The Experts below are selected from a list of 288 Experts worldwide ranked by ideXlab platform

Luzara De Matos Ribeiro - One of the best experts on this subject based on the ideXlab platform.

  • determination of synthetic Food dyes in commercial soft drinks by tlc and ion pair hplc
    Food Chemistry, 2014
    Co-Authors: Francisca Ivani De Andrade, Icaro Gusmao Pinto Vieira, Francisca Noelia Pereira Mendes, Paula Alves Salmito Rodrigues, Carla Soraya Costa Maia, Maria Marlene Marques Avila, Maria Izabel Florindo Guedes, Luzara De Matos Ribeiro
    Abstract:

    Synthetic Food Colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceara State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of Food Colouring in soft drinks stated on label. The concentration of Food Colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of Food dyes legislation.

  • analytical methodsdetermination of synthetic Food dyes in commercial soft drinks by tlc and ion pair hplc
    Food Chemistry, 2014
    Co-Authors: Francisca Ivani De Andrade, Icaro Gusmao Pinto Vieira, Francisca Noelia Pereira Mendes, Paula Alves Salmito Rodrigues, Carla Soraya Costa Maia, Maria Marlene Marques Avila, Maria Izabel Florindo Guedes, Luzara De Matos Ribeiro
    Abstract:

    Synthetic Food Colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceara State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of Food Colouring in soft drinks stated on label. The concentration of Food Colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of Food dyes legislation.

Francisca Ivani De Andrade - One of the best experts on this subject based on the ideXlab platform.

  • determination of synthetic Food dyes in commercial soft drinks by tlc and ion pair hplc
    Food Chemistry, 2014
    Co-Authors: Francisca Ivani De Andrade, Icaro Gusmao Pinto Vieira, Francisca Noelia Pereira Mendes, Paula Alves Salmito Rodrigues, Carla Soraya Costa Maia, Maria Marlene Marques Avila, Maria Izabel Florindo Guedes, Luzara De Matos Ribeiro
    Abstract:

    Synthetic Food Colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceara State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of Food Colouring in soft drinks stated on label. The concentration of Food Colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of Food dyes legislation.

  • analytical methodsdetermination of synthetic Food dyes in commercial soft drinks by tlc and ion pair hplc
    Food Chemistry, 2014
    Co-Authors: Francisca Ivani De Andrade, Icaro Gusmao Pinto Vieira, Francisca Noelia Pereira Mendes, Paula Alves Salmito Rodrigues, Carla Soraya Costa Maia, Maria Marlene Marques Avila, Maria Izabel Florindo Guedes, Luzara De Matos Ribeiro
    Abstract:

    Synthetic Food Colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceara State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of Food Colouring in soft drinks stated on label. The concentration of Food Colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of Food dyes legislation.

Michael J. Scotter - One of the best experts on this subject based on the ideXlab platform.

  • The chemistry and analysis of annatto Food Colouring: a review
    Food Additives and Contaminants, 2009
    Co-Authors: Michael J. Scotter
    Abstract:

    Annatto Food Colouring (E160b) has a long history of use in the Food industry for the Colouring of a wide range of Food commodities. The principle Colouring components of annatto is the oil-soluble diapo carotenoid bixin, which is the methyl ester of the dicarboxylic acid norbixin, which is soluble in aqueous alkali. Bixin and norbixin therefore exhibit not only physicochemical properties normally associated with carotenoids but also certain anomalous properties that have an impact on the stability, Food Colouring applications and importantly the analysis of annatto. This review summarizes the key aspects of the structural determination of bixin (and norbixin) with special attention to cis-trans isomerization and how this links with its chemical structure, spectroscopic properties and stability. The oxidative, thermal and photo stability of annatto and the subsequent implications for its use in the Colouring of Foods, Food processing, and the analysis of Foods and beverages are discussed along with important mechanistic, thermodynamic and kinetic aspects. The main analytical techniques used for the chemical characterization of annatto i.e. spectrophotometry, NMR, chromatography (particularly HPLC) and mass spectrometry are reviewed in detail and other methods discussed. This links in with a review of the methods available for the detection and measurement of annatto in colour formulations and Foods and beverages, which highlights the importance of the need for a good understanding and knowledge of the chemistry of bixin and norbixin in order to meet new analytical challenges.

