Lab 1 Food Safety

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FACULTY OF FOOD SCIENCE AND NUTRITION

NT30703 FOOD SAFETY AND QUALITY CONTROL

SEMESTER 1, SESSION 2022/2023

TITLE OF EXPERIMENT: DETECTION OF FOOD COLOURANT


(SUNSET YELLOW) IN FOOD

LECTURER NAME: DR HO AI LING

DATE OF EXPERIMENT: 11 JANUARY 2022 (WEDNESDAY)

DATE OF SUBMISSION: 19 JANUARY 2023 (THURSDAY)

STUDENT NAME: IZWANA AINA NAZIRA BINTI SHUHAIMI

MATRIC’S NUMBER: BN20110125


INTRODUCTION

Acceptable Daily Intake (ADI) of food dyes is a measurement of the maximum


quantity of food additives that can be consumed daily over a lifetime without posing
a significant danger. It is stated as a percentage of body weight. The average
consumption of food colouring was multiplied by the average levels of colour
additives in foods to arrive at the ADI value, which was then divided by the average
body weight for each group.In addition, the WHO has established a limit for Sunset
Yellow that is up to 200 mg/kg. In the meantime, Sunset Yellow's appropriate ADI
was permitted to range from 0 to 2.5 mg/kg/bw/day by the EU, Joint FAO/WHO
Expert Committee on Food Additives (JECFA) in 1982, and EU Scientific Committee
for Food (SCF) in 1984. All legal food additives must be stated on the ingredient label,
following the Malaysian Food Act of 1903 and the Food Regulation of 1985.

Colour is potentially the most important sensory property in the food and beverages
industry. Food colour gives consumers an almost immediate impression about the
freshness, flavour and quality of a product. This affects a consumers decision to
purchase that product or select something that looks more appealing. Colorants are
essentially artificial or natural additions, such as pigments and dyes, that are used to
provide colour or mask a substance's intensity. Colorants are essentially pigments or
dyes that are utilised in a variety of industries, including ceramics, paints, textiles,
plastics, printing, and photography. While pigments are insoluble substances that are
extensively used by the ceramics, plastics, and painting industries, dyes are water-
soluble substances that are largely employed in the textile business.

Colorants are mostly used to make items aesthetically pleasing and appealing. They
are additionally utilised to provide certain products more bulk and durability. The
following are some more applications for colourants:

1. Colorants are used to create a brand identity or image for a product.


2. We live in a colourful world, and enterprises who want to make their products
appealing and environmentally friendly should consider using colourants.
3. Colorants, such as dyes and pigments, are used to identify products, ensure
their safety and protection, and highlight their unique features.
4. They are also used to make products more appealing.
Food products have the purpose of becoming attractive when they are present.
Different types of pigments are frequently used by industries that need to produce
colourful items to create the desired colour.

OBJECTIVES

1. To learn about Sunset Yellow.


2. To identify sunset yellow in food sample.
3. To identify other method that can be use to detect Sunset Yellow.

MATERIAL

 Micropipette
 Micropipette tips
 PTFE syringe filter (0.45 μm)
 C18 HPLC column
 Acetate buffer pH 6.7
 HPLC grade methanol
 Sunset yellow standard

METHOD

Sample preparation

1. Sample (5 ml) diuted in 15% methanol to 50 ml.


2. Samples filtered through 0.45 pm PTFE syringe filter prior to injection.

HPLC conditions

1. The chromatographic separation was achieved with a C18 column.


2. The injection volume was 20 μL, mobile phase consist of methanol (A) and acetate
buffer pH6,7 (B) using gradient elution. A at 15% for 5 min mantained, followed by
linear gradient to 40% in 5 min and subsequently to 98% within 5 min.
3. Flow rate of 0.8 ml/min-1 throughout the 15 min run, column temperature of
300C and UV detector at 490nm was used.
4. Chromatographic system equilibrated for 5 min before the next injection.

