Extraction, analytical and advanced methods for detection of allura red AC (E129) in food and beverages products

Sharifudin Md. Shaarani, and Shafiquzzaman Siddiquee, and Rovina Kobun , (2016) Extraction, analytical and advanced methods for detection of allura red AC (E129) in food and beverages products. Frontiers in Microbiology, 7 (13). p. 798. ISSN 1664-302X

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Official URL: http://dx.doi.org/10.3389/fmicb.2016.00798

Abstract

Allura Red AC (E129) is an azo dye that widely used in drinks, juices, bakery, meat, and sweets products. High consumption of Allura Red has claimed an adverse effects of human health including allergies, food intolerance, cancer, multiple sclerosis, attention deficit hyperactivity disorder, brain damage, nausea, cardiac disease and asthma due to the reaction of aromatic azo compounds (R = R′ = aromatic). Several countries have banned and strictly controlled the uses of Allura Red in food and beverage products. This review paper is critically summarized on the available analytical and advanced methods for determination of Allura Red and also concisely discussed on the acceptable daily intake, toxicology and extraction methods.

Item Type:Article
Uncontrolled Keywords:Allura Red, capillary electrophoresis, electrochemical sensor, high performance liquid chromatography, molecularly imprinted polymers, spectrophotometry, thin-layer chromatography, toxicological
Subjects:T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:FACULTY > Faculty of Food Science and Nutrition
ID Code:13625
Deposited By:IR Admin
Deposited On:09 Aug 2016 12:59
Last Modified:09 Aug 2016 12:59

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