Unknown Details On R428 Made Known
Conflict of Interests The authors declare that there is no conflict of interests regarding the publication of this paper. Authors' Contribution Imran Amin and Tania Jabbar have equal contributions and the names are written alphabetically.""Dyes are a group of additives used to improve the appearance of foods, textiles, and medicine allowing the homogenizing and the assertion of the color, which is the most important sensory characteristic [1]. Synthetic dyes have been used because they are more resistant to changes in temperature R428 solubility dmso and acidity [2] than natural dyes. All of these compounds contain a chromophore group and different substituents resulting in a large group of synthetic dyes, each with particular chemical properties. The azo dyes are the most commercially used group of synthetic dyes. The main feature of these compounds is the presence of an azo group (�CN=N�C) and aromatic groups, resulting in a substance with high electron conjugation and a high molar absorption coefficient, making it useful at low concentrations [3]. Tartrazine, also known as yellow 5 or E 102 dye, is one of the most important synthetic azo dyes used in the food industry to confer a yellow color to food. It is soluble in water (14?mg/100?mL) giving a yellow color to the solution. It is usually applied in pastries, baked goods, snacks, drinks, biscuits, ice cream, and other sweets [4]. In spite of its useful qualities, tartrazine has also been associated E-64 with allergenic effects, hyperactivity, and attention deficit disorder [5]. For this reason, the toxicity of tartrazine was check details studied in the early 60s by the Expert Committee on Food Additives of FAO/WHO, which established an acceptable daily intake (ADI) of 7.5?mg?kg?1 of body weight per day. Moreover, since 2010, foods containing tartrazine must carry the warning ��may alter the activity and attention in children.�� In Mexico, this dye is regulated according to the Official Mexican Standard NOM-218-SSA1-2011 which allows 100?mg?L?1 as the maximum amount of tartrazine in commercial beverages [6]. In general, the methodology for the quantification of dyes involves a sample treatment, identification, and quantification steps. The chosen method depends on the type of food and the lipid, protein, and carbohydrate content. Other properties such as acid-base properties of the analyte and the interferences present in the sample matrix are also important [7]. Thus, when liquid chromatography, capillary electrophoresis, and electrochemical techniques are used, it requires a simple treatment of the sample, usually dilution and subsequent filtration. However, these instrumental methods have certain disadvantages such as the high cost of analysis (equipment and reagents) and lower analysis rate (2�C4 samples per hour) [8, 9].
