Estimation of Tartrazine and Brilliant Blue Supra in Marketed Formulation through HPLC and Photo Stability Studies

Reference

• Rostagno, M.A. and Prado, J.M. eds. (2013). Natural product extraction: principles and applications (No. 21). Royal Society of Chemistry.
   Google Scholar
• Arroz, E., Jordan, M. and Dumancas, G.G. (2017). Development of a Direct Spectrophotometric and Chemometric Method for Determining Food Dye Concentrations. Applied spectroscopy. 71(7): 1633-1639. doi: 10.1177/0003702817693238
   PubMed Web of Science ®Google Scholar
• Vidotti, E.C., Costa, W.F. and Oliveira, C.C., (2006). Development of a green chromatographic method for determination of colorants in food samples. Talanta. 68(3): 516-521. doi: 10.1016/j.talanta.2005.01.059
   PubMed Web of Science ®Google Scholar
• Li, R., Tao Jiang, Z., Hao Liu, Y. (2008). Direct solid-phase determination of tartrazine in soft drinks using â-cyclodextrin polymer as support. J. Food Drug Anal. 16: 91-6.
   Web of Science ®Google Scholar
• Shiralipour, R. and Larki, A. (2017). Pre-concentration and determination of tartrazine dye from aqueous solutions using modified cellulose nanosponges. Ecotoxicology and Environmental Safety. 135:123-129. doi: 10.1016/j.ecoenv.2016.09.038
   PubMed Web of Science ®Google Scholar
• Tanaka, T., (2006). Reproductive and neurobehavioural toxicity study of tartrazine administered to mice in the diet. Food and Chemical Toxicology. 44(2): 179-187. doi: 10.1016/j.fct.2005.06.011
   PubMed Web of Science ®Google Scholar
• Demirkol, O., Zhang, X. and Ercal, N. (2012). Oxidative effects of Tartrazine (CAS No. 1934-21-0) and New Coccin (CAS No. 2611-82-7) azo dyes on CHO cells. Journal für Verbraucherschutz und Lebensmittelsicherheit. 7(3): 229-236. doi: 10.1007/s00003-012-0782-z
   Web of Science ®Google Scholar
• EFSA, A. (2009). Scientific Opinion on the re-evaluation Tartrazine (E 102)’. EFSA Journal. 7(11): 1331. doi: 10.2903/j.efsa.2009.1331
   Google Scholar
• de Andrade, F.I., Guedes, M.I.F., Vieira, Í.G.P., Mendes, F.N.P., Rodrigues, P.A.S., Maia, C.S.C., Ávila, M.M.M. and de Matos Ribeiro, L. (2014). Determination of synthetic food dyes in commercial soft drinks by TLC and ion-pair HPLC. Food Chemistry. 157: 193-198. doi: 10.1016/j.foodchem.2014.01.100
   PubMed Web of Science ®Google Scholar
• Gosetti, F., Gianotti, V., Angioi, S., Polati, S., Marengo, E. and Gennaro, M.C. (2004). Oxidative degradation of food dye E133 Brilliant Blue FCF: liquid chromatography-electrospray mass spectrometry identification of the degradation pathway. Journal of Chromatography A. 1054(1-2): 379-387.
