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[PMID]:29381316
[Au] Autor:Vetrov MY; Akishin DV; Akimov MY; Vinnitskaya VF
[Ti] Título:[Expansion of the range of anthocyanin food colorants from unconventional vegetal primary products].
[So] Source:Vopr Pitan;85(5):108-13, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:The purpose of work to study the content of anthocyanins and other biologically active substances in residues of fruits of Sanberri from receivingjuice and mash. It is established that residues contained over 70% solids, more than 60% of dietary fiber, to 55.4 mg/% of ascorbic acid and up to 90.0 mg/% of anthocyanins. Furthermore, they possessed high antioxidant activity (156.8-399.4 mg/% dihydroquercetin equivalent) that allowed to recommend them as raw materials for receiving natural food colorants. The concentrated food dye from Sanberri's residue (50-51% soluble solids) had intensive color varying from dark-violet (at acidity of 1.0%) to claret-red (at acidity of 3.0%), possessed high antioxidant activity (1308.2-2223.5 mg/%) and contained a large amount of anthocyanins (666-976 mg/%).
[Mh] Termos MeSH primário: Antocianinas/química
Corantes de Alimentos/química
Frutas/química
Solanum/química
[Mh] Termos MeSH secundário: Antocianinas/análise
Corantes de Alimentos/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 0 (Food Coloring Agents)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180131
[St] Status:MEDLINE


  2 / 1289 MEDLINE  
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[PMID]:28793756
[Au] Autor:Jiang SH; Cheng YY; Huo TI; Tsai TH
[Ad] Endereço:Institute of Pharmacology, National Yang-Ming University , Taipei, Taiwan.
[Ti] Título:Pharmacokinetics of Rhodamine 110 and Its Organ Distribution in Rats.
[So] Source:J Agric Food Chem;65(35):7797-7804, 2017 Sep 06.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Rhodamine dyes have been banned as food additives due to their potential tumorigenicity. Rhodamine 110 is illegal as a food additive, although its pharmacokinetics have not been characterized, and no accurate bioanalytical methods are available to quantify rhodamine 110. The aim of this study was to develop and validate a fast, stable, and sensitive method to quantify rhodamine 110 using high-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) to assess its pharmacokinetics and organ distribution in awake rats. Rhodamine 110 exhibited linear pharmacokinetics and slow elimination after oral administration. Furthermore, its oral bioavailability was approximately 34-35%. The distribution in the liver and kidney suggests that these organs are primarily responsible for rhodamine 110 metabolism and elimination. Our investigation describes the pharmacokinetics and a quantification method for rhodamine 110, improving our understanding of the food safety of rhodamine dyes.
[Mh] Termos MeSH primário: Corantes de Alimentos/farmacocinética
Rodaminas/farmacocinética
[Mh] Termos MeSH secundário: Animais
Cromatografia Líquida de Alta Pressão
Rim/metabolismo
Fígado/metabolismo
Masculino
Ratos
Ratos Sprague-Dawley
Espectrometria de Massas em Tandem
Distribuição Tecidual
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Coloring Agents); 0 (Rhodamines); 13558-31-1 (rhodamine 110)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170915
[Lr] Data última revisão:
170915
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170811
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b02685


