DOCSLIB.ORG

Consideration of Fluorescence Properties for the Direct

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Consideration of Fluorescence Properties for the Direct Consideration of fluorescence properties for the direct determination of erythrosine in saffron in the presence of other synthetic dyes Stella A Ordoudi, Maria Z Tsimidou To cite this version: Stella A Ordoudi, Maria Z Tsimidou. Consideration of fluorescence properties for the direct de- termination of erythrosine in saffron in the presence of other synthetic dyes. Food Additives and Contaminants, 2011, pp.1. 10.1080/19440049.2010.551423. hal-00671651 HAL Id: hal-00671651 https://hal.archives-ouvertes.fr/hal-00671651 Submitted on 18 Feb 2012 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Food Additives and Contaminants For Peer Review Only Consideration of fluorescence properties for the direct determination of erythrosine in saffron in the presence of other synthetic dyes Journal: Food Additives and Contaminants Manuscript ID: TFAC-2010-366.R1 Manuscript Type: Original Research Paper Date Submitted by the 21-Dec-2010 Author: Complete List of Authors: ORDOUDI, Stella; Aristotle University of Thessaloniki, Laboratory of Food Chemistry and Technology TSIMIDOU, Maria; Aristotle University of Thessaloniki, Department of Chemistry, Laboratory of Food Chemistry and Technology Methods/Techniques: Screening assays, Regulations, Authenticity Additives/Contaminants: Colours Food Types: http://mc.manuscriptcentral.com/tfac Email: [email protected] Page 2 of 17 Food Additives and Contaminants 1 2 3 4 Consideration of fluorescence properties for the direct determination 5 6 of erythrosine in saffron in the presence of other synthetic dyes 7 8 9 S.A. Ordoudi and M.Z. Tsimidou* 10 11 12 13 Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle 14 15 University of Thessaloniki, 54124, Thessaloniki, Greece 16 For Peer Review Only 17 18 Direct selective detection of erythrosine in saffron in the presence of other synthetic 19 20 dyes considers its fluorescence at 532 nm excitation / 548 nm emission. Saffron pre- 21 22 treatment was according to the ISO 3632-2 trade standard test methods. On account of 23 24 calculated quantum yield values none of the yellow dyes is expected to interfere. 25 Among red ones, reservations about allura red AC, azorubine and red 2G were not 26 27 verified by experimentation signifying excellent method specificity. Detection and 28 29 quantification limits (0.56 and 1.70 nM) were of the same magnitude to those reported 30 31 in the literature after chromatographic separation of erythrosine. The percentage 32 recovery from spiked saffron samples ranging from 63 - 141 was acceptable for 33 34 residue levels in foods. Matrix effect from crocins (saffron pigments) was evidenced 35 -1 36 only at a lower spiking level (0.02 mg kg ). The minimum required performance limit 37 -1 38 (MRPL) value was 0.04 mg kg indicating that the method is appropriate for 39 40 determining traces of erythrosine in saffron. Our approach offers improved sensitivity 41 (by three orders of magnitude) and specificity than the direct spectrophotometric 42 43 detection of certain synthetic dyes in saffron and deserves attention by the ISO 44 45 Technical Committee for “Herbs, culinary spices and condiments” 46 47 48 Keywords saffron; erythrosine, fluorimetry; derivative spectrometry; food colour 49 50 analysis 51 52 53 54 55 56 57 58 59 60 1 http://mc.manuscriptcentral.com/tfac Email: [email protected] Food Additives and Contaminants Page 3 of 17 1 2 3 4 5 Introduction 6 7 Since 2003, in international transactions, certification of saffron authentication 8 9 according to the ISO 3632-1, 2 trade standards includes verification of absence of 10 11 synthetic