Methods for the analysis of azo dyes employed in food industry--A review

Abstract

A wide variety of azo dyes are generally added for coloring food products not only to make them visually aesthetic but also to reinstate the original appearance lost during the production process. However, many countries in the world have banned the use of most of the azo dyes in food and their usage is highly regulated by domestic and export food supplies. The regulatory authorities and food analysts adopt highly sensitive and selective analytical methods for monitoring as well as assuring the quality and safety of food products. The present manuscript presents a comprehensive review of various analytical techniques used in the analysis of azo dyes employed in food industries of different parts of the world. A brief description on the use of different extraction methods such as liquid-liquid, solid phase and membrane extraction has also been presented.

Keywords: Allura Red (PubChem CID: 5360805); Amaranth (PubChem CID: 5359521); Azo dyes; Brilliant Black BN (PubChem CID: 5359750); Brown HT (PubChem CID: 9570176); Carmoisine (PubChem CID: 6321394); Citrus Red 2 (PubChem CID: 9570225); Extraction; Food matrices; LC–MS/MS; LitholRubine BK (PubChem CID: 9571018); Ponceau 4R (PubChem CID: 54604869); Sunset Yellow FCF (PubChem CID: 6850717); Tartrazine (PubChem CID: 164825).