10mM citrate buffer). Laccase (an oxidoreductase) was then added to the system, since this enzyme is often used to covalently cross-link interfacial biopolymer layers. The optical properties of the emulsions were monitored during storage using spectral reflectance to determine the L*a*b values, while the physical properties were monitored by measuring changes in droplet surface charge and particle size distribution. No changes in the size or charge of the droplets were observed during storage, indicating that the emulsions had good physical stability. In the absence of laccase, the emulsions were stable to colour fading, but in the presence of laccase rapid colour changes occurred (red to blue to white). These results have important implications for the formation of structured food emulsions containing certain types of food dyes., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

An ultraviolet visible (UV-Vis) spectrophotometric and partial least squares (PLS) chemometric method was developed for the simultaneous determination of erythrosine B (red), Brilliant Blue, and tartrazine (yellow) dyes. A training set (n = 64) was generated using a full factorial design and its accuracy was tested in a test set (n = 13) using a Box-Behnken design. The test set garnered a root mean square error (RMSE) of 1.79 × 10 -7 for blue, 4.59 × 10 -7 for red, and 1.13 × 10 -6 for yellow dyes. The relatively small RMSE suggests only a small difference between predicted versus measured concentrations, demonstrating the accuracy of our model. The relative error of prediction (REP) for the test set were 11.73%, 19.52%, 19.38%, for blue, red, and yellow dyes, respectively. A comparable overlay between the actual candy samples and their replicated synthetic spectra were also obtained indicating the model as a potentially accurate method for determining concentrations of dyes in food samples.

A refined exposure assessment was undertaken to calculate the estimated daily intake (EDI) of the seven FD&C straight-colour additives and five FD&C colour lakes ('synthetic' food colours) approved in the United States. The EDIs were calculated for the US population as a whole and specific age groups, including children aged 2-5 and 6-12 years, adolescents aged 13-18 years, and adults aged 19 or more y. Actual use data were collected from an industry survey of companies that are users of these colour additives in a variety of products, with additional input from food colour manufacturers. Food-consumption data were obtained from the National Health and Nutrition Examination Survey (NHANES). The assessment was further refined by adjusting the intake to more realistic scenarios based on the fraction of products containing colour within specific food categories using data provided by the Mintel International Group Ltd. The results of the analysis indicate that (1) the use levels reported by the industry are consistent with the concentrations measured analytically by the US Food and Drug Administration; and (2) exposure to food-colour additives in the United States by average and high-intake consumers is well below the acceptable daily intake (ADI) of each colour additive as published by the Joint WHO/FAO Committee on Food Additives (JECFA) and allows wide margins of safety. It is concluded that food colour use as currently practised in the United States is safe and does not result in excessive exposure to the population, even at conservative ranges of food consumption and levels of use.

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.

Microfluidic systems with modular components are attractive alternatives to monolithically integrated microfluidic systems because of their flexibility. In this study, we apply the modular concept on a water-head-pressure-driven microfluidic oscillator and obtain a widely tunable flow rate and fluidic switching period. Modular fluidic resistors can be easily mounted onto and demounted from a main chip by means of plastic male connectors. The connectors enable a leak-free connection between the modular resistors and main chip (leakage pressure > 140 kPa). With modular resistors, we show independent control of the flow rate and flow switching period of the oscillator system in a wide range (2.5 s-6.4 h and 2 μL/min-2 mL/min). This modular approach can be used to enhance the flexibility of instruction-embedded microfluidic circuits in which their operational range is limited., (© 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

Allura red is a widely used synthetic food dye. In this study, we developed and validated a LC-MS/MS method for the quantification of allura red in three popular takeaway Chinese dishes (braised pork, soy sauce chicken, sweet and sour pork) and human urine samples. High levels of allura red ranging from 2.85 to 8.38 mg/g wet weight were detected in the surveyed Chinese dishes. Of 113 participants who frequently consume the surveyed Chinese dishes (>once a week in the past 2 years), the median of their urinary allura red level was 22.29 nM/mM creatinine (95% CI = 19.48-25.03) . Risk assessment using Cox proportional hazard models showed that a 10-fold increase in urinary allura red was positively associated with high blood pressure (odds ratio of 1.75 (95% CI = 0.78-3.96)). Our findings provide new insights for the potential risk of hypertension for long-term allura red overconsumption.

Objective: To develop and validate a solid phase extraction-high performance liquid chromatographic( SPE-HPLC) method for the simultaneous determination of indigo and brilliant blue in different types of food products., Methods: The artificial colors in food products were extracted by acetonitrile / water and purified by WAX SPE cartridges, The separation was achieved using a Waters Symmetry C_(18)( 5 μm, 4. 6 mm × 250 mm) column and a binary gradient mobile phase of methanol and 0. 02 mol/L ammonium acetate solution, detected by HPLC-PDA., Results: The validated analytical method showed that there was a good linearity in the range of 0. 05- 20. 00 μg/mL for both indigo and brilliant blue( r > 0. 999). The lowest detection limits of indigo and brilliant blue were 0. 04 and 0. 02 mg/kg, respectively. The average recoveries were among 81. 8%- 101. 1%, with relative standard deviation( RSD) of 2. 1%- 4. 9%( n =6) for both artificial colors., Conclusion: The method has high selectivity, high sensitivity, good recovery and reproducibility. It is suitable to simultaneously monitor indigo and brilliant blue in several types of food products based on the food classification system of GB 2760-2014.