water-soluble acid dyes. The recommended analytical procedure in the 12 version issued in 2003 proposed retention of these potential adulterants on polyamide 13 14 columns or solid phase extraction (SPE) cartridges after pH adjustment of aqueous 15 16 solutions ofFor the test samplesPeer at ~2.5; Review removal of endogenous Only pigments, i.e. crocetin 17 18 glycosides (crocins) by successive washing with water, methanol, acetone, and once 19 more with methanol before elution of the bound synthetic dyes with a mixture of 20 21 methanol: ammonia solution. After solvent evaporation the dyes, re-dissolved in 22 23 methanol, were separated by different chromatographic protocols. TLC systems were 24 25 proposed as screening procedures for all of the tested dyes. Ion-pair RP-HPLC 26 protocols were then used as confirmatory procedures. The latter proved to be effective 27 28 for azo-dyes but not for erythrosine (2′,4 ′,5 ′,7 ′-tetraiodo-3′,6 ′-dihydroxy-spiro[3H- 29 30 isobenzofuran-1,9 ′-xanthen]-3-one disodium salt, E127, FD&C Red No 3, Food Red 31 32 14) due to the weak acidic character of the latter (Kiseleva et al., 2003). As a result 33 34 the recovery of erythrosine was lower than that reported for the other dyes. The 35 recently issued revised ISO 3632-2 version (2010) does not address the above 36 37 mentioned analytical limitations regarding erythrosine. On the contrary, this dye is 38 39 excluded from the list of synthetic dyes that can be detected using the methods 40 41 therein, not because such an adulteration is of less importance but because the 42 recommended protocols cannot cover its determination sufficiently. 43 44 To our knowledge, publications on the detection of synthetic dyes in saffron 45 46 are rather limited. Lozano et al. (1999) tested tartrazine, ponceau S and methyl orange 47 48 after addition to saffron extracts at a rather high level (2 % w/w). The synthetic dyes 49 50 were separated from crocins on a RP-HPLC column (C 18 ) by gradient elution with 51 methanol-water (20 - 70 % in 50 min). Subsequently Zougagh et al. (2005) used an 52 53 automated extraction system to pre-concentrate tartrazine, ponceau 4R and methyl 54 55 orange on a cotton column from which the tested dyes were then eluted with a dilute 56 57 ammonia solution. Identification at selected wavelengths was by means of an on-line 58 photometer whereas quantification was achieved using partial least squares regression 59 60 analysis. Another screening procedure was reported at that time for the detection of eleven synthetic dyes in saffron. It involved removal of crocins by acid hydrolysis 2 http://mc.manuscriptcentral.com/tfac Email: [email protected] Page 4 of 17 Food Additives and Contaminants 1 2 3 prior to pre-concentration of the dyes on polyamide cartridges and direct detection by 4 5 means of derivative UV-Vis spectrometry (Zalacain et al., 2005). Under the sample 6 7 pre-treatment conditions (pH 0.1, 90 oC) all of the tested compounds including those 8 9 referred in the relative ISO specification plus allura red AC, naphthol yellow and red 10 11 2G were stable except for erythrosine. Our experimentation with the ion-pair RP- 12 HPLC protocols described in ISO 3632-2 (2003) using a fluorimetric detector instead 13 14 of DAD did not improve quantification limit as the acid ion-pair environment 15 16 quenched itsFor fluorescence Peer severely (OrdoudiReview et al., 2010). Only 17 18 The analytical limitations described above along with legislative restrictions 19 on the uses of erythrosine because of its low ADI value (0-0.1 mg/kg body 20 21 weight/day) motivated us to focus on the direct selective detection of this additive in 22 23 mixture with yellow or red synthetic dyes utilizing its fluorescence properties. The 24 25 results were compared with those obtained by using derivative UV-Vis spectrometry 26 as the identification means in conjunction to the same sample preparation process. 