   PubMed Web of Science ®Google Scholar
• Sorouraddin, M.H., Rostami, A. and Saadati, M. (2011). A simple and portable multi-colour light emitting diode based photocolourimeter for the analysis of mixtures of five common food dyes. Food Chemistry. 127(1): 308-313. doi: 10.1016/j.foodchem.2010.12.124
   Web of Science ®Google Scholar
• Maloney, J.P., Halbower, A.C., Fouty, B.F., Fagan, K.A., Balasubramaniam, V., Pike, A.W., Fennessey, P.V. and Moss, M. (2000). Systemic absorption of food dye in patients with sepsis. New England Journal of Medicine. 343(14): 1047-1048. doi: 10.1056/NEJM200010053431416
   PubMed Web of Science ®Google Scholar
• Maloney, J.P., Ryan, T.A., Brasel, K.J., Binion, D.G., Johnson, D.R., Halbower, A.C., Frankel, E.H., Nyffeler, M. and Moss, M. (2002). Food dye use in enteral feedings: a review and a call for a moratorium. Nutrition in Clinical Practice. 17(3): 169-181. doi: 10.1177/0115426502017003169
   PubMedGoogle Scholar
• Mittal, A., (2006) Use of hen feathers as potential adsorbent for the removal of a hazardous dye, Brilliant Blue FCF, from wastewater. Journal of Hazardous Materials. 128(2-3): 233-239. doi: 10.1016/j.jhazmat.2005.08.043
   PubMed Web of Science ®Google Scholar
• Amin, K.A., Hameid II, H.A. and Elsttar, A.A. (2010). Effect of food azo dyes tartrazine and carmoisine on biochemical parameters related to renal, hepatic function and oxidative stress biomarkers in young male rats. Food and Chemical Toxicology. 48(10): 2994-2999. doi: 10.1016/j.fct.2010.07.039
   PubMed Web of Science ®Google Scholar
• Ntrallou, K., Gika, H. and Tsochatzis, E. (2020). Analytical and sample preparation techniques for the determination of food colorants in food matrices. Food. 9(58): 1-24.
   Google Scholar
• Alténöz, S. and Toptan, S. (2002). Determination of Tartrazine and Ponceau-4R in various food samples by Vierordt’s method and ratio spectra first-order derivative UV spectrophotometry. Journal of Food Composition and Analysis. 15(6): 667-683. doi: 10.1006/jfca.2002.1072
   Web of Science ®Google Scholar
• Oka, H., Ikai, Y., Kawamura, N., Yamada, M., Inoue, H., Ohno, T., Inagaki, K., Kuno, A. and Yamamoto, N. (1987). Simple method for the analysis of food dyes on reversed-phase thinlayer plates. Journal of Chromatography A. 411:437-444. doi: 10.1016/S0021-9673(00)93996-7
   PubMed Web of Science ®Google Scholar
• Gennaro, M.C., Gioannini, E., Angelino, S., Aigotti, R. and Giacosa, D. (1997). Identification and determination of red dyes in confectionery by ion-interaction high-performance liquid chromatography. Journal of Chromatography A. 767(1-2): 87-92. doi: 10.1016/S0021-9673(96)01098-9
   Web of Science ®Google Scholar
• Del Giovine, L. and Bocca, A.P. (2003). Determination of synthetic dyes in ice-cream by capillary electrophoresis. Food Control, 14(3): 131-135. doi: 10.1016/S0956-7135(02)00055-5
   Web of Science ®Google Scholar
• Chen, Q.C., Mou, S.F., Hou, X.P., Riviello, J.M. and Ni, Z.M. (1998). Determination of eight synthetic food colorants in drinks by high-performance ion chromatography. Journal of Chromatography A. 827(1): 73-81. doi: 10.1016/S0021-9673(98)00759-6
   PubMed Web of Science ®Google Scholar
• Barani, A. and Tajik, H. (2019). Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC. International Journal of Food Properties. 22(1): 1608-1614. doi: 10.1080/10942912.2019.1666870
   Web of Science ®Google Scholar
• Thalhamer, B. and Buchberger, W. (2019). Adulteration of beetroot red and paprika extract based food colorant with Monascus red pigments and their detection by HPLC-QTof MS analyses. Food Control. 105: 58-63. doi: 10.1016/j.foodcont.2019.05.020
   Web of Science ®Google Scholar
• Sharma, K., Bhatia, R., Anghore, D., Singh, V., Khare, R., Rawal, R.K. (2018). Development and Validation of UV-Spectrophotometric and RPHPLC Methods for Simultaneous Estimation of Fexofenadine Hydrochloride, Montelukast Sodium and Ambroxol Hydrochloride in Tablet Dosage Form. Analytical Chemistry Letters. 8(6): 829-843.
   Google Scholar