ABSTRACT
Abstract Sunset yellow (SY), allura red (AR) and fast green (FG) are frequently used in commercial food products, although they are considered to be hazardous to public health due to their toxic efficacy and high exposure risk potency. In this study, a new, rapid, and reliable method based on a magnetic solid-phase extraction (MSPE) was developed for the simultaneous determination of SY, AR, and FG. Fe3O4 modified with Elaeagnus angustifolia was used for the first time as an adsorbent (Fe3O4-EA) in MSPE. It was characterized with scanning electron microscopy, Brunauer Emmet Teller surface area analysis and X-ray diffraction. MSPE parameters were optimized in terms of pH, adsorption, and elution time and elution volume. High-performance liquid chromatography was used for dye quantitation. Analytical separation was performed by applying ammonium acetate buffer, acetonitrile, and methanol as the mobile phase to a C18 reverse-phase analytical column. Intraday and inter-day repeatability of the method performed at the concentration of 0.2, 1.0 and 2.0 µg/mL exhibited <8.1% RSD (n=3). The limit of detection values was between 0.05-0.1 µg/mL. The adsorption data of SY, AR and FG on Fe3O4-EA were fitted with the Langmuir model with qmax values of 45.0, 70.4 and 73.0 mg/g, respectively.
ABSTRACT
RESUMO O desempenho dos polímeros condutores dos corantes azoicos durante a detecção eletroquímica de indigo-carmim foi investigado do ponto de vista teórico, sendo o modelo, correspondente ao caso, descrito e analisado mediante a teoria de estabilidade lineal e da análise de bifiircações. Foi mostrado que o sistema eletroanalítico depende fortemente do pH, pois as concentrações excessivas dos prótons levam à ineficiência eletroanalítica, haja vista o bloqueio dos centros ativos da reação. No entretanto, malgrado o supracitado, os polímeros dos corantes azoicos são modificadores eficientes para determinação do indigo-carmim. A possibilidade das instabilidades oscilatória e monotônica também foi verificada.
SUMMARY The function of the conducting polymers of azo-dyes during the indigo-carmine electrochemical detection has been investigated from the theoretical point of view. The correspondent model has been described and analyzed by means of linear stability theory and bifurcation analysis. It has been shown that the electroanalytical system depends strongly on pH, as the excessive protons concentrations drive the system to the electroanalytical inefficiency, as they block the reaction active sites. Nevertheless, despite of the mentioned, the azo-dyes conducting polymers are efficient modifiers for indigo-carmine electrochemical determination. The possibility of oscillatory and monotonic instabilities has also been verified.
ABSTRACT
Objective: to describe the food dyes present in ultra-processed foods consumed by 273 students of the Nutrition Course at a public university of Rio de Janeiro. Methods: It was characterized the socio-demographic and health profile using semi-structured questionnaire. Consumption of ultra processed food was conducted by the Food Frequency Questionnaire (gelatine, stuffed cookies, candies and bubble gum, soda, powdered drink mix, industrialized juice, bouillon cube and instant noodles), and the food dyes were identified in the products label. Results: The consumption of products containing food dyes such as gelatines, candies and bubble gum, soda, and bouillon cube was above 80%. The candy and bubble gum, and bouillon cube consumption were almost daily, being 56.9% and 54.1% respectively. Conclusion: 14 food dyes food were identified on the labels of ultra-processed food. The artificial dyes caramel III and IV, bourdeaux S, sunset yellow and tartrazine, and the natural colorants annatto and carmine were highlighted.
Objetivo: descrever os corantes alimentares presentes nos alimentos ultraprocessados consumidos por 273 graduandos de uma universidade pública do Rio de Janeiro. Métodos: Foi caracterizado o perfil sociodemográfico e de saúde a partir de questionário semiestruturado. Consumo de alimentos ultraprocessados foi obtido através do Questionário de Frequência Alimentar (gelatinas, biscoitos recheados, balas e chicletes, refrigerantes, preparados sólidos para refresco, sucos industrializados, temperos prontos e macarrão instantâneo) e os corantes foram identificados nos rótulos dos produtos. Resultados: O consumo de produtos contendo corantes como gelatinas, balas e chicletes, refrigerantes e sucos industrializados foi acima de 80%. Balas e chicletes e temperos prontos tiveram consumo quase diário, sendo 56,9% e 54,1% respectivamente. Conclusão: Identificaram-se quatorze corantes nos rótulos dos produtos industrializados ultraprocessados. Destacaram-se os corantes artificiais caramelos III e IV, bordeuax S, amarelo crepúsculo e tartrazina, e naturais urucum e carmim.
Objetivo: describir los colorantes alimenticios presentes en los alimentos ultra-procesados consumidos por 273 estudiantes de una universidad pública de Río de Janeiro. Métodos: Fue caracterizado el perfil sociodemográfico y de salud, a partir de cuestionario semiestructurado. Consumo de alimentos ultra-procesados, fue obtenido a través del Cuestionario de Frecuencia Alimentar (gelatinas, galletas rellenas, caramelos y chicles, refrescos, preparados sólidos para refresco, jugos industrializados, condimentos preparados y pastas instantáneas) y los colorantes fueron identificados en las etiquetas de los productos. Resultados: El consumo de productos conteniendo colorantes como gelatinas, caramelos y chicles, refrescos y jugos industrializados fue superior al 80%. Caramelos, chicles y condimentos preparados tuvieron consumo casi diario, 56,9% y 54,1% respectivamente. Conclusión: Se identificaron catorce colorantes en las etiquetas de los productos industrializados ultra-procesados. Los colorantes artificiales caramelos III y IV, bordeuax S, amarillo crepúsculo y tartracina, y naturales urucum y carmim se destacaron.