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Review
. 2016 May 27:7:798.
doi: 10.3389/fmicb.2016.00798. eCollection 2016.

Extraction, Analytical and Advanced Methods for Detection of Allura Red AC (E129) in Food and Beverages Products

Kobun Rovina  1 , Shafiquzzaman Siddiquee  1 , Sharifudin M Shaarani  2
Affiliations
Review

Extraction, Analytical and Advanced Methods for Detection of Allura Red AC (E129) in Food and Beverages Products

Kobun Rovina et al. Front Microbiol. .

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.

Keywords: Allura Red; capillary electrophoresis; electrochemical sensor; high performance liquid chromatography; molecularly imprinted polymers; spectrophotometry; thin-layer chromatography; toxicological.

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Figures

FIGURE 1
FIGURE 1
Molecular structure of Allura Red AC (E 129).
FIGURE 2
FIGURE 2
The proposed scheme of the formation of PDDA-Gr-Ni composite and mechanism for the electrochemical process of Allura Red (Yu et al., 2016).
See this image and copyright information in PMC

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