The stability of synthetic food dyes tartrazine and yellow sunset

Detalhes bibliográficos
Autor(a) principal: Ostroski, Indianara
Data de Publicação: 2008
Outros Autores: Bariccatti, Reinaldo Aparecido, Lindino, Cleber Antonio
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1451
Resumo: The stability of synthetic food dyes tartrazine and yellow sunset was studied in relation to the intensity of radiation in the ultraviolet and visible spectra, as well as the influence of the pH and others additives normally presents in some products. Periodic scanning of the absorption spectrum was accomplished in the wavelengths between 700 nm and 190 nm to verify alterations in this dyes. In the case of soft drinks in PET packing, the relation was verified between incident light and light transmitted by the packing, establishing its function as filter to radiation. The data obtained with the dyes in the samples of soft drinks were compared with standard dyes solutions. In acid media, citrate and ascorbate presence, a major degradation process occurs. In benzoate presence, the dye degradation is lower
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spelling The stability of synthetic food dyes tartrazine and yellow sunsetEstabilidade dos corantes Tartrazina e Amarelo Crepusculo em refrigerantes - DOI: 10.4025/actascitechnol.v27i2.1451corantes artificiaispHaditivosdegradação1.06.00.00-0 QuímicaThe stability of synthetic food dyes tartrazine and yellow sunset was studied in relation to the intensity of radiation in the ultraviolet and visible spectra, as well as the influence of the pH and others additives normally presents in some products. Periodic scanning of the absorption spectrum was accomplished in the wavelengths between 700 nm and 190 nm to verify alterations in this dyes. In the case of soft drinks in PET packing, the relation was verified between incident light and light transmitted by the packing, establishing its function as filter to radiation. The data obtained with the dyes in the samples of soft drinks were compared with standard dyes solutions. In acid media, citrate and ascorbate presence, a major degradation process occurs. In benzoate presence, the dye degradation is lowerEstudou-se a estabilidade dos corantes alimentícios sintéticos tartrazina e amarelo crepúsculo em relação à intensidade de radiação na região do ultravioleta e do visível, bem como a influência do pH e de outros aditivos comumente presentes em produtos alimentícios. Foram realizadas leituras periódicas do espectro de absorção nos comprimentos de onda entre 700 e 190 nm para verificar alterações químicas nos corantes estudados. No caso de refrigerantes em embalagem de PET verificou-se a relação entre luz incidente e luz transmitida pela embalagem, estabelecendo a sua função como filtro a determinadas radiações luminosas. Os dados obtidos com os corantes nas amostras de refrigerantes foram comparados com os dados obtidos com os corantes em solução. Constatou-se que em pH mais ácido há um aumento na velocidade de degradação dos corantes, do mesmo modo que na presença de citratos ou ascorbatos. A presença de benzoatos retarda o processo de degradação dos corantesUniversidade Estadual De Maringá2008-03-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/145110.4025/actascitechnol.v27i2.1451Acta Scientiarum. Technology; Vol 27 No 2 (2005); 101-106Acta Scientiarum. Technology; v. 27 n. 2 (2005); 101-1061806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1451/836Ostroski, IndianaraBariccatti, Reinaldo AparecidoLindino, Cleber Antonioinfo:eu-repo/semantics/openAccess2024-05-17T13:02:35Zoai:periodicos.uem.br/ojs:article/1451Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:02:35Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv The stability of synthetic food dyes tartrazine and yellow sunset
Estabilidade dos corantes Tartrazina e Amarelo Crepusculo em refrigerantes - DOI: 10.4025/actascitechnol.v27i2.1451
title The stability of synthetic food dyes tartrazine and yellow sunset
spellingShingle The stability of synthetic food dyes tartrazine and yellow sunset
Ostroski, Indianara
corantes artificiais
pH
aditivos
degradação
1.06.00.00-0 Química
title_short The stability of synthetic food dyes tartrazine and yellow sunset
title_full The stability of synthetic food dyes tartrazine and yellow sunset
title_fullStr The stability of synthetic food dyes tartrazine and yellow sunset
title_full_unstemmed The stability of synthetic food dyes tartrazine and yellow sunset
title_sort The stability of synthetic food dyes tartrazine and yellow sunset
author Ostroski, Indianara
author_facet Ostroski, Indianara
Bariccatti, Reinaldo Aparecido
Lindino, Cleber Antonio
author_role author
author2 Bariccatti, Reinaldo Aparecido
Lindino, Cleber Antonio
author2_role author
author
dc.contributor.author.fl_str_mv Ostroski, Indianara
Bariccatti, Reinaldo Aparecido
Lindino, Cleber Antonio
dc.subject.por.fl_str_mv corantes artificiais
pH
aditivos
degradação
1.06.00.00-0 Química
topic corantes artificiais
pH
aditivos
degradação
1.06.00.00-0 Química
description The stability of synthetic food dyes tartrazine and yellow sunset was studied in relation to the intensity of radiation in the ultraviolet and visible spectra, as well as the influence of the pH and others additives normally presents in some products. Periodic scanning of the absorption spectrum was accomplished in the wavelengths between 700 nm and 190 nm to verify alterations in this dyes. In the case of soft drinks in PET packing, the relation was verified between incident light and light transmitted by the packing, establishing its function as filter to radiation. The data obtained with the dyes in the samples of soft drinks were compared with standard dyes solutions. In acid media, citrate and ascorbate presence, a major degradation process occurs. In benzoate presence, the dye degradation is lower
publishDate 2008
dc.date.none.fl_str_mv 2008-03-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1451
10.4025/actascitechnol.v27i2.1451
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1451
identifier_str_mv 10.4025/actascitechnol.v27i2.1451
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1451/836
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 27 No 2 (2005); 101-106
Acta Scientiarum. Technology; v. 27 n. 2 (2005); 101-106
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
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