Extraction and analytical methods for determination of sunset yellow (E110) - a review

Kobun Rovina, and Shafiquzzaman Siddiquee, and Acung, Ling Anak and Jahurul Haque Akanda, and Sharifudin Md. Shaarani, (2016) Extraction and analytical methods for determination of sunset yellow (E110) - a review. Food Analytical Methods. pp. 1-15. ISSN 1936-976X

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Abstract

Sunset Yellow (E110) is a water-soluble, orange-red coloured powder and synthetic azo-dye that has been used widely in food industries for aesthetic purpose. Sensitivity reaction, hyperactivity and depressing effect on cellular immune responses are the example of adverse health effects resulting from overconsumption of Sunset Yellow. Due to the concern on these possible health defects, World Health Organization (WHO) with Food and Agriculture Organization (FAO) have established the internationally recognized standard of maximum permitted level for this dye in Codex Alimentarius based on the food and beverage types. The acceptable daily intake (ADI) of Sunset Yellow set by European Food Safety Authority (EFSA) is 4 mg/kg bw/day. Recently, there are several analytical methods that have been reported for determination of Sunset Yellow. Herein, we critically reviewed those existing methods applied for the analysis of Sunset Yellow such as high-performance liquid chromatography, electrochemical sensor, spectrophotometric, liquid chromatography–tandem mass spectrometry, capillary electrophoresis, thin-layer chromatography and immunological method. A brief description on the use of different extraction methods such as solid-phase, liquid-liquid, ultrasound-assisted and cloud-point extractions has been presented. Thus, this review paper is intended as a guideline or idea in choosing a suitable and effective extraction and analytical methods for detection of Sunset Yellow in commercial food and beverage products.

Item Type: Article
Uncontrolled Keywords: Synthetic dye, Sunset Yellow, Extraction, Chromatography, Toxicological
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: SCHOOL > Biotechnology Research Institute (BRI)
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 02 Dec 2016 08:12
Last Modified: 29 Mar 2018 06:42
URI: http://eprints.ums.edu.my/id/eprint/15110

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