This review describes the European Union and the US regulations applicable to food colours. Despite the different regulatory frameworks, the overall approach is similar, based on well-established risk-assessment procedures and risk-management measures. However, differences impacting free movement of goods can be found in the details and implementation of regulations. Using additives approved only in the US or in the EU implies that producers aiming to export need to adjust their product composition to the export market. Failure to comply may give rise to claims of adulteration, misbranding or non-compliance and rejection at the border or recall from the market. A careful comparison of the level of protection provided by the two sets of regulations, the criteria of good manufacturing practice (GMP) inspections and the certification requirements could be key to aligning the rules and to negotiating mutual recognition agreements. This review provides an extensive overview of the similarities and differences in regulating food colours in the EU and the US.

Extraction and clean-up methods were examined for the analysis of acidic tar dyes in various high-protein foods. 1% Aqueous ammonia followed by ethanol, 1% aqueous ammonia-ethanol (1 : 1) mixture, and 1% aqueous ammonia-tetrahydrofuran (1 : 1) mixture were used in sequence for boiled fish paste (kamaboko), pounded fish cake (hanpen), and sausage. The sausage extract was centrifuged at low temperature to solidify and remove the contained fat. Salted cod roe with red pepper was extracted twice with 1% aqueous ammonia-ethanol (1 : 1) mixture, followed by extraction with 1% aqueous ammonia-tetrahydrofuran (1 : 1) mixture. A divinylbenzene-N-vinylpyrrolidone copolymer column was used for the clean-up of xanthen dyes. In the case of clogging-prone samples, the same type of large-particle-size column was used. A polyamide column was used for clean-up of the other dyes. When each dye was added at 5 μg/g in the foods, recoveries from kamaboko, hanpen, and sausage ranged from 76 to 102%, and the average recovery from the two types of salted cold roe with red pepper ranged from 45 to 98%.

Two yellow dyes, together with tartrazine (Y4), were found in cucumbers pickled in soy sauce, for which the use of tartrazine is permitted, by TLC, LC-DAD, and LC-MS. The retention times on LC chromatograms and the maximum absorbance wavelengths measured by LC-DAD of the two dyes were different from those of tartrazine. Mass spectra of the dyes indicated that these dyes lacked one sulfonyl group of tartrazine. The presence of two less sulfonated dyes in tartrazine has been reported. Hence, the two less sulfonated dyes were synthesized. The two dyes found in cucumbers were compared with the synthesized dyes by LC-DAD and LC-MS. Since the retention times of the dyes in cucumbers on the LC chromatograms, as well as their LC-DAD spectra and mass spectra, were found to be identical with those of the synthesized dyes, we concluded these dyes are the less sulfonated subsidiary dyes of tartrazine.

We have focused on exploring pH- and ionic strength-modulated binding of acid red 1 (AR1) and acid green 50 (AG50) with bovine serum albumin (BSA) by fluorescence, UV-vis absorption and FTIR spectra. The results implied that the quenching mechanism of BSA-AR1/AG50 system was a static quenching, electrostatic force dominated the formation of BSA-AR1/AG50 complex, and the binding affinity of AR1 was greater than that of AG50 on the subdomain IIA of BSA. Moreover, their true thermodynamic binding constant (Keq), true free energy change (ΔG(0)I→0), and effective charge (ZP) in the anion receptor pocket of BSA were calculated using Debye-Hückel limiting law. The local charge bound by AR1/AG50 rather than the overall or surface charge of BSA played a key role in determining their interaction strength. Besides, the thermal and structural stabilization of BSA was discussed by analyzing the changes of Tm and Hurea without/with the addition of AR1/AG50, respectively., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

A simple and highly sensitive electrochemical sensor based on an electrochemically reduced graphene oxide-modified screen-printed carbon electrode (ERGO-SPCE) for the simultaneous determination of sunset yellow (SY) and tartrazine (TZ) was proposed. An ERGO film was coated onto the electrode surface using a cyclic voltammetric method and then characterized by scanning electron microscopy (SEM). In 0.1M phosphate buffer at a pH of 6, the two oxidation peaks of SY and TZ appeared separately at 0.41 and 0.70V, respectively. Surprisingly, the electrochemical response remarkably increased approximately 90- and 20-fold for SY and TZ, respectively, using the modified electrode in comparison to the unmodified electrode. The calibration curves exhibited linear ranges from 0.01 to 20.0µM for SY and from 0.02 to 20.0µM for TZ. The limits of detection were found to be 0.50 and 4.50nM (at S/N=3) for SY and TZ, respectively. Furthermore, this detection platform provided very high selectivity for the measurement of both colorants. This electrochemical sensor was successfully applied to determine the amount of SY and TZ in commercial beverages. Comparison of the results obtained from this proposed method to those obtained by an in-house standard technique proved that this developed method has good agreement in terms of accuracy for practical applications. This sensor offers an inexpensive, rapid and sensitive determination. The proposed system is therefore suitable for routine analysis and should be an alternative method for the analysis of food colorants., (Copyright © 2016 Elsevier B.V. All rights reserved.)