  • The chemistry and analysis of annatto Food Colouring: a review
    Food Additives & Contaminants: Part A, 2009
    Co-Authors: Michael J. Scotter
    Abstract:

    Annatto Food Colouring (E160b) has a long history of use in the Food industry for the Colouring of a wide range of Food commodities. The principal Colouring component of annatto is the oil-soluble diapo carotenoid bixin, which is the methyl ester of the dicarboxylic acid norbixin and soluble in aqueous alkali. Bixin and norbixin, therefore, exhibit not only physicochemical properties normally associated with carotenoids, but also certain anomalous properties that have an impact on the stability, Food Colouring applications, and importantly the analysis of annatto. This review summarizes the key aspects of the structural determination of bixin (and norbixin) with special attention to cis-trans isomerization and how this links with its chemical structure, spectroscopic properties, and stability. The oxidative, thermal, and photo-stability of annatto and the subsequent implications for its use in the Colouring of Foods, Food processing, and the analysis of Foods and beverages are discussed along with importa...

  • method development and hplc analysis of retail Foods and beverages for copper chlorophyll e141 i and chlorophyllin e141 ii Food Colouring materials
    Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2005
    Co-Authors: Michael J. Scotter, Laurence Castle, Dominic Roberts
    Abstract:

    An analytical method using high performance liquid chromatography with photodiode array and fluorescence detection has been developed and applied to the determination of the Food colour additives copper chlorophylls and copper chlorophyllins (E141[i] and [ii]) in Foods and beverages. The analytical procedures from previously reported methods have been refined to cover a range of Food colour formulations and retail Foods. The method was single-laboratory validated. Recoveries of the polar copper chlorophyllins from spiked samples (at 14.5 mg/kg in all but one case) were in the range 79-109%, except for jelly sweets (49%). Recoveries of relatively non-polar copper chlorophylls were in the range 77-107% (except for 'made' jelly at 50%). The %RSD for recoveries was generally below 12%. Quantitative estimates of the total copper chlorophyll/chlorophyllin content of a small range of Food commodities are reported, based on the use of trisodium copper chlorophyllin as a surrogate standard. The majority of E141-containing Foods and colour formulations analysed exhibited a multiplicity of components due to the various extraction and purification processes that are used to obtain these colour additives. This was confounded by the presence of overwhelming amounts of native chlorophylls in certain samples (e.g. mint sauce). Food commodities containing significant amounts of emulsifiers (i.e. ice cream), gelatine or fats were problematic during extraction hence further development of extraction regimes is desirable for such products. All of the samples analysed with added E141, had estimated total copper chlorophyllin contents of below 15 mg/kg (range 0.7-13.0).

  • Chemical interactions between additives in Foodstuffs: a review.
    Food additives and contaminants, 2004
    Co-Authors: Michael J. Scotter, Laurence Castle
    Abstract:

    This paper critically reviews the key literature on Food additive–additive chemical interactions published over the last 30 years together with appropriate relevant information on Food additive–Food component interactions. Five main classes of Food additive are included, reflecting the research effort to date: the sulfur (IV) species of preservatives, synthetic Food Colouring materials, nitrate and nitrite, ascorbic acid, and sorbic acid. Within each class, aspects of the chemistry (reactivity), functionality, stability, use and reactions with other specific Food additives are reviewed. Where appropriate, the importance of interactions of Food additives with other components of Food (i.e. nutrients and non-nutrients) has been assessed and certain aspects of toxicology included. The practical outcome of this review is presented as a set of recommendations for future research in this area. The use of the data in this review is proposed as a training set to develop the framework into a diagnostic tool. This ...

