Selective and simultaneous determination of indigo carmine and allura red in candy samples at the nano-concentration range by flow injection analysis with multiple pulse amperometric detection

•Indigo carmine and allura red are simultaneously determined using a FIA–MPA method.•A cathodically pretreated BDD electrode is used for the detection of these dyes.•The detection limits obtained for both dyes are at the nano-concentration range.•The proposed FIA-MPA method is successfully used to d...

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Veröffentlicht in:Food chemistry 2018-05, Vol.247, p.66-72
Hauptverfasser: Deroco, Patrícia B., Medeiros, Roberta A., Rocha-Filho, Romeu C., Fatibello-Filho, Orlando
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Sprache:eng
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Zusammenfassung:•Indigo carmine and allura red are simultaneously determined using a FIA–MPA method.•A cathodically pretreated BDD electrode is used for the detection of these dyes.•The detection limits obtained for both dyes are at the nano-concentration range.•The proposed FIA-MPA method is successfully used to determine the dyes in candies.•This novel method is the first one for the simultaneous determination of those dyes. A novel, unique electroanalytical method was developed for the simultaneous quantification of the dyes indigo carmine (IC) and allura red (AR) in candies by coupling flow injection analysis and multiple pulse amperometry with a cathodically pretreated boron-doped diamond electrode, using 0.30 mol L−1 H2SO4 as supporting electrolyte. A dual-potential waveform was employed, causing the electrooxidation of either IC solely or IC and AR simultaneously. Thence, subtraction of current signals was used to quantify IC and AR in the concentration ranges of 70.0–1000 nmol L−1 and 40.0–770 nmol L−1, with limits of detection of 40.0 nmol L−1 and 7.0 nmol L−1, respectively. The proposed method, which permits up to 153 determinations per hour with good precision, was successfully applied in the quantification of these dyes in samples of commercial candies; their obtained contents were similar (at a 95% confidence level) to those from a comparative HPLC method.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.12.006