Reversed-phase high performance liquid chromatography (RP-HPLC) for the determination of five synthetic food dyes (Quinoline Yellow E104, Sunset Yellow E110, Ponceau 4R E124, Tartrazine E102 and Carmine E120) in vitamins was used. The dyes were analyzed within 10 min using a column with stationary phase C 18 (250 mm × 4.6 mm, 5 μm) at 40 °C with isocratic elution, and the mobile phase contained acetonitrile and a mixture of CH₃COONa:CH₃OH (85:15, v / v ) in a ratio of 10:90 ( v / v ) for yellow-colored capsules and 20:80 ( v / v ) for red-colored capsules, respectively. A diode-array detector was used to monitor the dyes between 190 and 800 nm. It was established that the analyzed samples contained synthetic dyes in a concentration range from 79.5 ± 0.01 μg/capsule of Ponceau 4R, E124 to 524 ± 0.01 μg/capsule of Tartrazine, E102. The obtained results were compared with existing acceptable daily intakes (ADIs) for individual dyes. This paper provides information about the content of dyes in samples of vitamins. This information is not generally available to consumers.

Fluorescent carbon dots was prepared by heating N-(2-hydroxyethyl)ethylene diaminetriacetic acid in air. The carbon dots were not only highly soluble in water but also uniform in size, and possessed strong blue fluorescence and excitation wavelength-dependent emission properties with the maximum excitation and emission wavelength at 366nm and 423nm, respectively. Food colorant sunset yellow whose excitation and emission wavelength at 303nm and 430nm could selectively quench the fluorescence of carbon dots, efficient fluorescent resonance energy transfer between the carbon dots and sunset yellow is achieved. This was exploited to design a method for the determination of sunset yellow in the concentration range from 0.3 to 8.0μmolL(-1), with a limit of detection (3σ/k) of 79.6nmolL(-1). Furthermore the fluorimetric detection method was established and validated for sunset yellow in soft drinks samples with satisfactory results., (Copyright © 2016 Elsevier B.V. All rights reserved.)

Two unknown dyes (purple and purplish-red) were detected by TLC in two pickled vegetable (sakura-zuke daikon) samples containing Acid Red 52 (AR) and New Coccine as food colorants. HPLC with diode-array detection and LC/MS analyses suggested that the purple dye is monobrominated AR and the purplish-red dye is its N-desethyl derivative, which would be generated mainly during sample preparation. For the identification of the purple dye, a reference compound was prepared by bromination of AR followed by isolation of the monobrominated AR, the structure of which was elucidated as 4'-brominated AR (4'BrAR) by LC/ToF-MS and (1)H-NMR spectroscopy. The purple dye was confirmed as 4'BrAR by comparison of its retention time, ultraviolet-visible spectrum and mass spectrum with those of the prepared reference compound. To our knowledge, this is the first report of the detection of 4'BrAR in foods.

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.

Anthocyanins are responsible for the red/blue colour of grapes, currants, and other fruits and vegetables. They may also be extracted for use as colour additives (E163) or concentrated for use as colouring foods. Consumer exposures have been assessed using data on natural occurrence, use levels and frequencies from food manufacturers and European food consumption data. Intakes from natural occurrence can be up to 4 mg kg bw(-1) day(-1) at the mean and up to 17 mg kg bw(-1) day(-1) for children who are high level consumers of red/black berries and small fruits. High-level intakes for children from food colour and colouring food applications lie in the range 0.3-6.3 mg kg bw(-1) day(-1) and for adults at 0.6-2.8 mg kg bw(-1) day(-1). Exposures from food colour use and colouring foods separately or combined are therefore lower than those from natural occurrence in foods.

A multi-residue method based on two different extraction procedures was developed and compared with liquid chromatography electrospray ionization tandem mass spectrometry analysis of eighteen water-soluble artificial colours including Tartrazine (E102), Chrysoine (E103), Quinoline Yellow (E104), Yellow 2G (E107), Sunset Yellow (E110), Azorubine (E122), Amaranth (E123), Ponceau 4R (E124), Erythrosine (E127), Red 2G (E128), Allura Red (E129), Patent Blue V (E131), Indigo Carmine (E132), Brilliant Blue (E133), Green S (E142), Fast Green (E143), Brilliant Black (E151), and Black 7984 (E152) in sugar and gummy confectionary, ice-cream, and chocolate sweets. Sample preparation included SPE clean-up and liquid-liquid extraction for ice-cream and chocolate sweets. Accuracy was evaluated by recovery experiments. Correlation between response and concentration was obtained with R(2)>0.98 for all but six colours. Limits of quantification were within the 10-50 μg/kg range for E129; 20-200 μg/kg for E152; 10-250 μg/kg for E103; 10-500 μg/kg for E102, E104, E107, E110, E122, E123, E124, E127, E128, E131, E133; 20-800 μg/kg for E132, 142, 151; and 10-1000 μg/kg for E143. CV for repeatability ranged from 4.0% to 51.0%, while the CV for intermediate reproducibility ranged from 5.8% to 41.4%. Finally, recoveries varied from 84.3% to 166.0%. Together, these demonstrate that the method has been validated for complex matrices and is, thus, fit-for-purpose., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Fast Green FCF (FCF), Patent Blue V (PBV) and Acid Blue 1 (AB1) are used as food colorants. Multiple spectroscopic techniques were employed to probe in depth the affinity of FCF/PBV/AB1 with BSA in different pH and/or salt concentrations. The results showed that FCF/PBV/AB1 quenched the intrinsic fluorescence of BSA by a static process, and electrostatic force dominated the formation of BSA-FCF/PBV/AB1 complex which was confirmed by the effects of salt on their interactions. Subdomain IIA was the primary binding site for FCF/PBV/AB1 on BSA in the pH range of 5.5-7.4, while both Trp 212 and Trp 134 residues of BSA might be bound by FCF/PBV/AB1 at pH 4.8. The K values suggested that the binding ability of three food colorants with BSA was FCF>PBV>AB1. The results of UV-vis absorption, synchronous fluorescence, 3D fluorescence and FT-IR spectra proved that the structure of BSA altered by FCF/PBV/AB1., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Lac dye and cochineal extract contain laccaic acids and carminic acid as the main pigments, respectively. Both laccaic acids and carminic acid are anthraquinone derivatives. 4-Aminocarminic acid (acid-stable carmine), an illegal colorant, has been detected in several processed foods. 4-Aminocarminic acid is obtained by heating cochineal extract (carminic acid) in ammonia solution. We attempted to prepare ammonia-treated lac dye and to identify the structures of the main pigment components. Ammonia-treated lac dye showed acid stability similar to that of 4-aminocarminic acid. The structures of the main pigments in ammonia-treated lac dye were analyzed using LC/MS. One of the main pigments was isolated and identified as 4-aminolaccaic acid C using various NMR techniques, including 2D-INADEQUATE. These results indicated that ammonia-treatment of lac dye results in the generation of 4-aminolaccaic acids.