  3 / 1289 MEDLINE  
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[PMID]:28764060
[Au] Autor:Tatebe C; Ohtsuki T; Fujita T; Nishiyama K; Itoh S; Sugimoto N; Kubota H; Tada A; Sato K; Akiyama H
[Ad] Endereço:National Institute of Health Sciences, 1-18-1, Kami-yoga, Setagaya-ku, Tokyo 158-8501, Japan. Electronic address: c-sasaki@nihs.go.jp.
[Ti] Título:Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography.
[So] Source:Food Chem;237:733-742, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The main subsidiary color of structure in Food Red No. 106 (R106) was identified to be a desethyl derivative (R106-SubA). High-performance liquid chromatography (HPLC) was performed for the quantitative determination of benzaldehyde-2,4-disulfonic acid, N,N-diethyl-m-aminophenol, leuco acid, pyrone acid, R106-SubA, etc. in R106. An ammonium acetate solution (20mM) and acetonitrile:water (7:3) were used to stabilize the retention time of the HPLC analytes. The linearity of the calibration curves was in the range of 0.05-10µg/mL, with good correlation coefficients (R >0.9983). The recoveries of impurities at levels 0.1%, 0.5% and 1% ranged from 94.2% to 106.6% with relative standard deviations of 0.1%-1.0%. While surveying commercial R106, the amounts obtained by area% determination were similar to those obtained by the calibration-curve determination. The area% determination by HPLC for the determinations of impurities in R106 is a simple and reliable method and can be applied in routine analysis.
[Mh] Termos MeSH primário: Rodaminas/análise
[Mh] Termos MeSH secundário: Benzaldeídos
Benzenossulfonatos
Cromatografia Líquida de Alta Pressão
Cor
Corantes de Alimentos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (2,4-disulfonic acid benzaldehyde); 0 (Benzaldehydes); 0 (Benzenesulfonates); 0 (Food Coloring Agents); 0 (Rhodamines); 2609-88-3 (lissamine rhodamine B)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171031
[Lr] Data última revisão:
171031
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


  4 / 1289 MEDLINE  
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[PMID]:28722538
[Au] Autor:Bentahir Y; Elmarhoum S; Salghi R; Algarra M; Ríos A; Zougagh M
[Ad] Endereço:a Department of Analytical Chemistry and Food Technology , University of Castilla La Mancha Ciudad Real , Ciudad Real , Spain.
[Ti] Título:Dispersed synthesis of uniform Fe3O4 magnetic nanoparticles via in situ decomposition of iron precursor along cotton fibre for Sudan dyes analysis in food samples.
[So] Source:Food Addit Contam Part A Chem Anal Control Expo Risk Assess;34(11):1853-1862, 2017 Nov.
[Is] ISSN:1944-0057
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Fe O magnetic nanoparticles, with a negative charge surface, are known to have efficient adsorbent properties, but they tend to be agglomerated into larger aggregates or flocs, which can cause loss of specific area. The addition of cotton fibre, as a stabiliser in preparation of the Fe O nanoparticles, is able to efficiently reduce particle aggregation, and thus, effective particle size, resulting in much greater specific surface area and adsorption sites. Fe O nanoparticles synthesis was accomplished by in situ high-temperature decomposition of the precursor ferric ion in the presence of cotton fibre and ethylene glycol solvent. The morphology of Fe O nanoparticles was characterised by field emission scanning electron microscopy and X-ray diffraction, which confirmed that the magnetic nanoparticles are highly dispersed. These Fe O nanoparticles were used for clean-up and pre-concentration of Sudan dyes in chilli and hot red sauces, prior to their determination by capillary liquid chromatography diode array detection. A comparative study of analyte pre-concentration was conducted with magnetic nanoparticles prepared with and without cotton fibre showing that both solid phases adsorb the analytes, but higher recoveries were obtained when using cotton fibre which therefore was selected for extraction of Sudan dyes.
[Mh] Termos MeSH primário: Fibra de Algodão
Óxido Ferroso-Férrico/síntese química
Corantes de Alimentos/análise
Ferro/química
Nanopartículas de Magnetita/química
[Mh] Termos MeSH secundário: Compostos Azo/análise
Óxido Ferroso-Férrico/química
Naftóis/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Azo Compounds); 0 (Food Coloring Agents); 0 (Magnetite Nanoparticles); 0 (Naphthols); 48I7IBB68J (1-phenylazo-2-naphthol); 8C1M5O3ECT (sudan red); E1UOL152H7 (Iron); ND733RX3JN (sudan III); XM0M87F357 (Ferrosoferric Oxide)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170720
[St] Status:MEDLINE
[do] DOI:10.1080/19440049.2017.1357840