27 28 Our effort deserves attention by the ISO Technical Committee for “Herbs, culinary 29 30 spices and condiments” responsible for ISO 3632-1 and 2 revisions. 31 32 33 34 Materials and methods 35 36 37 Reagents and materials 38 39 Authentic saffron samples were donated by Saffron Cooperative of Kozani 40 41 (Greece). Amaranth (80%, CI 16185), allura red AC (80 %, CI 16035), erythrosine 42 (ER) (90%, CI 45430:2), naphthol yellow (99%, CI 10315), orange II (85%, CI 43 44 15510), ponceau 4R (75%, CI 16255), quinoline yellow (95%, CI 47005), sunset 45 46 yellow FCF (90%, CI 15985) and tartrazine (85%, CI 19140) were supplied by 47 48 Sigma-Aldrich Chemie (Steinhem, Germany). Azorubine (85%, CI 14720) and red 49 50 2G (60%, CI 18050) were from Aldrich (Steinhem, Germany). Rocelline (99 %, CI 51 15620) was from Acros Organics (USA). All chemicals were of analytical reagent 52 53 grade. Polyamide SPE cartridges (Chromabond ® 200-PA, 40–80 mm, 3 mL/200 mg) 54 55 were from Macherey-Nagel (Düren, Germany). PTFE filters (11 mm, 0.45 mm) were 56 57 from Millipore (Bedford, MA, USA). 58 59 60 Sample preparation 3 http://mc.manuscriptcentral.com/tfac Email: [email protected] Food Additives and Contaminants Page 5 of 17 1 2 3 Stock and working dye solutions were prepared in methanol according to the 4 5 ISO 3632-2 test method for water-soluble acid synthetic dyes (2003; 2010). Details 6 7 for the preparation of spiked samples are given below: saffron powder (0.5 g) was 8 o 9 weighed into a glass centrifuge tube to which water (10 mL, 60 C) was added. The 10 11 mixture was vortexed (1 min), kept in the dark for 10-12 min, vortexed again (1 min) 12 and finally centrifuged (4080 × g, 10 min).
Load more

Recommended publications
  • Application A603 Supporting Document 3 FOOD TECHNOLOGY
    Application A603 Supporting Document 3 FOOD TECHNOLOGY REPORT Summary The Applicant, Golding Handcrafts, claims that there is a technical need to extend the use of the red food colouring erythrosine in Australia and New Zealand from preserved cherries to food colouring preparations used to colour icing and other cake decorations for the technological purpose of achieving colour enhancement. This has been substantiated with claims that food colourings preparations containing erythrosine possess superior colouring characteristics to alternative red food colourings including colour strength, longevity, lack of bleeding and quality of the finished product. Consequently this allow for a greater range of colouring effects to be achieved including wider ranges of pinks, lavenders, violets, royal blue and true black. The Applicant notes that commercial products are currently available for this purpose in the United States of America (USA) and seeks to import and sell these colourings preparations for cake icing and related products for use in Australia and New Zealand. The merit of using erythrosine is strongly supported by some companies, in particular, AmericolorTM Corporation and CK Products, two of the largest companies who use erythrosine in products for cake decorating purposes. They have advised the Applicant that the purpose of adding erythrosine to food is to achieve a precise visual effect and unique shades which are unattainable by using any other food colours. The colour hue and intensity is directly affected by the amounts of erythrosine added and the proposed amounts are consistent in achieving the intended result – to colour the food. Colour combinations are individually weighed and added to the mix for each single recipe so that a consistent final effect is obtained.