The purpose of work to study the content of anthocyanins and other biologically active substances in residues of fruits of Sanberri from receivingjuice and mash. It is established that residues contained over 70% solids, more than 60% of dietary fiber, to 55.4 mg/% of ascorbic acid and up to 90.0 mg/% of anthocyanins. Furthermore, they possessed high antioxidant activity (156.8-399.4 mg/% dihydroquercetin equivalent) that allowed to recommend them as raw materials for receiving natural food colorants. The concentrated food dye from Sanberri's residue (50-51% soluble solids) had intensive color varying from dark-violet (at acidity of 1.0%) to claret-red (at acidity of 3.0%), possessed high antioxidant activity (1308.2-2223.5 mg/%) and contained a large amount of anthocyanins (666-976 mg/%).

The effect of pH of the clean-up process in the analysis of 11 permitted tar dyes in high protein food was investigated by using a handmade polyamide column (PA column) and Oasis HLB. Boiled fish paste spiked with the 11 dyes was extracted with appropriate solvents and the pH of the extract was adjusted to 3.0-7.0 in increments of 0.5, followed by clean-up with the PA column. At pH 3.0-5.5, precipitate formed in the extract clogged the column, and the recoveries of R3, R104 and R105 were 26-68%. At pH 6.0-7.0, clogging was not observed and the recoveries of the 3 dyes were somewhat higher, at 38-79%. The recoveries of other dyes were more than 80% at pH 3.0-7.0. With Oasis HLB, column loading was conducted at pH 11.0, and the recoveries of the 3 dyes improved to 70-83%. In conclusion, all 11 dyes could be cleaned-up with the PA column and Oasis HLB and the recoveries exceeded 70%.

A sensitive cloud point extraction method for simultaneous determination of trace amounts of sunset yellow (SY), allura red (AR) and brilliant blue (BB) by spectrophotometry was developed. Experimental parameters such as Triton X-100 concentration, KCl concentration and initial pH on extraction efficiency of dyes were optimized using response surface methodology (RSM) with a Doehlert design. Experimental data were evaluated by applying RSM integrating a desirability function approach. The optimum condition for extraction efficiency of SY, AR and BB simultaneously were: Triton X-100 concentration 0.0635 mol L(-1), KCl concentration 0.11 mol L(-1) and pH 4 with maximum overall desirability D of 0.95. Correspondingly, the maximum extraction efficiency of SY, AR and BB were 100%, 92.23% and 95.69%, respectively. At optimal conditions, extraction efficiencies were 99.8%, 92.48% and 95.96% for SY, AR and BB, respectively. These values were only 0.2%, 0.25% and 0.27% different from the predicted values, suggesting that the desirability function approach with RSM was a useful technique for simultaneously dye extraction. Linear calibration curves were obtained in the range of 0.02-4 for SY, 0.025-2.5 for AR and 0.02-4 μg mL(-1) for BB under optimum condition. Detection limit based on three times the standard deviation of the blank (3Sb) was 0.009, 0.01 and 0.007 μg mL(-1) (n=10) for SY, AR and BB, respectively. The method was successfully used for the simultaneous determination of the dyes in different food samples., (Copyright © 2015 Elsevier B.V. All rights reserved.)

