Determination of seven illegal dyes in Egyptian spices by HPLC with gel permeation chromatography clean up

Publication date: Available online 30 August 2019Source: Journal of Food Composition and AnalysisAuthor(s): Ahmed Salem Sebaei, Manar Ibrahim YoussifAbstractSudan I, II, III, IV, Para Red, Orange G and Red 7B are synthetic regularly dyes utilized to dye plastics and other manufactured materials. In recent years, concerns about the genotoxic possibilities of Sudan colors have been raised. A few national bodies and food experts consider Sudan dyes to be genotoxic cancer-causing agents while others view these dyes as possible cancer-causing agents. Therefore, it is of the outmost importance to assess the risk and presence of Sudan dyes in Egyptian spices, including; sumac, hot chilli, cumin, paprika, curry and turmeric. A total of 83 samples were collected randomly from different supermarkets and spice shop in various municipalities of Egypt (Cairo, Giza, Qalyubia, Faiyum and Alexandria). For Sudan dyes determination, gel permeation chromatography (GPC) and high-performance liquid chromatography (HPLC) were used. Dyes were extracted from spices with acetonitrile and selectively initial separated by GPC. Fractions were collected from 12 minutes to 24 minutes and then determined by HPLC with diode array detection (HPLC-DAD). The method performance was validated on hot chilli samples, and the limit of quantification ( LOQ) was 0.1 mg/kg for the seven Sudan dyes. Moreover, other method validation parameters were determined in this work, including linearity, accuracy, recovery,...
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research