COMPARANDO A EFICIÊNCIA ANALÍTICA DAS TÉCNICAS FTIR, UV-VIS, CLAE-DAD E ESI(+)MS NO ESTUDO DE CORANTES ALIMENTARES

Food additives are chemical substances added to improve organoleptic characteristics, in this context, there are several synthetic dyes, such as sunset yellow, tartrazine, erioglaucine, allura red, indigo carmine, and new coccine, that can also be identified through different analytical techniques s...

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Main Authors: Marcos V. V. Lyrio, Danieli G. Debona, Nathália dos S. Conceição, Francisco M. Gomes, Alan R. Pereira, Henrique A. Frizzera, Jessica L. Reis, Taila T. Grecco, Bruna C. Pires, Valdemar Lacerda Jr., Eustaquio V. R. Castro, Marsele M. Isidoro, Paulo R. Filgueiras, Wanderson Romão
Format: Article
Language:English
Published: Sociedade Brasileira de Química 2023-06-01
Series:Química Nova
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422023000500435&tlng=pt
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author Marcos V. V. Lyrio
Danieli G. Debona
Nathália dos S. Conceição
Francisco M. Gomes
Alan R. Pereira
Henrique A. Frizzera
Jessica L. Reis
Taila T. Grecco
Bruna C. Pires
Valdemar Lacerda Jr.
Eustaquio V. R. Castro
Marsele M. Isidoro
Paulo R. Filgueiras
Wanderson Romão
author_facet Marcos V. V. Lyrio
Danieli G. Debona
Nathália dos S. Conceição
Francisco M. Gomes
Alan R. Pereira
Henrique A. Frizzera
Jessica L. Reis
Taila T. Grecco
Bruna C. Pires
Valdemar Lacerda Jr.
Eustaquio V. R. Castro
Marsele M. Isidoro
Paulo R. Filgueiras
Wanderson Romão
author_sort Marcos V. V. Lyrio
collection DOAJ
description Food additives are chemical substances added to improve organoleptic characteristics, in this context, there are several synthetic dyes, such as sunset yellow, tartrazine, erioglaucine, allura red, indigo carmine, and new coccine, that can also be identified through different analytical techniques such as infrared spectroscopy, UV-Vis spectrophotometry, high performance liquid chromatography with diode array detector and mass spectrometry. Therefore, the objective of this work was to compare methods developed for different analytical techniques, in order to identify the one that presents greater efficiency in certain applications. For this, the patterns of the dyes were analyzed, as well as their mixtures and foods that had them. As a result, the CLAE-DAD presents excellent selectivity and linearity of the calibration curves, but it presents higher LD and LQ values when compared to the UV-Vis, in turn the infrared provides information regarding functional groups and bonds. Mass spectrometry showed great capabilities in identifying the molecular formula and better selectivity in the absence of the erioglaucine dye. It is not feasible to indicate the best or worst analytical approach, but it is possible to point out which one is more suitable for each application. Regarding the quantification capacity, chromatography and UV-Vis are good alternatives, but in mixtures containing more than one dye, CLAE-DAD is more suitable due to the better selectivity. Regarding the identification capacity, mass spectrometry, especially FT-ICR MS, is the most appropriate technique to propose molecular formulas due to its high resolution and mass accuracy. The advantage of FTIR was the easier sample preparation, being able to analyze the dyes in the solid state.