Covalent organic polymers (COPs) connected by covalent bonds are a new class of porous network materials with large surface area and potential superiority in sample pretreatment. In this study, a new hydrazone linked covalent organic polymer (HL-COP) adsorbent was well-designed and synthesized based on a simple Schiff-base reaction. The condensation of 1,4-phthalaldehyde and 1,3,5-benzenetricarbohydrazide as organic building blocks led to the synthesis of HL-COP with uniform particle size and good adsorption performance. This HL-COP adsorbent with high hydrophobic property and rich stacking π electrons contained abundant phenyl rings and imine (CN) groups throughout the entire molecular framework. The adsorption mechanism was explored and discussed based on π-π affinity, hydrophobic effect, hydrogen bonding and electron-donor-acceptor (EDA) interaction, which contributed to its strong recognition affinity to target compounds. Enrichment factors were 305-757 for six Sudan dyes by HL-COP micro-solid phase extraction (μ-SPE), indicating its remarkable preconcentration ability. Furthermore, the adsorption amounts by HL-COP μ-SPE were 1.0-11.0 folds as those by three commonly used commercial adsorbents. Then, HL-COP was applied as adsorbent of online μ-SPE coupled with high performance liquid chromatography (HPLC) for enrichment and analysis of trace Sudan dyes in food samples with detection limit of 0.03-0.15μg/L. The method was successfully applied for online analysis of chilli powder and sausage samples. Sudan II and Sudan III in one positive chilli powder sample were actually found and determined with concentrations of 8.3 and 6.8μg/kg, respectively. The recoveries of chilli powder and sausage samples were in range of 75.8-108.2% and 73.8-112.6% with relative standard deviations of 1.2-8.5% and 1.9-9.4% (n=5), respectively. The proposed method was accurate, reliable and convenient for the online simultaneous analysis of trace Sudan dyes in food samples., (Copyright © 2015 Elsevier B.V. All rights reserved.)

Chrysoidin is a kind of banned food dye, and it has been illegally used for coloring food. A rapid detection and quantification method is developed and applied in analysis chrysoidin in yuba. Gold nanoparticles are synthesized by using hexadecyl trimethyl ammonium bromide (CTAB) as the bifunctional ligand to link the solid substrate and the AuNPs. The laser wavelength used for quantitative is 1594 cm⁻¹. Significant differences between different concentrations of chrysoidin are verified by multiple variable analysis. A relationship between the logarithm of the concentrations and the intensity of laser is proved using univariate analysis method. The calibration curves showed good linearity in the range of 0.001-0.5 mmol · L⁻¹ with correlation coefficients r = 0.995. The method is successfully applied to the determination of chrysoidin in yuba. The average recoveries of the drugs spiked at 50 and 500 µg · g⁻¹ levels are 82.4% and 116.9%, and the relative standard deviations (RSD) are 3.8% and 4.0%. The method is simple, rapid, sensitive and accurate in the determination of chrysoidin.

An ultra-performance LC (UPLC) method was developed to determine the manufacturing intermediates and subsidiary colors in the monosulfo monoazo color additives D&C Red No. 6 and D&C Red No. 7 and their lakes. This method is intended for use in batch certification of the color additives by the U. S. Food and Drug Administration to ensure that each lot meets published specifications for coloring drugs and cosmetics. The intermediates are 2-amino-5-methylbenzenesulfonic acid (PTMS) and 3-hydroxy-2-naphthalenecarboxylic acid (3-hydroxy-2-naphthoic acid). The subsidiary colors are 3-hydroxy-4-[(4-methylphenyl)azo]-2-naphthalenecarboxylic acid (unsulfonated subsidiary color) and 1-[(4-methylphenyl) azo]-2-naphthalenol (4-methyl Sudan I). The analytes were identified by comparing their UPLC retention times and UV-Vis absorption spectra with those of standards. Validation studies showed that calibration curves were linear (average R2=0.9994), and recoveries were 96-106%. Average LOD was 0.0014-0.0061% and average LOQ was 0.0047-0.020%. Results for RSD at the specification levels ranged from 0.67 to 5.79%. Survey analyses of 42 samples from 14 domestic and foreign manufacturers yielded results by the new UPLC method and a previously reported HPLC method that were consistent within experimental error. The new UPLC method provided increased sensitivity, faster analysis times, and improved separations compared to the HPLC method.

Office Chromatography combines achievements in office technologies with miniaturized planar chromatography. In the life sciences, printing of materials became an accepted technique, whereas in separation science, the use of printers for chromatography is at its infancy. A bubble-jet printer was modified for exact application on miniaturized plates. Technical modifications included the removal of all unnecessary parts and the improvement of the positioning system, purge unit and sample supply system. Evaluation was performed via a slide scanner and image evaluation software. Printing of a food dye mixture solution (n=5) led to a calculated mean deposition volume of 13±1nL/mm(2) per print-cycle. A mean determination coefficient (R(2); n=5) of 0.9990 was obtained for application of increasing volumes, executed via increasing band widths of 50-200μm (corresponding to 2-8nL). Using larger band widths and multiple print jobs, deposition volumes of up to the microliter scale represented an alternative to cost-intensive standard equipment. After print, separation, detection and digital evaluation of five food dyes, mean R(2) (n=5) were obtained between 0.9977 and 0.9995. The accuracy of printing was proven by mean recovery rates of 101-105% with repeatabilities of 3-7% (%RSD, n=5). The transfer to nanostructured ultrathin-layer plates proved the synergetic potential of these fields of research. First, this modified printer was suited for printing of finely graduated scales of three preservatives for determination of the spatial resolution of scanning Direct Analysis in Real Time mass spectrometry., (Copyright © 2015 Elsevier B.V. All rights reserved.)

