Highly sensitive and accurate screening of 40 dyes in soft drinks by liquid chromatography–electrospray tandem mass spectrometry

Development of an external standard method for the high-throughput determination of broadly polar multiclass synthetic dyes in high-sugar, high-fat, and high-protein foods

Simultaneous detection of multiple synthetic dyes in food additives presents a challenge. A high-throughput UPLC-Q-OMS method with purification-free extraction was developed for the simultaneous detection of 30 synthetic dyes across six categories in various foods. The results showed satisfactory separation of the dyes was achieved using a phenyl column, acetonitrile, and a 5 mmol/L ammonium acetate mobile phase. Designing methanol-acetonitrile (2:3, v/v) as a bifunctional extractant can minimize matrix interference and enhance synergistic effects. The LODs of the method were in the range of 0.15-6.28 μg/L, the LOQs were in the range of 0.48-20.52 μg/L with good linearity, and the correlation coefficients (r2) were greater than 0.99. The recoveries at the three spiked levels were in the range of 82.6 %-106.3 %. The technique detected four synthetic dyes within regulatory limits in six out of 66 sample batches (9.09 %), demonstrating its effectiveness in addressing interference and strong applicability.

A rapid colorimetric method for the detection of carminic acid in samples based on visible color change

Carminic Acid (CA), an insect-derived red color, is widely used as a colorant and additive in food and non-food items. The detection of CA is of great concern since it is unacceptable for vegetarians and vegans consumers. Therefore, it is important for food authorities to have a rapid detection method for CA. We describe here a simple and rapid method for the qualitative detection of CA, using Pb2+ for complex formation. As a result, the sample solution shows a visible change from pink to purple (bathochromic shift) which could also be analyzed through a spectrophotometer at λmax = 605 nm. The structure of the CA-Pb2+ complex was also studied through advanced spectroscopic techniques. Moreover, the presence of iron results in the formation of a stable CA-Fe2+ complex without any significant color change, as Fe2+ has a stronger binding affinity with CA. Thus, sodium fluoride (NaF) was used to prevent CA-Fe2+ complex formation. Therefore, two methods were developed based on the absence (method I) and presence (method II) of NaF. The LOD and LOQ for the method I was 0.0025 and 0.0076 mg mL-1, and for method II, values were 0.0136 and 0.0415 mg mL-1, respectively. The methods were also validated by intra and inter-day analyses. A total of 45 commercials, including food and non-food samples, were screened for the detection of CA. The developed methods are applicable for the effective and rapid surveillance of CA in various samples without the use of high-tech instruments.

Indigo Carmine: Between Necessity and Concern

Dyes, such as indigo carmine, have become indispensable to modern life, being widely used in the food, textile, pharmaceutical, medicine, and cosmetic industry. Although indigo carmine is considered toxic and has many adverse effects, it is found in many foods, and the maximum permitted level is 500 mg/kg. Indigo carmine is one of the most used dyes in the textile industry, especially for dyeing denim, and it is also used in medicine due to its impressive applicability in diagnostic methods and surgical procedures, such as in gynecological and urological surgeries and microsurgery. It is reported that indigo carmine is toxic for humans and can cause various pathologies, such as hypertension, hypotension, skin irritations, or gastrointestinal disorders. In this review, we discuss the structure and properties of indigo carmine; its use in various industries and medicine; the adverse effects of its ingestion, injection, or skin contact; the effects on environmental pollution; and its toxicity testing. For this review, 147 studies were considered relevant. Most of the cited articles were those about environmental pollution with indigo carmine (51), uses of indigo carmine in medicine (45), and indigo carmine as a food additive (17).

Study of the authentic composition of the novel green foods: Food colorants and coloring foods

The clean label approach is behind the development of the new concept, coloring food, in contrast to regulated food colorants, although few data are available regarding its composition. Consequently, twenty-six commercial green foods (including novel foods) have been analyzed to investigate the authentic composition behind the different labels. It has been identified by HPLC-ESI/APCI-hrTOF-MS2 the complete array of chlorophylls in the regulated green food colorants, several of them identified for the first time in foods. The coloring food alternative is based on mixing blue (such as spirulina) and yellow (such as safflower) hues. Our data suggest that in the analyzed samples, spirulina is water or solvent extracted before being added to the food. The obtained results showed for the first time, the authentic data on the chemical composition of the new green foods.

