Determination of seven synthetic colourants in pharmaceutics, foods, and beverages by a validated HPLC-PDA method: A risk assessment study

Tamer F. S., OYMAK T., DURAL E.

Journal of Food Composition and Analysis, cilt.136, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 136
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.jfca.2024.106797
  • Dergi Adı: Journal of Food Composition and Analysis
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: HPLC-PDA, Method validation, Risk Assessment, Synthetic food colourants
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

A simple, rapid, sensitive and reliable high-performance liquid chromatography method based-on ultraviolet determination was developed and validated for the simultaneous determination of the tartrazine-TR, sunset yellow-SY, ponceau-4R P4R, allura red-AR, patent blue-PBV, brilliant blue-BB, erythrosine B-EB. The limit of detections were found as ≤0.083 µg/mL, determination coefficiencies were found as ≥0.999 in the range of 0.5 – 20 µg/mL for all colourants. Precision was ≤6.75 (RSD) and accuracy was between (-6.52) and 6.80 (RE%). This developed analytical method was successfully used to quantitatively detect the presence of these synthetic colourants in confectionery (n = 13), beverages (n = 12) and pharmaceutical products (n = 13) and a risk assessment was made based on the lowest exposure scenario. The risk index values determined in confectionery range between 0.10 and 5.78 (1.46 ± 1.52, mean ± SD), in beverages range between 0.001 and 2.79 (0.034 ± 0.082The risk index of five of the monitored confectionery samples (38.50 %) was determined to be above one in terms of the relevant food dyes.