    [Show full text]
  • Artificial Food Colours and Children Why We Want to Limit and Label Foods Containing the ‘Southampton Six’ Food Colours on the UK Market Post-Brexit
    Artificial food colours and children Why we want to limit and label foods containing the ‘Southampton Six’ food colours on the UK market post-Brexit November 2020 FIRST STEPS NUTRITIONArtificial food coloursTRUST and children: page Artificial food colours and children: Why we want to limit and label foods containing the‘Southampton Six’ food colours on the UK market post-Brexit November 2020 Published by First Steps Nutrition Trust. A PDF of this resource is available on the First Steps Nutrition Trust website. www.firststepsnutrition.org The text of this resource, can be reproduced in other materials provided that the materials promote public health and make no profit, and an acknowledgement is made to First Steps Nutrition Trust. This resource is provided for information only and individual advice on diet and health should always be sought from appropriate health professionals. First Steps Nutrition Trust Studio 3.04 The Food Exchange New Covent Garden Market London SW8 5EL Registered charity number: 1146408 First Steps Nutrition Trust is a charity which provides evidence-based and independent information and support for good nutrition from pre-conception to five years of age. For more information, see our website: www.firststepsnutrition.org Acknowledgements This report was written by Rachael Wall and Dr Helen Crawley. We would like to thank Annie Seeley, Sarah Weston, Erik Millstone and Anna Rosier for their help and support with this report. Artificial food colours and children: page 1 Contents Page Executive summary 3 Recommendations
    [Show full text]
  • Global Regulations of Food Colors Each Region Has Its Own Definitions of What Constitutes a Color Additive, with Related Use Requirements and Restrictions
    Global Regulations of Food Colors Each region has its own definitions of what constitutes a color additive, with related use requirements and restrictions. Sue Ann McAvoy Sensient Colors LLC t is said, we eat with our eyes . Since antiq - food colors was soon recognized as a threat Iuity, humans have used the color of a to public health. Of concern was that some food to discern its quality. Color provides of the substances were known to be poi - a way to judge ripeness, perceive flavor and sonous and were often incorporated to hide assess quality of food. poor quality, add bulk to foods and to pass Ancient civilizations introduced color off imitation foods as real. into their foods. The ancient Egyptians col - On February 1, 1899, the executive com - ored their food yellow with saffron, and the mittee of the National Confectioners’ Asso - ancient Mayans used annatto to color their ciation published an official circular which Sue Ann McAvoy is food orange-red. Wealthy Romans ate bread was “to throw light upon the vexed question global regulatory scien - that had been whitened by adding alum to of what colors may be safely used in confec - tist for Sensient Food the flour. Color could be used to enhance tionery” as “there may at times be a doubt in Colors LLC. She has worked at Sensient the mind of the honest confectioner as to the physical appearance of the product. since 1979. However, if it made the food appear to be which colors, flavors, or ingredients he may of better quality than it was, that was con - safely use and which he may reject.” This list sidered a deceitful practice.
    [Show full text]
  • Regulatory Information Sheet