Physical Properties of E143 Food Dye as a New Organic Semiconductor Nanomaterial

Organic semiconductors (OSCs) have attracted considerable attention for many promising applications, such as organic light-emitting diodes (OLEDs), organic field-effect transistors (OFETs), and organic photovoltaics (OPVs). The present work introduced E143 food dye as a new nanostructured organic semiconductor that has several advantages, such as low cost, easy fabrication, biocompatibility, and unique physical properties. The material was characterized using a transmission electron microscope (TEM), Fourier transform infrared (FT-IR) spectroscopy, thermogravimetric analysis (TGA), and optical absorption spectroscopy. The study of X-ray diffraction (XRD) showed that E143 dye has a monoclinic polycrystalline structure. Electrical and dielectric properties were performed by impedance spectroscopy at frequencies (20 Hz-1 MHz) in the temperature range (303-473 K). The values of interband transitions and activation energy recommended the application of E143 dye as a new organic semiconductor material with promising stability, especially in the range of hot climates such as KSA.

Sensitive voltammetric quantification of carminic acid in candies using selenium dioxide nanoparticles based electrode

Carminic acid is a food colorant which concentration has to be controlled due to the possible negative health effects. Sensitive voltammetric method is developed for carminic acid determination using electrode modified with SeO₂ nanoparticles (SeO₂ NPs) and hexadecyltriphenylphosphonium bromide (HDTPPB) acting as dispersive agent for nanoparticles and electrode surface co-modifier. SeO₂ NPs of 37-45 nm are uniformly distributed at the electrode increasing its electroactive area (41 ± 2 vs. 8.9 ± 0.2 mm² for bare glassy carbon electrode (GCE)). Electrochemical impedance spectroscopy data confirm an 18.3-fold decrease of charge transfer resistance compared to GCE (12.7 ± 0.3 vs. 232 ± 7 kΩ, respectively). In differential pulse mode, the linear dynamic ranges of carminic acid are 0.010-2.5 and 2.5-10 μmol L^-1 with a detection limit of 3.4 nmol L^-1. The method is successfully employed in candies and lozenges for sore throat treatment. The approach is simple, reliable, and can be used as an alternative to chromatography in routine analysis.

Fast Sensitive and Accurate Analysis of the Most Common Synthetic Food Colorants in 65 Egyptian Commercial Products Using New HPLC–DAD and UPLC-ESI–MS/MS Methods

Overexposure to food colorants above the allowed daily intake (ADI) level can provoke hyperactivity and other disturbed behaviors especially in children. Two new methods were developed to separate five synthetic colorants, which were Tartrazine (E102), Sunset Yellow (E110), Allura Red (E129), Carmoisine (E122), and Brilliant Blue (E133). They are labeled on a large variety of commercial food products in the Egyptian market without mentioning their definite concentrations. Therefore, there was a real need to determine these colorants with simple, accurate, and fast methods. This is the first study to determine these colorants in a wide variety of food products present in the Egyptian market. The HPLC approach with photodiode array detection was developed to quantify these colorants, on a C18 column, with a mobile phase composed of acetonitrile and water containing 1% ammonium acetate (pH 6.8), separation was carried out using a gradient program. The colorants were eluted and efficiently separated within 9 min. Then, as a complementary technique to HPLC, the UPLC-ESI–MS/MS approach was developed for identification and accurate mass measurement of the colorants found in high concentrations, the colorants were obtained simultaneously in negative mode, the run time was only 3 min. These developed methods were validated according to ICH recommendations and they were applied to analyze 65 food products including jelly powder, puddings, ice cream powders, concentrated soft drink powders, carbonated drinks, chewing gums, and sugar confectionery.

Rapid determination of metanil yellow in turmeric using a molecularly imprinted polymer dispersive solid-phase extraction and visible light spectrophotometry

The present study aimed to develop a sensitive and available method for determining metanil yellow (MY) as an adulterating agent in food samples. Solid-phase extraction was chosen for pre-concentrating metanil yellow prior to its determination using a validated UV-spectrophotometric method. The precipitation polymerization method was applied to synthesize a range of molecularly imprinted polymers (MIPs) for selective extraction of MY. Polymers were characterized by SEM and FTIR and investigated for MY extraction through batch rebinding experiments. The extraction process was optimized in the term of pH, time, capacity, and the desorbing solvent. Results of this study showed the critical role of template/functional monomer ratio in the preparation of the MIPs. The developed MIP solid-phase extraction/UV-spectrophotometric method was employed for determining MY in spiked samples and showed 88.10-92.76% recovery for turmeric samples containing 0.1-10 mg/kg MY. The developed method was shown selective for MY in the presence of another azo dye.

