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Journals / Karadeniz Chemical Science and Technology / 2017 / Sayı: 1

A Simple spectrofluorimetric method to determine Sudan I dye in spices (Full-text language: Turkish)

Baharatlarda Sudan I boyası’nın tayini için basit bir spektroflorimetrik yöntem

Osman Can Çağılcı
Abidin Gümrükçüoğlu
Hakan Alp
Elvan Vanlı
Ümmühan Ocak
Miraç Ocak
Pages
16–21
Publication Date
2017-12-31
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The presented method is simple, green and cost-effective for determination of Sudan I content of spices.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:A simple spectrofluorimetric method was developed to determine Sudan I, a banned food dye, in various spices by using its intrinsic fluorescence property.
📊
Key Findings & Data:The recovery values for red pepper, sumac and cumin found to be acceptable from 96.6% to 97.6%.
💡
Conclusion & Impact:The presented method is simple, green and cost-effective for determination of Sudan I content of spices.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Sudan I boyası · pul biber · sumak

Abstract

A simple spectrofluorimetric method was developed to determine Sudan I, a banned food dye, in various spices by using its intrinsic fluorescence property. The proposed method was used in the determination of red pepper, sumac and cumin samples to which were added Sudan I dye after being supplied from the local sources. The accuracy of method has been shown by the spike and recovery experiments. The recovery values for red pepper, sumac and cumin found to be acceptable from 96.6% to 97.6%. Measurements were carried out by using the modified standard addition method. Detection limits were 1.0, 0.2 and 0.3 mg/L for red pepper, sumac and cumin, respectively. The presented method is simple, green and cost-effective for determination of Sudan I content of spices.

Özet

Yasal olmamasına rağmen gıdalarda renklendirme amacıyla kullanıldığı bilinen azo boyar maddesi olan Sudan I’in, kendine has floresans özelliği kullanılarak çeşitli baharatlarda tayini için basit bir spektroflorimetrik yöntem geliştirildi. Önerilen yöntem gerçek numune olarak yerel üreticilerden temin edilen pul biber, sumak ve kimyon numunelerine Sudan I ilavesinden sonra uygulandı. Ekleme-geri kazanım sonuçları ile yöntemin doğruluğu gösterildi. Pul biber, sumak ve kimyon için geri kazanım değerleri %96,6 ile %97,6 arasında bulundu. Ölçümler modifiye edilmiş bir standart ekleme yöntemi kullanılarak gerçekleştirildi. Tespit sınırları pul biber, sumak ve kimyon için sırasıyla; 1,0 mg/L, 0,2 mg/L ve 0,3 mg/L olarak bulundu. Önerilen yöntem, pul biber, sumak ve kimyon gibi baharatlardaki Sudan I miktarını belirlemek için literatürdeki yöntemlere göre basit, çevreci ve düşük maliyetli bir yöntemdir.

🔖

Cite This Article

Çağılcı, O. C., Gümrükçüoğlu, A., Alp, H., Vanlı, E., Ocak, Ü., Ocak, M. (2017). A Simple spectrofluorimetric method to determine Sudan I dye in spices (Full-text language: Turkish). Karadeniz Chemical Science and Technology, Sayı: 1, 16–21. https://ajindex.com/articles/1002280

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References (99)