This article reports on a method to determine synthetic dyes in yogurts and milk drinks. Initially a method for extraction of artificial dyes was developed to pretreat samples in order to extract most of the artificial colorants. Then, the colorants were analyzed by HPLC-PAD using gradient elutions. The method was linear in the range of 0.5-25mgL(-1) colorants (0.9991

Saffron is a valuable culinary spice that can be used not only for dyes and cooking, but also for many medical purposes. Due to its high price and restriction of its production, various fraud manners in its production have been growing. Addition of synthetic colorants to saffron is the most common way for adulteration. In this work, chemometric methods are proposed to resolve the three-dimensional absorbance spectra-pH data for simultaneous determination of the two colorants Tartrazin and Sunset yellow, in adulterated saffron. The rank deficiency in the concentration mode impaired the system. Therefore, to extirpate the ambiguity, which results from rank deficiency, three-way variation array V was generated by subtracting the first pH spectrum from each spectrum at each pH. This allows the extraction of extent reaction profile and mixture reaction spectral profiles, as well as the relative concentrations of the analytes., (Copyright © 2015 Elsevier B.V. All rights reserved.)

A simple and efficient extraction technique with a sub-microliter organic solvent consumption termed as in-tube electro-membrane extraction (IEME) is introduced. This method is based upon the electro-kinetic migration of ionized compounds by the application of an electrical potential difference. For this purpose, a thin polypropylene (PP) sheet placed inside a tube acts as a support for the membrane solvent, and 30μL of an aqueous acceptor solution is separated by this solvent from 1.2mL of an aqueous donor solution. This method yielded high extraction recoveries (63-81%), and the consumption of the organic solvent used was only 0.5μL. By performing this method, the purification is high, and the utilization of the organic solvent, used as a mediator, is very simple and repeatable. The proposed method was evaluated by extraction of four synthetic food dyes (Amaranth, Ponceau 4R, Allura Red, and Carmoisine) as the model analytes. Optimization of variables affecting the method was carried out in order to achieve the best extraction efficiency. These variables were the type of membrane solvent, applied extraction voltage, extraction time, pH range, and concentration of salt added. Under the optimized conditions, IEME-HPLC-UV provided a good linearity in the range of 1.00-800ngmL(-1), low limits of detection (0.3-1ngmL(-1)), and good extraction repeatabilities (RSDs below 5.2%, n=5). It seems that this design is a proper one for the automation of the method. Also the consumption of the organic solvent in a sub-microliter scale, and its simplicity, high efficiency, and high purification can help one getting closer to the objectives of the green chemistry., (Copyright © 2015 Elsevier B.V. All rights reserved.)

A novel poly (diallyldimethylammonium chloride) functionalized reduced graphene oxide (PDDA-RGO) nanocomposite modified electrode was fabricated, and applied for the electrochemical determination of quinoline yellow (QY). The formation of PDDA-RGO nanocomposite was confirmed by SEM, FTIR and Raman spectroscopy. The electrocatalytic activity of PDDA-RGO nanocomposite to the oxidation of QY was evaluated using cyclic voltammetry and differential pulse voltammetry. Under the optimal conditions, the proposed sensor exhibited excellent electrochemical performance towards detection of QY. The linear range is from 0.01 to 10 μM, and the detection limit is down to 0.002 μM (S/N=3). The proposed sensor also exhibited excellent anti-interference property, repeatability and stability. In addition, the proposed electrochemical sensor was successfully applied to determination of QY in soft drink., (Copyright © 2015. Published by Elsevier Ltd.)

It is very challenging to develop highly-sensitive analytical platforms for toxic synthetic colourants that widely added in food samples. Herein, a series of porous carbon (PC) was prepared using CaCO3 nanoparticles (nano-CaCO3) as the hard template and starch as the carbon precursor. Characterizations of scanning electron microscopy and transmission electron microscopy indicated that the morphology and porous structure were controlled by the weight ratio of starch and nano-CaCO3. The electrochemical behaviours of four kinds of widely-used food colourants, Sunset yellow, Tartrazine, Ponceau 4R and Allura red, were studied. On the surface of PC samples, the oxidation signals of colourants enhanced obviously, and more importantly, the signal enhancement abilities of PC were also dependent on the starch/nano-CaCO3 weight ratio. The greatly-increased electron transfer ability and accumulation efficiency were the main reason for the enhanced signals of colourants, as confirmed by electrochemical impedance spectroscopy and chronocoulometry. The prepared PC-2 sample by 1:1 starch/nano-CaCO3 weight ratio was more active for the oxidation of food colourtants, and increased the signals by 89.4-fold, 79.3-fold, 47.3-fold and 50.7-fold for Sunset yellow, Tartrazine, Ponceau 4R and Allura red. As a result, a highly-sensitive electrochemical sensing platform was developed, and the detection limits were 1.4, 3.5, 2.1 and 1.7 μg L(-1) for Sunset yellow, Tartrazine, Ponceau 4R and Allura red. The practical application of this new sensing platform was demonstrated using drink samples, and the detected results consisted with the values that obtained by high-performance liquid chromatography., (Copyright © 2015 Elsevier B.V. All rights reserved.)

An analytical method was established for the simultaneous determination of 28 acidic artificial dyes in fishery products by ultra performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS). The analytes in fishery products were extracted with ethyl alcohol containing 20% (v/v) ammonia water and 10% (v/v) water. Then the extract solution was purified according to amination adsorbent matrix dispersion method. The compounds were separated by an Eclipse Plus-C18 column with acetonitrile and 0.1% (v/v) formic acid-5 mmol/L ammonium acetate solution as the mobile phases, and measured by UPLC-Q-TOF MS with electrospray ionization in negative mode. As a result, the limits of quantification ( LOQs, S/N = 10) of the target compounds were 20-100 µg/kg in fishery products. The 28 analytes behaved linearly in wide-range with the correlation coefficients more than 0. 991 as well as the relative standard deviations (RSDs) of the peak areas less than 5.61% (n = 6). The average recoveries of the 28 analytes spiked at three levels were ranged from 70. 24% to 106. 47% with RSDs of 5.62%-9.65% (n = 6). This method can be applied to the analysis of the 28 acidic artificial dyes in fishery products due to its fastness, simplicity and relatively high sensitivity.