Development, validation and application of multi-class methods for the analysis of food additives by liquid chromatography coupled to tandem mass spectrometry

Food additives are used in numerous food products and are characterised by various physicochemical properties. In European member states, their use in food is regulated by the European Union. This work aimed to develop an accurate and high-throughput analytical method enabling the simultaneous determination of additives from different functional classes to facilitate controls and generate occurrence data for exposure assessments. The QuEChERS principle was applied due to its ease of implementation and flexibility to adjust to various food matrices. However, very polar substances could not be extracted with sufficient recoveries. Consequently, an alternative basic methanol sample-preparation methodology was developed. After sample preparation, the obtained extracts were analysed using ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS). Overall, the developed methodology allowed the quantification of 27 additives from the functional classes of colours, sweeteners, preservatives, and antioxidants in various foods (e.g. beverages, dairies, processed meals). The methods were also validated in terms of selectivity, linearity, matrix effect, limit of quantification, accuracy, repeatability, and intra-laboratory reproducibility. Finally, the methods were successfully applied to eighty-four actual samples. All additives were found below authorised levels. However, irregularities were spotted in labelling.

Quantification of permitted synthetic colours in food by liquid chromatographic methods: a review on analytical methods and their performance

Colours, natural and synthetic, are substances which add or restore colour to a food after processing or storage. They are widely used by food manufacturers but may pose a potential risk to human health. Most food safety authorities set up regulations to limit the use of synthetic colours, and monitor their levels and consumption by the general public. Therefore, validated analytical methods are needed to fulfil this requirement. This review presents a comprehensive overview of various liquid chromatographic methods used for quantification of permitted synthetic colours in foods. Available analytical methods have been assessed for their fitness for purpose in terms of extraction, clean-up, liquid chromatographic separation, quantification and method performance. The advantages and disadvantages are given of available analytical methods for analysing 24 synthetic colours, permitted for use by different jurisdictions. Gaps in the knowledge and levels of validation are identified and recommendations made on further research to develop suitable methods for routine monitoring of these permitted synthetic colours.

Microfluidic-enabled versatile hyphenation of electromembrane extraction and thin film solid phase microextraction

In the present study, a versatile combination of electromembrane extraction (EME) with thin film solid phase microextraction (TF-SPME) was introduced using a microfluidic chip device. The device consisted of two single channels on two separate layers. The upper channel was dedicated to donor phase flow pass, while the beneath channel was used as a reservoir for stagnant acceptor solution. A slide of fluorine doped tin oxide (FTO) was accommodated in the bottom of the acceptor phase channel. A thin layer of polyaniline was electrodeposited on the FTO surface to achieve the required thin film for TF-SPME. A stainless-steel wire was embedded in the donor phase channel and another wire was also attached to the FTO surface. The channels were separated by a piece of polypropylene membrane impregnated with 1-octanol and the whole chip was fixed with bolts and nuts. The driving force for the extraction was an 8 V direct current (DC) voltage applied across the supported liquid membrane (SLM). Under the influence of the electrical field, analytes immigrated from sample towards the acceptor phase and then adsorbed on the thin film of the solid phase. Finally, the analytes were desorbed by successive movement of a desorption solvent in the acceptor phase channel followed by injection of the desorption solution to HPLC-UV. The applicability of the proposed device was demonstrated by the determination of four synthetic food dyes: Amaranth, Ponceau 4R, Allura Red, and Carmoisine, as the model analytes. The effective parameters on the efficiency of the both EME and TF-SPME were investigated. Under the optimized conditions, the microchip provided low LODs (1-10 μg L^-1), and a wide linear dynamic range of 10-1000 μg L^-1 for all analytes. The system also offered RSD values lower than 5.5% and acceptable reusability of the thin film for multiple extractions.

Determination of Synthetic Colorants in Beverages by Deep Eutectic Solvent-Based Effervescence-Assisted Dispersive Liquid-Liquid Microextraction Coupled with High-Performance Liquid Chromatography

In this paper, a deep eutectic solvent (DES)-based effervescence-assisted dispersive liquid-liquid microextraction method was proposed for the determination of four synthetic colorants in beverages by high-performance liquid chromatography. In this method, DES synthesized from choline chloride and phenol was used as extractant. The dispersion of DES was assisted by in situ CO2 produced from the effervescence reaction between NaH2PO4 and Na2CO3 without using any organic solvent or auxiliary equipment. Furthermore, phase separation occurred naturally in the presence of the salt products of effervescence reaction, without the addition of any other salting out reagents. Some important parameters, such as species, molar ratio and volume of DES, composition and amount of effervescent agents, were optimized to achieve the best extraction efficiency. Under the optimal conditions, extraction recoveries were obtained for the analytes in the range of 83.5-114.8%. The limits of detection were in the range of 0.6-3.0 ng/mL. Relative standard deviations for intra- and interday precision were <4.68 and 6.08%, respectively. This simple, rapid, cost-effective and environmentally friendly method has been successfully applied to the analysis of synthetic colorants in 10 kinds of beverage samples.

