Simultaneous voltammetric determination of synthetic colorants in food using a cathodically pretreated boron-doped diamond electrode

• Published in: Talanta (Oxford) 2012-08, Vol.97, p.291-297
• Main Authors: Medeiros, Roberta A., Lourencao, Bruna C., Rocha-Filho, Romeu C., Fatibello-Filho, Orlando
• Format: Article
• Language: English
• Subjects: Analytical chemistry; BDD electrode; Boron - chemistry; Brilliant blue; Chemistry; Chromatographic methods and physical methods associated with chromatography; Confidence intervals; Diamond - chemistry; Differential pulse voltammetry; Electrochemical methods; Electrochemistry - instrumentation; Electrochemistry - methods; Electrodes; Exact sciences and technology; Food additives; Food Coloring Agents - analysis; Food Contamination - analysis; Foods; Other chromatographic methods; Reduction; Sunset; Sunset yellow; Synthetic food; Tartrazine; Time Factors; Voltammetry
• ISSN: 0039-9140; 1873-3573
• DOI: 10.1016/j.talanta.2012.04.033

Differential pulse voltammetry (DPV) and a cathodically pretreated boron-doped diamond (BDD) electrode were used to simultaneously determine two pairs of synthetic food colorants commonly found mixed in food products: tartrazine (TT) and sunset yellow (SY) or brilliant blue (BB) and sunset yellow (SY). In the DPV measurements using the BDD electrode, the reduction peak potentials of TT and SY or BB and SY were separated by about 150mV. The detection limit values obtained for the simultaneous determination of TT and SY or BB and SY were 62.7nmolL–1 and 13.1nmolL–1 or 143nmolL–1 and 25.6nmolL–1, respectively. The novel proposed voltammetric method was successfully applied in the simultaneous determination of these synthetic colorants in food products, with results similar to those obtained using a HPLC method at 95% confidence level. ► Tartrazine –TT, sunset yellow –SY, and brilliant blue –BB colorants are determined. ► Voltammetry is used to simultaneously determine TT and SY or BB and SY. ► A cathodically pretreated BDD electrode and DPV were used to develop a novel method. ► The analytical method was used in the determination of the colorants in food products. ► The results obtained with the novel method were similar to those obtained using HPLC.