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Food Additives & Contaminants: Part A Volume 30, 2013 - Issue 5
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Original Articles

Determination of eight synthetic dyes in foodstuffs by green liquid chromatography

Mannan HajimahmoodiDepartment of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IranCorrespondence[email protected]
,
Mahdi AfsharimaneshDepartment of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
,
Ghazaleh MoghaddamDepartment of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
,
Naficeh SadeghiDepartment of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
,
Mohammad Reza OveisiDepartment of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
,
Behrooz JannatFood and Drug Laboratory, Research Center, Ministry of Health and Medical Education, Tehran, Iran
,
Elham PirhadiFood and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran
,
Fatemeh Zamani MazdehFood and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran
&
Hossein KananDepartment of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
 show all
Pages 780-785 | Received 21 Oct 2012, Accepted 21 Jan 2013, Published online: 08 May 2013

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Kobun Rovina, Shafiquzzaman Siddiquee & Sharifudin Md Shaarani. (2017) A Review of Extraction and Analytical Methods for the Determination of Tartrazine (E 102) in Foodstuffs. Critical Reviews in Analytical Chemistry 47:4, pages 309-324.
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Michalina Oplatowska-Stachowiak & Christopher T. Elliott. (2017) Food colors: Existing and emerging food safety concerns. Critical Reviews in Food Science and Nutrition 57:3, pages 524-548.
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Articles from other publishers (25)

