Synthetic colourants in capsule dietary supplements on the Korean market

References

• Adam M, Bajer T, Bajerová P, Ventura K. 2018. Modified QuEchers approach for analysis of synthetic food dyes in jellies and smarties. Food Anal Methods. 11(6):1619–1626. doi:10.1007/s12161-017-1130-9.
   Web of Science ®Google Scholar
• Amchova P, Kotolova H, Ruda-Kucerova J. 2015. Health safety issues of synthetic food colorants. Regul Toxicol Pharmacol. 73(3):914–922. doi:10.1016/j.yrtph.2015.09.026.
   PubMed Web of Science ®Google Scholar
• Analysis AOMo. 2016. Appendix F: guidelines for standard method performance requirements. Gaithersburg, MD: AOAC International.
   Google Scholar
• Bhatt B. Capsules. In: AgrawalS. Pharmaceutical technology. New Delhi, India: Delhi Institute of Pharmaceutical Science and Research; 2007. p. 1–26.
   Google Scholar
• Bişgin AT. 2021. Single and simultaneous solid-phase extraction and UV–Vis determination for monitoring E129, E133 and E110 in foodstuffs. Iran J Sci Technol Trans A Sci. 45(1):163–175. doi:10.1007/s40995-020-00989-y.
   Web of Science ®Google Scholar
• Bişgin AT, Nalvuran Z, Gezici O. 2021. Simultaneous preconcentration and spectrophotometric determination of two colorants (E110 and E133) in some foodstuffs using a new mussel-inspired adsorbent. J AOAC Int. 104(1):137–147. doi:10.1093/jaoacint/qsaa125.
   PubMed Web of Science ®Google Scholar
• Biswal PK, Mishar MK, Bhadouriya AS, Yadav VK. 2015. An updated review on colorants as the pharmaceutical excipients. Int J Pharm Chem Biol Sci. 5:1004–1017.
   Google Scholar
• Bonan S, Fedrizzi G, Menotta S, Elisabetta C. 2013. Simultaneous determination of synthetic dyes in foodstuffs and beverages by high-performance liquid chromatography coupled with diode-array detector. Dyes Pigm. 99(1):36–40. doi:10.1016/j.dyepig.2013.03.029.
   Web of Science ®Google Scholar
• Bordagaray A, Garcia-Arrona R, Vidal M, Ostra M. 2018. Determination of food colorants in a wide variety of food matrices by microemulsion electrokinetic capillary chromatography. Considerations on the found concentrations and regulated consumption limits. Food Chem. 262:129–133. doi:10.1016/j.foodchem.2018.04.086.
   PubMed Web of Science ®Google Scholar
• Chung K-T. 2016. Azo dyes and human health: a review. J Environ Sci Health Part C. 34(4):233–261. doi:10.1080/10590501.2016.1236602.
   Google Scholar
• Ellison SLR, Williams A. 2012. EURACHEM/CITAC guide CG 4, quantifying uncertainty in analytical measurement, 3rd ed.; [accessed 2022 Dec 4]. https://www.eurachem.org/images/stories/Guides/pdf/QUAM2012_P1.pdf
   Google Scholar
• Ji C, Feng F, Chen Z, Chu X. 2011. Highly sensitive determination of 10 dyes in food with complex matrices using SPE followed by UPLC-DAD-tandem mass spectrometry. J Liq Chromatogr Relat Technol. 34(2):93–105. doi:10.1080/10826076.2010.526876.
   Web of Science ®Google Scholar
• Karanikolopoulos G, Gerakis A, Papadopoulou K, Mastrantoni I. 2015. Determination of synthetic food colorants in fish products by an HPLC-DAD method. Food Chem. 177:197–203. doi:10.1016/j.foodchem.2015.01.026.
   PubMed Web of Science ®Google Scholar
• Khanal DP. 2011. Helping ingredients (excipient) in pharmaceutical formulation: coloring agents–use and health concern. J Manmohan Mem Inst Health Sci. 1(1):40–48. doi:10.3126/jmmihs.v1i1.9900.
   Google Scholar
• Kirschbaum J, Krause C, Brückner H. 2006. Liquid chromatographic quantification of synthetic colorants in fish roe and caviar. Euro Food Res Technol. 222(5–6):572–579. doi:10.1007/s00217-005-0157-0.
   Web of Science ®Google Scholar
• Kong C, Fodjo EK, Li D, Cai Y, Huang D, Wang Y, Shen X. 2015. Chitosan-based adsorption and freeze deproteinization: improved extraction and purification of synthetic colorants from protein-rich food samples. Food Chem. 188:240–247. doi:10.1016/j.foodchem.2015.04.115.
   PubMed Web of Science ®Google Scholar
• Lehmkuhler AL, Miller MD, Bradman A, Castroina R, Mitchell AE. 2020. Certified food dyes in over the counter medicines and supplements marketed for children and pregnant women. Food Chem Toxicol. 143:111499. doi:10.1016/j.fct.2020.111499.