As one of the rarely allowable azo dyes, ponceau 4R can be added in some foods in some countries. However, it is necessary to develop a credible and rapid analytical method for its monitoring, because of its potentially harmful risk. The hapten of ponceau 4R was first designed and synthesized by introducing a primary amine group into the structure of ponceau 4R. Based on the well-prepared hapten, the immunogen of ponceau 4R was prepared using glutaraldehyde to link ponceau 4R to the carrier protein. The triggered polyclonal antibody was obtained and tested by ELISA to optimize the proper dilution. An icELISA was developed for ponceau 4R, and the IC50 of the method is 36.82 ng/mL. The limit of detection is 0.80 ng/mL, and the linear range is 1-10000 ng/mL. Five selected structural analogues have no cross-reactivity with the anti-ponceau 4R polyclonal antibody (<0.3). In three food samples (grape juice, carbonated beverage, and RIO cocktail), the assay exhibits good stability and reproducibility with a recovery range of 93.87-103.77%, and the intra- and interassay coefficients of variation were <11.73%. The results indicate that the proposed icELISA is sensitive, accurate, specific, and simple, which provides an alternative for the detection of ponceau 4R in foods.

Two novel spectrophotometric determination procedures based on retention of Allura Red onto Amberlite XAD-1180 and XAD-16 resins for its preconcentration, purification, and separation were developed. Analytical parameters of the methods including pH, eluent type, sample volume, and sample and eluent flow rates, were investigated and optimized. Interference effects of some cations, anions, and widely used food dyes were also investigated. Detection limits of the two methods were found to be 1.2 and 1.5 μg/L for XAD-1180 and XAD-16 columns, respectively, under optimum conditions. Linear calibration curve ranges of the methods were 0.4-8.0 and 0.5-6.0 μg/mL of Allura Red for XAD-1180 and XAD-16 resins, respectively. Preconcentration factors were found as 80 for both the XAD-1180 and XAD-16 columns using maximum sample volume and minimum eluent volume. RSDs of the methods were below 6% throughout all experiments. All absorbance measurements were performed at 506 nm. Validations of the methods were performed comparatively with determination of the Allura Red contents of some foodstuff, pharmaceutical, and energy drink samples. Allura Red concentrations in investigated solid and liquid samples ranged from 298 to 501 μg/g and 53.8 to 508 μg/mL, respectively. Satisfactory results were obtained from the real samples analysis. Allura Red contents of samples were determined to be highly similar using the two extraction methods. Comparisons of the methods were performed by analysis of Allura Red contents of the real samples. In addition to analytical parameters, adsorption isotherm studies were performed for the two kinds of Amberlite resins. It was observed that developed methods fit the linear form of the Freundlich adsorption isotherm model. All of the experimental results suggested that the developed SPE procedures are suitable for separation, preconcentration, and determination of Allura Red in solid and liquid matrixes.

Reliable methods for quantification of synthetic water-soluble colors in complex food matrices are currently not available. The present work describes the development and validation of an improved protocol for the analysis of synthetic food colorants in complex food matrices presenting high protein and/or fat content. The method developed employs an extraction stage, followed by a subsequent sonification, centrifugation and concentration step. A final clean up via SPE on polyamide cartridges was also employed. The isolated colorants were separated and analyzed by an RP-HPLC/DAD system. High and consistent recoveries (min. 81%) and low RSDs (max. 6%) were achieved for all studied colorants. The issue of high fat content matrices was also addressed showing the need for an additional defatting step in the procedure. Overall, the protocol presented shows high precision and accuracy of detection and can provide the basis for future development of similar methods in other complex food matrices., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

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., (© 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

A novel simple, fast and efficient ultra-high performance supercritical fluid chromatography (UHPSFC) method was developed and validated for the separation and quantitative determination of eleven illegal dyes in chili-containing spices. The method involved a simple ultrasound-assisted liquid extraction of illegal compounds with tetrahydrofuran. The separation was performed using a supercritical fluid chromatography system and CSH Fluoro-Phenyl stationary phase at 70°C. The mobile phase was carbon dioxide and the mixture of methanol:acetonitrile (1:1, v/v) with 2.5% formic acid as an additive at the flow rate 2.0 mL min(-1). The UV-vis detection was accomplished at 500 nm for seven compounds and at 420 nm for Sudan Orange G, Butter Yellow, Fast Garnet GBC and Methyl Red due to their maximum of absorbance. All eleven compounds were separated in less than 5 min. The method was successfully validated and applied using three commercial samples of chili-containing spices - Chili sauce (Indonesia), Feferony sauce (Slovakia) and Mojo sauce (Spain). The linearity range of proposed method was 0.50-9.09 mg kg(-1) (r ≥ 0.995). The detection limits were determined as signal to noise ratio of 3 and were ranged from 0.15 mg kg(-1) to 0.60 mg kg(-1) (1.80 mg kg(-1) for Fast Garnet) for standard solution and from 0.25 mg kg(-1) to 1.00 mg kg(-1) (2.50 mg kg(-1) for Fast Garnet, 1.50 mg kg(-1) for Sudan Red 7B) for chili-containing samples. The recovery values were in the range of 73.5-107.2% and relative standard deviation ranging from 0.1% to 8.2% for within-day precision and from 0.5% to 8.8% for between-day precision. The method showed potential for being used to monitor forbidden dyes in food constituents. The developed UHPSFC method was compared to the UHPLC-UV method. The orthogonality of Sudan dyes separation by these two methods was demonstrated. Benefits and drawbacks were discussed showing the reliability of both methods for monitoring of studied illegal dyes in real food constituents., (Copyright © 2015 Elsevier B.V. All rights reserved.)

