Simultaneous determination of color additives tartrazine and allura red in food products by digital image analysis.

In this study, root mean square errors of 3.3 and 3.0 for tartrazine and 1.1 and 1.2 for allura red have been obtained for cross-validation and external validation respectively. Results for repeatability and reproducibility are under 12%. These results are slightly worse but comparable to the ones obtained by HPLC. The applicability of both methodologies to real food samples has proven to give the same result, even in the presence of a high concentration of an interfering species, provided that this interference is included in the image analysis calibration model. Considering the colorant content found in most samples this should not be a problem though and, in consequence, the method could be extended to different food products. Values of LODs of 1.8 mg L-1 and 0.6 mg L-1 for tartrazine and allura red have been obtained by image analysis.
PMID: 29674083 [PubMed - in process]

Source: Talanta - April 22, 2018 Category: Chemistry Authors: Vidal M, Garcia-Arrona R, Bordagaray A, Ostra M, Albizu G Tags: Talanta Source Type: research