  5 / 1289 MEDLINE  
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[PMID]:28690307
[Au] Autor:Osuga A; Uematsu Y; Yamajima Y; Fujiwara T; Tahara S; Miyakawa H; Monma K
[Ad] Endereço:Tokyo Metropolitan Institute of Public Health.
[Ti] Título:Analyses of Acidic Tar Dyes in High-Protein Foods and Examination of Extraction and Clean-Up Methods for Various Foods.
[So] Source:Shokuhin Eiseigaku Zasshi;58(3):160-165, 2017.
[Is] ISSN:1882-1006
[Cp] País de publicação:Japan
[La] Idioma:jpn
[Ab] Resumo:Extraction and clean-up methods were examined for the analysis of acidic tar dyes in various high-protein foods. 1% Aqueous ammonia followed by ethanol, 1% aqueous ammonia-ethanol (1 : 1) mixture, and 1% aqueous ammonia-tetrahydrofuran (1 : 1) mixture were used in sequence for boiled fish paste (kamaboko), pounded fish cake (hanpen), and sausage. The sausage extract was centrifuged at low temperature to solidify and remove the contained fat. Salted cod roe with red pepper was extracted twice with 1% aqueous ammonia-ethanol (1 : 1) mixture, followed by extraction with 1% aqueous ammonia-tetrahydrofuran (1 : 1) mixture. A divinylbenzene-N-vinylpyrrolidone copolymer column was used for the clean-up of xanthen dyes. In the case of clogging-prone samples, the same type of large-particle-size column was used. A polyamide column was used for clean-up of the other dyes. When each dye was added at 5 µg/g in the foods, recoveries from kamaboko, hanpen, and sausage ranged from 76 to 102%, and the average recovery from the two types of salted cold roe with red pepper ranged from 45 to 98%.
[Mh] Termos MeSH primário: Produtos Pesqueiros/análise
Análise de Alimentos/métodos
Corantes de Alimentos/análise
Corantes de Alimentos/isolamento & purificação
Alcatrões/análise
Alcatrões/isolamento & purificação
Xantenos/análise
Xantenos/isolamento & purificação
[Mh] Termos MeSH secundário: Concentração de Íons de Hidrogênio
Polivinil
Extração em Fase Sólida/métodos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Coloring Agents); 0 (Polyvinyls); 0 (Tars); 0 (Xanthenes); 0 (divinylbenzene-N-vinylpyrrolidone copolymer)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:171017
[Lr] Data última revisão:
171017
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170711
[St] Status:MEDLINE
[do] DOI:10.3358/shokueishi.58.160


  6 / 1289 MEDLINE  
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[PMID]:28530558
[Au] Autor:Qu D; Gu Y; Feng L; Han J
[Ad] Endereço:Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
[Ti] Título:High Content Analysis technology for evaluating the joint toxicity of sunset yellow and sodium sulfite in vitro.
[So] Source:Food Chem;233:135-143, 2017 Oct 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Foods contain various additives that affect our daily lives. At present, food additive safety evaluation standards are based on the toxicity of single additives, but food additives are often used in combination and may have additive, synergistic or antagonistic actions. The current study investigated the toxicity of food additives and mechanisms of damage in HepG2 cells using High Content Analysis (HCA). We used the CCK-8 assay to determine cell viability, providing an experimental basis for determining the safety of food additives. All of the food additives tested were observed to decrease the growth of HepG2 cells in a dose-dependent manner. Sunset yellow and sodium sulfite had IC50 values of 1.06, and 0.30g/L at 24h, respectively. HCA showed that both sunset yellow and sodium sulfite had synergistic effects on cell number, membrane permeability, mitochondrial membrane potential, intracellular calcium level, oxidative stress, and high dose group DNA damage.
[Mh] Termos MeSH primário: Aditivos Alimentares/análise
[Mh] Termos MeSH secundário: Corantes de Alimentos
Sulfitos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives); 0 (Food Coloring Agents); 0 (Sulfites); VTK01UQK3G (sodium sulfite)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170811
[Lr] Data última revisão:
170811
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170523
[St] Status:MEDLINE


