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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Format: | Article |
Language: | English |
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Sociedade Brasileira de Química
2023-06-01
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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. |
first_indexed | 2024-03-13T02:18:27Z |
format | Article |
id | doaj.art-e2eebc28567449ae8231389be4f1b8b0 |
institution | Directory Open Access Journal |
issn | 1678-7064 |
language | English |
last_indexed | 2024-03-13T02:18:27Z |
publishDate | 2023-06-01 |
publisher | Sociedade Brasileira de Química |
record_format | Article |
series | Química Nova |
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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