Simultaneous determination of 11 water-soluble dyes in food products and beverages by high performance liquid chromatography

A simple and inexpensive liquid chromatography diode array detector (LC-DAD) procedure has been developed to analyse food dyes in beverages, candies, jams, salted fish, Chinese sausage, and cake. A reverse stationary phase provided sufficient selectivity and chromatographic performance for the separation of 11 water-soluble dyes (tartrazine, amaranth, indigo carmine, ponceau 4R, sunset yellow, allura red, carmoisine, fast green FCF (Food green 3), brilliant blue, quinoline yellow, and indocyanine green). The samples were extracted with 1% ammonium solutions and acetonitrile, purified, and concentrated using a C18 solid-phase extraction (SPE) cartridge for beverages, and weak anion exchange SPE cartridge for solid samples. They were determined using a reverse-phase C18 column with gradient elution of 0.2% ammonium acetate buffer, and acetonitrile as the mobile phase. Multiple-specific wavelengths were used to monitor the dyes in the visible range to provide higher sensitivity and an expanded scope for a large number of analytes. The limit of detection and limit of quantification of the dyes were in the range of 0.2 - 0.5 and 0.5 - 1.0 µg/mL, respectively. The precision of the method ranged from 2.71 to 6.31%, while recovery ranged from 90.8 to 105.6%. The validated method was successfully applied to the quantitative analysis of 11 water-soluble dyes in 36 commercial products obtained from the local supermarket. Application to the analysis of beverages and food samples available to consumers proved that the described methods are suitable for the routine analysis of dyes in food products containing a broad range of dyes.

Switchable-hydrophilicity solvent liquid-liquid microextraction prior to magnetic nanoparticle-based dispersive solid-phase microextraction for spectrophotometric determination of erythrosine in food and other samples

A combination of switchable-hydrophilicity liquid-liquid microextraction prior to magnetic nanoparticle-based dispersive solid-phase microextraction is proposed for the determination of erythrosine using UV/Vis spectrophotometry at 520 nm. Under optimum conditions (i.e., 1.0 mL octylamine as the extraction solvent, 1.5 mL of 10.0 M sodium hydroxide as the phase separation trigger, pH 4.0, 750 µL of acetone as the eluent, 10.0 mg of Fe₃O₄@XAD-16 as the adsorbent, and 15.0 mL of the sample solution), the method showed a superior analytical performance with limits of detection less than 25.9 ng mL^-1, limits of quantitation less than 86.3 ng mL^-1 and linear dynamic ranges ranging between 86.3 and 1000 ng mL^-1. Percentage relative standard deviations were less than 4.1 and 7.2% for intra-day and inter-day, respectively. The method was successfully applied for the extraction and determination of erythrosine in food samples and other consumer products with recoveries in the range of 94.6-103.9% and within extraction time of 7.8 min per sample.

Determination of Carminic Acid in Foodstuffs and Pharmaceuticals by Microchip Electrophoresis with Photometric Detection

This paper presents a novel miniaturized analytical method for the determination of carminic acid, a natural red food dye, in complex food and pharmaceutical matrices by microchip electrophoresis (MCE) with photometric detection. MCE has become a very attractive microscale separation technique because it offers high-speed, high-throughput, small sample injection volume and low reagents consumption. Fast determination of carminic acid in less than 5 min was achieved on a poly(methyl methacrylate) microchip in anionic separation mode at pH 6. Photometric detector based on light-emitting diode technology was set to a wavelength of 490 nm. Using a sample injection volume of 900 nL, a limit of detection of 69 nmol L−1 was achieved. A wide linear dynamic range over four orders of magnitude (from nmol L−1 to mmol L−1) was observed for peak area. Developed method provided favorable intra- and inter-day repeatability of the migration time (up to 2.5% RSD), as well as the repeatability of the peak area (less than 1.9% RSD), regardless of the sample type. The content of carminic acid was determined in various foodstuffs and pharmaceuticals, such as candies, saffron, non-alcoholic drink, and sore throat lozenges with good recoveries (92.5–104.0%).

