Amaranth (Acid Red 27)

Recent advantages in electrochemical monitoring for the analysis of amaranth and carminic acid as food color

This study provides a comprehensive review of the latest developments in the electrochemical impressions of the important dyestuffs including amaranth and carminic acid. Food colors are organic substances that have important effects on human health and food safety. While these substances do not pose a problem when used in the daily intake (ADI) amounts, they harm human health when consumed excessively. Amaranth and carminic acid are synthetic and natural food colors ingredients, respectively. Analysis of these substances in food, pharmaceutical, cosmetic and textile samples is extremely important because of their genotoxicity, cytostatic and cytotoxic effects. Electroanalytical methods, which have great advantages over traditional analytical methods, shed light on the scientific world. Electrochemical monitoring modules, which are fast, simple, accurate, reliable, and highly selective, are promising for the determination of both substances. Until now, amaranth and carminic acid food determinations have been carried out successfully with electrochemical monitoring techniques in many numbers in the literature. Voltammetric techniques are the most widely used among these electroanalytical methods. In particular, square wave and differential pulse voltammetric techniques, which have extraordinary properties, have been heavily preferred. Limits of detection (LOD) comparable to the standard analytical method have been achieved using these methods, which have very quick analysis durations, high precision and accuracy, do not require long preprocessing, and have great selectivity. In addition, more sensitive and selective analyses of amaranth and carminic acid in natural samples were carried out with numerous indicator electrodes. The merits of powerful electrochemical monitoring studies for the determination of both food colors during the last decade are presented in this study. Moreover, parameters such as analytical applications, detection limits, electrochemical methods, selectivity, working electrodes, and working ranges are summarized in detail.

Azo dye Acid Red 27 decomposition kinetics during ozone oxidation and adsorption processes

To elucidate the effects of ozone dosage, catalysts, and temperature on azo dye decomposition rate in treatment processes, the decomposition kinetics of Acid Red 27 by ozone was investigated. Acid Red 27 decomposition rate followed the first-order reaction with complete dye discoloration in 20 min of ozone reaction. The dye decay rate increases as ozone dosage increases. Using Mn, Zn and Ni as transition metal catalysts during the ozone oxidation process, Mn displayed the greatest catalytic effect with significant increase in the rate of decomposition. The rate of decomposition decreases with increase in temperature and beyond 40 degrees C, increase in decomposition rate was followed by a corresponding increase in temperature. The FT-IR spectra in the range of 1,000-1,800 cm(-1) revealed specific band variations after the ozone oxidation process, portraying structural changes traceable to cleavage of bonds in the benzene ring, the sulphite salt group, and the C-N located beside the -N = N- bond. From the (1)H-NMR spectra, the breaking down of the benzene ring showed the disappearance of the 10 H peaks at 7-8 ppm, which later emerged with a new peak at 6.16 ppm. In a parallel batch test of azo dye Acid Red 27 adsorption onto activated carbon, a low adsorption capacity was observed in the adsorption test carried out after three minutes of ozone injection while the adsorption process without ozone injection yielded a high adsorption capacity.

Spectroscopic and microcalorimetric studies on the molecular binding of food colorant acid red 27 with deoxyribonucleic acid

Interaction of the food colorant acid red 27 with double stranded DNA was investigated using spectroscopic and calorimetric methods. Absorbance and fluorescence studies suggested an intimate binding interaction between the dye and DNA. The quantum efficiency value testified an effective energy transfer from the DNA base pairs to the dye molecules. Minor groove displacement assay with Hoechst 33258 revealed that the binding occurs in the minor groove of DNA. Circular dichroism studies revealed that acid red 27 induces moderate conformational perturbations in DNA. Results of calorimetric studies suggested that the complexation process was driven largely by positive entropic contribution with a smaller favorable enthalpy contribution. The equilibrium constant of the binding was calculated to be (3.04 ± 0.09) × 10(4) M(-1) at 298.15 K. Negative heat capacity value along with the enthalpy-entropy compensation phenomenon established the involvement of dominant hydrophobic forces in the binding process. Differential scanning calorimetry studies presented evidence for an increased thermal stability of DNA on binding of acid red 27. Copyright ? 2016 John Wiley & Sons, Ltd.

Genotoxicity assessment of amaranth and allura red using Saccharomyces cerevisiae

Amaranth (E123) and Allura red (E129), very important food azo dyes used in food, drug, paper, cosmetic and textile industries, were assessed for their genotoxic potential through comet assay in yeast cells. Comet assay was standardized by with different concentration of H(2)O(2). Concentrations of Amaranth and Allura red were maintained in sorbitol buffer starting from 9.76 to 5,000 μg/mL and 1 × 10(4) cells were incubated at two different incubation temperatures 28 and 37°C. Amaranth (E123) and Allura red (E129) were found to exhibit their genotoxic effect directly in Saccharomyces cerevisiae. No significant genotoxic activity was observed for Amaranth and Allura red at 28°C but at 37°C direct relation of Amaranth concentration with comet tail was significant and no positive relation was seen with time exposure factor. At 37°C the minimum concentration of Amaranth and Allura red at which significant DNA damage observed through comet assay was 1,250 μg/mL in 2nd h post exposure time. The results indicated that food colors should be carefully used in baking products as heavy concentration of food colors could affect the fermentation process of baking.

Ozonation of azo dyes (Orange II and Acid Red 27) in saline media

Ozonation of two azo dyes was investigated in a monitored bench scale bubble column reactor (8.5-L), varying liquid media salt content (0, 1, 40 and 100 g L(-1), NaCl). In experiments with Orange II pH was varied (5, 7.5 and 9) but ozonation of Acid Red 27 was performed at pH 7.5. Ozone self-decomposition rate-constant increased with salt concentration. Color removal was very effective and fast achieved under all experimental conditions. For the two azo dyes tested, more than 98% of color intensity was removed in 30-min ozonation assays. However, only partial mineralization of azo dyes (45%-Orange II; 20%-Acid Red 27) was attained in such experiments. The degree of mineralization (TOC removal) was negatively affected by salt concentration. Biodegradation assays conducted by respirometry revealed the inhibitory effect of dye degradation products formed during ozonation.