Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration

Detalhes bibliográficos
Autor(a) principal: BARTLOVÁ,Marie
Data de Publicação: 2021
Outros Autores: ZIÓŁKOWSKA,Dorota, POSPIECH,Matej, SHYICHUK,Alexander, TREMLOVÁ,Bohuslava
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500081
Resumo: Abstract Carrageenan is a seaweed polysaccharide widely used as a food gelling and thickening agent. The New Methylene Blue dye was tested as an analytical reagent for the quantification of carrageenan in commercial jelly samples. The main spectral peaks of the dye decrease with increasing carrageenan-to-dye molar ratio up to 1. Three analytical procedures were tested: (i) spectrophotometric measurement at 590 nm, (ii) smartphone-based color measurement within the RGB color model and (iii) spectrophotometric titration at 625 nm. All the procedures provide straight calibration lines. Spectrophotometry provides better linearity as compared to smartphone-based colorimetry. Range of determination is dependent on type and purity of carrageenan. The spectrophotometric titration procedure provides lower values of limit of determination due to longer optical path used. Typical food additives used in jelly deserts do not interfere significantly with the proposed analytical approach.
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spelling Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titrationspectrophotometric titrationphenothiazine dyeNew Methylene Blue N dyesulfated polysaccharidescarrageenanAbstract Carrageenan is a seaweed polysaccharide widely used as a food gelling and thickening agent. The New Methylene Blue dye was tested as an analytical reagent for the quantification of carrageenan in commercial jelly samples. The main spectral peaks of the dye decrease with increasing carrageenan-to-dye molar ratio up to 1. Three analytical procedures were tested: (i) spectrophotometric measurement at 590 nm, (ii) smartphone-based color measurement within the RGB color model and (iii) spectrophotometric titration at 625 nm. All the procedures provide straight calibration lines. Spectrophotometry provides better linearity as compared to smartphone-based colorimetry. Range of determination is dependent on type and purity of carrageenan. The spectrophotometric titration procedure provides lower values of limit of determination due to longer optical path used. Typical food additives used in jelly deserts do not interfere significantly with the proposed analytical approach.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500081Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.01220info:eu-repo/semantics/openAccessBARTLOVÁ,MarieZIÓŁKOWSKA,DorotaPOSPIECH,MatejSHYICHUK,AlexanderTREMLOVÁ,Bohuslavaeng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500081Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
title Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
spellingShingle Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
BARTLOVÁ,Marie
spectrophotometric titration
phenothiazine dye
New Methylene Blue N dye
sulfated polysaccharides
carrageenan
title_short Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
title_full Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
title_fullStr Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
title_full_unstemmed Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
title_sort Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
author BARTLOVÁ,Marie
author_facet BARTLOVÁ,Marie
ZIÓŁKOWSKA,Dorota
POSPIECH,Matej
SHYICHUK,Alexander
TREMLOVÁ,Bohuslava
author_role author
author2 ZIÓŁKOWSKA,Dorota
POSPIECH,Matej
SHYICHUK,Alexander
TREMLOVÁ,Bohuslava
author2_role author
author
author
author
dc.contributor.author.fl_str_mv BARTLOVÁ,Marie
ZIÓŁKOWSKA,Dorota
POSPIECH,Matej
SHYICHUK,Alexander
TREMLOVÁ,Bohuslava
dc.subject.por.fl_str_mv spectrophotometric titration
phenothiazine dye
New Methylene Blue N dye
sulfated polysaccharides
carrageenan
topic spectrophotometric titration
phenothiazine dye
New Methylene Blue N dye
sulfated polysaccharides
carrageenan
description Abstract Carrageenan is a seaweed polysaccharide widely used as a food gelling and thickening agent. The New Methylene Blue dye was tested as an analytical reagent for the quantification of carrageenan in commercial jelly samples. The main spectral peaks of the dye decrease with increasing carrageenan-to-dye molar ratio up to 1. Three analytical procedures were tested: (i) spectrophotometric measurement at 590 nm, (ii) smartphone-based color measurement within the RGB color model and (iii) spectrophotometric titration at 625 nm. All the procedures provide straight calibration lines. Spectrophotometry provides better linearity as compared to smartphone-based colorimetry. Range of determination is dependent on type and purity of carrageenan. The spectrophotometric titration procedure provides lower values of limit of determination due to longer optical path used. Typical food additives used in jelly deserts do not interfere significantly with the proposed analytical approach.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500081
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500081
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.01220
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.1 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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