Seda Duman & Mustafa Soylak. (2022) Amine-based vortex-assisted liquid-phase microextraction procedure for traces of tartrazine (E102) in food and water samples. Journal of the Iranian Chemical Society 20:1, pages 69-78.
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Ali Salehi, Nabi Shariatifar, Mohadeseh Pirhadi & Tayebeh Zeinali. (2022) An overview on different detection methods of saffron (Crocus sativus L.) adulterants. Journal of Food Measurement and Characterization 16:6, pages 4996-5006.
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Tahir ul Gani MIR, Jaskaran SINGH & Saurabh SHUKLA. (2022) Quantification of apocarotenoids in commercial Indian (Kashmiri) saffron using UV-Vis spectroscopy and HPLC analysis. Acta agriculturae Slovenica 118:3.
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Feiyu Yang, Jiamin Wang, Kailiang Yin & Huan Pang. (2022) An Electrochemical Sensor for Sunset Yellow Detection Based on Cu@Cu 2 O-BNPC Formed by Modified Porous Carbon . ACS Omega 7:36, pages 32068-32077.
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Mohammad Reza Jalali Sarvestani & Zohreh Doroudi. (2022) A Comprehensive Review on Electroanalytical Methodologies for the Determination of Carmoisine (E122). Food Analytical Methods 15:6, pages 1565-1574.
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Hasan Jafari-Arvari, S. Siavash Saei-Dehkordi & Sadegh Farhadian. (2021) Evaluation of interactions between food colorant, tartrazine, and Apo-transferrin using spectroscopic analysis and docking simulation. Journal of Molecular Liquids 339, pages 116715.
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Leena Kumari, Pranita Jaiswal & S. Swarupa Tripathy. (2021) Various techniques useful for determination of adulterants in valuable saffron: A review. Trends in Food Science & Technology 111, pages 301-321.
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Sahar Foroughirad, Vahid Haddadi‐Asl, Alireza Khosravi & Mehdi Salami‐Kalajahi. (2020) Magnetic halloysite‐ based molecularly imprinted polymer for specific recognition of sunset yellow in dyes mixture . Polymers for Advanced Technologies 32:2, pages 803-814.
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Samie Yaseen Sharaf Zeebaree, Aymn Yaseen Sharaf Zeebaree, Osama Ismail Haji Zebari & Ali Yassin Sharaf Zebari. (2021) Sustainable fabrication, optical properties and rapid performance of bio-engineered copper nanoparticles in removal of toxic methylene blue dye in an aqueous medium. Current Research in Green and Sustainable Chemistry 4, pages 100103.
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Zahra Sadeghi, Nabi Shariatifar, Gholamreza J. Khaniki, Ramin Nabizadeh & Amin M. Khaneghah. (2020) Determination and Evaluation of Natural and Synthetic Dyes in Traditional Rock Candies (Nabat) Distributed in Tehran. Current Nutrition & Food Science 16:5, pages 788-793.
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Shafiquzzaman Siddiquee & Atikah Mohd Shafri Shafwanah. 2020. Safety Issues in Beverage Production. Safety Issues in Beverage Production 335 357 .
Nail ALTUNAY. (2019) A Simple and Cheap Ultrasound-Assisted Microextraction Procedure For Extraction of Tartrazine in Soft Drinks and FoodstuffAlkolsüz İçecekler ve Gıda Ürünlerinde Tartrazinin Özütlenmesi için Basit ve Ucuz Ultrason Destekli Mikroekstraksiyon Prosedürü. Cumhuriyet Science Journal 40:2, pages 275-284.
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Mihkel Koel & Mihkel Kaljurand. 2019. Green Analytical Chemistry. Green Analytical Chemistry 223 300 .
Tetiana Korzun, Ian Munhenzva, Jorge O. Escobedo & Robert M. Strongin. (2019) Synthetic food dyes in electronic cigarettes. Dyes and Pigments 160, pages 509-513.
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Tatiana I. Tikhomirova, Gulselem R. Ramazanova & Vladimir V. Apyari. (2018) Effect of nature and structure of synthetic anionic food dyes on their sorption onto different sorbents: Peculiarities and prospects. Microchemical Journal 143, pages 305-311.
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Noora Sjöstedt, Feng Deng, Oskari Rauvala, Tuomas Tepponen & Heidi Kidron. (2017) Interaction of Food Additives with Intestinal Efflux Transporters. Molecular Pharmaceutics 14:11, pages 3824-3833.
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T. I. Tikhomirova, G. R. Ramazanova & V. V. Apyari. (2017) Adsorption preconcentration of synthetic anionic food dyes. Journal of Analytical Chemistry 72:9, pages 917-934.
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Erin Arroz, Michael Jordan & Gerard G. Dumancas. (2017) Development of a Direct Spectrophotometric and Chemometric Method for Determining Food Dye Concentrations. Applied Spectroscopy 71:7, pages 1633-1639.
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Kobun Rovina, Ling Anak Acung, Shafiquzzaman Siddiquee, Jahurul Haque Akanda & Sharifudin Md Shaarani. (2016) Extraction and Analytical Methods for Determination of Sunset Yellow (E110)—a Review. Food Analytical Methods 10:3, pages 773-787.
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Eleftherios A. Petrakis, Laura R. Cagliani, Petros A. Tarantilis, Moschos G. Polissiou & Roberto Consonni. (2017) Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by 1H NMR. Food Chemistry 217, pages 418-424.
Crossref
Saeid Yaripour, Ali Mohammadi & Saeed Nojavan. (2016) Electromembrane extraction of tartrazine from food samples: Effects of nano-sorbents on membrane performance. Journal of Separation Science 39:13, pages 2642-2651.
Crossref
Elzbieta Regulska, Diana Malgorzata Brus, Pawel Rodziewicz, Sylwia Sawicka & Joanna Karpinska. (2016) Photocatalytic degradation of hazardous Food Yellow 13 in TiO2 and ZnO aqueous and river water suspensions. Catalysis Today 266, pages 72-81.
Crossref
Xiu Qin Li, Qing He Zhang, Kang Ma, Hong Mei Li & Zhen Guo. (2015) Identification and determination of 34 water-soluble synthetic dyes in foodstuff by high performance liquid chromatography–diode array detection–ion trap time-of-flight tandem mass spectrometry. Food Chemistry 182, pages 316-326.
Crossref
Courage Kosi Setsoafia. (2015) Proliferation of Illegal and Potentially Hazardous Food Additives in Processed and Packaged Foods in Africa: A Case Study and Hazard Identification in Ghana. Journal of Food Resource Science 4:3, pages 73-81.
Crossref
A. Kumar & L.R. Gowda. 2014. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering.

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