    Regulatory Information Sheet Approved Drug Colourants Listed by the European Union Colour Index Colour E Number Alternate Names Number Allura Red AC (a) E129 16035 FD&C Red #40 Aluminum*** E173 77000 -- Amaranth*** (a) E123 16185 Delisted FD&C Red #2 Annatto*** E160b 75120 Bixin, norbixin Anthocyanins (a) E163 -- -- Beetroot Red E162 -- Betanin Beta APO-8´-Carotenal E160e 40820 -- Brilliant Black BN (a) E151 28440 Black BN Brilliant Blue FCF (a) E133 42090 FD&C Blue #1 Brown HT (a) E155 20285 -- Calcium Carbonate E170 77220 -- Canthaxanthin* E161g 40850 -- Caramel,-Plain E150a -- -- Caramel,-Caustic Sulphite E150b -- -- Caramel,-Ammonia E150c -- -- Caramel, Sulphite Ammonia E150d -- -- Carmine (a) E120 75470 Carminic Acid, Cochineal Carmoisine (a) E122 14720 Azorubine Carotenes E160a 40800 / 75130 -- Chlorophylls/Chlorophyllins E140 75810 / 75815 -- Copper Complexes of E141 75815 -- Chlorophylls/Chlorophyllins(a) Curcumin (a) E100 75300 Turmeric Erythrosine*** (a) E127 45430 FD&C Red #3 Gold*** E175 77480 -- Green S (a) E142 44090 Acid Brilliant Green BS Indigotine (a) E132 73015 FD&C Blue #2, Indigo Carmine 77491 / 77492 / Iron Oxides & Hydroxides E172 Iron Oxide Red, Yellow, Black 77499 Litholrubine BK*** (a) E180 -- -- Lutein E161b -- -- Lycopene*** E160d 75125 -- Paprika Extract E160c -- Capsanthin, Capsorubin Patent Blue V (a) E131 42051 Acid Blue 3 Ponceau 4R (a) E124 16255 Cochineal Red A Page 1 of 2 Document Reference No.: GLO-10107, revision 2 Effective Date: September 2014 Reviewed Date: November 2017 This document is valid at the time of distribution. Distributed 24-Sep-2021 (UTC) E Colour Index Colour Alternate Names Number Number Quinoline Yellow** (a) E104 47005 China Yellow Riboflavins (a) E101 -- -- Silver*** E174 -- -- Sunset Yellow FCF (a) E110 15985 FD&C Yellow #6, Orange Yellow S Tartrazine (a) E102 19140 FD&C Yellow #5 Titanium Dioxide E171 77891 -- Vegetable Carbon E153 77268:1 Carbo Medicinalis Vegetalis The above list is derived from Part B, List of All Additives, from Annex II to Regulation (EC) No 1333/2008 on food additives.
    [Show full text]
  • Role of Microorganisms in Biodegradation of Food Additive Azo Dyes: a Review
    Vol. 19(11), pp.799-805, November, 2020 DOI: 10.5897/AJB2020.17250 Article Number: F63AA1865367 ISSN: 1684-5315 Copyright ©2020 Author(s) retain the copyright of this article African Journal of Biotechnology http://www.academicjournals.org/AJB Review Role of microorganisms in biodegradation of food additive Azo dyes: A review Fatimah Alshehrei Department of Biology, Jamum College University, Umm AlQura University, Makkah24382, Saudi Arabia. Received 22 September, 2020; Accepted 27 October, 2020 Food additives Azo dyes are synthetic compounds added to foods to impart color and improve their properties. Some azo dyes have been banned as food additives due to toxic, mutagenic, and carcinogenic side effects. Long exposure to foods containing azo dye leads to chronic toxicity. Some microorganisms are capable to degrade these dyes and convert them to aromatic amines. In human body, microbiota can play a vital role in biodegradation of azo dyes by producing azo reductase. Aromatic amines are toxic, water-soluble and well absorbed via human intestine. In the current study, the role of microorganisms in biodegradation of six dyes related to azo group was discussed. These dyes are: Tartrazine E102, Sunset Yellow E110, Ponceau E124, Azorubine E122, Amaranth E123, and Allura Red E129 which are classified as the most harmful food additive dyes. Key word: Food additive, azo dyes, microorganisms, azo reductase, aromatic amines. INTRODUCTION Food additives are synthetic compounds added to food In the USA and European countries, some azo dyes have for many proposes such as maintaining the product from been banned as food additives due to toxic, mutagenic, deterioration or improving its safety, freshness, taste, and carcinogenic side effects (Chung, 2000).