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spelling doaj.art-e2eebc28567449ae8231389be4f1b8b02023-06-30T10:59:17ZengSociedade Brasileira de QuímicaQuímica Nova1678-70642023-06-0146543544910.21577/0100-4042.20230037COMPARANDO A EFICIÊNCIA ANALÍTICA DAS TÉCNICAS FTIR, UV-VIS, CLAE-DAD E ESI(+)MS NO ESTUDO DE CORANTES ALIMENTARESMarcos V. V. LyrioDanieli G. DebonaNathália dos S. ConceiçãoFrancisco M. GomesAlan R. PereiraHenrique A. FrizzeraJessica L. ReisTaila T. GreccoBruna C. PiresValdemar Lacerda Jr.Eustaquio V. R. CastroMarsele M. IsidoroPaulo R. Filgueirashttps://orcid.org/0000-0003-2617-1601Wanderson Romãohttps://orcid.org/0000-0002-2254-6683Food additives are chemical substances added to improve organoleptic characteristics, in this context, there are several synthetic dyes, such as sunset yellow, tartrazine, erioglaucine, allura red, indigo carmine, and new coccine, that can also be identified through different analytical techniques such as infrared spectroscopy, UV-Vis spectrophotometry, high performance liquid chromatography with diode array detector and mass spectrometry. Therefore, the objective of this work was to compare methods developed for different analytical techniques, in order to identify the one that presents greater efficiency in certain applications. For this, the patterns of the dyes were analyzed, as well as their mixtures and foods that had them. As a result, the CLAE-DAD presents excellent selectivity and linearity of the calibration curves, but it presents higher LD and LQ values when compared to the UV-Vis, in turn the infrared provides information regarding functional groups and bonds. Mass spectrometry showed great capabilities in identifying the molecular formula and better selectivity in the absence of the erioglaucine dye. It is not feasible to indicate the best or worst analytical approach, but it is possible to point out which one is more suitable for each application. Regarding the quantification capacity, chromatography and UV-Vis are good alternatives, but in mixtures containing more than one dye, CLAE-DAD is more suitable due to the better selectivity. Regarding the identification capacity, mass spectrometry, especially FT-ICR MS, is the most appropriate technique to propose molecular formulas due to its high resolution and mass accuracy. The advantage of FTIR was the easier sample preparation, being able to analyze the dyes in the solid state.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422023000500435&tlng=pt
spellingShingle Marcos V. V. Lyrio
Danieli G. Debona
Nathália dos S. Conceição
Francisco M. Gomes
Alan R. Pereira
Henrique A. Frizzera
Jessica L. Reis
Taila T. Grecco
Bruna C. Pires
Valdemar Lacerda Jr.
Eustaquio V. R. Castro
Marsele M. Isidoro
Paulo R. Filgueiras
Wanderson Romão
COMPARANDO A EFICIÊNCIA ANALÍTICA DAS TÉCNICAS FTIR, UV-VIS, CLAE-DAD E ESI(+)MS NO ESTUDO DE CORANTES ALIMENTARES
Química Nova
title COMPARANDO A EFICIÊNCIA ANALÍTICA DAS TÉCNICAS FTIR, UV-VIS, CLAE-DAD E ESI(+)MS NO ESTUDO DE CORANTES ALIMENTARES
title_full COMPARANDO A EFICIÊNCIA ANALÍTICA DAS TÉCNICAS FTIR, UV-VIS, CLAE-DAD E ESI(+)MS NO ESTUDO DE CORANTES ALIMENTARES
title_fullStr COMPARANDO A EFICIÊNCIA ANALÍTICA DAS TÉCNICAS FTIR, UV-VIS, CLAE-DAD E ESI(+)MS NO ESTUDO DE CORANTES ALIMENTARES
title_full_unstemmed COMPARANDO A EFICIÊNCIA ANALÍTICA DAS TÉCNICAS FTIR, UV-VIS, CLAE-DAD E ESI(+)MS NO ESTUDO DE CORANTES ALIMENTARES
title_short COMPARANDO A EFICIÊNCIA ANALÍTICA DAS TÉCNICAS FTIR, UV-VIS, CLAE-DAD E ESI(+)MS NO ESTUDO DE CORANTES ALIMENTARES
title_sort comparando a eficiencia analitica das tecnicas ftir uv vis clae dad e esi ms no estudo de corantes alimentares
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422023000500435&tlng=pt
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