Determination of seven synthetic colourants in pharmaceutics, foods, and beverages by a validated HPLC-PDA method: A risk assessment study

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dc.contributor.authorTamer, Fatma Selen
dc.contributor.authorOymak, Tülay
dc.contributor.authorDural, Emrah
dc.date.accessioned2024-10-26T17:51:38Z
dc.date.available2024-10-26T17:51:38Z
dc.date.issued2024
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractA simple, rapid, sensitive and reliable high-performance liquid chromatography method based-on ultraviolet determination was developed and validated for the simultaneous determination of the tartrazine-TR, sunset yellow-SY, ponceau-4R P4R, allura red-AR, patent blue-PBV, brilliant blue-BB, erythrosine B-EB. The limit of detections were found as ?0.083 µg/mL, determination coefficiencies were found as ?0.999 in the range of 0.5 – 20 µg/mL for all colourants. Precision was ?6.75 (RSD) and accuracy was between (-6.52) and 6.80 (RE%). This developed analytical method was successfully used to quantitatively detect the presence of these synthetic colourants in confectionery (n = 13), beverages (n = 12) and pharmaceutical products (n = 13) and a risk assessment was made based on the lowest exposure scenario. The risk index values determined in confectionery range between 0.10 and 5.78 (1.46 ± 1.52, mean ± SD), in beverages range between 0.001 and 2.79 (0.034 ± 0.082The risk index of five of the monitored confectionery samples (38.50 %) was determined to be above one in terms of the relevant food dyes. © 2024 Elsevier Inc.
dc.identifier.doi10.1016/j.jfca.2024.106797
dc.identifier.issn0889-1575
dc.identifier.scopus2-s2.0-85205738147
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2024.106797
dc.identifier.urihttps://hdl.handle.net/20.500.12418/26352
dc.identifier.volume136
dc.identifier.wosWOS:001331890300001
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Inc.
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectHPLC-PDA; Method validation; Risk Assessment; Synthetic food colourants
dc.titleDetermination of seven synthetic colourants in pharmaceutics, foods, and beverages by a validated HPLC-PDA method: A risk assessment study
dc.typeArticle

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