Rapid UV/Vis Spectroscopic Dye Authentication Assay for the Determination and Classification of Reactive Dyes, Monascus Pigments, and Natural Dyes in Coloring Foodstuff

Food authenticity in the field of food dyes can be interpreted as the correctness of the coloring ingredients indicated. The Rapid UV/vis Spectroscopic Dye Authentication Assay (RaSDAY) presented in this work was used to verify the authenticity of water-soluble reddish colorings for food use. RaSDAY includes the processing of samples under different experimental conditions with pH variations and heat exposure. The absorbances measured are analyzed by principal component analysis and a k-nearest neighbors algorithm. As a result, classification of anthocyanins, betalains, and carmine and the detection of Monascus pigments, undeclared artificial food dyes, and reactive textile azo dyes can be performed by utilizing a rapid screening method. In 17 out of 20 samples of coloring food additives that were included in this work, reactive dyes, unpermitted Monascus pigments, and artificial food dyes were detected using the developed method. "Reactive Red 120", "Reactive Red 195", and "Reactive Red 198" were identified by subsequent ¹H NMR spectroscopy in eight of those samples.

Identifying Turmeric Powder by Source and Metanil Yellow Adulteration Levels Using Near-Infrared Spectra and PCA-SIMCA Modeling

ABSTRACT

Turmeric sourced from six retailers was processed into a powder and adulterated with metanil yellow (MY) at concentrations of 0.0 to 30% (w/w). A handheld near-infrared spectrometer was used to obtain spectral scans of the samples, which were preprocessed using Savitzky-Golay first-derivative (SG1) approximation using 61 smoothing points and second-order polynomial. The preprocessed spectra were analyzed using principal component analysis (PCA) followed by classification by soft independent modeling class analogy (SIMCA) and were used to group the adulterated turmeric powder samples according to the source (i.e., processor) of adulteration. Results showed the first principal component (PC1) of PCA models was sensitive to adulteration level, but when coupled with SIMCA, unadulterated and adulterated samples could be classified according to their source despite having high levels of MY. At 5% level of significance, all of the samples were correctly classed for origin during validation. Some samples were classified under two groups, indicating possible inherent similarities. When the PCA model was built using only unadulterated samples, the PCA-SIMCA model could not classify the adulterated samples but could classify those with very low levels (≤2%, w/w) of MY, allowing for segregation of adulterated samples but not identification of sources. The combination of near-infrared and PCA-SIMCA modeling is a great tool not only to detect adulterated turmeric powder but also, potentially, to deter it in the future because the source of adulterated food can be traced back to the source of adulteration.

HIGHLIGHTS

Development and validation of a multipurpose and multicomponent method for the simultaneous determination of six synthetic dyes in different foodstuffs by HPLC-UV-DAD

A simple and low-cost multipurpose analytical method using HPLC-UV-DAD was developed and validated, following international guidelines, for the determination of six synthetic food dyes: Tartrazine, Sunset Yellow, Amaranth, Allura Red, Indigotine, and Brilliant Blue. The method required a simple sample preparation step that consisted of dissolution or dilution of the samples in water, followed by pH adjustment and filtering through PVDF filters. No significant matrix effect was verified. Linear working ranges varied from 0.25 to 6.0 mg L-1. Appropriate limits of quantification (0.10 to 0.15 mg L-1), mean recoveries (90.2 to 106.6%), and repeatability and intermediate precision (<4.5%) were obtained. Sixty-one samples of different types of foodstuffs were analyzed: jelly and juice powder, jelly candy, jujube candy, hard candy, ice cream syrup, sports drinks, soft drinks, energy drinks, artificially colored ready-to-drink fruit juices and flavored alcoholic beverages. All studied samples showed dye levels in conformity with Brazilian regulations.

Analysis of illegal colourants (citrus red II, diethyl yellow, dimethyl yellow, metanil yellow and rhodamine B) in foods by LC-UV and LC-MS/MS

Synthetic colourants are highly regulated due to their correlation with a variety of health hazards. Regulatory services must be able to detect the substances in a cost-effective, efficient, and sensitive manner. LC-UV and LC-MS/MS methods have been developed to simultaneously detect five illegal colourants in foods, such as: citrus red II, diethyl yellow, dimethyl yellow, metanil yellow, and rhodamine B. This method showed good linearity (R ² > 0.99) and low limits of detection (0.09-0.19 mg kg^-1) and quantitation (0.26-0.58 mg kg^-1). The recoveries at three standard concentration levels ranged between 80.9% and 120%, with relative standard deviations below 12%. The expanded uncertainties determined for the five colourants in three food matrices were 8.2-19.4%. This method was applied to monitor five illegal colourants in imported and domestic beverages, candies, and sauces. None of the five colourants were found in any of the 510 samples. The method is suitable for quantitative analysis of five illegal colourants simultaneously in various foods and can be applied to improve current surveillance and inspection services.