    [Show full text]
  • Food Additives As Inhibitors of Intestinal Drug Transporter Oatp2b1
    1 FOOD ADDITIVES AS INHIBITORS OF INTESTINAL DRUG TRANSPORTER OATP2B1 Alli Tikkanen1, Estelle Pierrot1, Feng Deng1,2, Virginia Barras Sánchez1, Marja Hagström1, Jan B. Koenderink3, Heidi Kidron1* 1Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, P.O. Box 56, 00014 Helsinki, Finland 2 Current address: Department of Clinical Pharmacology, Faculty of Medicine, University of Helsinki 3 Radboud University Medical Center, Department of Pharmacology and Toxicology, Nijmegen, The Netherlands *corresponding author Telephone: +358405666660 Email: [email protected] 2 FOR TABLE OF CONTENTS USE ONLY FOOD ADDITIVES AS INHIBITORS OF INTESTINAL DRUG TRANSPORTER OATP2B1 Alli Tikkanen, Estelle Pierrot, Feng Deng, Virginia Barras Sánchez, Marja Hagström, Jan B. Koenderink, Heidi Kidron 3 ABSTRACT Food additives are compounds that are added to food and beverage to improve taste, color, preservation or composition. Generally, food additives are considered safe for human use due to safety evaluation conducted by food safety authorities and high safety margins applied to permitted usage levels. However, the interaction potential of food additives with simultaneously administered medication has not received much attention. Even though many food additives are poorly absorbed into systemic circulation, high concentrations could exist in the intestinal lumen making intestinal drug transporters, such as the uptake transporter organic anion transporting polypeptide 2B1 (OATP2B1), a possible site of food additive–drug interaction. In the present work, we aimed to characterize the interaction of a selection of 25 food additives including colorants, preservatives and sweeteners with OATP2B1 in vitro. In HEK293 cells transiently overexpressing OATP2B1 or control, uptake of dibromofluorescein was studied with and without 50 µM food additive at pH 7.4.
    [Show full text]
  • Analysis of Synthetic Dyes in Food Samples by Capillary Zone Electrophoresis
    Analysis of synthetic dyes in food samples by capillary zone electrophoresis Application Note Foods and Flavors Authors Rainer Schuster, Angelika Gratzfeld-Hüsgen Agilent Technologies, Waldbronn, Germany Abstract Synthetic food dyes were separated by capillary zone electrophoresis using an alkaline phosphate buffer as background electrolyte. The precision had a relative standard deviation of less than 0.5 % for the run-to-run migration times and 2 % for the peak areas with buffer replenishment after each run. The detection limit for the individual dyes was about 1 ng using a 50-µm internal diameter Agilent extended path length capillary. Compounds were detected at different wavelengths— 215, 410, 520 and 598 nm—and the identities of the individual dyes were confirmed using peak-purity routines and a UV-visible spectral library. Introduction Azo Dyes Triphenylmethane Dyes Color is a vital constituent of foods OH NaO3S SO Na and probably the first characteristic 3 HO perceived by the human senses. NaO3S NN - Almost all foods— from raw agricultu- SO3 ral commodities to finished produc- ts—have an associated color. Further, NaO3S many tests have shown that color can Amaranth E123 (FD&C Red No. 2) + organoleptically dominate the flavor of (C2 H5 )N N (C 2 H5 ) a food. Colors have been added to Patent blue E131 foods since ancient times and include HO chlorophylls, carotinoids, flavonoids O O NaO3 S NN and anthocyans extracted from diffe- C C SO2 Na rent plants. Today synthetic dyes have C=C NaO3 S HN HN widely replaced natural colors. These SO Na dyes are used to supplement and 3 Sulfonated Indigo enhance the natural colors destroyed Sunset yellow FCF E110 (FD & C Yellow No.
