The STUDIA UNIVERSITATIS BABEŞ-BOLYAI issue article summary

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The purpose of this study is to develop a simple and fast sample preparation method for synthetic dyes determination from starch-based foods (puddings). Because at sample preparation stage the main problem is to extract quantitatively the dye unchanged, seven different extraction systems were tested. The extractions were carried out using two different techniques: magnetic stirring and sonication. Quantitative determinations were performed using molecular absorption spectrometry and standard calibration method. The efficiency of extraction of eight synthetic food dyes from spiked corn starch samples was evaluated in terms of recovery. The most efficient extraction solvent proved to be ammonia 25%, the recoveries for all dyes (exception for brilliant blue FCF dye) being higher than 92%. Ultrasounds assisted solvent extraction proved to be more efficient than magnetic stirring, leading to a recovery improvement up to 5% in most cases. Finally, commercial pudding samples were analyzed to assess applicability of this extraction procedure. The results obtained for determination of tartrazine in six identical samples showed no significant difference in terms of extracted amount of dye.

Keywords: food dyes; starch-based foods; solvents extraction; extraction efficiency; ultrasounds assisted extraction; molecular absorption spectrophotometry