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  55. Du, M., Han, X., Zhou, Z., Wu, S., Determination of Sudan I in hot chili powder by using an activated glassy carbon electrode, Food Chem. 2007, 105, 883-888
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  57. Puoci, F., Garreffa, C., Iemma, F., Muzzalupo, R., Spizzirri, U. G., Picci, N., Molecularly imprinted solid phase extraction for detection of Sudan I in food matrices, Food Chem. 2005, 93, 349-353
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  62. Rebane, R., Leito, I., Yurchenko, S., Herodes, K., A review of analytical techniques for determination of Sudan I-IV dyes in food matrixes, J. Chromatogr. A. 2010, 1217, 2747-2757
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  64. Wang, Y., Yang, H., Wang, B., Deng, A., A sensitive and selective direct competitive enzyme-linked immunosorbent assay for fast detection of Sudan I in food samples, J. Sci. Food Agric. 2011, 91, 1836-1842
  65. Oplatowska, M., Stevenson, P. J., Schulz, C., Hartig, L., Elliott, C.T., Development of a simple gel permeation clean-up procedure coupled to a rapid disequilibrium enzyme-linked immunosorbent assay (ELISA) for the detection of Sudan I dye in spices and sauces, Anal. Bioanal. Chem. 2011, 401, 1411-1422
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  69. Zhu, H., Huang, C., Chen, Y., Lu, Z., Zhou, H., Chen, C., Wu, J., Chen, X., Jin, M., Quantitative determination of four azo dyes in rat plasma with solid-phase extraction and UFLC-MS-MS analysis: application to a pharmacokinetic study, J. Chromatogr. Sci. 2016, 54, 1522-1531
  70. Liu, Z-C., Yang, F., Yin, T-K., Qian, J., Simultaneous determination of four Sudan red dyes residues in poultry eggs by solid-phase extraction combined with ultra performance liquid chromatography-tandem mass spectrometry, Fenxi Ceshi Xuebao 2015, 34, 171-176
  71. Khalikova, M. A., Satinsky, D., Solich, P., Novakova, L., Development and validation of ultra-high performance supercritical fluid chromatography method for determination of illegal dyes and comparison to ultra-high performance liquid chromatography method, Anal. Chim. Acta 2015, 874, 84-96
  72. Tsai, C.-F, Kuo, C.-H., Shih, D. Y-C., Determination of 20 synthetic dyes in chili powders and syrup-preserved fruits by liquid chromatography/ tandem mass spectrometry, J. Food Drug Anal. 2015, 23, 453-462
  73. Mazzetti, M., Fascioli, R., Mazzoncini, I., Spinelli, G., Morelli, I., Bertoli, A., Determination of 1-phenylazo-2-naphthol (Sudan I) in chili powder and in chili-containing food products by GPC clean-up and HPLC with LC/MS confirmation, Food Addit. Contam. 2004, 21, 935-41
  74. Rajabi, M., Sabzalian, S., Barfi, B., Arghavani-Beydokhti, S., Asghari, A., In-line micro-matrix solid-phase dispersion extraction for simultaneous separation and extraction of Sudan dyes in different spices, J. Chromatogr. A 2015, 1425, 42-50
  75. Zhao, C., Zhao, T., Liu, X., Zhang, H., A novel molecularly imprinted polymer for simultaneous extraction and determination of Sudan dyes by on-line solid phase extraction and high performance liquid chromatography, J. Chromatogr. A 2010, 1217, 6995-7002
  76. Fan, Y., Chen, M., Shentu, C., El-Sepai, F., Wang, K., Zhu, Y., Ye, M., Ionic liquids extraction of para red and Sudan dyes from chili powder, chili oil and food additive combined with high performance liquid chromatography, Anal. Chim. Acta 2009, 650, 65-69
  77. Liu, W., Zhao W-J., Chen, J-B., Yang, M-M., A cloud point extraction approach using Triton X-100 for the separation and preconcentration of Sudan dyes in chili powder, Anal. Chim. Acta 2007, 605, 41-45
  78. Li, Y., Wang, Y., Yang, H., Gao, Y., Zhao, H., Deng, A., Establishment of an immunoaffinity chromatography for simultaneously selective extraction of Sudan I, II, III and IV from food samples, J. Chromatogr. A 2010, 1217, 7840-7847
  79. Baggiani, C., Anfossi, L., Baravalle, P., Giovannoli, C., Giraudi, G., Barolo, C., Viscardi, G., Determination of banned Sudan dyes in food samples by molecularly imprinted solid phase extraction-high performance liquid chromatography, J. Sep. Sci. 2009 32, 3292-3300
