Abstract
Para Red (PR) and Sudan dyes have been illegally used as colorants to adulterate certain foods by enhancing their red/orange colour. In addition, they are toxic and carcinogenic. This work presents the development of a simple flow injection chromatographic method combined with chemometric tools to perform the determination of PR, Sudan I (SI) and Sudan II (SII) in food samples. The flow chromatographic system consisted of a low-pressure manifold coupled to a reverse phase monolithic column. A Partial Least Square (PLS) model was applied to resolve overlapped absorption spectra registered for each dye at the corresponding retention time. The relative errors of calibration (RMSECV, %) were 0.49, 0.85 and 0.23, and the relative errors of prediction (RMSEP, %) were 1.12, 0.75 and 0.33 for PR, SI and SII, respectively. The residual predictive deviation (RPD) values obtained were higher than 3.00 for all analytes. The method was successfully applied to quantify the dyes in six different commercial spices samples. The results were compared with the HPLC reference method concluding that there were no significant differences at the studied confidence level (α = 0.05). The proposed method can be used to rapidly determine the analytes in a simple, reliable, low-cost and environmentally-friendly manner.
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Data generated or analysed during this study are included in this published article and its supplementary information files. Datasets analysed by the PLS method are available from the corresponding author on reasonable request.
Code availability
Matlab software with PLS Toolbox 3.0; The Unscrumbler software.
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Acknowledgements
The authors gratefully acknowledge to CONICET and the financial support of Universidad Nacional del Sur (PGI 24/ZQ17). This work was also supported by the STARSS project (Reg. No. CZ.02.1.01/0.0/0.0/15_003/0000465) co-funded by ERDF.
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PGI 24/ZQ17 and STARSS project (Reg. No. CZ.02.1.01/0.0/0.0/15_003/0000465).
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LN performed the optimization of the FIAC method and analysis of the samples; NL performed the validation by the reference HPLC method; PC conceived the idea, supervised the work and revised the MS; MSR revised the MS; HS conceived the idea, revised and edited the MS; PS supervised the work and revised the MS; CDA: performed the PLS analysis, wrote and revised the MS; CA conceived the idea, performed optimization of the method and, wrote, revised and edited the MS.
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Nussbaum, L., Llamas, N., Chocholouš, P. et al. A simple method to quantify azo dyes in spices based on flow injection chromatography combined with chemometric tools. J Food Sci Technol 59, 2764–2775 (2022). https://doi.org/10.1007/s13197-021-05299-8
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DOI: https://doi.org/10.1007/s13197-021-05299-8