  7 / 1289 MEDLINE  
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[PMID]:28516787
[Au] Autor:Norizadeh Tazehkand M
[Ti] Título:Antiproliferative effect of a food coloring on colon cancer cell line.
[So] Source:Bratisl Lek Listy;118(5):265-268, 2017.
[Is] ISSN:0006-9248
[Cp] País de publicação:Slovakia
[La] Idioma:eng
[Ab] Resumo:4-MEI (4-Methylimidazole) is used as a chemical intermediate, crude material or component in the manufacture of pharmaceuticals, photographic and photothermographic chemicals, dyes and pigments and agricultural chemicals. 4-MEI is unintentionally found in our food. Caramel colour (which is the most used beverage colouring and food), dark beers and common brands of cola drinks may comprise more than 100 µg of this compound per 12-ounce serving. 4-MEI is widely used by people and colon cancer is common in our countries. So, it was decided to do in vitro analysis of anti-cancer effect of 4-MEI by MTT test using htc-116 cell line.In this study, mouse Htc-116 cell line was treated with 4-MEI concentrations of 300, 450, 600 and 750 µg/mL for 24 hours and 48 hours periods, after that antiproliferative effect of the 4-MEI was studied by MTT assay. In this study 4-MEI at highest concentration of 24h and at all concentration for 48 h treatment time significantly inhibited cell proliferation when it was compared to control. Also, exposing to the 4-MEI for 48 hours led to a decrease in cells proliferation by concentration dependent manner. This result showed that 4-MEI had anticancer effect in htc-116 cells. However, it has to be evaluated with different new studies (Tab. 1, Fig. 4, Ref. 19).
[Mh] Termos MeSH primário: Carboidratos/administração & dosagem
Proliferação Celular/efeitos dos fármacos
Corantes de Alimentos/efeitos adversos
Imidazóis/efeitos adversos
[Mh] Termos MeSH secundário: Animais
Bebidas/efeitos adversos
Linhagem Celular
Neoplasias do Colo/induzido quimicamente
Seres Humanos
Camundongos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Carbohydrates); 0 (Food Coloring Agents); 0 (Imidazoles); 0 (caramel coloring); Q64GF9FV4I (4-methylimidazole)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170811
[Lr] Data última revisão:
170811
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170519
[St] Status:MEDLINE
[do] DOI:10.4149/BLL_2017_052