  80. Ji, W., Zhang, M., Wang, T., Wang, X., Zhengc, Z., Gong, J., Molecularly imprinted solid-phase extraction method based on SH-Au modified silica gel for the detection of six Sudan dyes in chili powder samples, Talanta 2017, 165,18-26
  81. Liang, G-J., Li, H-Z., Wang, W-P., Sun, D., Xiao, Y., Zhang, J., Determination method of 8 industrial dyes in chili products by high performance liquid chromatography, Shipin Keji 2013, 38, 329-333
  82. Li, J., Ding, X-M., Liu, D-D., Guo, F., Chen, Y., Zhang, Y-B., Liu, H-M., Simultaneous determination of eight illegal dyes in chili products by liquid chromatography-tandem mass spectrometry, J. Chromatogr. B 2013, 942-943, 46-52
  83. Li, C., Wu, Y.-L., Shen, J.-Z., UPLC-ESI-MS/MS analysis of Sudan dyes and para red in food, Food Addit. Contam. Part A 2010, 27 (9), 1215-1220
  84. Long, C., Mai, Z., Yang, X., Zhu, B., Xu, X., Huang, X., Zou, X., A new liquid–liquid extraction method for determination of 6 azo-dyes in chili products by high-performance liquid chromatography, Food Chem. 2011, 126, 1324-1329
  85. Dixit, S., Dwivedi, P. D., Das, M., Simultaneous determination of Sudan dyes along with dimethyl yellow in Indian curry samples by reverse phase liquid chromatography, J Chromatogr. Sep. Tech. 3:150. doi:10.4172/2157-7064.1000150
  86. Piatkowska, M., Jedziniak, P., Olejnik, M., Pietruk, K., Zmudzki, Z., Posyniak, A., Simultaneous determination of ten illegal azo dyes in feed by ultra-high performance liquid chromatography tandem mass spectrometry, J. Vet. Res. 2017, 61, 299-305
  87. Wang, L., Zheng, J., Zhang, Z., Wang, T., Che, B., Determination of eight Sudan dyes in chili powder by UPLC-MS/MS, Engineering 2013, 5, 154-157
  88. Schummer, C., Sassel, J., Bonenberger, P., Moris G., Low-level detections of Sudan I, II, III and IV in spices and chili-containing foodstuffs using UPLC-ESI-MS/MS, J. Agric. Food Chem. 2013, 61, 2284-2289
  89. Botek, P., Poustka, J., Hajslova, J., Determination of banned dyes in spices by liquid chromatography–mass spectrometry, Czech J. Food Sci. 2007, 25, 17-24
  90. Tateo, F., Bononi, M., Gallone, F., Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry, Czech J. Food Sci. 2010, 28, 427-432
  91. Huang, S. T., Yang, L.F., Li, N.B., Luo, H.Q., An ultrasensitive and selective fluorescence assay for Sudan I and III against the influence of Sudan II and IV, Biosens. Bioelectron. 2013, 42, 136-140
  92. Chen, N. Y., Li, H. F., Gao, Z. F., Qu, F., Li, N. B., Luo, H. Q., Utilizing polyethyleneimine-capped silver nanoclusters as a new fluorescence probe for Sudan I–IV sensing in ethanol based on fluorescence resonance energy transfer, Sens. Actuators B: Chem. 2014, 193, 730-736
  93. Fang, A., Long, Q., Wu, Q., Li, H., Zhang, Y., Yao, S., Upconversion nanosensor for sensitive fluorescence detection of Sudan I-IV based on inner filter effect, Talanta 2016, 148, 129-134
  94. Ling, Y., Li, J. X., Qu, F., Li, N. B., Luo, H. Q., Rapid fluorescence assay for Sudan dyes using polyethyleneimine-coated copper nanoclusters, Microchim. Acta 2014, 181, 1069-1075
  95. Di Anibal, C. V., Rodriguez, M. S., Albertengo, L., Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices, Food Control 2015, 56, 18-23
  96. Başoğlu, A., Tosun, G., Ocak, M., Alp, H., Yaylı, N., Ocak, Ü., Simple time-saving method for iron determination based on fluorescence quenching of an azaflavanon-3-ol compound, J. Agric. Food. Chem. 2015, 63, 2654-2659
  97. Çağlar, Y., Saka, E. T., Alp, H., Kantekin, H., Ocak, Ü., Ocak, M., A simple spectrofluorimetric method based on quenching of a nickel(II)-phthalocyanine complex to determine iron (III), J. Fluoresc. 2016, 26, 1381-1389
  98. Özbek, N., Alp, H., Çelik, G., Ak, T., Çağılcı, O. C., Yaylı, N., Ocak, Ü., Ocak, M., A Simple spectrofluorimetric method for iron determination with a chalcone-based Schiff base, J. Fluores. 2017, 27, 635-641
  99. Ocak, M., Ak, T., Aktaş, A., Özbek, N., Çağılcı, O. C., Gümrükçüoğlu, A., Kantekin, H., Ocak, Ü., Alp, H., Metal complexation properties of Schiff bases containing 1,3,5-triazine derived from 2-hydroxy-1-naphthaldehyde in solution. a simple spectrofluorimetric method to determine mercury (II), J. Fluores. 2017, 27, 59-68