Simultaneous determination of 20 disperse dyes in foodstuffs by ultra high performance liquid chromatography-tandem mass spectrometry

A reasonable, high sensitive and accurate analytical method for the determination of 20 allergenic disperse dyes in foodstuffs was developed and validated. The obtained results showed that an ultra high liquid performance chromatography system - equipped with tandem quadrupole mass spectrometry (UHPLC-MS/MS) proved to be ideal for the selected method enabling multidimensional processing of the samples. Under optimized conditions, validation results showed excellent linearity (5-1000 µg/L, r² ≥ 0.997), limits of detection (LODs, 1.1-10.8 μg/kg), recoveries (60.2-110.3%) and precision (RSDs ≤ 12.6%) for the twenty disperse dyes under investigation. The developed method was successfully applied to the analysis of 20 disperse dyes in real foodstuffs demonstrating the validity and applicability of the current method for continuing monitoring of the selected dyes. The proposed UHPLC-MS/MS is thus proved to be a convenient, effective, sensitive and timesaving method for the isolation and determination of allergenic disperse dyes in edible packaging and other foodstuffs.

Sensitive and Selective Detection of New Red Colorant Based on Surface-Enhanced Raman Spectroscopy Using Molecularly Imprinted Hydrogels

A polyacrylamide-based molecularly imprinted hydrogel (MIH) doped with positively charged gold nanoparticles (Au NPs) has been synthesized via a free radical polymerization of acrylamide (AM) aqueous solution containing positively charged Au NPs as a Raman active substrate, New Red colorant as a template molecule, N,N’-methylenebis(acrylamide) as a crosslinking agent, and potassium persulfate as an initiator. The Au NPs-doped MIHs were subsequently explored as a Raman active substrate for the sensitive and selective detection of New Red colorant via surface-enhanced Raman spectroscopy (SERS). The logarithmic intensity of the characteristic peak of New Red at 1572 cm−1 was proportional to the logarithmic concentration of New Red with a detection linear range of 1.64 × 10−6 to 1.64 × 10−4 M and a limit of detection (LOD) of 1.64 × 10−7 M. The recoveries ranged from 86.3% to 100.6% with a relative standard deviation (RSD) in the range of 2.3% to 7.7%. The RSD and recovery rates for the detection of New Red spiked in a sports drink sample were 1.8% to 7.7% and 91.0% to 97.1%, respectively. These results showed that SERS combined with MIHs as Raman active substrates could provide a sensitive, selective, and effective approach for the detection of the New Red colorant in beverage matrix.

A new high-throughput screening method to determine multiple dyes in herbs and spices

The unauthorised addition of colours to herbs and spices is a recurrent issue affecting food business operators. Such a practice aims at improving food visual attractiveness, masking poor product quality, and/or compensating for natural colour variation with the ultimate goal to increase profits. To detect this fraud, a new LC-MS/MS method was developed for screening 58 dyes in both herbs and spices. This extended list of targets was established based on requirements from international spices organisations, past issues identified by web scouting and by notifications from the European Rapid Alert System for Food and Feed (RASFF). The method is intended to quickly detect fraudulent addition of dyes with Screening Target Concentrations ranging from 0.1 to 2.5 mg/kg. Validation was performed according to the European Community Reference Laboratories Residues Guidelines 20/1/2010. False positive and false negative rates were below 5% for all analytes and applicability of the method was further demonstrated by analysing 117 samples collected worldwide. None of the surveyed dyes was found in herbs (n = 28, 16 varieties) whereas 6% of spice samples (n = 89, 21 varieties) was found contaminated with one or two dyes at levels ranging from 0.12 to 255 mg/kg. Four out of the nine detected compounds have never been reported in the RASFF, thus demonstrating the usefulness of this analytical approach.