  8 / 1289 MEDLINE  
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[PMID]:28488442
[Au] Autor:Iacomino M; Weber F; Gleichenhagen M; Pistorio V; Panzella L; Pizzo E; Schieber A; d'Ischia M; Napolitano A
[Ad] Endereço:Department of Chemical Sciences, University of Naples Federico II , Via Cintia 4, I-80126 Naples, Italy.
[Ti] Título:Stable Benzacridine Pigments by Oxidative Coupling of Chlorogenic Acid with Amino Acids and Proteins: Toward Natural Product-Based Green Food Coloring.
[So] Source:J Agric Food Chem;65(31):6519-6528, 2017 Aug 09.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The occasional greening of sweet potatoes and other plant tissues observed during cooking or other food processing has been shown to arise from the autoxidative coupling of chlorogenic acid (CGA, 5-caffeoylquinic acid) with amino acid components, leading to trihydroxybenzacridine pigments. To explore the potential of this reaction for food coloring, we report herein the optimized biomimetic preparation of trihydroxybenzacridine pigments from CGA and amino acids such as glycine and lysine, their straightforward purification by gel filtration chromatography, the UHPLC-MS/MS analysis of the purified pigment fraction, and a detailed characterization of the pH-dependent trihydroxybenzacridine chromophore. Similar green pigments were also obtained by analogous reaction of CGA with a low-cost protein, bovine serum albumin, and by simply adding CGA to chicken egg white (CEW) under stirring. Neither the purified pigments from amino acids nor the pigmented CEW exerted significant toxicity against two human cell lines, Caco-2 and HepG2, at doses compatible with common use in food coloring. Additions of the pure pigments or pigmented CEW to different food matrices imparted intense green hues, and the thermal stability of these preparations proved satisfactory up to 90 °C. The potential application of the greening reaction for the sensing of fish deterioration is also disclosed.
[Mh] Termos MeSH primário: Acridinas/química
Aminoácidos/química
Produtos Biológicos/química
Ácido Clorogênico/química
Proteínas do Ovo/química
Corantes de Alimentos/química
Soroalbumina Bovina/química
[Mh] Termos MeSH secundário: Cor
Temperatura Alta
Oxirredução
Espectrometria de Massas em Tandem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Acridines); 0 (Amino Acids); 0 (Biological Products); 0 (Egg Proteins); 0 (Food Coloring Agents); 27432CM55Q (Serum Albumin, Bovine); 318ADP12RI (Chlorogenic Acid); D4Q8MR98LU (benz(a)acridine)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170511
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b00999


  9 / 1289 MEDLINE  
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[PMID]:28407952
[Au] Autor:Feketea G; Tsabouri S
[Ad] Endereço:Pediatric Department, Amaliada Hospital Unit, Ilias General Hospital, Amaliada, Greece.
[Ti] Título:Common food colorants and allergic reactions in children: Myth or reality?
[So] Source:Food Chem;230:578-588, 2017 Sep 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Various additives, including food colorants (FCs), are used in the food industry to make food appealing to consumers and to add variety. Despite the widespread usage of FCs, adverse reactions related to their consumption, including reactions triggered by immune (immediate and delayed-type hypersensitivity) and non-immune (intolerance) mechanisms, are considered rare. There is a discrepancy between the perception of patients and parents (7.4%) and the reported prevalence of adverse reactions to additives (0.01-0.23%), which is higher in atopic individuals (2-7%). Documented reactions are mild, involving mainly the skin, and, rarely, anaphylaxis. A major problem in diagnosing reactions to FCs is identification of the offending agent(s), which is based on careful dietary history taking. Allergy testing is usually unrevealing, except for reaction to some natural colorants. Treatment consists of avoidance of the offending colorant as no successful desensitization procedures have been reported.
[Mh] Termos MeSH primário: Alérgenos/análise
Corantes de Alimentos/química
Hipersensibilidade/etiologia
[Mh] Termos MeSH secundário: Criança
Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Allergens); 0 (Food Coloring Agents)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170512
[Lr] Data última revisão:
170512
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170415
[St] Status:MEDLINE


  10 / 1289 MEDLINE  
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[PMID]:28372232
[Au] Autor:Dekic M; Kolasinac R; Radulovic N; Smit B; Amic D; Molcanov K; Milenkovic D; Markovic Z
[Ad] Endereço:Department of Chemical-Technological Sciences, State University of Novi Pazar, Vuka Karadzica bb, 36300 Novi Pazar, Serbia.
[Ti] Título:Synthesis and theoretical investigation of some new 4-substituted flavylium salts.
[So] Source:Food Chem;229:688-694, 2017 Aug 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Flavylium salts substituted at 4-position with hydroxyphenyl substituents were synthesized by acidic condensation according to a slightly modified procedure described by Robinson and Walker. Their thermodynamic properties and conformational analysis have been studied at DFT level.
[Mh] Termos MeSH primário: Corantes de Alimentos/química
Sais/síntese química
[Mh] Termos MeSH secundário: Conformação Molecular
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Coloring Agents); 0 (Salts)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170512
[Lr] Data última revisão:
170512
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170405
[St] Status:MEDLINE



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