    [Show full text]
  • Organic Colouring Agents in the Pharmaceutical Industry
    DOI: 10.1515/fv-2017-0025 FOLIA VETERINARIA, 61, 3: 32—46, 2017 ORGANIC COLOURING AGENTS IN THE PHARMACEUTICAL INDUSTRY Šuleková, M.1, Smrčová, M.1, Hudák, A.1 Heželová, M.2, Fedorová, M.3 1Department of Chemistry, Biochemistry and Biophysics, Institute of Pharmaceutical Chemistry University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice 2Faculty of Metallurgy, Institute of Recycling Technologies Technical University in Košice, Letná 9, 042 00 Košice 3Department of Pharmacy and Social Pharmacy University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice Slovakia [email protected] ABSTRACT INTRODUCTION Food dyes are largely used in the process of manufac- In addition to the active ingredients, various additives turing pharmaceutical products. The aim of such a pro- are used in the manufacture of pharmaceuticals. This group cedure is not only to increase the attractiveness of prod- of compounds includes dyes. A colour additive is any dye, ucts, but also to help patients distinguish between phar- pigment, or other substance that imparts colour to food, maceuticals. Various dyes, especially organic colouring drink or any non-food applications including pharma- agents, may in some cases have a negative impact on the ceuticals. Moreover, a colour additive is also any chemical human body. They are incorporated into pharmaceuti- compound that reacts with another substance and causes cal products including tablets, hard gelatine capsules or the formation of a colour [22, 56]. The pharmaceutical in- soft gelatine capsules, lozenges, syrups, etc. This article dustry employs various inorganic and, especially, organic provides an overview of the most widely used colouring dyes for this purpose.
    [Show full text]
  • Automation of AOAC 988.13 for the Identification of FD&C Color
    May, 2012 Automation of AOAC 988.13 for the Identification of FD&C Color Additives in Foods using Solid Phase Extraction Application Note FB0112 Keywords GX-274 ASPEC™, AOAC, Spectrophotometer, Food and Beverage, Solid Phase Extraction, SPE, Color Additives, FD&C, FDA, TRILUTION ® LH, Liquid Handling Introduction A color additive is any dye, pigment or other substance which imparts color to a food, drug or cosmetic or to the human body (1). Color additives for food are commonly found in expected places, such as candies and powdered drink mixes, but also can be added to fruit skins to make them look more appealing. The addition of synthetic color additives is regulated closely by the FDA and is examined from the manufacturing of the pigment itself, through to its use and appropriate product labeling. Color additives have come under scrutiny recently because of their potential adverse physical and mental health effects that may be linked to ingestion, especially in children. AOAC method 988.13 qualitatively tests for the presence of eight synthetic color additives, one of which is now banned. These color additives are FD&C colors approved for use in food, drugs and cosmetics. Additives are extracted from the sample matrix using solid phase extraction (SPE), and then identified by spectrum analysis on a spectrophotometer. The color additives examined by the method – FD&C Red Nos. 3 and 40, Blue Nos. 1 and 2, Yellow Nos. 5 and 6, Green No. 3 and the now banned Red No. 2 – are listed in Table 1, along with the E Number used in the EU and UK, common chemical name and chemical structure.
    [Show full text]
  • Tattoos and Permanent Make-Up State of Play and Trends in Tattoo Practices
    Safety of tattoos and permanent make-up State of play and trends in tattoo practices Report on Work Package 2 Administrative Arrangement N. 2014 -33617 Analysis conducted on behalf of DG JUST Paola Picc inini, Laura Contor, Sazan Pakalin, Tim Raemaekers, Chiara Senaldi 2 0 1 5 LIMITED ReportDISTRIBUTION EUR 27528 EN This publication is a Technical report by the Joint Research Centre, the European Commission’s in-house science service. It aims to provide evidence-based scientific support to the European policy-making process. The scientific output expressed does not imply a policy position of the European Commission. Neither the European Commission nor any person acting on behalf of the Commission is responsible for t he use which might be made of this publication. JRC Science Hub https://ec.europa.eu/jrc JRC96808 EUR 27528 EN ISBN 978-92-79-52789-0 (PDF) ISSN 1831-9424 (online) doi:10.2788/924128 (online) © European Union, 2015 Reproduction is authorised provided the source is acknowledged. All images © European Union 2015, except: [cover page, Kolidzei, image #65391434], 2015. Source: [Fotolia.com] How to cite: Authors; title; EUR; doi (Paola Piccinini, Laura Contor, Sazan Pakalin, Tim Raemaekers, Chiara Senaldi; Safety of tattoos and permanent make-up. State of play and trends in tattoo practices; EUR 27528 EN ; 10.2788/924128) Safety of tattoos and permanent make-up State of play and trends in tattoo practices Table of contents Abstract 1 1. Introduction 3 2. Tattoos and Permanent Make-up Project 4 3. Methodology 5 3.1 Questionnaires 5 3.2 Web search 7 3.3 RAPEX notifications 7 3.4 National studies and surveys 8 3.5 Literature 8 3.6 Presentations 8 4.