Determination of curcuminoid content in turmeric using fluorescence spectroscopy

The potential of fluorescence spectroscopy is exploited for the characterization and comparison of different turmeric varieties based on curcuminoids content in turmeric powders. Fluorescence spectra from turmeric powders has been acquired by using excitation wavelengths from 300 to 470 nm with step of 10 nm to investigate the effect of excitation wavelengths on the emission of valuable ingredients for their characterization. Emission spectra revealed that fresh wet turmeric rhizomes show emission bands at 571 nm which is due to curcumin. It is found that main ingredient of turmeric powder is curcumin and best excitation wavelength is 467 nm for its maximum emission intensity. High Pressure Liquid Chromatography (HPLC) was used as alternate standard technique for determination of curcuminoid content in the reference samples. The curcumin content in the commercially available local turmeric brands were also evaluated, one brand showed significant covariance from standard fluorescent spectra of turmeric meaning this particular brand contained minimum curcumin content or have been severely adultered. In the next step the powders were heated at different temperatures from 60 °C to 150 °C (Normal cooking & frying temperatures) to observe the difference in emission spectra particularly keeping in view the molecular composition and curcuminoid content in turmeric. The results indicate that curcumin content gradually decreases above 90 °C. Principal component analysis (PCA) has been employed on all the data to statistically differentiate small molecular changes and adulteration by covariance calculations.

SWATH-MS screening strategy for the determination of food dyes in spices by UHPLC-HRMS

A multi-class wide-scope screening method for the detection and identification of artificial colours and illegal dyes in spices was developed for regulatory purposes. The screening was carried out by ultra-high performance liquid chromatography hyphenated with a quadrupole/time-of-flight mass spectrometry (UHPLC-QTOF-MS) with sequential window acquisition of all theoretical fragment-ion spectra (SWATH) and was validated with forty-one compounds by spiking experiments in curry and paprika extracts. In order to detect and identify the compounds with a high level of confidence, a home-made tandem mass spectrometry (QTOF-MS/MS) database of approximately one hundred illegal dyes and artificial colours was created. The procedure was then used to screen field samples of spices and spice blends purchased from Swiss markets. Sudan IV, Sudan I, bixin (E160b) and Ponceau 4R (E124) were all detected among the eight non-compliant samples.

Magnetic graphene oxide nanocomposites as the adsorbent for extraction and pre-concentration of azo dyes in different food samples followed by high-performance liquid chromatography analysis

This work presents a method of magnetic solid-phase extraction (MSPE) combined with high-performance liquid chromatography (HPLC) to analyse five synthetic azo dyes (tartrazine, amaranth, carmine, sunset yellow, allura red) in different food samples. The magnetic graphene oxide nanocomposite (GO@Fe₃O₄) was prepared by a one-step solvothermal method and used as the sorbent for extraction and pre-concentration of azo dyes in food samples. The as-prepared GO@Fe₃O₄ nanocomposite was characterised by transmission electron microscope, Fourier transform-infrared spectroscopy, X-ray diffraction, vibrating sample magnetometer, and Brunuer-Emmett-Teller analysis. The extraction and desorption parameters were investigated, including the material amount, extraction time, pH of the solution, desorption temperature, and desorption solvents. Under the optimised conditions, the limits of detection (LODs) were 1.14-2.23, 0.36-0.77 and 0.68-1.26 ng/g for candy, jelly, and plum candy, respectively. The limits of quantification (LOQs) were 4.02-7.73, 1.21-2.50 and 2.31-4.20 ng/g for candy, jelly, and plum candy, respectively. For the analysis of spiked jelly, recoveries were between 73.2% and 107.7%, with RSDs lower than 1.34 %. The developed method was successfully applied to the analysis of real samples including jelly, candy and plum candy.

Rapid Analysis of Illegal Cationic Dyes in Foods and Surface Waters Using High Temperature Direct Analysis in Real Time High-Resolution Mass Spectrometry

A high temperature desorption (HTD) direct analysis in real time-high-resolution mass spectrometric (DART-HRMS) method was developed for the rapid analysis of four banned cationic dyes. Rhodamine B is used to dye foods, while malachite green, crystal violet, and methylene blue are added to fishponds as antimicrobials. A simple induced phase separation extraction was used to pretreat samples. The DART-HRMS method employed two temperature steps, i.e., 200 °C for drying, purification, and enrichment of sample solution and 500 °C for thermal desorption and ionization of analytes. The calibration curves of dyes in the range of 50-2000 ng/mL were linear using deuterated malachite green as an internal standard. The LODs vary for all analytes between 0.1 and 30 ppb depending on the matrix and experimental conditions. Through analyses of real samples, two chili powders and one chili oil were found to be contaminated by rhodamine B. The concentrations were comparable with those found by an HPLC-MS/MS method.

