Brown HT

Thermal behavior of Brown HT food dye was studied in correlation with the physical and biological antioxidant properties. Brown HT's structure has been determined by X-ray diffraction and SEM analysis. Brown HT has a triclinic crystalline structure (space group P1). Electronic transitions, the behavior of atomic bonds in molecules, fluorescent excitation of the compound have been identified by spectroscopy FTIR, UV-Vis, atomic fluorescence and Raman spectroscopy. Brown HT has two absorption bands, one of them has a maximum absorbance of 0.393 a.u. at a wavelength of 492.31 nm, and the other has a maximum absorbance of 0.144 a.u. at the wavelength of 628.88 nm and shows the laser fluorescence of all its elements. Optical properties were measured through refractive index measurements at different concentrations and temperatures. Relative electrical permittivity and electric susceptibility were calculated. pH and protons concentration of the Brown HT solutions were determined depending on the temperature. Thermal analysis measurements of Brown HT revealed thermal stability till 280 °C. Brown HT's biological activity has been evidenced through its interaction with collagen and bovine serum albumin. Food dye's toxicity on plants growth was determined through the treatment of wheat with different Brown HT solutions. Brown HT has moderate biological activity when interacting with the proteins and it presents phytotoxicity at wheat's growth.