A rapid and effective method of aqueous two-phase systems based on ionic liquid microextraction for the simultaneous determination of five synthetic food colourants (tartrazine, sunset yellow, amaranth, ponceau 4R and brilliant blue) in food samples was established. High-performance liquid chromatography coupled with an ultraviolet detector of variable wavelength was used for the determinations. 1-alkyl-3-methylimidazolium bromide was selected as the extraction reagent. The extraction efficiency of the five colourants in the proposed system is influenced by the types of salts, concentrations of salt and [CnMIM]Br, as well as the extracting time. Under the optimal conditions, the extraction efficiencies for these five colourants were above 95%. The phase behaviours of aqueous two-phase system and extraction mechanism were investigated by UV-vis spectroscopy. This method was applied to the analysis of the five colourants in real food samples with the detection limit of 0.051-0.074 ng/mL. Good spiked recoveries from 93.2% to 98.9% were obtained., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

A sensitive electrochemical method was developed for the simultaneous determination of Brilliant Blue (BB) and tartrazine (Tz) using an ionic liquid-modified expanded graphite paste electrode (IL-EGPE). The IL-EGPE was prepared by mixing ionic liquid-expanded graphite composite (IL-EG) with solid paraffin. Compared with the EGPE, the IL-EGPE remarkably enhanced the electrocatalytic oxidation signals of BB and Tz. Under optimal experimental conditions, the designed IL-EGPE exhibited wide linear responses to BB and Tz ranging from 5.0×10(-9) to 4.0×10(-6) M and 1.0×10(-8) to 1.0×10(-6) M, respectively. The detection limits for BB and Tz were 2.0×10(-9) M (1.6 ng/mL) and 3.3×10(-9) M (1.8 ng/mL) at an S/N of 3, respectively. This electrode showed good reproducibility, stability, and reusability. The proposed method was successfully applied in the simultaneous determination of BB and Tz in a soft drink with satisfactory results.

In the present work, a new method for the determination of Sudan I has been developed based on a conducting poly(p-aminobenzene sulphonic acid) (poly(p-ABSA)) film modified electrode. The new electrochemical sensor showed strong accumulation ability and excellent electrocatalytic activity for Sudan I. Electrochemical oxidation signal of Sudan I at the poly(p-ABSA) modified glassy carbon electrode (poly(p-ABSA)/GCE) was significantly increased when compared to that at the bare GCE. The experimental conditions such as amount of alcohol, pH of buffer solution, accumulation time, and instrumental parameters for square wave anodic stripping voltammetry were optimised for the determination of Sudan I. Under optimum conditions, the linear regression equation of Sudan I was ip=1.868+0.1213c (ip: μA, c: μgL(-1), R=0.9981) from 1 to 500 μg L(-1) with a detection limit of 0.3 μg L(-1). Finally, this sensor was successfully employed to detect Sudan I in some hot chili and ketchup samples., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Background: Anthocyanins and other polyphenols from flowers and bracts of Thymus sp. are studied. An anthocyanin-rich food colourant with interesting high antioxidant activity from Thymus moroderi has been obtained, and applied to colour foods., Results: Anthocyanins and other polyphenols from T. moroderi and another five Thymus sp. were extracted in methanol/hydrochloric acid 0.1 mol L(-1) (50/50, v/v) 2 h stirring at 50 °C. They were identified and quantified by HPLC-PDA-MS and UHPLC-PDA-fluorescence, as total individual polyphenols. Total polyphenols were also determined. Flowers had higher anthocyanins and other polyphenols concentrations than bracts; for example, total polyphenols content of T. moroderi were 131.58 and 61.98 g GAE kg(-1) vegetal tissue, respectively. A liquid concentrated colourant was obtained from T. moroderi using water/citric acid as solvent. It was characterised and compared with other two commercial anthocyanin-rich food colourants from red grape skin and red carrot (colour strength of 1.7 and 3.6 AU, respectively). T. moroderi colourant had 1.2 AU colour strength, and high storage stability (>97.1% remaining colour after 110 days at 4 °C). It showed a higher polyphenols content than commercial colourants. Its antioxidant activity was 0.707 mmol Trolox eq. g(-1) plant dry weight, 69.5 times higher than red carrot. The three colourants were applied to colour yogurts, giving pinky tonalities. The colour did not change evidently (ΔE*(ab)  < 3) when stored under refrigeration during 1 month., Conclusions: T. moroderi can be a source of anthocyanin-rich food colourant (E-163) with both high polyphenols content and high antioxidant activity. This colourant gives a stable colour to a yogurt during 1 month. These results expand the use of natural colourants., (© 2014 Society of Chemical Industry.)