  • Method development and analysis of retail Foods and beverages for carotenoid Food Colouring materials E160a(ii) and E160e.
    Food additives and contaminants, 2003
    Co-Authors: Michael J. Scotter, Laurence Castle, J. M. Croucher, L. Olivier
    Abstract:

    An analytical method using high-performance liquid chromatography with photodiode array detection was developed and applied to the determination of the permitted Food colour additives beta-carotene(E160a(ii)) and beta-apo-8'-carotenal (E160e) in Foods and beverages. The scope of previously reported methods has been broadened to cover a wide range of retail Foods and enzymatic hydrolysis has been used in place of saponification for high-fat samples. Quantitative results (greater then 0.1 mg kg(-1)) are given for the major colour principals trans-beta-apo-8'-carotenal and trans-beta-carotene. Semiquantitative results are given for the various cis-isomers of each colorant for which authentic reference standards were not available. The method has been used successfully for the analysis of a wide range of Foodstuffs with differing fat content without the need for saponification, except for moderate- to high-fat Foodstuffs containing significant levels of emulsifiers, for which it was limited. The results suggest that beta-apo-8'-carotenal (E160e) does not have widespread use in the UK. None of the samples exhibited a total beta-carotene content greater than 20 mg kg(-1) and none of the high-fat samples and only one of the 17 low-fat/beverage samples contained total beta-carotene at levels less than 0.1 mg kg(-1). The total beta-carotene contents of the low-fat/beverage samples ranged from 0.4 +/- 0.03 to 8.4 i 0.71 mg kg(-1), and the total beta-carotene contents of the high-fat samples ranged from 0.1 +/- 0.01 (jelly confectionery) to 18.5 +/- 0.98 mg kg(-1) (processed cheese).

Maria Izabel Florindo Guedes - One of the best experts on this subject based on the ideXlab platform.

  • determination of synthetic Food dyes in commercial soft drinks by tlc and ion pair hplc
    Food Chemistry, 2014
    Co-Authors: Francisca Ivani De Andrade, Icaro Gusmao Pinto Vieira, Francisca Noelia Pereira Mendes, Paula Alves Salmito Rodrigues, Carla Soraya Costa Maia, Maria Marlene Marques Avila, Maria Izabel Florindo Guedes, Luzara De Matos Ribeiro
    Abstract:

    Synthetic Food Colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceara State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of Food Colouring in soft drinks stated on label. The concentration of Food Colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of Food dyes legislation.

  • analytical methodsdetermination of synthetic Food dyes in commercial soft drinks by tlc and ion pair hplc
    Food Chemistry, 2014
    Co-Authors: Francisca Ivani De Andrade, Icaro Gusmao Pinto Vieira, Francisca Noelia Pereira Mendes, Paula Alves Salmito Rodrigues, Carla Soraya Costa Maia, Maria Marlene Marques Avila, Maria Izabel Florindo Guedes, Luzara De Matos Ribeiro
    Abstract:

    Synthetic Food Colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceara State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of Food Colouring in soft drinks stated on label. The concentration of Food Colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of Food dyes legislation.

Carla Soraya Costa Maia - One of the best experts on this subject based on the ideXlab platform.

  • determination of synthetic Food dyes in commercial soft drinks by tlc and ion pair hplc
    Food Chemistry, 2014
    Co-Authors: Francisca Ivani De Andrade, Icaro Gusmao Pinto Vieira, Francisca Noelia Pereira Mendes, Paula Alves Salmito Rodrigues, Carla Soraya Costa Maia, Maria Marlene Marques Avila, Maria Izabel Florindo Guedes, Luzara De Matos Ribeiro
    Abstract:

    Synthetic Food Colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceara State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of Food Colouring in soft drinks stated on label. The concentration of Food Colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of Food dyes legislation.

  • analytical methodsdetermination of synthetic Food dyes in commercial soft drinks by tlc and ion pair hplc
    Food Chemistry, 2014
    Co-Authors: Francisca Ivani De Andrade, Icaro Gusmao Pinto Vieira, Francisca Noelia Pereira Mendes, Paula Alves Salmito Rodrigues, Carla Soraya Costa Maia, Maria Marlene Marques Avila, Maria Izabel Florindo Guedes, Luzara De Matos Ribeiro
    Abstract:

    Synthetic Food Colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceara State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of Food Colouring in soft drinks stated on label. The concentration of Food Colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of Food dyes legislation.