    [Show full text]
  • Analysis of Artificial Colorants in Various Food Samples Using Monolithic Silica Columns and LC-MS by Stephan Altmaier, Merck Millipore, Frankfurter Str
    31 Analysis of Artificial Colorants in Various Food Samples using Monolithic Silica Columns and LC-MS by Stephan Altmaier, Merck Millipore, Frankfurter Str. 250, 64293 Darmstadt, Germany This work describes a simple and sensitive high performance liquid chromatography method with UV or mass spectrometry detection for the analysis of artificial colorants from dye classes such as azo or chinophthalone in various food samples. After a short sample preparation procedure all samples were separated on C18 reversed phase monolithic silica columns via a gradient elution profile and directly transferred to UV or MS for the analysis of the main components. This setup enabled the identification of dyes in real life samples such as beverages or sweets within very short analysis times and with a minimised sample preparation step. In the nineteenth century chemicals such as azo compounds (see Tables 1 and 2 and by an organism very easily. mercury sulphide, lead oxide, copper salts or Figure 1). They are utilised as a single Most of the current artificial colorants can now fuchsine were utilised to artificially colour colouring ingredient or as a mixture with be replaced by natural dyes very easily. food such as cheese, confectionary, pickles other colorants in a wide variety of foods and Nevertheless, for economic reasons they are [1] or wine [2]. In the end of that century the beverages. All listed dyes are nontoxic and still used to improve the attractiveness of discovery of many synthetic organic food water soluble and can therefore be excreted sweets or soft drinks towards children or of colorants allowed for more brilliant colours than traditional natural dyes.
    [Show full text]
  • SIGHI Food Compatibility List
    Swiss Interest Group Histamine Intolerance (SIGHI) www.mastzellaktivierung.info | www.histaminintoleranz.ch Food Compatibility List Sort order: alphabetic, with categories. Updated: 2016-04-01 Compatibility list for diagnostic and thera- The specifications apply only for the pure foods peutic elimination diet at histaminosis (mast with no additives! For example, it applies only for cell activity syndrome MCAS, mastocytosis, pure natural cream, but not for cream with addi- tives. Additives are sometimes also hidden in sta- histamine intolerance), compiled from vari- ple foods where you would not expect them. ous sources and based on experience reports Therefore, please always read the list of ingredi- ents on the packaging. Compatibility scale Lactose Mechanisms affecting histamine metabolism 0 Free from lactose The list serves as a rough guide for the assess- 1 Low lactose content or may sometimes contain ment of the histamine potential, i.e. for the dose- lactose depending on the recipe dependent and partly individually different com- 2 Medium lactose content. Try out acceptable amount. patibility, which is influenced by various mecha- 3 High lactose content nisms. The reason for the incompatibility is spec- - No general statement possible ified in the list with the following letters: ? Insufficient or contradictory information H!: Highly perishable, rapid formation of Gluten histamine! 0 Gluten-free H: High histamine content 1 May contain gluten 3 Contains gluten A: Other biogenic amines - No general statement possible L : Liberators of mast cell mediators ? Insufficient or contradictory information (=histamine liberators) B: Blocker (=inhibitors) of diamine oxidase Histamine or of other histamine degrading enzymes 0 Well tolerated, no symptoms expected at usual in- take 1 Moderately compatible, minor symptoms, occa- sional consumption of small quantities is often tol- Not all foods are equally intolerable for all con- erated cerned, depending on the individual physical 2 Incompatible, significant symptoms at usual intake causes of histaminosis.
    [Show full text]