   PubMed Web of Science ®Google Scholar
• Lim S, Yun C-I, Ko KY, Kim Y-J. 2021. Validation and measurement uncertainty of HPLC method for simultaneous determination of 10 dyes in adulterated Phellodendron. Korean J Food Sci Technol. 53:391–398.
   Google Scholar
• Ma K, Yang YN, Jiang XX, Zhao M, Cai YQ. 2012. Simultaneous determination of 20 food additives by high performance liquid chromatography with photo-diode array detector. Chin Chem Lett. 23(4):492–495. doi:10.1016/j.cclet.2011.12.018.
   Web of Science ®Google Scholar
• Magnusson B, Örnemark U. 2018. Eurachem guide: the fitness for purpose of analytical methods–a laboratory guide to method validation and related topics. 2nd ed, 2014. London, UK: Search PubMed.
   Google Scholar
• MFDS. 2016. Guidelines on standard procedures for preparing analysis method. Seoul, Korea: Ministry of Food and Drug Safety.
   Google Scholar
• MFDS. 2022a. Korean food additives codes, standards, and specifications of food additives. Seoul, Korea: Ministry of Food and Drug Safety.
   Google Scholar
• MFDS. 2022b. Korean food codes, standards and specifications of foods. Seoul, Korea: Ministry of Food and Drug Safety.
   Google Scholar
• Minioti KS, Sakellariou CF, Thomaidis NS. 2007. Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector. Anal Chim Acta. 583(1):103–110. doi:10.1016/j.aca.2006.10.002.
   PubMed Web of Science ®Google Scholar
• Ntrallou K, Gika H, Tsochatzis E. 2020. Analytical and sample preparation techniques for the determination of food colorants in food matrices. Foods. 9(1):58. doi:10.3390/foods9010058.
   PubMed Web of Science ®Google Scholar
• Oplatowska-Stachowiak M, Elliott CT. 2017. Food colors: existing and emerging food safety concerns. Crit Rev Food Sci Nutr. 57(3):524–548. doi:10.1080/10408398.2014.889652.
   PubMed Web of Science ®Google Scholar
• Özgür M Ü, Delmidan M. 2019. Development and validation of an effective spectrophotometric method for simultaneous determination of synthetic colorants after cloud point extraction and comparision with new green HPLC method. J AOAC Int. 102(4):1241–1252. doi:10.5740/jaoacint.18-0229.
   PubMed Web of Science ®Google Scholar
• Rejczak T, Tuzimski T. 2017. Application of high-performance liquid chromatography with diode array detector for simultaneous determination of 11 synthetic dyes in selected beverages and foodstuffs. Food Anal Methods. 10(11):3572–3588. doi:10.1007/s12161-017-0905-3.
   Web of Science ®Google Scholar
• Rovina K, Prabakaran PP, Siddiquee S, Shaarani SM. 2016. Methods for the analysis of sunset yellow FCF (E110) in food and beverage products-a review. TrAc Trends Anal Chem. 85:47–56. doi:10.1016/j.trac.2016.05.009.
   Web of Science ®Google Scholar
• Rovina K, Siddiquee S, Shaarani SM. 2017. A review of extraction and analytical methods for the determination of tartrazine (E 102) in foodstuffs. Crit Rev Anal Chem. 47(4):309–324. doi:10.1080/10408347.2017.1287558.
   PubMed Web of Science ®Google Scholar
• Shin JY, Jung MY. 2017. Ultra-high-throughput analytical strategy based on UHPLC-DAD in combination with syringe filtration for the quantitation of nine synthetic colorants in beverages: impacts of syringe membrane types and sample pH on recovery. J Agric Food Chem. 65(45):9916–9922. doi:10.1021/acs.jafc.7b03882.
   PubMed Web of Science ®Google Scholar
• Šuleková M, Hudák A, Smrčová M. 2016. The determination of food dyes in vitamins by RP-HPLC. Molecules. 21(10):1368. doi:10.3390/molecules21101368.
   PubMed Web of Science ®Google Scholar
• Sun H, Sun N, Li H, Zhang J, Yang Y. 2013. Development of multiresidue analysis for 21 synthetic colorants in meat by microwave-assisted extraction–solid-phase extraction–reversed-phase ultrahigh performance liquid chromatography. Food Anal Methods. 6(5):1291–1299. doi:10.1007/s12161-012-9542-z.
   Web of Science ®Google Scholar
• Unsal YE, Soylak M, Tuzen M. 2012. Column solid‐phase extraction of sunset yellow and spectrophotometric determination of its use in powdered beverage and confectionery products. Int J Food Sci Technol. 47(6):1253–1258. doi:10.1111/j.1365-2621.2012.02966.x.
   Web of Science ®Google Scholar
• Wu H, J-B G, Du L-M, Tian H, C-X H, Z-F W, J-Y W. 2013. A rapid shaking-based ionic liquid dispersive liquid phase microextraction for the simultaneous determination of six synthetic food colourants in soft drinks, sugar-and gelatin-based confectionery by high-performance liquid chromatography. Food Chem. 141(1):182–186. doi:10.1016/j.foodchem.2013.03.015.
   PubMed Web of Science ®Google Scholar