Toxicology, extraction and analytical methods for determination of Amaranth in food and beverage products

Amaranth (E 123) is synthetic dyes which commonly used in the industry and scientifically applied as textiles and paper productions as well as for cosmetic and pharmaceutical production. However, higher consumption of Amaranth may lead to hyperactivity and other disturbed behaviour especially in chi...

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Bibliographic Details
Published in:Trends in food science & technology 2017-07, Vol.65, p.68-79
Main Authors: Rovina, Kobun, Siddiquee, Shafiquzzaman, Shaarani, Sharifudin Md
Format: Article
Language:English
Subjects:
Amaranth
Analytical methods
Capillary electrophoresis
Capillary zone
Children
Chromatography
Consumption
Cosmetics industry
Electrochemistry
Extraction
Food
Food production
High performance liquid chromatography
Hyperactivity
Identification methods
Liquid chromatography
Liquid-liquid extraction
Mass spectrometry
Mass spectroscopy
Mathematical analysis
Membrane filtration
Organizational aspects
Pharmaceutical industry
Spectrophotometry
Studies
Synthetic dyes
Textiles
Thin layer chromatography
Toxicology
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Summary:Amaranth (E 123) is synthetic dyes which commonly used in the industry and scientifically applied as textiles and paper productions as well as for cosmetic and pharmaceutical production. However, higher consumption of Amaranth may lead to hyperactivity and other disturbed behaviour especially in children. World Health Organization (WHO) with Food and Agriculture Organization (FAO) has the acceptable daily intake (ADI) of Amaranth between 0 and 0.5 mg kg−1. Several extraction and analytical methods have available for quantifying and identifying the existence level of Amaranth in food products. Herein, we critically discussed those existing analytical methods applied such as high performance liquid chromatography (HPLC), thin layer chromatography (TLC), liquid chromatography/tandem mass spectrometry (LC-MS/MS), spectrophotometric, electrochemical sensor and capillary zone electrophoresis (CZE). Additionally, a brief description on the uses of different extraction methods such as solid phase extraction (SPE), liquid-liquid extraction (LLE) and membrane filtration have presented. In this review incorporated valuable information's that intended as a guideline or idea in choosing an appropriate method for detection of Amaranth in foodstuffs. •Amaranth belongs to the family of azo dyes and widely used in food industry.•To elaborate extraction and analytical methods for determination of Amaranth.•To discuss on the acceptable daily intake and toxicology.•Azo dyes are aromatic compounds with one or more NN groups.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2017.05.008