Preparation of standard curve


1. The external standard plot method was used.
2. Duplicate injections of 20 μL sunset yellow standard solutions were used to
construct linear regression lines (peak area versus concentration).
3. The peaks were identified based on the retention time.
4. The standard curves were obtained with five points (5, 10, 20, 40 and 80mg/L)

RESULT

Table 1: CONCENTRATION AND PEAK AREA OF SUNSET YELLOW

Concentration (mg/L) Peak area


0 0
2.5 1241.62
5.0 2472.84
7.5 3697.03
10.0 4910.37
12.5 6109.30

FIGURE 1: CALIBRATION CURVE OF SUNSET YELLOW

TABLE 2 : LINEAR LINE SLOPE AND INTERCEPT

Slope Intercept
488.8793143 16.36428571
TABLE 3 : PEAK AREA AND CONCENTRATION OF FOOD SAMPLE

Concentration
Sample Peak Area (mg/L)
SNACK 1 192.76 0.361
SNACK 2 183.45 0.342

DISCUSSION

Because it may provide good repeatability and adequate sensitivity with the
conventional UV-vis detection, the high performance liquid chromatography (HPLC)
method is frequently used to identify the presence of synthetic food colours.
However, the majority of HPLC techniques that have been developed for colourant
analysis have poor separation capabilities and take a long time, especially when a
variety of food colourants must be determined simultaneously. In order to calculate
uniformity, the HPLC method is essentially utilised to plot the chromatographic peak
area and calibration graph peak area against the dye concentration.

The use of spectrophotometry techniques, such as UV-vis spectrophotometry, UV-vis


spectrophotometer with diode array detector, kinetic spectrophotometry,
fluorescence spectroscopy, photoacoustic spectroscopy, and HLA/GO, is primarily for
the identification and quantification of synthetic food dyes. By incorporating sample
material into distilled water, the UV-vis spectrophotometry method allows for the
study of synthetic dyes in food and beverage goods.

Table 4: Differences between UV method and HPLC

PARAMETER UV METHOD HPLC METHOD


MECHANISM Measurement of Measurement of
absorbance of sample absorbance and
containing only 1 separation(partition) of
abssorbing component sample containing more
than one absorbing
component at one time
ACCURACY AND low Very accurate and precise
PRECISION
COST OF ANALYSIS Very low high
INSTRUMENTATION Easy to operate Complex to operate
compared to UV method
SENSITIVITY limited Greater sensitivity
RESOLUTION Low resolution High resolution
TYPE OF ANALYSIS Used as a comfirmatory Used as a soecific
test for a particular identification test for a
compound particular compound
USEFUL AT SCALE Laboratory scale aet the Large scale where
primary scale complex molecules have to
be analyzed
APPLICATION To find out the qualitative To find out the
parameter quantitative parameter

CONCLUSION

Food dye consumption has been linked to a number of conditions, including allergies,
food intolerance, cancer, ADHD, brain damage, nausea, and cardiac disease. High
levels of Sunset Yellow ingestion can have a number of negative effects, including
cancer, asthma, ADHD, and hypersensitivity. The public's growing interest in healthy
foods draws attention to issues of food safety and quality, which can be of significant
interest to the food business and regulatory agencies in their efforts to identify dyes
in foods both qualitatively and quantitatively. Leaching and supercritical fluid
extraction, solvent extraction, enzymatic digestion, membrane filtration, and solid
phase extraction techniques are just a few of the analytical extraction techniques
highlighted in this review. Sunset Yellow was also determined using analytical and
advanced methods.The majority of these techniques actually involve time-consuming
stages, expensive equipment, and sophisticated pre-concentration. Before Sunset
Yellow colour can be approved for usage in items that are marketed, it is advised
that a quick, sensitive, and trustworthy procedure be developed. Another suggestion
is that the government establish legislation prohibiting the food industry from
introducing unapproved harmful chemicals into the meals and beverages we
consume every day. A healthy nation is a wealthy nation because the needed to
protect the health of our population in general, including the health of infants, young
children, adolescents, and adults as well as the health of our next generation.
REFERENCE

“Food Colorants Analysis in Foods.” Encyclopedia.pub, encyclopedia.pub/entry/1947.

Martins, Natália, et al. “Food Colorants: Challenges, Opportunities and Current Desires of

Agro-Industries to Ensure Consumer Expectations and Regulatory Practices.” Trends

in Food Science & Technology, vol. 52, June 2016, pp. 1–15,

10.1016/j.tifs.2016.03.009.

Rovina, Kobun, et al. “Methods for the Analysis of Sunset Yellow FCF (E110) in Food and

Beverage Products- a Review.” TrAC Trends in Analytical Chemistry, vol. 85, Dec.

2016, pp. 47–56, 10.1016/j.trac.2016.05.009.

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