Identification and Quantitation of Water-Soluble Synthetic Colors in Foods by Liquid Chromatography/Ultraviolet-Visible Method Development and Validation

A simple and sensitive liquid chromatography method of analysis has been developed and validated for the simultaneous quantitative determination of food colors in a broad range of foods. The method of analysis applies specific extraction solutions to obtain optimal color extraction. The extraction solutions are composed of different proportions of methanol and ammonium acetate, as the ion-pairing agent. Analysis was performed on reverse-phase C18 Poroshell column with ammonium acetate, methanol, acetonitrile, and acetone gradient elution as the mobile phases. Multiple-specific wavelengths were used to monitor color additives in the visible range to provide higher sensitivity and expanded scope needed for a large number of analytes. All 27 color compounds showed good linearity with regression coefficients predominantly above 0.990. The limit of detection and limit of quantitation values ranged from 0.10 to 0.43 and from 0.34 to 1.45 μg/g, respectively. The precision of the method ranged from 1.4 to 15.9%, while recoveries averaged 72% across all food commodities tested. The method of analysis offers convenience and adequate sensitivity for the analysis of a wide variety of food matrices containing a broad range of colors.

Quantification of synthetic food dyes in beverages or pharmaceutical tablets by solid phase extraction (spe) followed by UV/VIS spectrophotometry

Synthetic food dyes (E102, E104, E110, E122, E124, E132, E133) were concentrated by solid phase extraction on aminopropyl modified silica with aqueous sodium hydroxide or selected amines as eluents. Ponceau 4R (E124) was used as the model dye in the studies of the elution step. The recoveries of E124 differed depending on the eluent and ranged from 76% (AMP) to over 90% (TEA, imidazole, NaOH). Diluted aqueous triethanolamine (TEA) was found to be a suitable eluent for E124 but other dyes were eluted more effectively with NaOH. The solid extraction process was combined with UV/VIS spectroscopy to quantify synthetic dyes in drinks and OTC pharmaceutical tablets. The SPE-UV/VIS spectroscopic method was validated in terms of linearity, accuracy (recovery of dyes from spiked preparations), precision (repeatability, intermediate precision) and limits of detection/quantification. The method was found sufficiently fast, easy and reliable for the routine control of dyes in these types of products.

A New Laccase Based Biosensor for Tartrazine

Laccase enzyme, a commonly used enzyme for the construction of biosensors for phenolic compounds was used for the first time to develop a new biosensor for the determination of the azo-dye tartrazine. The electrochemical biosensor was based on the immobilization of laccase on functionalized methacrylate-acrylate microspheres. The biosensor membrane is a composite of the laccase conjugated microspheres and gold nanoparticles (AuNPs) coated on a carbon-paste screen-printed electrode. The reaction involving tartrazine can be catalyzed by laccase enzyme, where the current change was measured by differential pulse voltammetry (DPV) at 1.1 V. The anodic peak current was linear within the tartrazine concentration range of 0.2 to 14 μM (R² = 0.979) and the detection limit was 0.04 μM. Common food ingredients or additives such as glucose, sucrose, ascorbic acid, phenol and sunset yellow did not interfere with the biosensor response. Furthermore, the biosensor response was stable up to 30 days of storage period at 4 °C. Foods and beverage were used as real samples for the biosensor validation. The biosensor response to tartrazine showed no significant difference with a standard HPLC method for tartrazine analysis.

New LC-MS/MS Method for the Analysis of Allura Red Level in Takeaway Chinese Dishes and Urine of an Adult Chinese Population

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.

Food colors: Existing and emerging food safety concerns

Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.

A Review of Extraction and Analytical Methods for the Determination of Tartrazine (E 102) in Foodstuffs

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.

Evaluation of Turmeric Powder Adulterated with Metanil Yellow Using FT-Raman and FT-IR Spectroscopy

Turmeric powder (Curcuma longa L.) is valued both for its medicinal properties and for its popular culinary use, such as being a component in curry powder. Due to its high demand in international trade, turmeric powder has been subject to economically driven, hazardous chemical adulteration. This study utilized Fourier Transform-Raman (FT-Raman) and Fourier Transform-Infra Red (FT-IR) spectroscopy as separate but complementary methods for detecting metanil yellow adulteration of turmeric powder. Sample mixtures of turmeric powder and metanil yellow were prepared at concentrations of 30%, 25%, 20%, 15%, 10%, 5%, 1%, and 0.01% (w/w). FT-Raman and FT-IR spectra were acquired for these mixture samples as well as for pure samples of turmeric powder and metanil yellow. Spectral analysis showed that the FT-IR method in this study could detect the metanil yellow at the 5% concentration, while the FT-Raman method appeared to be more sensitive and could detect the metanil yellow at the 1% concentration. Relationships between metanil yellow spectral peak intensities and metanil yellow concentration were established using representative peaks at FT-Raman 1406 cm^-1 and FT-IR 1140 cm^-1 with correlation coefficients of 0.93 and 0.95, respectively.